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Food History The widest-reported "first" appearance of the hamburger most commonly cited in the lore of foodservice was that the product appeared at the World's Fair in St. Louis in 1904. But the man who gave the hamburger its contemporary look and sought to expand the products appeal through chain operations was J. Walter Anderson, a Wichita, Kan., resident who went on to co-found the White Castle Hamburger system, the oldest continuously running burger chain. However, there is a history that in late eighteenth century, the largest port in Europe was in Germany. Sailors who visited port brought special food called “Hamburg steak” as a popular usage. It was a hard slab of salted minced beef, often slightly smoked, mixed with onions and breadcrumbs. Immigrants arriving England at that time also bring new food with consist of chopped beef, suet, and spices. The other famous story is that Charlie Nagreen of Wisconsin, at age 15, sold hamburgers from his oxdrawn food stand at the Outagamie County Fair. He went to the Outagamie County Fair and set up a stand selling meatballs. Business wasn't good and he quickly realized that it was because meatballs were too difficult to eat while strolling around the fair. In a flash of innovation, he flattened the meatballs, placed them between two slices of bread and called his new creation a hamburger. He was known to many as "Hamburger Charlie." He returned to sell hamburgers at the fair every year until his death in 1951. Food History
Burger, or hamburger, is the name given to a grilled beef patty that is served in a bun, along with condiments like ketchup, mustard, mayonnaise, lettuce, tomato, onion, cheese, etc. A burger is usually accompanied with lots of French fries. With time, other ingredients, like potato, vegetables, fish and chicken, have started replacing the beef in the patty. Burger is a very popular fast-food of almost all the kids as well as college-goers. However, very few have every thought about the history and origin of the delicious patty. To get some interesting information on background of burger, read on.
PLAN OUTOLINE 1.0 2.0 3.0 4.0 5.0 6.0 7.0 EXECUTIVE SUMMARY COMPANY SUMMARY SERVICES MARKET ANALYSIS SUMMARY STRATEGY AND IMPLEMENTATION SUMMARY MANAGEMENT SUMMARY FINANCIAL PLAN
Sandwich Restaurant Business Plan
Burger Pal is a new restaurant that serves fresh and healthy BURGER sandwiches. Strategically located in Malate Manila, Burger Pal will quickly become the premier lunch destination downtown, serving locals and students. Burger Pal will attract 35% new customers a year after the second year and will reach profitability by the end of year two. Keys to Success Burger Pal has identified three keys that will be instrumental in its success. The first is the design and implementation of strict financial controls, which will be important, since the restaurant industry is quite competitive. The second requirement is that it offers high-quality fresh and healthy food to clearly stand out from the competition. The last key is the need to ensure proper visibility. Pita Pal must have a effective, targeted marketing campaign to support the opening of the store in order to ensure enough business. Food Burger Pal will offer the community an exciting menu of Burger sandwiches, salads, deserts and coffee beverages. Pita bread, Middle Eastern flat bread, is used as a healthy, tasty foundation for a variety of sandwiches. The customers will have the choice of Middle Eastern filling such as Hummus and Tabouli or more traditional American filling. Management Pita Pal will be lead by Steve Jones, a veteran of the restaurant industry. Steve worked for his parents at the family's restaurant for several years before moving on to work in one of Washington's finest restaurants while in college, as well as participating in Washington and Jefferson's Entrepreneurship Program.
Through a combination of extensive business experience, valuable academic course work, and the award of a starter loan from the school's Entrepreneurship Program, Steve will develop a profitable niche lunch restaurant. Sales for year two and three are $145,299 and $203,676 respectively. Profitability will be reached by the end of year two.
It is Pita Pal's mission to offer the finest, healthiest and best tasting pita sandwiches in Washington, PA. Pita Pal will offer the finest customer service, no customer will leave who is dissatisfied.
1.2 Keys to Success
Employ strict financial controls. This is extremely important in a retail food establishment. Offer the highest-quality lunch time fare. Ensure sufficient visibility. A strong marketing campaign required.
To become the premier sandwich shop in downtown Washington, PA. To continually draw students off campus for lunch at a rate of 35% new customers per year after the second year. To become profitable within the first two years.
Pita Pal is a recently formed PA based L.L.C. formed by Steve Jones. The company is wholly owned by Steve. The business will be based in downtown Washington and will serve the lunch and early evening crowd.
2.1 Start-up Summary
As a start-up organization, Pita Pal will require a decent amount of equipment to begin operations. The following is a somewhat complete list of the needed equipment:
Cash register; Computer system, including printer, CD-RW, Internet connection; Convection oven; Refrigeration unit; Blender/food processor; Assorted knives, cutting boards, serving dishes, silverware, food containers; Shelving units; Tables, chairs, table clothes and other table accessories; Lighting units; Espresso machine and coffee maker (these items are subsidized by the coffee vendor who sells the coffee/espresso beans).
Start-up Funding Start-up Expenses to Fund $5,500
000 $25.500 $59.500 $65.000 ($5.000 $0 .500 $0 $0 $0 Other Current Liabilities (interest-free) $0 Total Liabilities Capital Planned Investment Entrepreneurship Program Loan Investor 2 Additional Investment Requirement Total Planned Investment Loss at Start-up (Start-up Expenses) Total Capital Total Capital and Liabilities Total Funding $40.500 $0 $34.500 $65.000 $34.Start-up Assets to Fund Total Funding Required Assets Non-cash Assets from Start-up Cash Requirements from Start-up Additional Cash Raised Cash Balance on Starting Date Total Assets Liabilities and Capital Liabilities Current Borrowing Long-term Liabilities Accounts Payable (Outstanding Bills) $59.500 $59.000 $25.500) $59.000 $0 $65.
business formation has been chosen as a way of protecting the owner from personal liability while avoiding double taxation associated with a traditional corporation.500 Start-up Assets Cash Required Other Current Assets Long-term Assets Total Assets Total Requirements $34. Brochures Consultants Rent $3. Create your own business plan » Start-up Requirements Start-up Expenses Legal Stationery etc. .Need real financials? We recommend using LivePlan as the easiest way to create automatic financials for your own business plan.000 2.500 $65.000 $700 Total Start-up Expenses $5.L. The L.000 $59.2 Company Ownership Pita Pal has been formed as a limited liability company in Pennsylvania.500 $0 $25.000 $300 $500 $1.C.
assorted deserts. pesto. Each customer will have their choice of different fillings for the pita sandwiches. diner food. Two distinct market segments will be targeted: students of Washington and Jefferson College and "towners. Ages 17-22. Most of the lunch time fare in downtown can be categorized as traditional offerings. The students are looking for food vendors for two main reasons. 67% have a part-time job. and quite versatile. there will be several different salads available. both green as well as pastas. falafel. Pita Pal should be a big hit. While this might appeal to older residents of the town. The range of options for fillings (not an exhaustive list) are: tofu pate. tabouli. PA lunch time and early evening crowd. there are lots of different businesses that have hungry lunch time workers. Main Street has been chosen in Washington because of the recent renaissance of the downtown area. Demographic data and behavioral traits for the students is as follows: 75% of the students are on some sort of financial aid. Pita bread is chosen for several reasons: it is unusual. healthy. 89% of the students eat out at least twice per week. this does not appeal to many college students and to a growing population of people who are in search of more healthy food. turkey. . a liberal arts school. the second is to have an alternative to the on-campus food service. assorted vegetables and assorted cheeses. espresso and coffee. The competitive environment that Pita Pal faces is not too stiff. ham. The towners will appreciate the selection and change from the more traditional offerings currently available on Main Street. weekdays from 10-6 pm.1 Market Segmentation Pita Pal has segmented the market into two distinct segments: Students This group is primarily from Washington and Jefferson College. 42% of the students were in the top 15% of their high school class. hummus. the first is the desire to get off campus. Currently. 4. baba ganouj. chicken. 75% of the students are on the school food program. In addition to the pitas. a tenth of a mile from downtown. 36% of the students were in the 85th percentile for the SAT." The students will be attracted to Pita Pal as a better alternative to their on-campus meal plan.Services Pita Pal is a downtown based sandwich shop serving the lunch time hour as well as early evening. Market Analysis Summary Pita Pal will be serving the Washington.
665 2.108 Year 2 Year 3 Year 4 Year 5 CAGR 7.000. 44% of the people work within a seven minute walk from the downtown area. 76% of the group go out for lunch one to two times a week. There will be a few community college students who will trickle in. Need actual charts? We recommend using LivePlan as the easiest way to create graphs for your own business plan. The average individual income is $38.468 2. Create your own business plan » Market Analysis Year 1 Potential Customers Growth Students 8% 2. but since their campus is six miles away. Towners This group is the people that live and work in Washington.99% .878 3.285 2. primarily in the downtown area. Ages 24-55. there will not be a significant number of community college students.This information pertains to the Washington and Jefferson students. 55% of the people have at least some undergraduate schooling.
These people are more in tune with the different business organizations that exist downtown.2 Target Market Segment Strategy The two different market segments that Pita Pal will be going after are distinct enough that there will be two different marketing campaigns.00% Need real financials? We recommend using LivePlan as the easiest way to create automatic financials for your own business plan.00% 45. and the menu is somewhat limited in selection. student newspaper. but typically venture off campus during the day for lunch. If they reach it any earlier it is likely that they are cutting corners and that profit is unlikely to be sustainable.567 65. Burger King. Their offerings are similar to fast food in that orders are placed at the counter and served within a few minutes.3 Service Business Analysis Pita Pal exists within the general restaurant industry. The towners can be reached through different sources of communication.641 56.3.00% 8. These are people who work downtown and tend to patronize the other downtown businesses.932 60. If it takes more than two years than it is quite questionable whether they will ever reach profitability. Students spend the majority of their day on campus. There are many different categories within the restaurant industry.810 62. Pita Pal fits within two different niches within the industry. and Wendy's.1 Competition and Buying Patterns Pita Pal's competition exists in many forms: Fast food: This takes the form of the traditional restaurants such as McDonald's.675 8.306 57.Towners Total 8% 8. Create your own business plan » 4. For the restaurant industry. This is necessary because the two groups respond to different forms of communication. one for each group.274 49. The General. It is also similar to fast casual where the clientele tends to spend more time at a table relative to a fast food restaurant. as well as healthier alternatives such as Subway.989 48. Pita Pal will attempt to communicate with this group via the local newspaper. The marketing effort to reach the students will be based on their forms of written media. 4. . it is normal for a venture to reach profitability by year two.136 53. 4.668 52. The food is more expensive than a normal fast food restaurant and there is a larger product offering. fast food and fast casual.
compromising the nutritional value of their food. Pita Pal's marketing strategy will be distinct for each of the two market segments that it is seeking to attract. or at least free of any oils other than olive oil. This competitive edge will also be stressed in the marketing campaign. In addition to the absence of oil based fats. It is Pita Pal's goal to serve the customer in whatever capacity is needed. These delis serve very basic. . The other competitive edge that Pita Pal will leverage is customization. custom food alternatives. no one offers the same flexibility or ability to customize the product offerings. generally sliced deli meats. The sales effort will be based on obtaining 100% satisfaction. Most of the students have a food plan. a function of its steel industry roots. Most places uses a lot of fried foods. These are very traditional diners. This takes the form of its competitive edge where it will build the patrons pita pocket any way that they want. Diners: Based on the aging demographic of Washington. many of the students are looking for other alternatives regardless of the fact that their food is already paid for via the plan. The first edge is its healthy menu. the menus are right out of the 1950's. Because of the poor food offerings and the need for variety. ensuring a healthy meal. one of them downtown. Pizza: The predominant pizza place for sit down food is Brothers pizza. much of its offered ingredients are vegetables. Additionally. Most of the competitors cannot compete with Pita Pal's healthy menu.1 Competitive Edge Pita Pal has two competitive edges that will help it succeed in its business. Customers are offered a laundry list of ingredients that they get to choose from. On-campus food service: At least for the students. Pita Pal takes pride in the fact that the only thing fried on the menu is falafel. Everything else is oil free. Almost anything will be done to ensure any problems that arise are corrected. Pita Pal will work hard to ensure that every customer has a wonderful experience at Pita Pal. this is an alternative in terms of food offerings. standard deli fare. Strategy and Implementation Summary Pita Pal's business strategy will be to emphasize its healthy. owned by two brothers who are professors at the college. there are several diners located in Washington. Deli: There are two different delis located downtown that serve deli style sandwiches. 5. As mentioned earlier. This place is more popular with locals than with college students based primarily on the fact that the professor owners are not very well liked as professors so many students avoid the place.
most of them are on a fixed budget and jump at the chance to save money by using a coupon. but to a lesser degree with this segment as they tend to have much lower response rates relative to the other market segment. Since the majority of this market segment work downtown.5. The fact that it advertises 100% satisfaction is far less significant relative to its actions that ensure total satisfaction. Recognizing that the students spend the majority of their time on campus. Having both a quality product and excellent service will ensure realization of the sales forecast. While the service offered customers is quite important. . To reach the students. 5. Profitability is forecasted to be achieved toward the end of year two. The print advertisements will serve to draw notice to Pita Pal. directly correlated with the fact that customers are being properly taken care of.1 Sales Forecast Pita Pal has decided to take a conservative viewpoint toward its sales forecast in order to increase the likelihood of achieving the stated goals.3. Pita Pal will emphasize its 100% customer satisfaction to win over customers. 5. Additionally. increasing the student's awareness about this new restaurant alternative. flyers will be passed around the downtown area calling attention to Pita Pal's opening. the organization has the firm belief that if all customers leave the store happy. Pita Pal must use resources that are successful in reaching the students. Pita Pal has reason to believe that the first three months of business will be fairly slow. Pita Pal must offer fresh. The menu has been devised in order to offer a wide selection with menu items that are easy to prepare. and are cost effective to serve.2 Marketing Strategy Pita Pal will employ a two pronged marketing strategy in an attempt to reach potential customers within the two market segments. however. healthy alternative to the campus meal plan as well as other local food vendors. it is far easier and cheaper to remedy any problems with a customer as it occurs instead of dealing with an unhappy customer. quality food in order to fully support its customer-centered service. Coupons are quite effective for students. remain fresh. there is a need to have a quality product. otherwise the service aspect is in vain in the long term because the customers are treated well but do not perceive value in the food that they are buying. Print advertising will be used for the towners. Coupons will be used. Pita Pal will emphasize its menu as a tasty. healthy. This sales philosophy is a way of treating customers. Pita Pal will also use coupons as a way drawing in students.3 Sales Strategy As previously mentioned. That being said. The readership levels for the local paper. there will be a significant increase in sales in the long term. This will prove to be an effective method for reaching this group. Pita Pal will choose a different media source to reach these people. This effort is based on the philosophy that it is far cheaper to maintain a current customer than it is to attract a new customer. With this in mind. It is forecasted that business will steadily increase over the first two years. The Sentinel are 67% of the targeted population. Pita Pal will rely on print advertisements and coupons within the student publications.
Create your own business plan » Need actual charts? We recommend using LivePlan as the easiest way to create graphs for your own business plan. Create your own business plan » .Need actual charts? We recommend using LivePlan as the easiest way to create graphs for your own business plan.
299 $203. $50.Sales Forecast Year 1 Sales Food Beverages Total Sales Direct Cost of Sales Food Beverages $48. Create your own business plan » 5.571 Need real financials? We recommend using LivePlan as the easiest way to create automatic financials for your own business plan.673 Year 1 $14.976 $60. The final version will be accomplished with in the first two months.062 $102.434 $42.292 Year 3 $43. .595 $39.030 $12.323 $143. Profitability. While non-payment of the loan will not result in serious consequences it is a matter of pride to be able to take a loan from the College's Entrepreneurship Program and turn it into a successful business. and are achievable: 1. A date of expectancy has been established and it will be useful to gauge performance on whether the revenue is realized on schedule.048 $55.000 in revenue.242 Year 2 Year 3 $145. Very important. Business plan completion. 4. it is forecasted to occur within two years.312 $68.676 Year 2 $30.508 $4. 3.4 Milestones Pita Pal has identified four milestones that are clear in terms of the goals. 2.361 $20.079 Subtotal Direct Cost of Sales $18.697 $8. Payback of entrepreneurship loan.
PA for the last four years while studying for his Bachelor of Arts from Washington and Jefferson College. Create your own business plan » Milestones Milestone Business plan completion $50K in revenue Profitability Payback of loan Totals Start Date End Date Budget Manager Department 1/1/2003 3/1/2003 $0 Steve Operations 3/1/2003 3/1/2003 3/1/2003 11/1/2003 10/15/2003 1/1/2007 $0 $0 $0 Steve Sales Steve Accounting Steve Accounting Management Summary Steve Jones is the driving force behind Pita Pal. Steve has lived in Washington. .Need actual charts? We recommend using LivePlan as the easiest way to create graphs for your own business plan.
800 $7. Steve will be the sole employee. will develop the product recipes. where he received more insight into the restaurant industry.200 $10. During this period he will oversee the finishing touches on the retail space. however by the time the loan was awarded. Steve will also have one employee working 1. For lucky few.800 5 5 5 . Steve has written a business plan in response to the application requirements for the loans. Steve applied for the a loan through the Entrepreneurship Program and was pleasantly surprised that he won.1 Personnel Plan Steve will be the main employee of Pita Pal. and will establish vendor relationships. front restaurant help.400 $10. many months had passed and Steve felt the need to rewrite the plan before beginning the business.000 $27.000 $9. He enrolled in the Entrepreneurship Program which combined coursework with speakers and empirical experience.800 $10. Steve will have at least two employees present during open hours. As business ramps. While pursuing his degree Steve was a server at a fine dining restaurant called Angelo's.000 $10. He undertook this task and the business has begun. Personnel Plan Year 1 Steve employee 1 employee 2 employee 3 employee 4 Total People Year 2 Year 3 $24. For the first two months of operation.800 $10. he began to realize that he would not be truly happy unless he was operating his own business.800 $5.800 $9. as well as back kitchen activities such as dishes and clean up. He also realized that he would be most effective if he worked within the restaurant industry due to all of his experience as well as the wealth of contacts that he had access to because of his parent's business. at the end of the last semester of his last year.5 hours before opening to help with food prep and both employees for . While Steve became more and more active in this program.000 $30. 6.800 $10.000 $10.Steve's introduction to the restaurant industry came at the early age of 14 when he worked in his family's restaurant in Cleveland. Month three will mark the first month of sales.5-1 hour after closing.800 $10. it also provided them with a low interest loan which if the business fails does not personally obligate the borrower to repay. With this in mind. Steve will employ additional employees to help out with food prep.
7.200 $73.Total Payroll $54.00% 10.1 Important Assumptions The following table will detail important Financial Assumptions. .200 Financial Plan The following sections will detail important financial information.2 Break-even Analysis The following table and chart show our Break-even Analysis.00% 0 Year 3 3 Long-term Interest Rate 10.00% 10.00% Tax Rate Other 30.600 $70.00% 30.00% 0 Need real financials? We recommend using LivePlan as the easiest way to create automatic financials for your own business plan.00% 30. General Assumptions Year 1 Plan Month Current Interest Rate 10.00% 1 10.00% 0 Year 2 2 10. Create your own business plan » 7.
Create your own business plan » Break-even Analysis Monthly Revenue Break-even $9.149 7.799 Assumptions: Average Percent Variable Cost 27% Estimated Monthly Fixed Cost $7. .Need actual charts? We recommend using LivePlan as the easiest way to create graphs for your own business plan.3 Projected Profit and Loss The following table and charts illustrate the Projected Profit and Loss.
Need actual charts? We recommend using LivePlan as the easiest way to create graphs for your own business plan. Create your own business plan » . Create your own business plan » Need actual charts? We recommend using LivePlan as the easiest way to create graphs for your own business plan.
Need actual charts? We recommend using LivePlan as the easiest way to create graphs for your own business plan. Create your own business plan » Need actual charts? We recommend using LivePlan as the easiest way to create graphs for your own business plan. .
200 $2.004 $9.184 $41.600 $3.673 $18.734 $2.102 72.96% Year 3 Sales and Marketing and Other Expenses $2.292 $106.004 $9.000 $8.600 $3.598 72.691) ($30.000 $10.292 $0 $39.200 $2.277 $0 $682 $1.400 $5.000 $3.571 $50.591 $73.424 $28.980 $0 $107.794 ($35.96% $145.400 Depreciation Rent Utilities Insurance Payroll Taxes Other Total Operating Expenses Profit Before Interest and Taxes EBITDA Interest Expense Taxes Incurred Net Profit $5.000 $3.Create your own business plan » Pro Forma Profit and Loss Year 1 Sales Direct Cost of Sales Other Costs of Goods Total Cost of Sales Gross Margin Gross Margin % Expenses Payroll $54.676 $55.004 $9.079 $0 $55.600 $3.688) $0 $0 ($35.273 $7.000 $10.400 $5.414 $46.530 $0 $103.600 $70.079 $148.96% Year 2 $203.299 $39.007 72.571 $0 $18.418 $0 $12.990 $68.691) .190 $0 $85.000 $3.
23% 7.676 $203. Create your own business plan » Pro Forma Cash Flow Year 1 Cash Received Cash from Operations Cash Sales Subtotal Cash from Operations Additional Cash Received $68.673 $68.97% 1.4 Projected Cash Flow The following table and chart will indicate Projected Cash Flow.676 Year 2 Year 3 .673 $145. Need actual charts? We recommend using LivePlan as the easiest way to create graphs for your own business plan.09% 14.299 $145.299 $203.Net Profit/Sales -51.
401) $8. HST/GST Paid Out Principal Repayment of Current Borrowing Other Liabilities Principal Repayment $0 $0 $0 $0 $0 $0 $0 $68.183 $167.Sales Tax.676 Year 3 $54.200 $67.600 $40. HST/GST Received New Current Borrowing New Other Liabilities (interest-free) New Long-term Liabilities Sales of Other Current Assets Sales of Long-term Assets New Investment Received Subtotal Cash Received Expenditures Expenditures from Operations Cash Spending Bill Payments Subtotal Spent on Operations Additional Cash Spent Sales Tax.200 $94.383 $36.160 $137.299 Year 2 $0 $0 $0 $0 $0 $0 $0 $203.037 $0 $0 $0 $0 $0 $167. VAT.673 Year 1 $0 $0 $0 $0 $0 $0 $0 $145. VAT.074 $70.293 $52.331 Long-term Liabilities Principal Repayment $0 Purchase Other Current Assets Purchase Long-term Assets Dividends Subtotal Cash Spent Net Cash Flow Cash Balance $0 $0 $0 $95.360 $7.939 $16.360 $73.474 $95.074 ($26.099 .383 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $137.
095 Year 1 $5.191) ($39.008 $14.996 $28.037 $52.000 $7.287 Long-term Liabilities Total Liabilities Paid-in Capital Retained Earnings $0 $4.000 ($5.930 $65. Pro Forma Balance Sheet Year 1 Assets Current Assets Cash Other Current Assets Total Current Assets Long-term Assets Long-term Assets $25.930 $0 $7.331 $0 $52.319 Year 3 $8.000 Subtotal Current Liabilities $4.000 $15.004 Total Long-term Assets Total Assets Liabilities and Capital Current Liabilities Accounts Payable Current Borrowing Other Current Liabilities $4.037 $0 $16.000 $25.630 $65.000 $10.601) .930 $0 $0 $7.012 $9.287 $65.030 Year 2 $25.630 $0 $5.7.988 $62.500) ($41.099 $0 $8.287 $0 $0 $19.5 Projected Balance Sheet The following table will indicate the Projected Balance Sheet.630 $0 $0 $5.992 $31.331 Year 2 Year 3 Accumulated Depreciation $5.099 $16.
58% 40.68% 48.00% 18.389 $62.00% 51.691) $1.00% 28.39% 37.00% 19. Ratio Analysis Year 1 Sales Growth Percent of Total Assets Other Current Assets Total Current Assets Long-term Assets Total Assets Current Liabilities Long-term Liabilities Total Liabilities Net Worth Percent of Sales 0.72% 87.74% 0.00% 83.97% 16.32% 100.809 $25.28% 28.00% 15.00% 12.399 $28.6 Business Ratios The following table displays Business Ratios of this company as well as those within the restaurant industry.17% 29.095 Net Worth $23.15% 81.26% 0.03% 100.62% 0.00% 15.38% 51.96% .389 Total Liabilities and Capital $28.85% 0.00% Year 2 111.32% 100.399 $31.26% 84.030 $25. Create your own business plan » 7.83% 71.00% 12.Earnings Total Capital ($35.00% 18.21% 48.15% 0.17% 100.990 $54.809 Need real financials? We recommend using LivePlan as the easiest way to create automatic financials for your own business plan.319 $54.591 $23.18% Year 3 Industry Profile 6.72% 0.68% 62.
75% 1.96% 100.00% 72.72% 39.00% 72.44 12.a n.401 0.27% 7.a n.a .68 12.87 54.00 $10.97% -149.97% 0.93% 71.17 26 4. Liquidity Ratios Net Working Capital Interest Coverage 100. to Liab.96% 100.96% 100.33% 2.60 12.86% 58.56% 0.17 26 3.60 6.Sales Gross Margin Selling.00% 20.00 $44.09% 0.17% n.59% 1.31% 124.00 n.23% 53.00% 59.44 27 2.26% -149.38% 3.27 n.09% 6.95% 7.32% Year 2 1.407 0.72% 76.14% 66.00% 72.89 15.91% 2.a n.a 10.a n.89 1.00 0.04% Year 1 -51.30% 1.00% -51.a n.22 1.26% 6.15% 8.a 0.26 0.812 0.00% 1.45% Year 3 14.85 2.00 0.15 1. General & Administrative Expenses Advertising Expenses Profit Before Interest and Taxes Main Ratios Current Quick Total Debt to Total Assets Pre-tax Return on Net Worth Pre-tax Return on Assets Additional Ratios Net Profit Margin Return on Equity Activity Ratios Accounts Payable Turnover Payment Days Total Asset Turnover Debt Ratios Debt to Net Worth Current Liab.18 1.85 18.a $3.91% -127.00 n.
Create your own business plan » .00% 10.00% 1 10.00% 0 Year 2 2 10.Additional Ratios Assets to Sales Current Debt/Total Assets Acid Test Sales/Net Worth Dividend Payout 0.00 0.00% 0 Need real financials? We recommend using LivePlan as the easiest way to create automatic financials for your own business plan. General Assumptions Year 1 Plan Month Current Interest Rate 10.a Financial Plan The following sections will detail important financial information.88 0.a n.31 13% 6.00% 0 Year 3 3 Long-term Interest Rate 10.00 n.85 5.60 3.72 0.00% 30.00% Tax Rate Other 30.a n.74 0.a n.00% 30.00 0.00% 10.21 18% 2.1 Important Assumptions The following table will detail important Financial Assumptions. 7.89 2.41 15% 1.a n.
2 Break-even Analysis The following table and chart show our Break-even Analysis. Create your own business plan » Break-even Analysis Monthly Revenue Break-even $9.3 Projected Profit and Loss The following table and charts illustrate the Projected Profit and Loss.799 Assumptions: Average Percent Variable Cost 27% Estimated Monthly Fixed Cost $7. . Need actual charts? We recommend using LivePlan as the easiest way to create graphs for your own business plan.149 7.7.
Need actual charts? We recommend using LivePlan as the easiest way to create graphs for your own business plan. Create your own business plan » Need actual charts? We recommend using LivePlan as the easiest way to create graphs for your own business plan. Create your own business plan » .
Create your own business plan » Need actual charts? We recommend using LivePlan as the easiest way to create graphs for your own business plan. .Need actual charts? We recommend using LivePlan as the easiest way to create graphs for your own business plan.
299 $39.292 $106.000 $10.600 $3.571 $0 $18.734 $2.691) .000 $3.688) $0 $0 ($35.Create your own business plan » Pro Forma Profit and Loss Year 1 Sales Direct Cost of Sales Other Costs of Goods Total Cost of Sales Gross Margin Gross Margin % Expenses Payroll $54.676 $55.400 $5.102 72.000 $8.980 $0 $107.673 $18.400 Depreciation Rent Utilities Insurance Payroll Taxes Other Total Operating Expenses Profit Before Interest and Taxes EBITDA Interest Expense Taxes Incurred Net Profit $5.184 $41.200 $2.277 $0 $682 $1.530 $0 $103.96% Year 2 $203.004 $9.600 $3.571 $50.591 $73.414 $46.794 ($35.600 $70.691) ($30.600 $3.418 $0 $12.200 $2.000 $3.004 $9.96% $145.598 72.007 72.190 $0 $85.292 $0 $39.000 $3.079 $0 $55.000 $10.424 $28.400 $5.004 $9.990 $68.96% Year 3 Sales and Marketing and Other Expenses $2.079 $148.273 $7.
Net Profit/Sales -51.673 $68.09% 14.4 Projected Cash Flow The following table and chart will indicate Projected Cash Flow. Create your own business plan » Pro Forma Cash Flow Year 1 Cash Received Cash from Operations Cash Sales Subtotal Cash from Operations Additional Cash Received $68.299 $203.676 $203. Need actual charts? We recommend using LivePlan as the easiest way to create graphs for your own business plan.676 Year 2 Year 3 .299 $145.673 $145.23% 7.97% 1.
293 $52.183 $167.360 $7.037 $0 $0 $0 $0 $0 $167.383 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $137.401) $8.074 $70.360 $73. VAT.299 Year 2 $0 $0 $0 $0 $0 $0 $0 $203.200 $67.Sales Tax.600 $40. HST/GST Received New Current Borrowing New Other Liabilities (interest-free) New Long-term Liabilities Sales of Other Current Assets Sales of Long-term Assets New Investment Received Subtotal Cash Received Expenditures Expenditures from Operations Cash Spending Bill Payments Subtotal Spent on Operations Additional Cash Spent Sales Tax.474 $95.676 Year 3 $54.673 Year 1 $0 $0 $0 $0 $0 $0 $0 $145.160 $137. HST/GST Paid Out Principal Repayment of Current Borrowing Other Liabilities Principal Repayment $0 $0 $0 $0 $0 $0 $0 $68.383 $36. VAT.099 .074 ($26.331 Long-term Liabilities Principal Repayment $0 Purchase Other Current Assets Purchase Long-term Assets Dividends Subtotal Cash Spent Net Cash Flow Cash Balance $0 $0 $0 $95.939 $16.200 $94.
037 $0 $16.988 $62.099 $16.000 $25.095 Year 1 $5.287 $65.331 Year 2 Year 3 Accumulated Depreciation $5.630 $0 $5.099 $0 $8.930 $0 $0 $7.287 Long-term Liabilities Total Liabilities Paid-in Capital Retained Earnings $0 $4.630 $0 $0 $5.930 $65.000 $10.000 $15.191) ($39.500) ($41.012 $9.996 $28.930 $0 $7.000 $7.601) .004 Total Long-term Assets Total Assets Liabilities and Capital Current Liabilities Accounts Payable Current Borrowing Other Current Liabilities $4.992 $31.000 ($5.287 $0 $0 $19.000 Subtotal Current Liabilities $4.030 Year 2 $25. Pro Forma Balance Sheet Year 1 Assets Current Assets Cash Other Current Assets Total Current Assets Long-term Assets Long-term Assets $25.5 Projected Balance Sheet The following table will indicate the Projected Balance Sheet.7.630 $65.008 $14.037 $52.319 Year 3 $8.331 $0 $52.
85% 0.68% 62.68% 48.26% 0.591 $23.83% 71.21% 48.72% 0.389 $62.389 Total Liabilities and Capital $28.809 $25.72% 87.17% 100.Earnings Total Capital ($35.58% 40.6 Business Ratios The following table displays Business Ratios of this company as well as those within the restaurant industry.38% 51.00% 83.00% 51.28% 28.399 $31.095 Net Worth $23.319 $54.00% Year 2 111.17% 29.00% 15.15% 81.00% 19.00% 18.03% 100.00% 12.32% 100.26% 84.00% 28.990 $54.691) $1.399 $28.809 Need real financials? We recommend using LivePlan as the easiest way to create automatic financials for your own business plan.15% 0.00% 12. Ratio Analysis Year 1 Sales Growth Percent of Total Assets Other Current Assets Total Current Assets Long-term Assets Total Assets Current Liabilities Long-term Liabilities Total Liabilities Net Worth Percent of Sales 0. Create your own business plan » 7.18% Year 3 Industry Profile 6.97% 16.32% 100.96% .00% 18.74% 0.030 $25.62% 0.39% 37.00% 15.
00 $10.00% -51.Sales Gross Margin Selling.31% 124.59% 1.44 12.60 12.33% 2.407 0.a n.85 18.68 12.27% 7.00 n.72% 39. to Liab.15 1.15% 8.96% 100.a $3.26 0.09% 0. Liquidity Ratios Net Working Capital Interest Coverage 100.14% 66.a 0.87 54.93% 71.97% 0.17 26 3.00% 72.00 $44.00% 72.00 0.17% n.18 1.a n.a n.00% 1.a n. General & Administrative Expenses Advertising Expenses Profit Before Interest and Taxes Main Ratios Current Quick Total Debt to Total Assets Pre-tax Return on Net Worth Pre-tax Return on Assets Additional Ratios Net Profit Margin Return on Equity Activity Ratios Accounts Payable Turnover Payment Days Total Asset Turnover Debt Ratios Debt to Net Worth Current Liab.00% 72.401 0.44 27 2.22 1.17 26 4.38% 3.89 15.91% -127.23% 53.09% 6.56% 0.96% 100.00 n.00% 59.97% -149.a 10.00% 20.32% Year 2 1.30% 1.96% 100.95% 7.26% 6.812 0.27 n.86% 58.60 6.a .a n.85 2.75% 1.45% Year 3 14.04% Year 1 -51.91% 2.00 0.26% -149.89 1.72% 76.
This is because there is no proper documentation to give us an idea about how the fast food came into being. Thus. Still.60 3.Additional Ratios Assets to Sales Current Debt/Total Assets Acid Test Sales/Net Worth Dividend Payout 0.a History of Burger The origin of hamburger is a bit hazy and unclear. The Claims Though it is true that Americans are largely responsible for shaping the burger into its present form. called Hamburg style beef.89 2. With time.00 0. Tartars (a band of Mongolian and Turkish warriors) used to place pieces of beef under their saddles. Under the weight of the rider and the saddle. chopped piece of beef evolved into the ‘patty sandwiched in a bun’. many people have claimed that the hamburger 'patty' was first noticed in the medieval times.88 0. there is a dispute as to who was actually instrumental in bringing about the change.a n. reached America around the 19th century.a n.41 15% 1. was brought to Hamburg (Germany) from Russia in the 14th century and when the German immigrants arrived in America.85 5.a n.31 13% 6.00 n. the raw. The dish. the pieces used to turn tender enough to be eaten raw.72 0. A food item resembling the present-day burger. Amongst the major claims are: Wisconsin .21 18% 2. it can be said that America had a major role in giving the world the hamburger. to some an extent.00 0. as we know of it today. they brought it along with them. Thus was born the initial beef ‘patty’.74 0.a n.
Connecticut. It is said that Louis Lassen had a luncheonette in New Haven. is the claim related to the St Louis World Fair (1904). at St Louis World Fair. Texas Last. He grilled a raw hamburger steak to crisp brown and sandwiched it between two thick slices of homemade toast. it is also said that he was the one who served fried potato strips with hamburgers. The claims say that Frank and Charles used to travel in a number of fair every year. A man named Fletch 'Old Dave' Davis. at the age of 15. Since his meatballs were hard to handle while strolling around. the business turned to be a flop. In fact. selling sausage patty sandwiches. adding a slice of raw onion on top. . but not the least. New York). was born the hamburger of the present times. the place where the fair was being held. In fact. they ran out of pork and decide to substitute ground beef for the same. so he ground up some beef and served it in the form of a sandwich. at the Outagamie County Fair. decided to try something new one day. It is said that Charles Nagreen started a meatball business. In 1885. His patrons instantly fell in love with the dish & soon. one of his customers was in hurry and had to eat on the run. With this. It was then that Nagreen got the idea of flattening the meatballs and placing them between bread slices. by Frank and Charles Menches. its popularity increased to a large extent. for the first time. One fine day in 1890. Ohio Hamburger is also said to have originated in Stark County (Ohio). Thy also named the new dish 'hamburger' after Hamburg. Connecticut Yet another claim traces the history of hamburgers to New Haven. it is also said that he was the one who gave hamburger its name. while selling sandwiches at the Erie Country Fair (Hamburg. from Athens (Texas).It has been claimed that Wisconsin is the 'Home of the Hamburger'.
NY 11211 (718-384-6128) . Brooklyn.New York: DuMont Burger DuMont Burger. 314 Bedford Ave.
Vibrant veggies—Bibb lettuce. Gruyère) or other toppings (bacon. Big appetites can add cheese (American. The key to success: perfect balance of great raw ingredients. sautéed mushrooms) for a buck or two more. Cheddar. FL (305-757-0074) .The hamburger at DuMont Restaurant in Williamsburg. shaved red onion. the brioche absorbs the meat's juices as it should. caramelized onions. a monument of beef surrounded by golden fries just begging to be squashed down to mouth size and consumed.. avocado. sliced tomato. The bun-to-burger ratio works. Miami. The end product stands approximately four inches high. Monterey Jack. gently domed brioche bun is neither so fluffy that it dominates the sandwich nor so thin that the thing breaks apart willynilly in your hands. Small appetites will appreciate the mini burgers—which pack the same oomph into five-ounce patties Miami: Kingdom 6708 Biscayne Blvd. and house-made pickles—are served on the side so you can either handpick the amount of toppings you want or just place the whole heap on top of the patty (eight ounces of 80% lean ground chuck from cows raised on grass and corn). Brooklyn—foodie central in recent years—was so good they opened a dedicated shop cross town named after the dish. Danish Blue. The lightly toasted.
NW. Washington. The Queenburger. and . The 24-ounce Doomsday is offered free for anyone who can finish it—along with a side of the addictive herb-flecked fries and onion rings—in less than 15 minutes. —Victoria Pesce Elliott.Miami's best burger doesn't don any designer toppings or fancy homemade bread. DC: Palena Café 3529 Connecticut Ave. Owner Justin Hughes won't divulge the secret subtle seasonings. Instead. is a grand halfpounder. char-grilled patty of chopped sirloin served on a lightly toasted sesame-seed bun. He left in 1991. patrons of this raucous Biscayne Corridor dive bar get a simple. Miami Herald restaurant critic 3 of 12 ‹ previous | intro | next › Washington. while the King version boasts 12 ounces of beef. a slice of tomato. but he worked at the most famous house in the country—cooking for the Reagan and Bush families in the White House. Kingdom's smallest and most recommended burger. but standard toppings include romaine lettuce. evenly formed. and choice of melted cheese—plus a combo of sauces featuring chipotle with a kick. DC (202-537-9250) Chef Frank Ruta may not be a household name. red onions.
DC (202-537-9250) Chef Frank Ruta may not be a household name. —Tom Sietsema. the best in the capital. It's shaped from hand-ground beef that includes Kobe-style trimmings when available. Washington Post food criti 3 of 12 ‹ previous | intro | next › Washington. Consider his hamburger. At Palena's intimate 30-seat café. and accessorized with terrific sweet pickles. slathered with a garlicky mayonnaise. and ultimately decided to open a place where food comes before fame. Consider his hamburger.ultimately decided to open a place where food comes before fame. NW. At Palena's intimate 30-seat café. the best in the capital. too—is exquisite and the price is right: $12 for a sandwich that comes with a side of pedigree. slipped into a glossy bun that's baked in-house. The combination—there's a hint of truffled Italian cheese in there. Washington. It's shaped from . he keeps thing simple. but he worked at the most famous house in the country—cooking for the Reagan and Bush families in the White House. he keeps thing simple. DC: Palena Café 3529 Connecticut Ave. He left in 1991.
grilled onions. The burger can be ordered with Roth Kase Private Reserve (an Alpinestyle raw-cow's-milk cheese aged ten months). CA (415-552-2522) When anyone mentions hamburgers in San Francisco. and accompanied by house-made pickled zucchini ribbons and onion strips. San Francisco Chronicle restaurant critic . (near Franklin) San Francisco. Washington Post food criti San Francisco: Zuni Café 1658 Market S. salt and all.hand-ground beef that includes Kobe-style trimmings when available. The next day she and her crew grind the meat. only. slipped into a glossy bun that's baked in-house. and accessorized with terrific sweet pickles. Chef/owner Judy Rodgers buys chunks of chuck and liberally salts the meat before going home at night. While Bay Area residents can't agree on politics—or the best burrito. for that matter—the general consensus is that this is the best burger. slathered with a garlicky mayonnaise. The combination—there's a hint of truffled Italian cheese in there. but why mess with perfection? Note: The Hamburger is served at lunch and after 10 p. —Michael Bauer. Mountain Gorgonzola. —Tom Sietsema. or portobello mushrooms. too—is exquisite and the price is right: $12 for a sandwich that comes with a side of pedigree. generously slathered with garlicky a ïoli. The salt seasons the meat so the thick grilled patty releases a gush of liquid with each bite. It's served on a square of grilled rosemary-scented focaccia.m. one name immediately comes to mind: Zuni Café.
California Blvd. CA (626-795-1123) Though it faces stiff competition from Tommy's. and the dab of cool Thousand Island dressing brings the preparation into the realm of perfection. the bun is toasted on the griddle. The burger is a thing of beauty. Pasadena.A. The restaurant has stood on a leafy street near Cal-Tech and the Huntington Gardens since 1963. the layers of iceberg lettuce and pickle chips accentuate the sear of the patty. Los Angeles Magazine restaurant critic .Los Angeles: Pie 'n Burger 913 E. and In-N-Out. Waitresses know customers by name. the local institution feels vaguely clubby. With swiveling wooden stools and paneled walls. On the pie counter an old Hamilton Beach shake maker stands poised for duty. Pasadena's Pie 'n Burger makes the best hamburger in L. —Patric Kuh. Irv's.
This 12-ounce hunk of well-seasoned beef comes with nutty Gruyère. cheese. PA (215-732-6622) Take a look at what diners are eating at the sidewalk café tables—any time of day—and you'll notice a phenomenon unexpected in a city that lends its name to another meat sandwich: People in startlingly high numbers downing the Rouge Burger. is relatively glamorous. And the dish trumps any of the very fine burgers served at Philly's many gastropubs. it's a bona-fide Parisian café whose signature dish has become that perfectly proportioned combo of juicy beef. caramelized onions. Rouge. at least at this address. 18th St. Asbury Park Press restaurant critic . Overlooking Rittenhouse Square and. indeed. is all but forgotten. Philadelphia. —Andrea Clurfeld. The cheesesteak. and bun. with cushy banquettes and booths and a central bar populated by beautiful people. and a haystack of pommes frites.Philadelphia: Rouge 205 S. inside. posh.
A bullhorn sounds at 10 p. and the crowd goes wild. GA (404-948-1175) Best flipped upside down and eaten as fast as humanly possible to manage its gushiness. a slice of Kraft American cheese. —Christiane Lauterbach. the burger created by Chef Linton Hopkins is as much an event as it is a sandwich. and yellow mustard. The glossy buns baked in their bakery next door contain two patties of freshly ground. Those who miss out on the burger can always come back for Sunday brunch. Atlanta.m. grass-fed beef (chuck and brisket in equal proportions). Hesitate a minute and the limited quantity (they make only two dozen a night) will be gone. a pinch of raw red onion. when the kitchen makes 72 of them. bread-and-butter pickles.Atlanta: Holeman & Finch 2277 Peachtree Road. (official burger time). Atlanta Magazine restaurant columnist . Crisp golden fries are part of the deal. homemade ketchup.
Boston Magazine food editor . you'll find it only at the bar. Boston. Then.Boston: Radius 8 High St. —Amy Traverso. and drip-down-your-chin juiciness. so plan accordingly. Radius executive chef/co-owner Michael Schlow. but at dinner. a quirky little Harvard Square diner with a long list of patties named after local politicians (the "Mitt Romney") and Red Sox greats (the "Manny Ramirez"). Named after its creator. it's an intense jumble of oniony sweetness. Bartley's burger was unseated by a posh upstart. slathered with horseradish sauce. Served on brioche. And while Bartley's remains solidly good. crowned with melted Cheddar. nothing quite beats the decadence of Schlow's half pound of ground chuck. the Schlow Burger. Note: The burger is available at lunch in the main dining room. Bartley's Gourmet Burgers. last year. and piled high with crispy fried onions. this addictive stuffer took top honors at the 2008 South Beach Wine & Food Festival Burger Bash. tang. MA (617-426-1234) Boston's hamburger identity was long defined by Mr. umami.
about 80-percent lean. cooked with steakhouse precision and placed on a yielding but substantial pretzel bun that easily handles the burger's weight and juiciness. pickle. or mushrooms . and hot. What makes Rosebud's burger the very best? It starts with 12 ounces of custom-ground prime beef. All this in a splendid white-tablecloth. The meat is slightly sweet but with a beefy tang and richness that makes melted cheese utterly superfluous. cherrywood-clad dining room. Chicago. bistro-thin fries. too. but the truth is that you can ask for the burger anywhere in the dining room and the waiters won't bat an eye. tomato. Walton St. applewood bacon. Standard features include lettuce. The burger is the star of the lunch menu and technically is only on the bar menu at night. Optional equipment includes cheese. caramelized onions. IL (312-397-1000) Any city that glorifies steak as much as Chicago does is going to be a great burger town.Chicago: Rosebud Steakhouse 192 E.
New Orleans: Port of Call 838 Esplanade Ave. they serve the burger with baked potatoes on the side (no fries here). New Orleans. its burgers are that good. no jambalaya. onion. The Times-Picayune restaurant crit . —Brett Anderson. tomatoes. and yes. The beef is fresh-ground daily and hand-formed into burly patties that are char-scarred on the grill. An hour-plus wait for a table is a nearguarantee—and worth it. It is called Port of Call. there are some quirks: If you want grated Cheddar—in addition to the lettuce. and pickles—it isn't melted. Many customers wash their burgers back with a nuclear-strength punch. LA (504-523-0120) It comes as a surprise to some that one of the most popular restaurants in all of the French Quarter is a hamburger place that serves nothing remotely indigenous: no gumbo. and chives and Bacon Bits are available at no charge. This being New Orleans. no seafood of any kind.
it wouldn‘t be totally surprising. and onion) using ten ounces of freshly ground Colorado beef made from choice whole boneless chuck.S. lettuce. when a Santa Fe rancher named Rene Clayton turned a roadside trading post (and former gun shop) into a 25-seat mom-and-pop diner. the fame goes back to 1953.Santa Fe: Bobcat Bite 420 Old Las Vegas Highway. You pay for it the same way they did 50 years ago: cash only. NM (505-983-5319) National media attention is nothing new to Bobcat Bite. Santa Fe. McDonald‘s Corp.‘s same-store sales were up 8. — Cheryl Alters Jamison & Bill Jamison. ground fresh daily. In 2008.5% in Europe and 9% in Asia/Pacific/MidEast/Africa but only 4% in the U. No one in the state makes a better version of this New Mexico favorite. . It's been operated over the years by a succession of couples. tomato. The meal of choice since the early days has been a grilled green-chile cheeseburger (including Cheddar. food and travel authors Is McDonald‘s turning its back on the United States? If so.
Der M is just one of the sophisticated and enticing burgers that McDonald‘s is marketing around the world…but not here. bacon and tomato on a sesame-seed bun. resulting in a weird mix of languages on its menus. Slovakia.S. • Swiss Fondue (l. One of the great things about McDonald‘s is that it is at once both global and local. The Greeks apparently don‘t have a colloquialism equivalent to ―buying the farm. mustard sauce. Two all-pork patties. iceberg lettuce. I guess. processed cheese. Greece.) and we don‘t? It looks even tastier than our Big N‘ Tasty. Both are on bakery buns that are too good for Americans. When was the last time the chain added an excelencia burger to its U. the menu also includes the whimsically named Cheese & Fresh burger that subs in that pepper-Jack cheese that Slovakians love. McD‘s must have cornered the market on Emmental cheese because it‘s part of the Swiss Fondue build and dozens of other Euro-burgers.).Is that why Switzerland gets the fabulous ―Der M‖ (at r. However.‖ which is unfortunate because they could have a good laugh when ordering this. especially with that very European roll. what advertising identifies as Batavia lettuce and Emmental cheese. menu? Enough with the salads and the SnackWraps! Here are 9 more global creations I‘d be happy to see at my McDrive-thru: • McFarm. . McD‘s is marketing the same sandwich in Spain (don‘t tell them they got stiffed on the Batavia lettuce) under the name El Mac (―La carne por excelencia―). slivered onions.
too. • Tirolese Burger. • Ruis McFeast. Meanwhile. the Italian Big Tasty Bacon burger is hyped as ―An Explosion of Rustic Goodness. . like the burgers you really get from most drive-thru windows. Sounds as though it could be a previously undiscovered work of the Bard but no. United Kingdom. really seedy bun. lettuce and cheese on a dark-brown bun that looks smashed. ―The Taste of the Tirolese Mountains‖ according to its ads. it‘s a burger with our new friend Batavia lettuce plus ―streaky bacon. tomato. It piles beef. it‘s more interesting than a regular U. • The Winter Feast.S.‖ You‘d have to try that. Still. which translates to cipollini onions and speck (smoked ham). yep.). Finland. Italy. McD‘s cheeseburger. The Netherlands.• Big Tasty Met Bacon (r. or like two large but unappetizing chocolate cookies. Sounds like ―When Harry Met Sally‖ doesn‘t it? Like a Big N‘ Tasty but with. OK. bacon and Emmental cheese on a cool. this one (below) looks a little nasty.
onions and lettuce on ―un pain ciabatta authentique. [and] rich tomato sauce all in a chive topped oval water split bun. The ―Mexican inspired‖ sandwiches (at r. Belgium. cheese made from Emmental. Lemme hear you say Ole. Not to be outdone by the Danes. • El Maco Grande.chorizo. A cactus in a sombrero strumming a guitar in ads promoting this? You must be in Denmark! Also available is sandwich sibling Chicken El Maco. some Danish take on salsa and–that Mexican favorite–sourcream-chive sauce.) each have Cheddar cheese (Emmental apparently being withheld from the Danes). • Ciabatta Grande Deluxe.‖ a deft swipe at anyone serving inauthentic ciabatta Top 10 Best Burgers Under P100 in Manila Published: Aug 27. Denmark.‖ I don‘t know what a water-split bun is. tomato. the Flems strike back with a two-cheese (Emmental and Cheddar) burger with tomatoes. lettuce.7:00pm . 2010 . but it sounds soggy.
lettuce. The beef patty is grilled well and complemented by a special burger sauce that tastes a bit like gravy. You can tell because they're crunchy and juicy. The sesame seed buns likewise taste great. Foodie fuss: More sesame seeds on the top bun. to 9 p. daily Burger lowdown: Dayrit's Junior Burger Todo (P90) may be a miniature version of its bigger and pricier Cheeseburger Todo. it has fresh tomato.m.2. Best of all. 818-0168 Open from 8 a. Bonifacio Stop-over. Taguig Tel. but it still packs a lot of burger punch. Fort Bonifacio Global City. no. DAYRIT'S 31st Street. .m. please. and cucumber in it.
634-2093 Burger lowdown: The Wham! Burger (P98) is easily a carnivore's delight. Sandwiched by sesame seed buns.m. Top 10 Best Burgers Under P100 in Manila Published: Aug 27. The beef patty more than makes up for it. 2010 .7:00pm .m. Shangri-La Plaza Mall. it also contains a slice of tomato and lettuce. Mandaluyong City Open 10 a. Foodie fuss: The lettuce was a bit limp--but that may be beside the point. WHAM! BURGERS Level 5. EDSA corner Shaw Boulevard. daily Tel. Ketchup and mustard complete this power burger's ingredients.1. to 9 p. no. It boasts of a char-grilled 1/3 pound beef patty that can put more expensive fastfood burgers to shame.
however. Sandwiched by two plain buns. We do. the burger's taste is amped up by the raw onion ring. pickles. Burger lowdown: To complement the beef patty.8. Wendy's Cheeseburger Deluxe (P65.75) has a slice of cheddar cheese. lettuce. and one raw red onion ring. Foodie fuss: We wouldn't mind about a couple more raw onion rings. WENDY'S With branches all over Metro Manila. tomato. appreciate the very light coating of the ketchup-mayonnaise mix. .
Top 10 Best Burgers Under P100 in Manila Published: Aug 27. SM City North EDSA. to 9 p.7:00pm 6. Foodie fuss: This is the only burger that's served with about half a cup of potato chips on the side.m.m. to 10 p. 10 a. The pickles are served separately. you don't have to wait in line for it. Monday to Thursday and Sunday. The burger's top bun also has a smattering of sesame seeds. MAX'S Level 2. Quezon City with various branches Tel. MUSHROOMBURGER No.. Plus.7.m. This is a delicious-yet-unexpected innovation from a restaurant that's identified as a fried chicken spot. 928-3405 Open from 10 a. 297 Katipunan Avenue. Loyola Heights.m. 2010 . Friday to Saturday Burger lowdown: Max's Chicken Burger (P71) features a chicken meat patty topped with creamy coleslaw and a slice of cheddar cheese. no. Quezon City . North Avenue corner EDSA.
m. 345-4442 Open from 11 a. . this isn't it yet. as well as some ketchup-mayonnaise mix. daily Burger lowdown: The Mushroomburger Royal (P71) boasts of a hefty and juicy mushroom patty sandwiched by two plain buns. Metro Manila with other branches in Annapolis.m. Greenhills Shopping Center. Plus. pickles. The patty is nicely moist. GOOD BURGERS 1/F Connecticut Carpark.m.m. It contains cheddar cheese. to 11 p. Quezon City (435-4663) and Pasig (9108138) Tel. no. Foodie fuss: If you're into eating healthy.Tel. no. Nothing gets in the way of its flavor. daily Burger lowdown: The Just Burger Best (P85) is a no-nonsense creation featuring a lean chicken meat patty sandwiched by plain buns and seasoned with a mayonnaise-ketchup mix. a slice of tomato. San Juan. hardcore vegetarians can opt for the veggie patty for their burger. 882-8888 Open from 7 a. San Juan (723-4663). cucumber. The light buttery taste is good enough to make you forget that you're not eating meat. to 10 p. 5. You add P5 if you prefer wheat buns. Not that we're complaining.
no. our renewed appreciation for its burgers will help. Hopefully.7:00pm 4. TROPICAL HUT Elliptical Road. and lettuce. tomato. Diliman. A light coating of mayonnaise finishes it off. that's just us ublished: Aug 27. 924-3413 Open from 7:00 am to 9:00 pm daily Burger lowdown: The Super Cheeseburger Classic (P90) lives up to its name.Foodie fuss: How about a slice of tomato served on the side? The yummy burger looks so lonely. cucumber. Quezon Memorial Circle. . Quezon City with various branches Tel. then again. But. Foodie fuss: We wonder why this burger chain isn't getting much buzz these days. The moist beef patty is sandwiched by sesame seed buns that are firm on the outside and fluffy inside. It also contains a slice of cheddar cheese. 2010 .
other meat and non-meat variants have also become favorites. cucumber. we learn that even the ancient Egyptians ate ground meat. no. the burger. In the website What's Cooking America. . The real star is the patty. It's as if this little-known chain was spared from the economic upheavals of recent years. SPOT. 305 Katipunan Avenue. You can ignore its vegetables (tomato. "Tracing history back thousands of years. Loyola Heights. 434-1184 Open from 7:00 am to 10:00 pm daily Burger lowdown: It's hard to believe that Hungry Hippo's Cheeseburger (P67) is still priced so low." That being said. While the most popular kind features a beef patty. The burger's culinary history is a complicated one.ph ranks 10 under P100 burgers in Metro Manila according to their bang-for-your-buck goodness. and lettuce) and the sesame seed buns. HUNGRY HIPPO Prince David Condominium. Foodie fuss: We want this burger to stay just the way it is--pocket-friendly price and all. This burger boasts of a perfectly grilled beef patty that's made more delicious by cheddar cheese and mayonnaise. which is composed of a meat patty sandwiched by two buns.3. and down through the ages we also find that ground meat has been shaped into patties and eaten all over the world under many different name. has become the most universally loved fastfood. Quezon City with various branches Tel. author Linda Stradley writes.
m. no. Monday to Thursday and 11 a. to midnight. SANGO! Power Plant Mall.m. Bottom line: The buns seal the deal. this one may not tickle your taste buds. .m. to 11 p.. mustard. Rockwell Center. complementing the not-so-typical filling. and ketchup.10. Friday to Sunday Burger lowdown: Sango!'s Hamburger (P95) contains a beef patty loaded with minced onion. Its plain bread buns are fluffy and firm. 501-3106 Open from 11 a. Foodie fuss: If you're used to Jollibee and McDonald's hamburgers. Makati City with various branches Tel.
They're really quite filling. to 10 p. Monday to Thursday and 10 a. Trinoma Mall. to 9 p.m.m. The cheese spread blended nicely with the little patties. Food Choices. Quezon City with various branches Open from 10 a.m... Friday to Sunday Burger lowdown: These three-inch-wide burgers always come in twos. Don't let their size or nondescript appearance fool you. the chopped bacon. SLAMMER BURGERS M2 Level. We got their Bacon Mushroom Melt Burger (P85) and found them tasty.m.9. and the mushroom bits. Foodie fuss: We wonder why they can't just make one bigger burger instead of serving two small ones America's Best Burgers Prev 1 of 11 Next .
‗50s-style indie chain with five locations in the Bay Area. Best Sides: Fresh thick-cut fries and a chocolate milkshake made with San Francisco‘s own Double Rainbow ice cream. and pickle slices. merica's Best Burgers Prev 2 of 11 Next .Photo: Anne Hamersky San Francisco: Burger Joint The Burger: Burger Joint is a retro.and pesticide-free natural beef from Niman Ranch and is served on a toasted sesame bun with mayonnaise. the old-fashioned burger here is grilled to order with hormone. In keeping with the righteous NoCal foodie movement. red onion. lettuce. tomato.
Best Sides: Add more vitamin ―G‖ to your diet with onion rings. America's Best Burgers Prev 3 of 11 Next . The pounded-thin. Many die-hards favor the ―triple triple‖ combo: three patties stacked between molten slices of processed American cheese. and a deepfried Twinkie. pickles. The meat turns crunchy as the fry cook flips it onto a squishy Wonder Bread bun. all-beef patties at this café are dunked in a cast-iron skillet of boiling hot vegetable oil. chili cheese fries. a Memphis institution since 1912. and onions accompany. Only mustard.Photo: Courtesy of Dyer’s on Beale Memphis: Dyer’s Burger The Burger: Grease is the word at Dyer‘s Burger.
this one is a whopper. Chef Michael Taus bakes Czechoslovakian cottage-cheese-and-dill rolls from his grandmother‘s recipe to pair with an eight-ounce burger. Best Sides: Garlic-and-Romano cheese fries. made with ground chuck blended with trimming scraps from local meat purveyor L&L Packing Company. merica's Best Burgers Prev 4 of 11 Next . except for the fact that in a city famed for its love of red meat.Photo: Anna Knott Chicago: Duchamp The Burger: Duchamp is almost too upscale to deserve mention on this list.
Well. caramelized onions. and thick slabs of country bacon from Alan Benton‘s famed smokehouse in the mountains of Tennessee.Photo: Courtesy of Frank Aymani New Orleans: Lüke The Burger: Lüke is an old-timey brasserie owned by chef John Besh. Best Sides: Seafood gumbo and a custom-brewed Lüke Alt pilsner. who may cook fancier fare at Restaurant August but knows that a 10-ounce Charolais top round beef patty and housemade onion roll doesn‘t need to be gussied up for a lunch date in downtown New Orleans. he does top it with ripe tomatoes. America's Best Burgers Prev 5 of 11 . But that‘s just gracious southern hospitality for you. Emmentaler cheese.
bacon. and mayonnaise. America's Best Burgers Prev 6 of 11 Next . but they still come out of the Pacific North woods for the hungry-man special burger at Quinn‘s Pub.Next Photo: Jason Alfred Seattle: Quinn’s Pub The Burger: Gastropub is one of those words real lumberjacks can‘t say with a straight face. Best Sides: More meat! Order the wild boar sloppy joe and beef tongue hash with a fried duck egg. an inviting Capitol Hill eatery where eight ounces of natural Painted Hills Ranch beef is topped with cheddar.
. TX: Ranch 616 The Burger: Ranch 616 is a South Texas–style diner that skews south of the border. pico de gallo. But it‘s the Framed Burger that takes the prize. homemade chile con carne. Best Sides: The Texas Gulf Coast crab-and-fish cake and the fried fruit pies with Mexican vanilla ice cream. after all. jalapeño peppers—on the short-order cook‘s whim. This is Austin.Pin It Photo: Kelly Kirlin Austin. It‘s filled daily with different fixings—Maytag blue. cremini mushrooms. The Chili and Fritos burger is quite the Tex-Mex mix: it‘s an eight-ounce beef patty stuffed with crunchy corn chips. and tomatillo crema. And it‘s worth stopping by on performance nights for live country by Lucas Hudgins & the First Cousins.
this breezy spot on Oahu‘s North Shore has been serving up half-pound charbroiled burgers topped with slices of fresh. HI: Kua’Aina Sandwich Shop The Burger: For the past 25 years.America's Best Burgers Prev 7 of 11 Next Photo: Kaori Sonoda Hale’iwa. . Best Sides: Shoestring fries. island-grown avocado or pineapple on a kaiser roll to the protein-loving surf crowd that hangs ten on the Pipeline.
Best Sides: Breakfast potatoes. And for those who need a little extra pork in their barrel.America's Best Burgers Prev 8 of 11 Next Photo: Len Depas/Kemble Park Tavern Washington. cozy Kemble Park Tavern serves a terrific brunch burger. on a brioche bun. On weekends. there‘s ―whole hog‖ sausage on the side. lobbyists are loving the street cred they garner by trading prime rib for America‘s favorite combo meal. . scrapple. D.C. Byrd Mill grits.: Kemble Park Tavern The Burger: Given the New Austerity sweeping the capital. topped with a fried egg and bacon.
the house special. chef Peter Hoffman‘s sleeker homage to down-home cooking. the grass-fed beef burger is paired with heritage bacon. no-attitude Black Iron Burger Shop. the Iron Horse. . spicy ketchup. Best Sides: Rosemary fries and a malted milkshake at Black Iron. Britany Westphal New York City: Back Forty and Black Iron Burger Shop The Burgers: The Big Apple‘s best burgers are being served up a few blocks from each other in the East Village. is made with two patties topped with grilled onions and horseradish cheddar. At the gritty.merica's Best Burgers Prev 9 of 11 Next Photo: Jeanmarie Theobalds. farmhouse cheddar. and a big sour pickle. salt cod hush puppies and crispy onion rings at Back Forty. A few streets north at Back Forty.
Best Sides: Cheddar cheese fritters. honor roll students.‖ . bacon. fried buffalo wings. rémoulade. NH: Murphy’s on the Green The Burger: Murphy‘s on the Green is a classic Yankee college town tavern fraternized in equal number by tweedy Dartmouth professors. and plain old American cheese. a half-pound Angus beef patty with crispy shallots. and New England clam ―chowda. Members of the Theta Delta Chi chapter pledge their loyalty to the Murph Burger. and townie regulars.America's Best Burgers Prev 10 of 11 Next Pin It Photo: Courtesy of Murphy’s Hanover.
Burger King Corporation - Company Profile, Information, Business Description, History, Background Information on Burger King Corporation
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5505 Blue Lagoon Drive Miami, Florida 33126 U.S.A. Company Perspectives: Burger King is flamed-broiled burgers, fries and soft drinks at a good value, served quickly and consistently by friendly people in clean surroundings.
History of Burger King Corporation
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Burger King Corporation is the second largest fast-food chain in the United States, trailing only McDonald's. The company franchises more than 10,400 restaurants and owns about 1,000 for a chainwide total exceeding 11,455, with locations in all 50 states and 56 countries. The company serves 15.7 million customers each day and over 2.4 billion Burger King hamburgers are sold each year across the globe. In the late 1990s and into the new millennium, Burger King was plagued by falling sales and deteriorating franchisee relationships. Burger King's parent, Diageo plc, sold the company to a group of investors led by Texas Pacific Group in late 2002. Rapid Growth under Company Founders: 1954-67 Miami entrepreneurs James McLamore and David Edgerton founded Burger King Corporation in 1954. Five years later, they were ready to expand their five Florida Burger Kings into a nationwide chain. By the time they sold their company to Pillsbury in 1967, Burger King had become the third largest fast-food chain in the country and was on its way to second place, after industry leader McDonald's. The story of Burger King's growth is the story of how franchising and advertising developed the fast-food industry. McLamore and Edgerton began in 1954 with a simple concept: to attract the burgeoning numbers of postwar baby boom families with reasonably-priced, broiled burgers served quickly. The idea was not unique: drive-ins offering cheap fast food were springing up all across America in the early 1950s. In fact, 1954 was the same year Ray Kroc made his deal with the McDonald brothers, whose original southern California drive-in started the McDonald's empire. McLamore and Edgerton tried to give their Burger King restaurants a special edge. Burger King became the first chain to offer dining rooms (albeit uncomfortable plastic ones). In 1957 they expanded their menu with the Whopper, a burger with sauce, cheese, lettuce, pickles, and tomato, for big appetites. But prices were kept low: a hamburger cost 18 cents and the Whopper 37 cents. (McDonald's burgers at the same time, however, cost only 15 cents.) In 1958 they took advantage of an increasingly popular medium, television: the first Burger King television commercial appeared on Miami's VHF station that year.
By 1959 McLamore and Edgerton were ready to expand beyond Florida, and franchising seemed to be the best way to take their concept to a broader market. Franchising was booming in the late 1950s because it allowed companies to expand with minimal investment. Like many other franchisers, McLamore and Edgerton attracted their investors by selling exclusive rights to large territories throughout the country. The buyers of these territorial rights, many of them large businesses themselves, could do what they wanted to in their territory: buy land, build as many stores as they liked, sell part of the territory to other investors, or diversify. McLamore and Edgerton took their initial payments (which varied with the territory) and their cut (as little as 1 percent of sales) and left their franchisees pretty much on their own. The system worked well, allowing Burger King to expand rapidly. By 1967, when the partners decided to sell the company they had founded, the chain included 274 stores and was worth $18 million to its buyer, prepared-foods giant Pillsbury. Difficulties with Franchisees Under Pillsbury: 1967-77 The Burger King franchising system also worked well for the franchisees. Under the early Burger King system, some of the company's large investors expanded at a rate rivaling that of the parent company. Where this loosely knit franchising system failed, however, was in providing a consistent company image. Because McLamore and Edgerton didn't check on their franchises and used only a small field staff for franchise support, the chain was noted for inconsistency in both food and service from franchise to franchise, a major flaw in a chain that aimed to attract customers by assuring them of what to expect in every Burger King they visited. It was up to the new owner, Pillsbury, to crack down on franchise owners. But some large franchisees thought they could run their Burger King outlets better than a packaged-goods company. Wealthy Louisianans Billy and Jimmy Trotter bought their first Burger King outlet in 1963. By 1969, they controlled almost two dozen Burger King restaurants and went public under the name Self Service Restaurants Inc. In 1970, when the franchisees in control of the lucrative Chicago market decided to sell out, Billy Trotter flew to Chicago in a snowstorm to buy the territory for $8 million. By the time Pillsbury executives got to town the next day, they found they had been bested by their own franchisee. The Trotters didn't stop there. By 1971 they owned 351 stores with sales of $32 million. They bought out two steak house chains (taking the name of one of them, Chart House), established their own training and inspection programs, and decided on their own food suppliers. By 1972 they were ready to take over altogether; the Trotters made Pillsbury a $100 million offer for Burger King. When that initiative failed, they suggested that both Pillsbury and Chart House spin off their Burger King holdings into a separate company. When that also failed, they continued to acquire Burger King piecemeal, buying nine stores in Boston and 13 in Houston. However, Pillsbury wasn't about to allow Chart House to gain other valuable territories. They sued the Boston franchisees who had sold to Chart House, citing Pillsbury's contractual right of first refusal to any sale. Eventually Chart House compromised, agreeing to give up its Boston holdings in exchange for the right to keep its Houston properties.
New Leadership: 1977-80 Pillsbury's suit was proof of a new management attitude that involved more central control over powerful franchisees. However, it wasn't until Pillsbury brought in a hard-hitting executive from McDonald's that Burger King began to exert real control over its franchisees. Donald Smith was third in line for the top spot at McDonald's when Pillsbury lured him away in 1977 with a promise of full autonomy in the top position at Burger King. Smith used it to "McDonaldize" the company, a process that was especially felt among the franchise holders. While Burger King had grown by selling wide territorial rights, McDonald's had taken a different approach from the very beginning, leasing stores to franchisees and demanding a high degree of uniformity in return. When Smith came on board at Burger King in 1977, the company owned only 34 percent of the land and buildings in which its products were sold. Land ownership is advantageous because land is an appreciating asset and a source of tax deductions, but more importantly it gives the parent company a landlord's power over recalcitrant franchisees. Smith began by introducing a more demanding franchise contract. Awarded only to individuals, not partnerships or companies, it stipulated that franchisees may not own other restaurants and must live within an hour's drive of their franchise, effectively stopping franchisees from getting too big. He also created ten regional offices to manage franchises. Smith's new franchise regulations were soon put to the test. Barry W. Florescue, chairman of Horn & Hardart, the creator of New York City's famous Automat restaurants, had recognized that nostalgia alone couldn't keep the original fast-food outlets alive and had decided to turn them into Burger Kings. Smith limited Florescue to building four new stores a year in New York and insisted that he could not expand elsewhere. When Florescue bought eight units in California anyway, Smith sued successfully. Florescue then signed with Arby's, and Smith again effectively asserted Burger King's control in court, based on the franchise contract. His strong response to the upstart franchisee kept Horn & Hardart from becoming too strong a force within Burger King. Increasing control over franchisees was not the only change Pillsbury instituted at Burger King during the 1970s. Like many other chains, Burger King began to expand abroad early in the decade. Fast food and franchising were unfamiliar outside the United States, making international expansion a challenge. Burger King's international operations never became as profitable as anticipated, but within a decade the company was represented in 30 foreign countries. At home the company focused on attracting new customers. In 1974 management required franchisees to use the "hospitality system," or multiple lines, to speed up service. In 1975 Burger King reintroduced drive-through windows. While original stands had offered this convenience, it had gradually been eliminated as Burger King restaurants added dining rooms. Drive-throughs proved to be a profitable element, accounting for 60 percent of fast food sales throughout the industry by 1987.
Smith mandated a yearly two-day check of each franchise and frequent unscheduled visits. and steak--to increase Burger King's dinner trade. less fatty image. Burger King did not stand still under its succession of heads.uk Coil Bobbins . Smith urged development of entrees that could be prepared on existing equipment instead of requiring special grills. but it wasn't until the Croissan'wich in 1983 and French Toast sticks in 1985 that Burger King had winning entries in the increasingly competitive breakfast market. replacing eight of ten managers with McDonald's people. he introduced specialty sandwiches--fish.milesplatts. a conservative former chief financial officer. boosting traffic 15 percent. but frequent changes at the top for the next several years meant inconsistent management for the company. and his successor. Ruenheck resigned to become a Burger King franchise owner in Florida less than two years after that. Burger King reached its number-two position within two years of his departure. took over in 1987. Smith also turned his hand to the food served in his restaurants. A more radical expansion for the Burger King menu came next.Inch and Metric coil bobbins 5000+ standard range available . primarily in response to the appeal that newcomer Wendy's had for adults.co. In 1985 the firm began a $100 million program to remodel most of its restaurants to include more natural materials. and by 1979 had brought the company's share of outlet ownership from 34 percent to 42 percent. Offering the broadest menu in fast food did the trick.UK Medical Furniture Manufacturer All International Territories www.Ads by Google Distributors Required . Troubled Times in the 1980s Smith left Burger King in June 1980 to try to introduce the same kind of fast-food management techniques at Pizza Hut. Neeb succeeded Smith. such as wood and plants. Charles Olcott.www. to be followed less than two years later by Jerry Ruenheck. The company continued to expand abroad. resigned a little over a year later to take on a Burger King franchise himself. Jay Darling. and less plastic. He began testing breakfast foods in 1978. though. chicken. Burger King added salad bars and a "light" menu to meet the demand for foods with a healthier. opening a training center in London to serve its European franchisees and employees in 1985.sunflowermedical. when he left Pizza Hut in 1983 he moved into the chief executive position at the franchisee that had given Burger King so much trouble. To attack Burger King's inconsistency problem. He also decided that the company should own its outlets whenever possible.uk Smith also revamped the corporate structure. Burger King also completely computerized .) By following in Smith's general direction. After McDonald's proved that breakfast could be a profitable fast-food addition (offering a morning meal spread fixed costs over longer hours of operation) Smith began planning a breakfast menu in 1979. Chart House. ham and cheese. Louis P. In 1978.co. (Ironically. But Burger King had a problem with breakfast: its flame broilers could not be adapted as easily to breakfast entrees as McDonald's grills could. He introduced the french fry technique that produced the more popular McDonald's-type fry. Besides developing successful breakfast entries.
under Smith's emphasis on speed and efficiency. Burger King was forced to pull its $30 million introductory ad campaign. Burger King was still bedeviled by the old complaint that its service and food were inconsistent. That ad campaign emphasized as a selling point what many saw as a drawback at Burger King: longer waiting times. In 1982 Burger King directly attacked its competitors. with little more success. After Smith's departure in 1980. Burger King agreed to phase out the offending ads gradually. hold the lettuce. but Burger King came out the winner in its $25 million "Battle of the Burgers": the average volume of its 3. In Burger King. devised a counterplan that included spinning off the troubled Burger King chain to shareholders.000 to $840. Burger King's subsequent ad campaigns were not as successful. changing ad styles with almost the same frequency that it changed managers. "We do it like you'd do it" followed in 1988. alleging that Burger King's grilled burgers were better than McDonald's and Wendy's fried burgers.500 restaurants in all 50 states and 30 foreign countries gave it a strong presence. special orders did upset store owners. The company played out its identity crisis in public. Average sales per restaurant reached the $1 million mark in 1985. sales were up 19 percent. In return for dropping the suits. and Wendy's challenged Burger King to a taste test (a challenge that was pointedly ignored). Such a plan would have made it highly unlikely that Burger King could ever have overcome its ongoing problems of quality and consistent marketing. the company faced another kind of threat." and "Fast food for fast times") were costly flops. Turnaround under Grand Met in the 1990s . only to find it that it could not obtain enough chicken to meet demand. Pillsbury's plan didn't work. Parent Pillsbury. and pretax profits rose 9 percent. However.000 in 1982.") was no longer appropriate. though. So the company turned to the harder sell "Aren't you hungry for Burger King now?" campaign. Even some of Burger King's post-Smith successes caused problems. Burger King's old "Have it your way" campaign ("Hold the pickles. and Burger King took an even more aggressive advertising line. the target of a hostile takeover attempt by the British company Grand Metropolitan plc.2 ounce sandwich slightly larger than the quarter-pound burgers of its competitors.500 stores rose from $750." "This is a Burger King town. The meatier Whopper and the $30 million ad campaign using celebrities to promote it failed to bring in new business.7 billion. The company introduced another successful new entree. Pillsbury became part of Grand Met's worldwide system of food and retailing businesses with well-known brand names. In 1985 the company added just over half an ounce of meat to its Whopper. making the 4. in 1986. In 1988. Both competitors sued over the ads. Grand Met got a company with some problems but whose 5. but at the cost of new debt that would lower the price of both Pillsbury and the new Burger King shares. or approximately $5. Special orders don't upset us. Chicken Tenders. All three of the major campaigns that followed ("Herb the Nerd. and Grand Met bought Pillsbury in January 1989 for $66 a share. The hard sell approach moved the chain into second place.its cooking and cash register operations so even the least skilled teenager could do the job.
In 1996 Burger King signed a new Hollywood deal with DreamWorks SKG. In 1990 the Burger King Kids Club program was launched nationwide. which included 381 U. who actively sought out the . however. While Gibbons was successful in accelerating the company's international growth. Soon after taking over as CEO. such as a 3. the hamburger chain hit it big with the 1990 introduction of the BK Broiler. and Toy Story. the Dominican Republic. In the new product area. a position for which he had been groomed since joining Burger King as COO in 1991. a traditional area of weakness. by 1996 membership stood at five million and the number of Kids Club meals sold each month had increased from 6. Also hugely successful was the long-term deal with Disney for motion picture tie-ins signed in 1992.6 percent increase for fiscal years 1991 and 1992 combined. Poland (1992). Over the next several years. profits were about $250 million each year. By the summer of 1990. and Paraguay (1995). El Salvador. Through 1996 (when Disney broke with Burger King to sign a deal with arch-rival McDonald's). 200 Wimpeys had been converted to Burger Kings. Grand Met acquired several restaurant properties from United Biscuits (Holdings) plc. a broiled chicken sandwich aimed at fast-food eaters seeking a somewhat more healthful meal. In the face of the improving profitability of the corporation. "Your way right away" (1991). Also successful were promotions aimed at children. although some observers charged that Gibbons was selling off valuable assets just to improve the company numbers. such marketing blunders led to abysmal chainwide sales increases. a dramatic increase from the 30 of just seven years earlier. under a mandate from Grand Met. mainly field staff positions. in September 1989. Adamson. Gibbons cut more than 500 jobs. The program continued to grow thereafter. into the CEO slot. including the Wimpey hamburger chain. with restaurants opening for the first time in Hungary and Mexico (1991). was in addressing Burger King's longstanding problem with image. Doing so helped increase profitability.Grand Met's first move was to place Barry Gibbons. Oman. particularly west of the Mississippi. D'Arcy Masius Benton & Bowles. and New Zealand (1994). By 1996. In any case. Burger King was much more aggressive with its international expansion. outlets and 148 in other countries.1 million in 1990 to nearly 12 million. more than one million were being sold each day. Burger King had outlets in 56 countries. soon after introduction. Neither franchisees nor customers were endeared to any of these. and "BK Tee Vee" (1992-93). compared to at most $175 million a year under Pillsbury. Where Gibbons certainly failed. In mid-1993. James Adamson succeeded Gibbons as CEO. a successful manager of pubs and restaurants in the United Kingdom. bolstering the company's foreign operations. Peru. created still more short-lived campaigns: "Sometimes you've gotta break the rules" (1989-91). The advertising program was still in disarray as the firm hired in 1989. during Gibbons's last two years as CEO. and more than one million kids signed up in the first two months. The Lion King. Saudi Arabia (1993).K. overall his tenure as CEO (which lasted until 1993) brought a mixture of successes and failures. Gibbons also worked to improve Burger King's profitability. the partnership had involved such Disney smashes as Beauty and the Beast. Israel. Soon thereafter. He also began to divest company-owned stores in areas where the company did not have critical mass.
and Spain. The focus on the basics also led to a simplification of what had become an unwieldy menu--40 items were eliminated. Management changes continued however.455 in mid-1996). 1995. McDonald's. He belatedly added a "value menu" after most other fast feeders had already done so. Later that year. Lowes. He improved the quality of products. and image. and Caribbean operations also experienced modest growth. moved to build on Gibbons's successes as well as rectify the failures.4 billion in 1995) and 10. The new focus was on burgers--with an emphasis on flame broiling--fries. exiting the highly competitive French region and focusing on growth in the UK. the company was forced to recall a promotional toy. Later that same year he became chairman of Burger King and gained a position on the Grand Met executive committee. was named CEO. the BK Big Fish. By 1998 both domestic and international sales were increasing." created by Ammirati Puris Lintas. "Get your burger's worth. the Pokemon ball. In July.000 outlets by the year 2000 (there were 8.6 percent for the fiscal year ending March 31. Adamson resigned suddenly in early 1995 to head Flagstar Cos. Robert C.advice of company co-founder James W. By early 1995. and the hamburger were increased by more than 50 percent. Related to both value and image was the long-awaited successful ad campaign. and in 1997 Dennis Malamatinas. Adamson's program was paying off as same-store sales increased 6. claiming the company acted in a negligent fashion when it distributed the toy in its kids' meals. The company's Latin America. leaving many analysts speculating that Diageo would eventually sell or spin off Burger King. as well as offering special promotions. marked by a highly publicized lawsuit with franchisee La Van Hawkins. Burger King remained dedicated to beating out its main competition. A class-action suit followed. proved to be short-lived. an executive from Grand Met's Asian beverage division. Lowes soon set some lofty goals for Burger King. The firm's relationship with its franchisees was also deteriorating. Germany. It introduced the new Big King burger to compete with McDonald's Big Mac and also launched a $70 million french fry advertising campaign that included a free fryday give-away at its restaurants. In 1999. new packaging. Despite the changes in ownership and management. South Carolina. after it was discovered to be potentially dangerous for children. value. who had been chief officer for Grand Met Foods Europe. and drinks. drive-thru lane upgrades. McLamore. Morale among the franchisees had improved dramatically as well. Bolstered by its recent success. a move that signaled Grand Met's commitment to Burger King and the strength of the company's resurgence. creating Diageo plc. such as the 99¢ Whopper. Mexico. The firm also began to turnaround its European operations. The new company's main focus was on its beverage and spirits business. and yellow décor. of Spartanburg. The Detroit-based entrepreneur claimed Burger King failed to help him develop and purchase . and emphasizing a back-to-basics approach and good value. Burger King launched an aggressive restructuring campaign that included adopting a new logo. and a new cooking system. Grand Met merged with Guinness. Problems Lead to a Sale: 1999 and Beyond Burger King's success however. red. such as in 1994 when the size of the BK Broiler. including $10 billion in systemwide sales by 1997 (from $8. along with market share. Adamson's most important initiatives addressed key areas: quality. was named CEO. store remodeling with cobalt blue.
the first fast food veggie burger to be offered in the United States. These franchisees adopted an internal program entitled "Project Champion" aimed at forcing a sale of Burger King. By this time. The firm continued to launch new advertising campaigns and in 2002 introduced the BK Veggie. to orchestrate the deal. Morgan Chase & Co. 2002: A group of investors led by Texas Pacific Group acquire Burger King. Additional Details . Grand Metropolitan merges with Guinness to form Diageo plc. Civil rights activist Al Sharpton threatened to boycott Burger King as a result. 1989: Grand Metropolitan plc acquires Pillsbury. eventually.restaurants as promised. Burger King revamped the BK Broiler.. Burger King's parent company had announced plans to exit the fast food industry. and. 1959: The company begins to expand through franchising. 1997: The firm launches a $70 million french fry advertising campaign. However. making a new product they called the Chicken Whopper. and Colin Storm was named interim CEO. independent company for the first time in more than 30 years. Malamatinas left the firm in 2000. Burger King's franchisee association claimed that the new ownership marked "the first day of a new era" for Burger King. They approached J. Diageo agreed to sell Burger King. dedicating the building to founders Edgerton and McLamore. Texas Pacific Group along with Bain Capital and Goldman Sachs Capital Partners purchased the fast food chain for $1." While company management appeared optimistic about its future.5 billion in late 2002. Management focused on capturing a larger portion of the fast food market.P. The firm counter-sued claiming that Hawkins owed the company $16 million. 1982: Burger King claims its grilled burgers are better than competitors McDonald's and Wendy's fried burgers. 1967: Burger King is sold to Pillsbury. Principal Competitors: McDonalds Corporation. Also in 2002. Many franchisees were experiencing financial difficulties--including bankruptcy--and had long since complained that Diageo had neglected Burger King in favor of its premium liquor business. only time would tell if Burger King's new independence would help realize its goals. Burger King remained embroiled in intense competition. sales were falling. CEO John Dasburg--elected in 2001--also felt the acquisition had significant benefits. Wendy's International Inc. 1957: The Whopper is launched. The firm also moved into its new world headquarters in Miami. Chronology Key Dates: 1954: James McLamore and David Edgerton establish Burger King Corporation. In the aforementioned article Dasburg remarked that it would "better position Burger King as a healthy. According to a 2003 Feedstuffs article. and the company experienced yet another change in management. 1977: Donald Smith is hired to restructure the firm's franchise system. To top it off. Yum! Brands Inc.
1993. "Trying to Get Burger King Out of the Flames: It's a Tall Order." Wall Street Journal. Harrington. 1985." Nation's Restaurant News. "Burger King's Sale Readies System for Growth. "Burger King Sizzles in Wake of Arch Deluxe. Greg. Private Company Incorporated:1954 Employees:340. 22. 1999 .000 Sales:$1." Advertising Age. 1996.7 billion (2002) NAIC:722211 Limited Service Restaurants Further Reference Alva. New York: Lebhar-Friedman Books. 2000. "Burger King Campaign Is Promoting New Fries." Times. May 10. p. Collins." St. "Burger King Takes Aim at First Place in Fast-Food Battle. p. Roadside Empires: How the Chains Franchised America. "GrandMet Fails to Stop Rumour Mill Biting Into Burger King. 1990. Judann." Brandweek. Glenn. New York: Viking. ------. Gibson." New York Times. 1994." Business Week. Theresa. June 17." Feedstuffs. Hays. B4. 2002. Fast Food: The Endless Shakeout. Maremont. 5. 1993. 1989. Thomson. pp." Restaurant Business. Kramer. Pete Engardio. Petersburg Times. January 6. "Grand Met Names a Chief for Burger King Subsidiary: Turnaround Is Seen at Fast Food Chain. p. DeGeorge. p. October 16. Marilyn. 2003. Smith. Richard. August 2. C2. "Turning Up the Gas at Burger King: It's Discounting Burgers and Dumping Yet Another Ad Campaign. 1995. "Burger King Executives Struggle to Turn Around Company. December 11. Louise. Robert L." New York Times. "Burger King Gets Back to Basics in Latest Ad Blitz. November 15. p. Elaine. Luxenberg. p. p. Farrell. 1993. November 10. July 12. "Burger King Overhaul Includes Refocus on Whopper. 1997. Pollack. 1994.. December 15. D12. 104. Rod. January 30. December 29. 62-67. Stan." Business Week. p. Gail. May 1. Howard. 1. 7. 14. Constance L. "Burger King: Whopper on the Rebound?. 1979. and Brian Bremner. Walker." Miami Herald. The New Economics of Fast Food. Richard. Emerson. Mark. April 29. 1995. p. "Can They Save the King?. Even for Grand Met Hotshot Gibbons.. p. New York: Van Nostrand Reinhold." Nation's Restaurant News. 29. "Burger King Sale as Much Hot Temper as Cool Cash. "BK Looks toward Recovery under New Chief Adamson. Jeff. p. 3." Houston Chronicle. 1996. February 7.
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