Burgers Plus already seeing influx of customers
Curiosity is usually the driving force behind checking out a new place to eat.
Ivan Shane the proprietor of Burgers Plus, is also the owner of Dynamyc Family Restaurant. He does a lot of the cooking there. While he doesn’t own the building that houses his new restaurant, he anticipates his new burger business will be there for the long haul. The restaurant is open from 11 a.m. to 8 p.m., seven days a week.
Shane said he started cooking in 1981 at the Altamira Truck Stop in Iron Bridge and has been cooking ever since. At Burgers Plus, the business day is split into two shifts. There are four people who work in the morning and part of the afternoon, and four people who handle the evening shift. The majority of evening workers are students, who have never cooked or handled a cash register. Shane does lament that the basic skills are no longer being taught at home. However, patience is also something he practices. He says it helps to remember all of the food he burned when he was just starting out.
Burgers Plus opened up on Nov. 19 and already word of mouth is getting them a fast growing clientele. Shane, who also doubles as cook, at least until they are fully staffed, says the key is to provide fresh homemade ingredients and serve the customer within 10 minutes of them walking in. The staff will be looking at cutting that time frame down to five minutes in the coming months. He is offering takeout but not delivery as most people prefer to add their own toppings to their burgers and fries.
The menu is limited at Burgers Plus but it is pretty varied. There are many different types of fries, including sweet potato, beet and turnip. Shane mentioned that deep fried root vegetable are surprisingly good. There is a base price for the fries with no additional charge for the toppings.
Besides the fries, there are homemade burger patties, fish burgers, veggie burgers, hot dogs, sausages, meat ball subs and onion rings. Those who like their burgers stacked also have that option available to them. The basic burger is one patty. The food containers used are biodegradable.
The restaurant is set up to be mostly self-serve, with customer’s numbers being called and pick-up at the counter. There is a wide variety of sauces available for toppings as well as a veggie cooler. Shane says they can handle large orders. There are two deep fryers in the kitchen that can cook eight different items at a time. There are two baskets per fryer, so if a lot of orders are for the same item, he could handle 20 orders at a time. All of them would be ready within 10 minutes.
Beside food, the coffee used is freshly ground, from local supplier Dan Massicotte.
The idea behind the fresh and fast menu is catering to people who don’t have a lot of time for a meal, such as students and business people.
At the moment, Shane says he has 12 staff and is looking to have a full staff of 20. The people he hires are trained to handle all of the work stations. He prefers handling the cooking part of the operation, at least until more cooks are hired.
In the spring, he says he will expand the business to include homemade desserts and ice cream.
Ivan Shane, proprietor of Burgers Plus, is shown with staff members Michelle de la Morandiere and Veronique Lacosse.