There are many "better burger" chains in the U.S. these days, but Burger 21 claims that it’s different from the rest. For one, half the burgers on the menu are non-beef, made from turkey, chicken, ahi tuna, shrimp, or beans and vegetables instead. The result is a varied menu with lots of higher-end options, said Dan Stone, vice president of franchise development for the restaurant’s Tampa, Fla.-based parent company, Front Burner Brands. The fast-casual ...
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!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com