How to build a burger restaurant: The Basics
San Jose-based burger chain Burger King and Denver-based Colorado-based Coachella-based Colo-Mediterranean will announce an exclusive partnership to offer diners an easy way to prepare their burgers at home, the Denver Post reported.
The joint venture, which also includes an outlet in Denver and a restaurant in Colorado Springs, will be unveiled on Tuesday during a promotional event at the Coachelleras hotel, according to the newspaper.
Burger King will use Coachellas restaurant as a testing ground for a new technology, the Post reported, citing people familiar with the matter.
The announcement is expected to draw a lot of attention.
The partnership between the two restaurants marks a shift in burger ordering patterns, which have been a staple of the fast-casual burger industry for decades.
In a 2013 study by the University of Minnesota, diners ate an average of 16 burgers per visit.
In an industry that has seen rapid growth in size and revenue in recent years, the burger industry has been struggling to find a way to keep pace with growing customer appetites.
Burger chains have struggled to find the right formula for keeping the numbers coming, as customers increasingly prefer to eat fast food and avoid the hassle of preparing burgers in the kitchen.
The burger industry in general has been hit hard by the obesity crisis and high-calorie food choices that have grown fast.
But the industry has also seen a boom in popularity among people with less money and a higher tolerance for high-fat, high-sugar foods.
The number of burgers sold in the United States has grown by almost a third in the past year, the Associated Press reported last month.
In March, the U.S. Food and Drug Administration approved a new diet-supplement package, which has been touted as a way for fast-food chains to meet consumer demands for more healthy meals.
A spokesman for Burger King said the company does not comment on potential partnerships.