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We are being joined right now by the -- The the founder of BE DR Anna burger joint mark three there.
High end my days for decorating -- instead and feeding us for alliance once we're don't think this segment.
We had -- nine pound bird here in front of me.
People over the -- -- -- I can't wait against all the specifics that you've remarked to -- last name from -- and a lot of butcher it.
You are you -- okay thank you welcome Ari is some of that entire your company and how it stands out from other burger -- out there.
You know every every everyone says they've got the best the best in the -- I have been shot yet at home -- who's in the back -- We have really great food it's fun.
That -- taste great -- our restaurants are -- were very geared towards music actually what I would call the eighties lifestyle.
The food is great we -- prime dry aged beef to use the highest quality available -- -- -- And and we do great milk shakes we have beer and wine it's a fun place for the family and it's where parents can bring their kids.
And -- identify with record albums on the wall of -- -- to have -- Or even songs they hear on the playlist for the -- -- like the Brady Bunch theme song -- it's fun it's fun for every.
They have a cool MA she got it -- and where where you located I haven't seen any in this area is that cracked.
We have got 21.
Across the country right now -- closest to New York.
We've got one in Yonkers across county.
Shopping center and we've got one right on the main drag in -- Disco -- Our highest concentration of stores in the DC metro area and we've got stores far west to San Diego OK so when did you you formed the company and what made you decide to do it.
We you know I actually.
Waved back before being GR -- was -- VP of food and beverage out for -- to Las Vegas casinos.
And 1 morning we -- having a meeting.
And it just came up as to what was the biggest burger anyone's ever eaten in one sitting.
And back in that day was seven point seven pounds and I said.
Let's do nine and how we gonna make -- -- -- -- and we figured it out.
OK now how will we we we had a -- -- and a big.
Twenty inch deep dish pizza pan bank -- and we take that burger.
I bake it in and -- an almost like a new focus is just too big to put on a grill yeah all all said and done that baby probably weighs twenty point five pounds.
-- I'm not then we said.
If anyone can finish it in one sitting.
Great -- how -- Vegas people love that counts have been -- lining up for this burger.
How we had the the that one of the -- one year for American Idol out there in Vegas lineup and try to do this.
No one could do it we did have a professional eating contest -- there.
And and a gal from -- Arlington Virginia finished in 42 minutes never to be replicated -- you see it again now.
Yeah lady -- -- -- nine number and fourteen minutes a teeny tiny lady finished it we need to bring he's now teeny teeny teeny she finished it.
And we had a -- we -- I think.
Parable -- to go -- that ever so popular site developed.
A smaller version of what I call the iconic -- -- -- where it's where it's at a fond of childhood memories the kind of burger that your remember eating growing up you know it's about 85 degrees outside he got a little sand in your feet.
And someone's growing or barbecuing in the backyard so we charge girl let's it's fresh never frozen the bonds are really soft.
The -- are cooking temperature to -- get out medium rare burger medium Wahlberg -- are well done burger or rare burger.
-- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- When you and if you're gonna know murder you gotta do it right and you know.
I would challenge any any burger guy out there are shown -- where you -- temperature.
You gotta wonder why is it for speed is -- because it can -- beef that that that raw I don't know where high quality.
And we we we don't (%expletive) focus on transactions about how many people we can move to our restaurant we focus on giving a great -- out to everyone who walks.
And you also are are a -- -- may.
Shop rates so the toppings how does that work still like -- -- -- on the menu or can you walk up to let's -- -- -- salad bar would look and customize it that way.
You and we've got it set up a much different -- so there's something for everybody so believe -- -- not my wife's a vegetarian.
So it was so we've got a vegetarian burger on the menu we have got and -- he -- burger on the menu we have got a lamb burger on the menu.
I that really -- a -- jarrah would strategies and that's hasn't he saw us.
You can customize your murder lettuce tomato bacon.
Grilled onions are -- had a great stuff we've got a secret sauce that we call -- -- I can't tell you what it is but if you guess what it is I'll tell you.
And we have our famous bird the one that wins all the competitions across the country as our Wellington burger which is a really decadent.
Roasted mushroom and roasted onion and karma -- beautifully on top of the burger and its rich and it decadent it's got some Rosemary and time minute it's perfect for fall.
And we just one third burger in the world.
Last week the world burger champion.
You grad alleys -- and I can tell your passionate about it it's.
It's just coming out of -- it's you know birders in my life mark where do you see yourself couple years from now let's say five years down right.
You know it's funny every every you know it when you start a company and and you do really well you get the fever fit to do more -- really fast right.
And and where where we're actually anti -- I'm resisting that temptation to go -- like there's lots of people lots of money.
That wanna invest in emerging brands emerging concepts that do really well we we've we've but it worked very fiscally responsive.
Responsible financially responsible for our operations.
And our people and we do very well.
However I have no desire to become the next big.
Chain restaurant out there.
And so will go slow and methodical a lot of us businesses geared -- great real estate get there isn't a whole lot of great real estate available today point we've.
-- that hasn't really come out of the ground in the last two to three years.
So instead of people fighting further.
The seaside right now yeah we're waiting until 2013 2014.
For a lot of this new development to come up where there will be BGRs.
In the prime position in this new developments.
I like it thank you so much Eric for coming on and telling us your story and giving us some once -- night number -- -- USA.
Fiji are the burger joint dot com is on our screen act chatters are writing and Chris service one says -- number -- life.
Let's it is take place and -- Turkey I happen -- -- on Thanksgiving camped at a time we and I are.
And our -- OK all right cult and I'd CD it look hunt says.
Sounds like the old malt shops and I think that is that points are right think -- -- much.
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