From a Restaurant Business online article (December 2019):
With 11 protein options for its burgers (including salmon, lamb, falafel and dry-aged beef), two patty sizes and a host of toppings, Burgerim—which increased its unit count by nearly 250% in 2018 to become the country’s fastest-growing emerging chain—is upping the complexity of the traditional burger concept.
The quick-service chain, which has now nearly 200 units (up from 80 in 2018) and another 350 in the “active conception” pipeline, is focusing on training and systems to ensure all those burger variations get executed properly, says Collette Kakuk, Burgerim’s VP of marketing.
Most pizza places, Detroit-style places, the dough is sitting in a portioned-out container and it gets pressed into the pan. We let it rise in the pan. I knew from the beginning, that’s what’s going to separate our pizza. … It’s built in that we need larger walk-ins to have those extra pans. It’s just part of the plan.
“I was really focused on the idea of a burger, but taking it to the next level in terms of quality and flavor. I wanted to make it this kind of luxurious dining experience,” said Sullivan.
It was a rival to Taco Bell and Del Taco in the fast-food Cal-Mex wars of the 1970s, until Del Taco acquired the company in 1995 and unceremoniously shut it down. The erasure was so complete that when food writer Christian Ziebarth petitioned the United States Patent and Trademark Office in 2012 to take control of Naugles’ trademark, arguing that Del Taco had done nothing with it for decades and he was therefore legally allowed to revive the chain, the feds sided with him (Del Taco is still fighting the ruling).
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