Roam Artisan Burger is the brainchild of first-time restaurant entrepreneurs, Josh Spiegelman and Lynn Gorfinkle. Their goal was to build a healthier burger without having to sacrifice flavor, and do so in a manner that was at the same time environmentally responsible yet fun and approachable.

CHALLENGE

Not only did Josh and Lynn reach out to The Culinary Edge to help finalize the menu and culinary concept, but The Culinary Edge also assisted with the site selection, kitchen design, and the launch itself.

SOLUTION

The Culinary Edge worked alongside Josh and Lynn with every aspect of this custom, culinary concept launch. Throughout the process, The Culinary Edge helped maintain the vision of ROAM and brought it to life, all the while ensuring that all food remained socially responsible yet stayed within the cost parameters, provided a fun and family-friendly setting and could be executed consistently.

RESULTS

Roam Artisan Burger opened in San Francisco in June 2010. Since then, the fast casual restaurant has met great success, consistently drawing in crowds and garnering positive reviews from both local and national press.

PRESS

• List:  Fast Casual magazine – “2011 Movers & Shakers:  The US’s strongest fast casual segment players”
• List:  Bon Appetit magazine – “10 Favorite Burger Spots”
• List:  SF Eater 38 Essential San Francisco Restaurants
• List:  SF Weekly – “7 Best Veggie Burgers in the Bay Area”
• Review: Serious Eats A Hamburger Today – “One of the tastiest burgers I’ve ever had…”
• Review:  SF Gate –  ”I had to sit in silence for a brief moment after my first bite. My taste buds were in heaven…”
• Review:  SF Chronicle – “…serving eco-conscious, healthy menu options, without sacrificing taste.”
• Review:  Zagat – “poses no dilemmas for omnivores thanks to a slate of customizable pasture-to-plate patties”
• Review:  San Francisco magazine – “[the veggie burger] is filled with personality–a rare coup for a meatless patty on a bun.”
• Review:  Sunset magazine – “Who says a burger has to made from beef?”
• Feature:  7×7 magazine – “The Soda Jerks:  Local restaurants now serving their own take on bubbly”
• Feature:  QSR magazine – “Inspirations:  Roam’s Pacific Blue Burger & 2009 Ballentine Zinfandel”
• Feature:  Culinary Trends magazine – “Bacon, lettuce, onion, tomato…and egg?”