Burg­ers Plus al­ready see­ing in­flux of cus­tomers

The Mid-North Monitor - - News - BY HE­LEN MOR­LEY

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.

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