Burger helper

[divalasvegas]

Hi Magus, nice to see/hear from you. Echoing Kbear919 please don't be a stranger and let us know how things are going on a more regular basis. You got us involved in this wonderful drama and we all want to know how it turns out.

Just my two cents, but I wouldn't bother with delivery. For my tastes, certain foods just don't hold up to delivery and styrofoam containers with burgers and fries being the absolute last thing I'd ever order for delivery. I think this is especially so since you are paying so much time and attention to the menu, quality of ingredients, best preparation methods, etc., and rightfully so. To have all that effort ruined by 20-30 minutes in a take out container and then--shudder--have the customer nuke the goodies at home would not IMHO have your product be perceived as above the rest or superior to any other mass market burger.

I agree with lcdm's idea of a window just for call ahead orders, unless you find, like delivery, the product suffers.

BTW, I'm still casting my vote for the addition of sweet potato fries with some kind of sweet/salty/spicy sprinkle.

And may the angels be with you in your dealings with the local health department.

[Shalmanese]

Update:

Finalizing menu:

Fries: still looking for a good source of potatoes

Having fun with the health department 

Getting ready for football season.

If anyone is in the Ann Arbor Michigan Area during football Saturdays, No.9 will have a stand at the corner of Hoover and Divison...a block away form the stadium.

Drive thru...I am still playing with this idea...I have not made any decisions on that as of yet.

Delivery: Something that I did not think about before but something I need to think about now. The only thing I need to figure out is how to pay them. I dont want to act strange with the change when it comes to paying people well.

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Start running promotions during the game to start getting the word out.

[annarborfoodie]

I will be there next Saturday!

[Kbear919]

so your back to running the cart rather than opening the restaurant?!

when does the real deal open?

[Jon Savage]

This thread has been a great read so far. I too am anxiously waiting for the next installment.

[Magus]

Well...We had a great day. I was SO happy to see Annarborfoodie stoped by. That was the ultimate complement.

We sold out of burgers five min after she stopped by. Which was good because the home team did not fare well in their game. Oh well.

I am finding it hard to contain myself because I want to offer different kinds of burgers with different cheeses. But then I look at places like in and out and they only have three...a hamburger...cheeseburger and a double double...Thats it.

To answer the other question...I am going to have both a "brick and mortar" as well as a mobile burger stand. I figured this will allow me to have two running locations. One will be seasonal, the other will be all year round.

The potatoes are still an issue. I am finding that it will be very difficult to have a steady stream of quality potatoes to have fresh cut fries. Also to do fries correctly...I need two friers.

[annarborfoodie]

The best thing that happened on Saturday was having a burger at Magus' stand. It was all downhill from there. About five times during the game, my husband asked "do you think they'll still be there after the game?" And yesterday, when we were scrounging for something for lunch in my mother-in-law's fridge, he said "I want another one of those burgers!" I think we have a winner - my husband is a huge critic of cheeseburgers and these scored big. I really enjoyed it too. I think the best part was the caramelization on the burger, and the way the burger was thick enough that it didn't get dried out. My only criticism would be that the buns would be better if they're toasted - but I realize it was a little crazy before the game so maybe that's part of the long term plan.

Maybe you could offer a "special" burger of the day if you want to have some variety?

We'll be back in town for the Purdue game and we'll definitely be seeking out the No. 9 stand again. Bravo!

[divalasvegas]

Congrats Magus! Sounds like you've got a winner. Now, how about a little No. 9 burger porn?

[Magus]

Congrats Magus! Sounds like you've got a winner.  Now, how about a little No. 9 burger porn?  

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I am afraid that I have not mastered the art of taking pictures of my food. I need to get a better camera. I will try to use one this weekend and see how that goes.

[Magus]

What are your thoughts on the New and improved logo.

I wanted to keep it classy yet with an edge.

also a design that would look good in black and white.

This is the most recent registered logo.

Also comming soon...www.theninespot.com

Also..I would like to know if this logo is t-shirt worthy

Edited September 6, 2007 by Magus (log)

[Mikeb19]

What are your thoughts on the New and improved logo.

I wanted to keep it classy yet with an edge.

also a design that would look good in black and white.

This is the most recent registered logo.

Also comming soon...www.theninespot.com

Also..I would like to know if this logo is t-shirt worthy

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Personally I like it. A little retro, clean looking. And yeah, I think it would look good on a T-shirt.

[divalasvegas]

Better still, I think it's even tatoo-worthy!

[MarketStEl]

Well...We had a great day. I was SO happy to see Annarborfoodie stoped by. That was the ultimate complement. 

We sold out of burgers five min after she stopped by. Which was good because the home team did not fare well in their game. Oh well.

It's probably cold comfort, but Appalachian State ran roughshod over Lenoir-Rhyne in their home opener the following week.

I am finding it hard to contain myself because I want to offer different kinds of burgers with different cheeses. But then I look at places like in and out and they only have three...a hamburger...cheeseburger and a double double...Thats it.

Remember, "KISS"* -- especially at the outset.

Most of the really great burger places have just one really great burger, or maybe two. Your own research confirms this. You already know you put out a superior product. That's all you need.

*I really don't have to spell this one out, do I?

To answer the other question...I am going to have both a "brick and mortar" as well as a mobile burger stand. I figured this will allow me to have two running locations. One will be seasonal, the other will be all year round.

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Just make sure you've got someone good to mind the store while you're working the truck.

What are your thoughts on the New and improved logo.

I wanted to keep it classy yet with an edge.

also a design that would look good in black and white.

This is the most recent registered logo.

Also comming soon...www.theninespot.com

Also..I would like to know if this logo is t-shirt worthy

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I'd say you succeeded with your redesign. What Mike and diva said, though I don't go for tatoos personally.

[Kbear919]

may less focus on logos and more focus on potato suppliers would be beneficial... I don't mean to rain on the parade though...

[Magus]

may less focus on logos and more focus on potato suppliers would be beneficial... I don't mean to rain on the parade though...

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First...I would like to thank everyone for their opinions. Kbear...there is no rain on my parade...I am good at what I do. I also realize that EVERYTHING is important...from the sign on the door to the food that people consume. If it was just about making money I would not give a rats (you know what) and just throw anything out there...but this all has my marking on it. So...if you do not see topics that interest you...

I thank everyone again for their input

[divalasvegas]

Wishing you all the success in the world Magus and looking forward to pics of your food and establishment (and you maybe? ) once you've mastered the art of proper food porn photography.

[Kbear919]

I'm actually really interested and excited for you!

What kind of timeline are you looking at at this point?

[boneface]

may less focus on logos and more focus on potato suppliers would be beneficial... I don't mean to rain on the parade though...

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I work at a place that does good fries, and the supplier isn't all of the problem.

Potatoes develop their sugars as they age, so be sure to test what you are getting in. They sell testing kits and whatnot, just google it and you should find what you need. If you can't find the right supplier, and you have a B&M place, you can store your potatoes and let them develop.

Last note, at least for the stand, two fryers are not a necessity. You can blanch the fries way earlier in the day and store them to be finished to order.

Until then, good luck! I think the search for the perfect burger may be the most honorable quest a man can go on.

[Magus]

may less focus on logos and more focus on potato suppliers would be beneficial... I don't mean to rain on the parade though...

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I work at a place that does good fries, and the supplier isn't all of the problem.

Potatoes develop their sugars as they age, so be sure to test what you are getting in. They sell testing kits and whatnot, just google it and you should find what you need. If you can't find the right supplier, and you have a B&M place, you can store your potatoes and let them develop.

Last note, at least for the stand, two fryers are not a necessity. You can blanch the fries way earlier in the day and store them to be finished to order.

Until then, good luck! I think the search for the perfect burger may be the most honorable quest a man can go on.

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Blanching the fries before hand sounds like a great idea...especially with the cost of fryers and extra oil being used. Thanks for the idea.

Also on a burger...has anyone ever tasted crumbled blue cheese on a burger...I have never tried it. Or, is sliced blue cheese better.

Another crazy thing happened. I sell both Kosher frankfurters as well as hamburgers. My menu was hand written with the frankfurters on top. I switched the placement and put the hamburgers on top and the frankfurters at the bottom of the menu...sales increased by 25% just by reversing the order of food on the menue...this is quite the learning experience....who knew???

[Magus]

This one is about the menu.

I have always had hand written signage...I have very good hand. I have always used a whiteboard but I am growing tired of it. I was thinking about going with a blackboard. I will be using the (a la starbucks) markers to make the menu...

Which do you think is better...a professionally done sign or a hand written sign?

[Magus]

My brain hurts

If anyone would like the chance to name a burger...all ideas are welcome.

I would like either 3,6 or 9 in the name but it its not needed

[Magus]

Buns.

Right now I am serving my hamburgers on "Wonder" burger buns. Although customers are happy to have that, I can't imagine that this is the best bun to don my burgers with.

I thought about making my own buns but this will be VERY labor intensive and I have yet to find someone who sells prebaked hamburger buns.

I have tried burger honey burger buns...thoes are tasty, Potato buns are good as well.

What are everyones fav kind of burger buns...honey, potatoe, seeded?

[JEL]

here's my .02$.........

bleu cheese is great on burgers. if you like bleu cheese. sliced cheese is a better overall product than crumble, in terms of sourcing and waste.........

i'd try a poppyseed bun for the dogs........you're close enough to chicago

maybe a higher quality seeded bun for the burgers. i'd try concocting a "wolverine burger" special w/ bleu cheese and something yellow or gold to mimic the college colors......try them on a game day and see how it go's.

good luck.......

maybe a bleu burger and a dog w/grilled golden peppers could be your gameday 2 sammich special.........

dumber things have worked.........

[divalasvegas]

Buns: I like kaiser rolls best. Potato rolls would be nice too, but I think kaisers hold up better to a juicy burger.

Bleu Cheese: I know I'm the oddball here, but I like beef/burgers and I like bleu cheese, but I can't stand them together. For my tastes, the strong flavor and aroma of bleu cheese is always at war with the tasty beefiness of a burger.

Name that burger: How about the "Queen La Diva" burger: burger with sauteed onions, sauteed mushrooms and swiss cheese. Actually I like a burger like that on some really good and sturdy seedless rye bread (kosher dill pickle on the side), but a kaiser will do.

[Kbear919]

instead of thinking of wacky ideas such as making your own buns or introducing sweet potatoes fries or a blue cheese burger...FOCUS ON THE BASICS...