Q-and-A: Balancing the burger and the bar

11/24/2013 | BurgerBusiness.com

Establishments that do 40% or 50% of their sales in beverages are considered bars instead of restaurants, which means they must work harder to gain credibility for their food, "Bar Rescue" host and long-time consultant Jon Taffer says in this interview. Even in burger bars that make their biggest profits on cocktails, the burgers are still vital to the joint's success, he says. "A burger defines a restaurant. It’s basic or above basic or gourmet or it's special. And if that burger comes out special, you’re thinking everything else coming out is special, too."

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