Shake Shack, Hopdoddy Burger Bar, Fuddruckers, and Five Guys each sell a lot of burgers but they have to work hard every day to drive the same kind of loyal following that Rutter’s Farm Stores has for it’s burgers according to Foodservice Solutions® Grocerant Guru® Steven Johnson.
Empowering customer satisfaction with choice a customer at Rutter’s “could visit the store every day for years and not get the same sandwich twice.” According to Ryan Krebs, Rutter’s director of food services.
Krebs continued “Mathematically, we have about 40 billion options on our menu,” said. “Burgers are one of our foundational items and our highest volume categories as well.” All of the company’s burger creations start with a base of a one-third-pound, 100% Black Angus beef patty or a one-quarter-pound chipotle-flavored black bean patty.”
Rutter’s has elevated the burger to customer top-of-mind by constantly innovating the category. Here are some examples the French Fry Burger, the Fried Pickle Burger, the Pastrami Burger and the BBQ Beef Short Rib Burger are already on the permanent menu.
Krebs understands that local means fresh, better for you, and better for the community and proved it when he introduced its Route 30 Burger. Rutter’s garnered intense “buzz among its customers, on local news stations and on social media with the introduction of its Route 30 Burger, a single, or double or triple patties with cheese and bacon between two grilled cheese sandwiches”
Krebs continues “We wanted an identifier, a signature item for Rutter’s and this has certainly been it…. “Sales of the Route 30 Burger are strong.” Regular readers of this blog know that Rutter’s is a C-store with a fresh food focus. Grocerant niche Ready-2-Eat and Heat-N-Eat fresh prepared food today is available nearly everywhere. What are you selling?
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