Burger Boss, a healthier burger concept that allows guests to “boss” their own grass-fed burger by offering an array of proteins, buns, cheeses, toppings and sauce options, including vegan and gluten-free options, announced that it is offering franchise opportunities for the first time in its nine-year history to qualified candidates seeking an entrepreneurial opportunity.
Those applicants who meet the criteria and qualifications will be awarded the opportunity to own and operate a franchise receiving an exceptional and proven business model, extensive training, and consistent, ongoing support from all departments within the company.
“We felt the time was right to expand our concept,” says Mo Farha, founder and president of the California-based Burger Boss. “It’s important that as we begin to franchise that our potential franchisees have the same passion for quality and healthy options over quantity as it’s what sets us apart from our competition.”
Leading up to offering franchise opportunities, Burger Boss wanted to be sure all systems were in place. For the last few years the company has enhanced operations, improved brand messaging and technology, put structures in place to support franchise partners, improved its middle of profit and loss and engaged a marketing agency to assist with brand messaging and strategic planning.
“We didn’t want to make the same mistakes as some other brands in the restaurant space,” adds Farha. “It was important to us to make sure checked everything off our list to ensure a seamless transition for our franchisees.”
Burger Boss opened its first location near the University of California in Riverside in 2011and has expanded into nearby Orange County with five locations including freestanding unit in Newport Beach just a sandal-toss from the sand. Burger Boss is expanding into the Los Angeles market this spring with a location in West Hollywood. Guests build their burger on an interactive screen, which also places their order. The five-step process includes selecting a protein (grass-fed or grass-finished beef, cage-free chicken and turkey, or a house-made black bean veggie patty), choice of bun, eight premium cheeses with a selection of more than 30 toppings (from a fried egg and avocado to bacon and caramelized onions) and finishing it off with an array of 15 sauce selections. Guests can also “boss” their fries.
“At Burger Boss the focus is on quality, not quantity,” says co-founder and COO Kamil Finan. “Our aim is to bring back the great American burger, which has been lacking for decades in the fast food segment. It starts with our grass-fed beef, which is procured from a small co-op of Pacific Northwest ranchers who breed and raise the herds.“
Once brought on board, franchisees will have access to these sources along with purchasing power and distribution chains, cooperative marketing and public relations, new product research and development plus continuing education.
“Whether you’re in somewhere in the Midwest or at one of our restaurants in Southern California, we want the experience to be seamless for the guest,” adds Finan. “It will be important that our franchisees embrace our eco-friendly philosophy and excellent customer service so that the Burger Boss experience is the same no matter what location you’re at.”
Restaurant build-out options include end-cap, in-line, free standing, food court, airports, arenas, and universities. Single restaurant locations and territories are available for new build or conversion of existing real estate with footprint of 1,600-2,200 square feet. Operating a Burger Boss provides potential franchisees with an array of revenue streams including take-out, delivery and catering for gatherings such as client meetings and social events.
