In an increasingly crowded world of better-burger concepts, The Counter has found its niche by playing the customization card. Guests design their own burgers — on buns or in bowls — from the protein to the sauce and everything in between, from an estimated 312,120 possible combinations. When co-chief executive Jeff Weinstein launched the concept in Los Angeles in 2003, he had aggressive plans for growth as a franchised brand, but economic headwinds have cooled growth to a ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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 NRN we ask that you register now. We promise it will only take a few minutes!