Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Magus

Burger helper

Recommended Posts

Good luck this weekend. Say, can you bring a few extra burgers to the visitors dressing room right before kickoff? I think the home team might need some extra help. If you have OSU thinking about those wonderific burgers. Maybe they will forget about Hart, and Henne. One can only hope. :biggrin:

Mike

HA! :laugh: That was funny...Im just hoping for a good game. I am looking to sell out early...dont know how everyone will feel after the game :biggrin:


A balanced diet starts...with a burger for each hand...

http://nineburgers.blogspot.com/

Be part of the click!

http://twitter.com/nineburgers

Share this post


Link to post
Share on other sites

brick and mortar, franchising home made vendor carts? fish sandwiches? I mean talk about spreading yourself thin...what happened to stick to a small plan and do amazing things with just a few items. I mean next thing you know you could be taking apart a car and then setting your eyes on joining GM and Ford. Take the recipe stealth machine and the fish sandwiches and re-think.....

Share this post


Link to post
Share on other sites

Gonna add to your food cost but have you considered paper cups for your fries?


"And in the meantime, listen to your appetite and play with your food."

Alton Brown, Good Eats

Share this post


Link to post
Share on other sites

I have an idea to help you sell out even faster (if that's your goal)!

Put a sign up that says how many burgers you'll have. Like, "To ensure a top quality product, we limit our sales to 400 burgers per day." If people know your output is limited, they'll arrive even earlier to make sure they get what they want.

This is for now, of course. Once you open your B&M store, I think some products can be limited, but burgers should not.

Share this post


Link to post
Share on other sites
I have an idea to help you sell out even faster (if that's your goal)!

Put a sign up that says how many burgers you'll have.  Like, "To ensure a top quality product, we limit our sales to 400 burgers per day."  If people know your output is limited, they'll arrive even earlier to make sure they get what they want. 

This is for now, of course.  Once you open your B&M store, I think some products can be limited, but burgers should not.

Well...I dont think thats a problem...well...maybe....

The only bad thing that happened today was the fight that happened between customers when I let everyone know how many I had left.

All I saw was someone that threw a punch and then it was broken up...Boy was I glad that there were alot of police around...I think they "drank" their breakfast before getting to my stand.

Oh...and the student that said he would hang himself if I did not have a burger for him...He must have been a drama student :biggrin:


A balanced diet starts...with a burger for each hand...

http://nineburgers.blogspot.com/

Be part of the click!

http://twitter.com/nineburgers

Share this post


Link to post
Share on other sites
Thick or Thin?

I personally like thick cut bacon...it it is also pricier than the thin cut bacon...

The thin...I have found gives taste and texture... where as thick cut bacon add to the taste, texture and the meal itself.

Geez, how did I miss this topic for 2 years! Thanks for keeping it going.

I didn't see much response to this question so I thought I'd offer my input. For two reasons I would go thin. Even though thick feels more substantial (which fits your market), thin would 1) give a better texture IMO, and 2) would bite of more easily for a burger that is being eaten while walking (in many instances). One of my favorite things is a bunch of pancetta fried and on top of my burger - its not the taste, its the texture that I enjoy.

Keep it coming!

Share this post


Link to post
Share on other sites
Oh...and the student that said he would hang himself if I did not have a burger for him...He must have been a drama student :biggrin:

Drama queen is more like it.

Did he give you his phone number? :wink:

Now for your T-shirt slogan:

"Hamburgers...they're not just for breakfast anymore!"

Edited to add: Glad I never got infected with Nittany Lion fever.


Edited by MarketStEl (log)

Sandy Smith, Exile on Oxford Circle, Philadelphia

"95% of success in life is showing up." --Woody Allen

My foodblogs: 1 | 2 | 3

Share this post


Link to post
Share on other sites

Update..

Just taking it easy for a couple of weeks. :biggrin: Its nice to be able to relax a bit. Wanted to let everyone know that I didn't forget ya...I will be starting demolition on my place this weekend. I am not looking forward to the weather this weekend...supposed to be VERY cold...this slow the process down a bit.

Will keep everyone posted. Hope everyone is in good health. :smile:


A balanced diet starts...with a burger for each hand...

http://nineburgers.blogspot.com/

Be part of the click!

http://twitter.com/nineburgers

Share this post


Link to post
Share on other sites

First off congrats!!

I know we're waiting for an update, but I've just read this fascinating thread straight through, and have some questions. Please don't take them the wrong way-they're not meant to be wisecracks.

What do you attribute your burgers success to? Your using frozen meat, regular buns, and griddling them until well done. These are all counter intuative to what I consider a great burger yet people rave. I can think of 3 variables that you may or may not want to touch on that I'd be interested to hear about-

1. Your using a higher grade or other "boutique" beef. I don't think this is the case based on what I've read.

2. Your blend of cuts. You haven't spoke of this much.

3. You. Is the customer's expierience what you first envisioned? It doesn't seem like you'd have the time to create the atmosphere you spoke of in this current setting.

Very interesting stuff!

Thanks,

Jeff

Share this post


Link to post
Share on other sites

Happy New Year to Everyone.

Update.

I am now doing the following.

Installing new floor.

Updating the electric

Ordering Equipment.

Looking for employees.

Target open month is the end of March...beginning of April. :biggrin:

I am now getting alot of attention from would be customers...asking when I am going to be open for business. The issue is...I am working on this project...in broad daylight...with alot of traffic.

It is hard to get work done sometimes...People can hear what I am doning and come over to investigate...then I stop to explain what I am doing and when we will be open.

I guess the new location is an eyecatcher :biggrin:

The crazy thing is...I dont even have a "comming soon" sign up yet. I thought I would not draw attention to myself tooo early.


A balanced diet starts...with a burger for each hand...

http://nineburgers.blogspot.com/

Be part of the click!

http://twitter.com/nineburgers

Share this post


Link to post
Share on other sites

New Location

Now...keep in mind that this is unwashed, unpolished and I am doing work inside...its just too cold outside right now.

gallery_20145_5329_167452.jpg

So this is the new location...under an overhang. Lots of posibilities with this. I can either go sit under, or drive through....

What you are looking at is the cooking side...I am going to turn it around. These windows will be covered over and equipment goes there. The inside is totally gutted.


A balanced diet starts...with a burger for each hand...

http://nineburgers.blogspot.com/

Be part of the click!

http://twitter.com/nineburgers

Share this post


Link to post
Share on other sites

Magus, have you been able to get the zoning and everything for your location? The reason I ask is because Zingerman's Roadhouse has a trailer they use as a drive-thru. Recently they had to actually physically connect it to the restaurant, because it turns out that Ann Arbor has a law on the books prohibiting those kinds of food establishments.

As to your question - I think you could put up a "Coming Soon" sign as soon as you wanted - it will just keep people's interests up and remind them to keep looking for you.


Tammy's Tastings

Creating unique food and drink experiences

eGullet Foodblogs #1 and #2
Dinner for 40

Share this post


Link to post
Share on other sites

It is a little different because I am on private property...I checked with the city.

They are in the middle of a strip mall. Thanks for the response. I will start getting my sign toghether. I think I would say something like Sprint 08 instead of just comming soon.


A balanced diet starts...with a burger for each hand...

http://nineburgers.blogspot.com/

Be part of the click!

http://twitter.com/nineburgers

Share this post


Link to post
Share on other sites

We were in Ann Arbor for the weekend and as we drove up S. Industrial, I realized we should check out your spot. I was surprised to see that it's kind of hidden in the back of the parking lot. What are your plans to promote yourself and get people to notice you back there? And are you planning on doing drive-through?

We're looking forward to the day when we can stop and get a burger on the way to the in-laws' :biggrin:

Share this post


Link to post
Share on other sites

Hello All

Sorry for the slow updates. Well...some things happened. Its a bit overwelming. I may end up in Detroit. I found a location a block away fom Comerica Park (Tigers baseball stadium) and Ford Field (Lions stadium). Although I will be doing business as usual in Ann Arbor. This has been the focus of my attention for the past month. Right now...it is a vacant lot within the city of Detriot...3,000sqfoot. So the landscape of this project has changed a bit. Introducing alot of other variables...The owner has had the land for years and just never came around to doing anything with it. So...I am going to see if I can make a go at this location...then when I am comfortable with the numbers I will let him know when I am ready then he will build the building.

Right now...using the land is free so thats a good thing. So now I have to think about being 30-40 min away from my business, hiring the right people etc. The great news is that it is right down the block form Johnny Rockets...I so look forward to competing with them :biggrin:

So now...I have my business plan solid, I have to form an idea of if I have a building...how would I want it to look on the outside and inside...also to make it so that I can duplicate it to other parts of the state and country if need be.

Will keep you posted.

:biggrin:


A balanced diet starts...with a burger for each hand...

http://nineburgers.blogspot.com/

Be part of the click!

http://twitter.com/nineburgers

Share this post


Link to post
Share on other sites
Hello All

Sorry for the slow updates. Well...some things happened. Its a bit overwelming. I may end up in Detroit. I found a location a block away fom Comerica Park (Tigers baseball stadium) and Ford Field (Lions stadium).  Although I will be doing business as usual in Ann Arbor. This has been the focus of my attention for the past month. Right now...it is a vacant lot within the city of Detriot...3,000sqfoot. So the landscape of this project has changed a bit. Introducing alot of other variables...The owner has had the land for years and just never came around to doing anything with it. So...I am going to see if I can make a go at this location...then when I am comfortable with the numbers I will let him know when I am ready then he will build the building.

Right now...using the land is free so thats a good thing. So now I have to think about being 30-40 min away from my business, hiring the right people etc. The great news is that it is right down the block form Johnny Rockets...I so look forward to competing with them :biggrin:

So now...I have my business plan solid, I have to form an idea of if I have a building...how would I want it to look on the outside and inside...also to make it so that I can duplicate it to other parts of the state and country if need be.

Will keep you posted.

:biggrin:

As a Detroiter, this is great news for me!! I think you'll have big success in that location. There's tons of foot traffic not only on game days but any time there are events at Ford Field and the Fox.

Congratulations and best of luck.

Share this post


Link to post
Share on other sites

Hello All

First I would like to apologize for the lack of updates. A VERY close friend of mine (like a brother) passed away. He did not leave his family much money...so I sold alot of my assets...including my Airstream...in order to lay him to rest properly.

Needless to say this took alot out of me both emotionaly and financialy...I have no regrets in doing so. So I am getting back on my horse now and plotting my next steps. Im kinda back to square one.

I will keep you all posted.

Again...from the bottom of my heart...thank you all for your interest and input. and I WILL keep in touch.


A balanced diet starts...with a burger for each hand...

http://nineburgers.blogspot.com/

Be part of the click!

http://twitter.com/nineburgers

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...