Bobby’s Burgers by Bobby Flay Looks To Evolve

With a persona and talent spanning several platforms and locales, Chef Bobby Flay continues to add his own flavor to the foodservice world.

In July, Flay was on-site for the grand opening of the Bobby’s Burgers by Bobby Flay flagship in Charlotte, N.C.; it is the eighth location for the growing concept, but the first streetside restaurant. The kitchen, located just miles from the brand’s corporate headquarters, serves as an innovation lab to train and support franchisees as well as develop new menu items and test equipment.

The new space comes as the Bobby’s Burgers team works to enact a franchise expansion plan for the popular concept, which also will put down roots in Utah later this year. Here, FER learns more.

Chef Bobby Flay cuts the ribbon at the grand opening of the chain’s flagship.

PRIORITIES IN ORDER

The architectural team of Neptune Design worked with the operations team at Bobby’s Burgers to create an equipment package that would meet Flay’s exacting standards. “As we expand to different locations, it’s important to maintain uniformity and consistency with every meal served, and we want to be sure we’re using the equipment that will make that happen,” Flay says.

Four equipment items are central to the cookline setup at Bobby’s Burgers, all chosen with consistency in mind.

A clamshell grill was chosen for its speed and ability to produce a high volume of protein, but also its programmability. Rather than using it to smash burgers, the profile is set to just kiss the top of the beef, so operators get a consistent product every time with the touch of a button. “We have the ability to set recipes, for example M for medium, B for bacon, and execute consistently day after day,” says Patric Knapp, vice president of operations at Bobby’s Burgers by Bobby Flay.

A flattop grill next to the clamshell (and from the same maker) enables cooks to move proteins over for topping with cheese and other finishing touches.

The brand’s fryers are integrated into an oil management system, allowing employees to empty oil, clean the vat and fill it back up with fresh oil without having to carry or empty oil.

“The benefit of this system is twofold,” Knapp says. “Not only does it make our employees’ lives easier, it gives us more consistent product. When we’re in a rush, we can filter the fryer and have fresh oil in a little over five minutes.”

A countertop holding station helps maintain the crispy quality of fries and onion rings by using forced air rather than radiant heat. Its ability to keep a steady 185°F temperature removes the possibility of gaining condensation, which leads to soggy fries.

LEANING IN ON TECHNOLOGY

The fryers and clamshell also are connected through the IoT, helping streamline operations even further. With the ability to upload programs and menus remotely, franchisees will have immediate access to anything new. Other benefits include the ability to see the habits of line cooks and make suggestions to improve efficiency, while staying on top of issues with maintenance to reduce downtime. Bobby’s Burgers also has implemented a technology that unites all orders—whether placed at the POS, kiosks or on an app—together in one place in the kitchen.

The menu features cooked-to-order burgers and savory sides like house-made buttermilk onion rings, milkshakes and a complete breakfast menu.

SET UP FOR EXPERIMENTATION

One of Flay’s favorite menu items, the pistachio shake, is made with a milkshake machine that is new to the brand. “We spent over a year looking at options and testing different things to get our milkshakes exactly right,” Knapp says. “The difference is this machine is controlled by amperage rather than temperature, so we can dial in the viscosity and get the ‘spoon-bending’ consistency Bobby’s milkshakes are famous for.”

With the Charlotte restaurant just a few miles from the corporate headquarters, Knapp and his team can easily test new equipment, just like they did with the milkshake machine. The testing and innovation will entail more than new equipment, however. “Our goal isn’t just for expansion, it’s about evolving, and this location will be where we develop new items, sauces, seasonal LTOs and even local options for franchisees to take into consideration,” Flay says. “I’m always trying to make things better, and that’s what sets us apart.”