Burger Supreme is a contemporary take on a classic Atlantic boardwalk burger stand. The burgers are loosely based on the ones Chef Mark Gravel ate as a kid with his grandparents on the boardwalk every summer in Ocean City, Maryland. The Burger Supreme Burger is a classic, griddle-steamed all beef patty with white American cheese and mustard special sauce on a potato roll.
Mark found great success at Smorgasburg, the largest weekly open-air food market in America, attracting 20,000-30,000 people to Brooklyn each weekend to eat from 100 local vendors. In April 2017, he launched Burger Supreme and it was his outstanding success that brought him to the decision to expand his business.
We developed a brand package and business plan to present his existing operation and the success of his concept as well as developed the business plan to adapt his concept from the market/food hall model into a brick and mortar location. We conducted a financial feasibility for his desired business model, budgeted his capital expenditures, and forecasted sales. We assisted in the evaluation of RFPs in new development food halls to assess the financial feasibility of each prospective location and advised on multiple opportunities across the country. We created a financial model for him to use in the future in evaluating any of his prospective opportunities.
Created a business plan to adapt market/food hall concept to brick and mortar