It isn’t easy to stand out in the increasingly crowded world of better burgers, but J. Dean Loring thinks he has found a niche with his 2-year-old Burger Lounge concept. With four units in Southern California and a fifth planned for next year, the upscale fast-casual concept offers burgers made from 100-percent grass-fed beef, which Loring said is more healthful, hormone- and antibiotic-free, better for the environment, and sustainably produced by independent ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Why Register?
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!
