MyBurg­erLab

What is the main prod­uct of myBurg­erlab

THE MAN Magazine Cambodia - - Eats+Drinks -

myBurg­erLab fo­cuses on serv­ing cre­ative and de­li­cious com­bi­na­tions of burg­ers aimed at chal­leng­ing the taste­buds/palates of burger fans ev­ery­where.

Back­ground story- be­hind the fran­chise.

3 young Malaysian guys with no culi­nary back­ground took in­spi­ra­tion from their visit to Amer­ica and suc­cess­fully turned a sim­ple burger joint into a burger phe­nom­e­non in Malaysia with a large cult fol­low­ing. With­out com­pro­mis­ing on the qual­ity of their prod­ucts and ser­vices, they slowly ex­panded or­gan­i­cally across the sub­urbs on Kuala Lumpur serv­ing the lo­cal com­mu­ni­ties. Now, with the suc­cess­ful open­ing in Ph­nom Penh, Cam­bo­dia, they are eye­ing to serve the peo­ple of Sin­ga­pore, In­done­sia and Australia.

Black burger and buns, what’s the idea be­hind that.

The con­cept of a Char­coal bun was born out of ne­ces­sity. Af­ter months of ex­per­i­ment­ing in the kitchen, the co-founders knew they had good flavoured burg­ers, how­ever, they knew that if that were to sur­vive in the harsh world of F&B and also of limited ad­ver­tis­ing/mar­ket­ing bud­get, they needed to dif­fer­en­ti­ate them­selves. When they chanced upon the idea of in­tro­duc­ing Char­coal Pow­der into their bun recipe, they knew they had found the ticket to go­ing vi­ral. So tak­ing a bet that a Char­coal colored burger would get tongues a wag­ging, the trio launched their burger joint in the quiet neigh­bor­hood of Sea­park. And as they say, the rest is his­tory.

Tar­get­ing a broad mar­ket? all age groups, gen­der, eth­nic­ity, etc ?

Burg­ers are what we call uni­ver­sal food. Nowa­days, al­most ev­ery­where and any­where you travel to, burger joints are a com­mon sight. It is to a cer­tain ex­tent, a com­fort food in its own right. Our tar­get mar­ket is not de­fined by age, nor is it by gen­der or eth­nic­ity. We are here to serve any­one who wants to have a good time, en­joy good food and is up for some try­ing some­thing ad­ven­tur­ous.

What is your main goal?

As a restau­rant, to serve good tast­ing food and ex­cep­tional ser­vice is a given. As a greater goal, we aim to re­shape the F&B land­scape wher­ever we go by pro­vid­ing the train­ing and coach­ing to en­sure our staff ac­quire the tech­ni­cal skills needed to suc­ceed in var­i­ous in­dus­tries.

Lab geeks are trained to put all ef­fort into the burg­ers, can you tell us more story be­hind your geek team­work.

In the kitchen, ev­ery­one is fam­ily. We all work to­wards a uni­fied goal to serve our cus­tomers the best we have to of­fer. It is our tra­di­tion to take time off to­gether and or­gan­ise so­cial out­ings to fur­ther en­hance the team chem­istry.

Al­ways make100% hand made burg­ers, is it your motto?

Our mission state­ment is: To re­de­fine the fast food in­dus­try by serv­ing un­com­pro­mis­ing good food and ser­vice while up­hold­ing the high­est stan­dards of our com­pany cul­ture

What makes your burg­ers dif­fer­ent from other burger places?

We take pride in us­ing the fresh­est in­gre­di­ents and pro­duc­ing our own prod­ucts. The buns, pat­ties and sauces are all made from scratch ev­ery­day to en­sure our cus­tomers en­joy the best that we have to of­fer. Apart from that we have a wide va­ri­ety of cre­ative burger choices that caters to both lo­cal and for­eign palates.

Look­ing at in­tro­duc­ing lo­cal flavours menu, to cater to the Kh­mer peo­ple as well as for­eign­ers. Is it still in the plan?

Yes. Clas­sic west­ern flavours are still the core of our prod­ucts but as it is with any suc­cess­ful busi­ness that’s worth it’s salt, a lo­cal­i­sa­tion of the menu is a must.

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