| shenayfssq | Date: Tuesday, 2013-07-02, 1:23 AM | Message # 1 |
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Major general
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When you spend as much time with restaurant patrons working with restaurant growth as I have, you learn how to hear things consumers tell you differently from the way most people hear things. . Me and my development team . felt and saw the same thing . So, we customized a certain fraction of our menu for the cities we do business.
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What made you think there was room for another burger place?
How did your experience creating restaurant concepts help you with this one?
I think social media has a role. . In today's world, it means a lot more to have somebody who likes you tell people that you're great than to have me tell you that. That's so old school, it's like chest beating. We're trying to do everything here with a different, modern spin, something that will be relevant for people who have been around for a while, but particularly for the next generation of burger users.
Around the turn of the millennium, we started to notice that there was space emerging in a whole new burger category. . We went to go to work designing Smashburger to go right at burger lovers . We think that (it's) the balance of really high quality food, great service, a place that's permissive and modern and has a decent vibe, nice soundtracks, more modern. We really think that Smashburger is the burger concept for the next 20 years, not the burger concept for the last 20 years.
You do a lot of work in social media. How does this help?
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