Learn more about Huxtaburger and what it takes to make it in the burger biz
QSR Media sat down with chef Daniel Wilson from Huxtaburger, a premium burger chain with a cult following in Melbourne advertising a menu with "hot beef and cold beer".
Wilson and his partners at the Collingwood restaurant Huxtable opened the first Huxtaburger in December 2011, with an idea of offering premium burgers of a higher quality than fast food. With a restaurant mindset, Huxtaburger grew in popularity and now operates five outlets.
QSR Media: Can you tell us more about your brand?
Daniel Wilson: Huxtaburger is all about a quality QSR dining experience. We use fresh, quality ingredients to deliver a delicious and consistent product to customers. It all started with 'hot beef & cold beer’ but now has branched into chicken and also a tofu burger. We try to create a fun and energetic environment for our staff to work in. We have a rotating range of craft beer and also have our own.
QSR Media: What do you hope to accomplish for 2016?
Wilson: 2016 is all about consolidating, tidying up the back end and looking at ways to increase average spend. We are locking down operations to make the stores as efficient as possible. One could say we are looking for improvement in every area, even if it is slight.
QSR Media: Regarding locations, any particular places or states you'd like to expand to? Which areas are attractive to your brand?
Wilson: We would love to open a store in Sydney, however making sure that things are the best they can be in Victoria is really important to us. It's easy to get distracted with flattering offers from developers, which can lead to you taking your eye off the ball.
QSR Media: Can you tell us more about the process which goes behind making the brand's menu options?
Wilson: We do a lot of discussion about new menu items before testing them repeatedly. Obviously existing equipment in store needs to be able to produce the new item or there must be room for new equipment. Staff training is very important when a new item is introduced, we must have the right answers when asked.
QSR Media: Any other comments?
Wilson: In a very competitive sector it is really important to keep you eye on what you are doing rather than worrying about what everyone else is doing. If you are consistently giving a good value quality food and service with experience then people will come back. Employing the right people to do the right jobs is very important.
