It may be that a person usually needs to hear something at least three times before it registers in their mind. But something I heard at the 15th Annual UCLA Extension Restaurant Industry Conference recently stood out to me the first time it was said—and its impression only got stronger each time I heard the point repeated throughout the day.
Smashburger, the nation’s fastest growing “better burger” fast-casual restaurant concept, kicked off the summer burger season with a celebration of the Classic Smashburger, its most popular menu item.
Smashburger,the nation’s fastest growing “better burger” concept, announced it has added five new franchise partners to its rapidly growing family of franchisees, totaling a combined commitment for 63 new franchise units across the country.
These most recent franchise agreements bring Smashburger’s total franchise pipeline to 463 locations, which are expected to open over the course of the next several years. These new commitments will also allow Smashburger to make its debut in four new markets, further expanding its growing national footprint.
Smashburger opens the doors to its 100th store on April 27 in Schaumburg, Illinois. Since its debut more than three years ago, Smashburger has successfully opened stores in 20 states and 29 markets with an even mix of corporate and franchise units.
Smashburger is serving localized burgers inspired by regional favorite flavors. These custom-designed burgers highlight the signature ingredients and taste combinations of each city, giving customers a burger built for their local palate.
Guests can enjoy localized smashburgers at restaurants in 19 states across the country and each specialized burger reflects the market's food identity and passion, ranging from fried pickles with ranch dressing in Tulsa to the guacamole and Habanero cheese-topped Arizona smashburger.
What’s happened to pizza’s major players?
In 2000, the QSR 50 Report, this magazine’s annual ranking of the nation’s top quick-service brands, showed a robust American appetite for pizza, a category trailing only burger joints in representation. With pizza chains claiming four of the list’s top 15 slots and 12 of the top 50, the segment seemed poised to maintain its spot as a 21st century quick-service staple.
There was a time when the only place you could find Black Angus beef on a menu was at some of the nation’s finest steakhouses. But these days, Angus burgers are served at McDonald’s, Back Yard Burgers, Carl’s Jr., Hardee’s, and Smashburger and are just one of many fine-dining menu items, ingredients, and techniques that were adopted by quick-service and fast-casual restaurants over the last decade.
Smashburger appointed four new members to its executive leadership team. The fast-growing chain's new leaders bring experience from some of the world's most successful companies and brands, including McDonald's, Blue Moon, Clorox, and Chipotle.
Craig Leonard will serve as executive vice president and president of international; Julie Reeves will serve as vice president of marketing; David Milliken will serve as vice president of marketing; and Chris Smith with serve as regional director of operations.
Smashburger took its Sin City Smashburger nationwide on January 17. Before, this burger was found only on Las Vegas Smashburger menus. The Sin City Smashburger was crafted with the Vegas “city that never sleeps” lifestyle in mind. It features a Certified Angus Beef Smashburger, placed on an egg bun, then topped with a fried egg, applewood smoked bacon, melted American cheese, grilled and haystack onions, and the signature smash sauce. The Sin City Smashburger will only be available at Smashburger locations until February 27.
Smashburger, a nationally acclaimed industry-leading Better Burger restaurant, presented its high-achieving franchisees with awards and recognition at its first annual franchisee conference held in November at The Westin Tabor Center Hotel in Denver. Smashburger’s rapid growth and consumer acceptance has been fueled by solid network of experienced, dedicated franchisees.