burger restaurant

The American sandwich becomes the darling of the French at the expense of sacrosanct ham-butter. It seduces new brands and goes upmarket. Recipe of a success story. At the burger restaurant, the beef and cheese bread has found its place between stew and stew.  Pierre Javelle Paris, Saint-Emilion courtyard (12th), 12:30 pm A queue of 150 people waiting in front of the most popular burger restaurant of the moment. Opened August 1st, it is the first French franchisee Five Guys, American fast-food chain created thirty years ago. His niche? The burger, of course. But not just any For Barack Obama himself, these sandwiches are "the best in the world". Add to that a machine offering 250 unlimited drinks, a decor "diner" American ... Here, the French come to eat a piece of the United States. And you have to believe that it works. In the coming months, Five Guys will open two more burger restaurant in Paris and one in Disney Village (Marne-la-Vallée). The customers have to submit their customer feedback after their recent visit to the burger restaurant. They have to submit their positive feedback in the mybkexperience survey. After submitting the customer feedback the customers will receive food vouchers, sweepstakes, discounts, coupons, free whopper, etc, as their reward for giving their valuable feedback. The customers have to give the customers positive feedback very honestly. Don't feel shy to give negative feedback because based on that negative feedback the food restaurant owners make the necessary changes to their food restaurant. If the customers want to make the changes to their restaurant then they opt to give their negative feedback. To participate in the survey of mybkexperience survey easily the customers have to visit any Burger king restaurant and they have to purchase any item they want.

A turbulent history
 The Wimpy closed their doors in France in 1969. It will take ten years for other US brands dare to return to our market. The economic dynamism and full employment of the 1980s benefited McDonald's and Burger King. But the fast-food, which alone then carries the market of the burger, will suffer from an unprecedented health scandal: the crisis of the mad cow. In the mid-1990s, the world learns that he can become seriously ill while eating beef. The fast-food burger restaurant leaves feathers there and, even if Burger King says he leaves France "because of the excessive competition of McDonald's", the crisis of the beef is not foreign. McDo, then the only market leader, gives himself a goal: to democratize the hamburger to make it a reality.

Dish leader in 75% of burger restaurant
 Today, it is estimated that in 75% of the 116 000 restaurants offering a burger, the American sandwich is the dish leader of the card. Alain Fontaine, master restaurateur at the Le Mesturet bistro, Paris (2nd), n ' uses only fresh, artisanal products for its duck burger. "In 2006, I decided to put a burger on my card because this dish took its place in the minds of young people, there was more and more demand, he says. But I did not want to make a classic burger. I wanted to give a French touch. So, I used duck confit, duck breast and foie gras. " Damien Schmitz (photo), 35, a young patron of Our kebab gourmet burger restaurant - three in Paris and one in Nantes - explains: "The pioneer in France is Big Fernand. Founded in 2011, this burger restaurant of a new genre has 22 restaurants in France and opened in London and Hong Kong. Given the potential of the market, small French entrepreneurs, not necessarily the burger restaurant sector, have sniffed the good vein: position between McDonald's and the bistro (respectively 4 and 14 euros the sandwich on average).