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.
Some might say that the last three years have not been very, well, accommodating for the quick-service industry. With lenders and customers alike pulling their dollars off the table, the industry has been left to make due with the circumstances and struggle to stay afloat until the economic environment warms.
Although the recession created a fair share of hand wringing in quick-serve c-suites, the franchisees have been dealt the biggest blow; they’re the ones tasked with keeping the brand’s operational gears turning, and the slowing dollars, for them, means a slowing livelihood.