\
  The most prestigious law school admissions discussion board in the world.
BackRefresh Options Favorite

look how much SCIENCE goes into opening a burger place

https://en.wikipedia.org/wiki/Smashburger Smashburger was...
green stag film yarmulke
  03/21/18
In order to avoid the stigma of a restaurant chain, Smashbur...
green stag film yarmulke
  03/21/18
...
green stag film yarmulke
  03/21/18
...
green stag film yarmulke
  03/21/18
...
Diverse mint sound barrier
  03/21/18


Poast new message in this thread



Reply Favorite

Date: March 21st, 2018 8:59 AM
Author: green stag film yarmulke

https://en.wikipedia.org/wiki/Smashburger

Smashburger was founded in 2007 by two fast food industry veterans. Tom Ryan had previously helped to develop the stuffed crust pizza concept for Pizza Hut and later served as chief concept officer for McDonald's,[3] and David Prokupek was a former owner of Quiznos.[4] The two launched the venture with private equity firm Consumer Capital Partners.[5] The restaurant was envisioned to highlight a higher market for hamburgers, as a part of a wave of "better burger" restaurants including Shake Shack, which uses similar techniques.[3][6] It adopted the name Smashburger, Ryan later said, because the name "had this really great hand-crafted connotation, which we do. It also kind of had this organic, earthy, commonly popular approach, and it had a little edginess to it, for younger, generational people."[7] Ryan has a background in food science and studied cooking techniques extensively.[8][9]

With $15 million in capital, the two bought a Denver restaurant, Icon Burger, to experiment with cooking and management techniques for a higher-end burger restaurant.[10][11] The founders then spent six months developing an efficient and fast "kitchen engine," designing the restaurant's kitchen to have modular surfaces, and with a central griddle that houses a refrigerated area underneath where meatballs are stored.[12] This allows the burger cook to be properly supplied without having to walk away from the griddle. The kitchen concept was later adapted and standardized for every Smashburger location. The restaurant's signature "smashing" technique is achieved with a special cutter and technique, which also allows it to train new cooks quickly and open new locations without having to redesign the back-end process.[3][13] They used flattop grills for the kitchen and rejected char broilers or barbecue grills, and the founders did a blind taste test of 300 kinds of beef including varieties of Wagyu and Kobe for the burgers before settling on chopped Angus beef. The founders systematically narrowed down the options until they came to just four, and found that all were Angus beef provided by different distributors.[7]

With Prokupek as CEO and Ryan focusing on developing the menu, the restaurant was designed with quick scalability in mind. The first Smashburger restaurant opened in Denver in June 2007,[10] and the chain then expanded to Houston, and then to Minneapolis, areas where Ryan and other founding management were familiar with the local real estate market.[7]

Marketing for the restaurants focused on the customizability of the menu, freshness of ingredients, and features to give each restaurant a local feel. The chain's first marketing revolved around the tagline "Smash, sizzle, savor." In 2011, as the business was growing at a steady clip, it shifted its theme to "Smashed Fresh. Served Delicious." The restaurant identified 14 distinct customer archetypes to pursue based on income levels, geography, education and lifestyle.

Smashburger uses market research to determine where to open new restaurants, and the restaurant has favored opening new locations next to many major college campuses in the United States, sometimes opening shops directly on campus which are run by concessionaire companies like Compass Group and Aramark.[33] It has also sought to open locations in casinos, in particular signing agreements in casinos in Las Vegas and in Oklahoma.[34] It has also opened locations in high-traffic airports as well, partnering with HMSHost.[35] A typical Smashburger location sees $3,000 to $5,000 in revenue during a mealtime rush, but its highest-volume restaurants can see $3 million to $5 million a year in sales.[13]

Ryan integrated ambiance, decor and music as a part of a larger customer experience. Restaurants are designed with specific decor, a prominently bright red color scheme color scheme, and customer flow. But, the restaurant does not have a model footprint and so each location can be tailored to the available space.[36][13] Restaurant interiors are designed in a modern style with indirect lighting and decorated with locally-produced photo murals. Customers order at a central counter and food is brought to them in stainless steel baskets. They are given silverware to eat in place of plasticware.[37] Restaurants are designed with a social feel in mind, and feature high tables and low tables, booths, and an outdoor patio.[13]

The company has a tailored music soundtrack for restaurants as well. An internal team designed and built the initial soundtracks around the restaurant's "Smash, sizzle, savor" theme. As Smashburger began to grow, management brought in outside consultants in 2011 to develop a new program for music that would better fit a "modern, high-energy" restaurant concept, though it retains a family-friendly vibe.[14] Music in restaurants was subsequently designed with a target audience of 32 years old, avoiding overly bubblegum or electronic music and rooted in contemporary pop, allowing its sound track to remain mainstream but allowing for older classics as well as new and emerging international music. International locations feature an American-inspired soundtrack as well.[36]

(http://www.autoadmit.com/thread.php?thread_id=3924439&forum_id=2#35651395)



Reply Favorite

Date: March 21st, 2018 9:01 AM
Author: green stag film yarmulke

In order to avoid the stigma of a restaurant chain, Smashburger crafts local burgers for each city where it is located and markets them extensively.[3] These burgers are designed after consulting with distributors for the kinds of ingredients that are most shipped to a particular city or geographic area.[7] For instance, Smashburger's Colorado locations serve burgers with roasted green chiles, while locations in Miami serve burgers with grilled chorizo.[3] In Minneapolis, the chain has a double-cheese, double-onion variety evoking Scandinavian and Germanic cuisine. Its Oklahoma variety features locally-popular fried pickles, while Boston locations serve a burger with onions and a cranberry chutney supplied locally by Ocean Spray. The burgers tend to be original creations as opposed to duplicating local flavors; in the case of Minneapolis the chain deliberately avoided selling a burger that would resemble the locally-renowned Jucy Lucy. There are exceptions, such as in Kalamazoo and Grand Rapids restaurants, where the local burger is topped with olives, a tradition that had once been locally popular.[7]

(http://www.autoadmit.com/thread.php?thread_id=3924439&forum_id=2#35651400)



Reply Favorite

Date: March 21st, 2018 11:17 AM
Author: green stag film yarmulke



(http://www.autoadmit.com/thread.php?thread_id=3924439&forum_id=2#35652059)



Reply Favorite

Date: March 21st, 2018 1:22 PM
Author: green stag film yarmulke



(http://www.autoadmit.com/thread.php?thread_id=3924439&forum_id=2#35652970)



Reply Favorite

Date: March 21st, 2018 1:26 PM
Author: Diverse mint sound barrier



(http://www.autoadmit.com/thread.php?thread_id=3924439&forum_id=2#35652994)