May 22, 2013

Burgerville

Hala Moddelmog helps Arby's build its corporate giving strategy.
Cause and Effect
December 2012

Maximize your company’s charitable-giving efforts by choosing causes that resonate with employees, franchisees, and consumers.
Americans claim to want healthier options but don't always eat them.
Diners Don’t Know What They Want

When it comes to healthy foods, Americans’ tastes are confusing.
Different potato varieties and dips can boost french fries offerings.
These Spuds Aren’t Duds
November 2010

Restaurants use different varieties, seasonings, and dips to spice up potato sales.
More Green for Green

Much has been said about the advantages of integrating sustainable efforts into a quick serve’s operations, but a new study shows that such efforts might not just be good for the environment—they could reap financial rewards as well. 

According to a study out of Ohio...

What to Do About Waste
November 2010

When New York City–based burger concept 4food opened its first location in August, the media buzz it generated mostly stemmed from its innovative use of technology and social media. Plasma TV screens adorn its walls, including one that scrolls customer tweets. iPads are used to order food...

Burgerville's Latest Community Champion
A new seasonal menu item joins the Burgerville menuboard. Find out what it is!
Generation Now!
August 2010

Look out quick serves: Generation Y, aka the Millennial Generation, is coming on strong. From third-graders to grownups pushing 30, they want it their way from Burger King and every other industry player. The smart restaurants will make sure to comply, because the...

Burgerville Gets Smart with SmartReceipt
Burgerville now provides guests with easy access to nutritional information and health facts with their order.
The 10 Most Innovative People
May 2010

Never before has innovation been as essential to running a successful quick-serve restaurant concept.

During what has turned out to be the most daunting recession in our nation’s history, innovation has been the driving force for the concepts that are...

Local vs. Organic
March 2010

In December, the National Restaurant Association (NRA) released its What’s Hot in 2010 survey in conjunction with the American Culinary Federation (ACF), naming locally grown produce, locally sourced meats and seafood, and sustainability as the top trends to watch...

Burgerville One Step Further in Recycling Initiatives
Burger chain launches compostable ecotainer soft-drink cups and lids across its entire system.
Burgerville Signs with Roasting Company
Burger chain signs exclusive agreement to use Portland Roasting Company’s Farm Friendly Direct coffee in Oregon and Southwest Washington stores.
Burgerville Brings Beer to the Menu
The northwest burger chain is testing alcoholic beverages at its Salmon Creek restaurant.
Exec Continues Climb to the Top
Burgerville appointed Janice Williams to COO of the chain.
Fulton Provision Company Certified By Food Alliance
Fulton Provision Company is the first in the U.S. to be certified for sustainable business practices by Food Alliance.
Burgerville Awarded for Health Care Plan
The company has been presented with a national Best Practices Honor from the American Psychological Association.
Burgerville Rolls Out Composting and Recycling Program to All Units
The Pacific Northwest’s signature quick-service restaurant sets goal to divert 85 percent of company waste from landfill through new program and innovations in material delivery through supply chain
The Holland-Burgerville Wins Washington’s Top Environmental Honor
Burgerville parent company, The Holland Inc., has been honored with Washington state's 2007 Governor's Award for Pollution Prevention and Sustainable Practices.
Burgerville President and CEO Tom Mears Named 2007 Trendsetter
Tom Mears, president and CEO of Burgerville, has been awarded the 2007 “Trendsetter Award” by the Foodservice Consultants Society International
Burgerville Awarded 'Better Burger'
The Food Network selected the chain because of its high-quality ingredients and commitment to sustainability.
The Holland, Inc. Presents First Burgerville Ranchers' Weekend
The Holland, Inc., known throughout the Pacific Northwest for its commitment to sustainable practices, will be hosting its first Ranchers' Weekend at all 39 of its Burgerville restaurants.
Burgerville Experiments with Composting
The Holland, Inc., known throughout the Pacific Northwest for its commitment to sustainable practices, today announced that it has implemented a composting pilot program at its Salmon Creek Burgerville location.
Burgerville Supports Guests' Health and Well-Being by Switching to Trans Fat Free Oil
The Holland, Inc. today announced that it is switching to trans fat free oils at all of its Burgerville restaurants