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of course , delicious ,” begins Euripides Pelekanos , CEO and Co-Founder of Bareburger , otherwise known as EP .
The business has experienced tremendous growth and success since its foundation in 2009 ; its portfolio includes 30 locations spread across New York , New Jersey , Connecticut , and one site in Ohio . However , this is unsurprising considering its diverse , nourishing menu .
Something for everyone
As the leader in America ’ s latest food trend , Bareburger prides itself on its ‘ better burgers ’ – food with intentional thought behind every ingredient – while remaining true to its mission to deliver delicious , mouth-watering options . Its beef burgers are made from 100 percent organic , grassfed beef , for example , and packed with fresh vegetables and house-made sauces .
Having gained a reputation in the tristate area for its vast offering , the menu features gluten-free chicken sandwiches , various salads and bowls , and unusual sides like pickle chips and honey Brussels . Guests can even build their own burger , selecting each step – bun , cheese , protein , vegetables , and sauces – resulting in a truly customized dining experience .
“ It ’ s important to us to be able to offer something for everyone , so we cater to many different dietary restrictions and lifestyles ,” EP details . “ We ’ ve recently reengineered our fried and grilled chicken recipes to be gluten-free , making it possible for our guests to order any of our chicken sandwiches and make them entirely gluten-free with the option of our gluten-free bun .
“ We ’ ve also very recently started offering plant-based chicken nuggets on top of our multiple vegan options ,” he says . Aside from vegan nuggets and burgers ,
. . . We have a significant waste reduction initiative , for example , including eco-friendly packaging , large-scale recycling projects , and energy efficiency or renewable energy where possible
Bareburger ’ s menu also includes vegan milkshakes , made using oat milk and vegan ice cream from a local supplier .
“ Whether it ’ s updating current options or adding entirely new products , we ’ re constantly tweaking the menu . We ’ ve just added eight-ounce Japanese A5 wagyu beef burgers to our menu , for instance , as well as all-natural bison and grass-fed elk burgers .
“ Whenever I eat a Bareburger , no matter which store , I always order our standard beef burger with a side of fries ,” EP reveals . “ This allows me to get a feel for how consistent our quality is across all our locations . Plus , the burger is just delicious !”
Quality and sustainability
Bareburger ’ s history is just as unique as its menu . It began serving burgers from a closet-sized kitchen in a music venue in New York City , and after years of planning , opened its first , 40-seat store in 2009 . “ Our first store was a run-down bakery in the same neighborhood we grew up in , Astoria , Queens , in New York City ,” recalls EP . “ Despite the struggles of starting a business in the middle of a global recession , we pushed through the sleepless nights and maxed-out credit cards because we truly believed in our vision . “ The motivation for Bareburger stemmed from a commitment to high
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