What does the vetting process look like when you consider a new farm or producer partner? At Burgerville, we always prioritize partners in the Pacific Northwest who align with our values, particularly when it comes to quality and transparency. Many prospective partners come through referrals in our network, which gives us a strong foundation of trust from the start. If a new producer or brand reaches out, we research where it comes from, the company’s sustainability practices, their scale and if it feels like a long-term fit. And of course, the product must taste good and pair well with our menu. How does sourcing locally affect menu development timelines compared to a traditional quick-service model? Local sourcing simultaneously makes menu development easier and more challenging, but in the best ways. For our seasonal menus, we’re able to plan around Oregon’s and Washington’s seasonal bounty: asparagus, fresh berries, Walla Walla onions, etc. Of course, some items may only be available for a short window, or have a larger or smaller bounty than usual, so planning menu rollout and availability can be challenging. Luckily, we’ve been running our seasonal menu program for decades, so we have the process from harvest to finished product down well. Can you share a moment when working closely with an Oregon producer directly influenced a menu item or ingredient choice? One of my favorite partnerships was with Don Froylan Creamery, which makes amazing artisanal Mexican cheeses down in Salem. For our new Salem restaurant opening, we worked closely with Don Froylan’s team to create a cheese including their creamy Asadero cheese mixed with jalapeno, habanero and serrano chilis, resulting in a delicious Tres Chilis cheese that was featured on the Don Burger. This burger was sold exclusively at our Salem and Woodburn locations as part of our community LTO program, where a percentage of proceeds from the burger went to support local food nonprofits in the area. Do customers notice or ask about where ingredients come from? A big part of why customers come to Burgerville is because of our local sourcing, which also means a higher-quality — and super tasty! — product. Our customers have told us that supporting local businesses that have a strong sustainability focus is something they value, so ingredient sourcing is top-of-mind. In many cases, our collaborations with well-known regional producers like Stumptown or Carman Ranch also bring new customers in the door who want to try something new with their favorite brands. What’s something customers would be surprised to learn about the logistics behind getting local ingredients into every restaurant? Customers would be surprised to learn that some seasonal ingredients arrive the day before or the day of being served on the menu. For example, the fresh Oregon strawberries we purchase from Liepold Farms in Boring, Oregon, are picked and packed right at their peak ripeness, then transported to the restaurants, so our guests receive the freshest possible shakes, desserts and lemonades they can get. “Our customers have told us that supporting local businesses that have a strong sustainability focus is something they value, so ingredient sourcing is top-of-mind. ” CHEF BECKY McGRATH, BURGERVILLE SWEET ONION SPREAD ONIONS FROM THE COLUMBIA BASIN CARMAN RANCH FRANZ BUN FACE ROCK WHITE CHEDDAR Burgerville’s Grass-Fed Sweet Onion Burger Sourcing Map 15
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