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 ...
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