I was browsing a few blogs and surprised at how many “we just make simple great burgers, fries and shakes” restaurant and franchises were popping up. Some are going all-organic, most aren’t. McDonald’s new higher-priced Angus beef burger is considered a response to the better burger trend.
Most everyone likes a good burger and are willing to pay up to $5 regularly for good one. I think the new wave of better burger joints will have some staying power compared to other pure trends like tart frozen yogurt, salad or pita/wrap specialty franchises.
From what I’ve seen already from clients, these aren’t wildly profitable until you reach $1 million or more in sales per location assuming your rent is under 7% of gross sales, and that’s very difficult to do.Let’s look at one city.
Opening in Austin in the past year were:
Philadelphia Weekly put together this chart to compare the food, atmosphere, and wait times of various burger places.