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Cheeseburger Bobby's CEO: No good burger ever came through a window

Cheeseburger Bobby’s is poised for franchise expansion as it prepares to attract and retain millennials with a new redesign.

June 22, 2015

Cheeseburger Bobby’s is poised for franchise expansion as it prepares to attract and retain millennials with a redesign, according to a company press release.

The 10-unit chain, which has locations in Georgia and three more in development, has updated its look and launched franchising plans with a goal to grow to 75 locations in five years in Atlanta and Augusta, Georgia; Nashville and Knoxville,Tennessee; and Charlotte, Chapel Hill, Durham and Raleigh, North Carolina.

Focusing on its staple Angus beef, hand-crafted burgers that customers can customize 1 million ways with fresh toppings and condiments at the build-your-own burger tar, new Cheeseburger Bobby’s locations will feature a sleek, modern interior and exterior done mostly in earth tones to help emphasize food freshness, said Bob Stoll, president. Other new décor features include

• Elements of dark wood, black and stainless steel throughout the restaurant.
• Large, trapezoid community tables, where diners face one another on tall, wood tones and black metal chairs.
• Prominent photos of juicy burgers on a fiery grill along the walls by the booths and large images of freshly cut vegetables by the burger bar

 “After years of perfecting our menu, guest service and operations, we’re at an exciting point of franchising the brand and rolling out a new look that appeals to both existing and a new generation of guests,” Stoll said.

Cheeseburger Bobby’s has experienced double-digit sales increases in the last six years with stores, achieving a $1 million AUV, which Stoll attributes to simple operations that require a small back-end staff. The revenue allows for full-time salaried managers, providing quality of life for Cheeseburger Bobby’s franchisees and employees, Stoll said.

Food quality, simple operations and nothing less than top-notch customer service will continue to be cornerstones of the Cheeseburger Bobby’s model, said Stoll. While evolving the look of the restaurants, Stoll said one thing Cheeseburger Bobby’s will never have is a drive-thru.

“No good burger ever came through a window,” he said. “At Cheeseburger Bobby’s, the customer is in charge of building their own masterpiece, which you can’t do in a car.”

Seeking to maintain or exceed the level of success of current locations, Stoll said the brand will be selective about who is awarded a franchise. Ideal candidates must be community-oriented leaders, preferably multi-unit operators seeking to expand their portfolios with $450,000 to $550,000 to open their own Cheeseburger Bobby’s.