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Slide1
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.Slide2
President and Chef
My career in the food industry started ear
l
y
. I worked my way up the ladder and landed
a job under Craig Richards in downtown Pittsburgh. I learned many of my skills by
traveling and working at other restaurants around the count
r
y
,
and training with some
of today’s top chefs. Further advancing my care
e
r
,
I became a chef at il Pizzaiolo, working alongside restauranteur Ron Molinar
o. By combining my love of a healthy, cleaner life style and a taste for distinctiv
e, well
prepared food, I decided to open a restaurant.
In July 2010, I opened my first restaurant Burgh’
ers in the hopes of providing my customers with a natural, local,
sustainable version of America’s favorite foods, while
also educating them on benefits of buying local and natural. My passion and hard work spread to the local community and Burgh’ers became a hit
, being awarded Bes
t
Burger in the Pittsburgh are
a
by WPXI
,
Best Burger in Cranberr
y
area by Cranberry
P
atch
,
as well as two terrific reviews in the Post Gazette by China Millman and
“Munch”
.
My goal is to serve nothing short of perfection in every dish
I
serve.Slide3
LOCAL
, SUSTAINABLE, HEALTHY BURGH’ERSSlide4
F
arm to table top to bottom.
Everything on your plate is local sustainable and or organic
We take pride in sourcing the healthiest locally formed food possible.
Beef and pork products come from Jubilee Hilltop farm
Chicken
,
produce and potatoes are sourced from local farmers through
P
aragon
Cheese and some produce comes from F
ellowship Foods and Paragon
Tomatoes come from Yarnick's along with basil. Kretschmann F
arms supplies the rosemary that made our Rosemary fries incredibly popular.
Our breads come from Breadworks. Burgh’ers is happy to say that all of our eggs are really free range and raised at my very own chicken farm. Our chickens are raised on non GMO organically grown
feed & All organic food waist from our restaurants go back to the chickens. Proud member of P
ASA and supporter of Buy Fresh Buy Local WINNER OF BEST BURGER IN THE BURGH AND THE BUTTER BURGER PROJECT
Slide5Slide6
We are a Gold certified member of Sustainable Pittsburgh and will build lawrenceville’s to a higher standard using as much
reclaimed materials as possible. Low-energy lightin
g
,
low flow
faucets Energy Star certified equipment in environmentally
responsible building products and practices. Slide7
our main focus is our burgers
but we also pay very close attention to the things we
think compliment burgers
very well like our B
L
T
,
pickle brine fried chicken,
everything bagel dog, locally made
pierogies, mac & cheese and of course french friesSlide8
Will pursue a full liquor license focusing on Pittsburgh breweries and local
distillers. However we are a restaurant first the bar is a compliment to the
food. We will have about 20 to 35 local employees. Hours of operation are
Monday - Thursday 11-9 Friday-Saturday 11-10 & Sunday 11-8
about 75 seats 10 being at the bar
We receive delivers 4 days a week after between 8am - noon
Trash is contained inside the building on the lower level it is accessed
through a trash chute.
hoods are vented up to the roof The restaurant space is 3,020 s
f, of which 1,794 sf is the dining/bar area leaving the balance of 1,229 sf used by the kitche
n, toilets,
corridor, janitor closet. Slide9