CHICAGO Epic Burger restaurant, everyone is committed to conserving natural resources, using sustainable ingredients, and leaving a smaller carbon footprint whenever and wherever possible. —It’s not easy operating an eco-friendly burger joint, but at David Friedman’s
Friedman said he opened his restaurant here in the South Loop last spring after embarking on an unsuccessful quest to find “a more mindful burger” in the American marketplace. —It’s not easy operating an eco-friendly burger joint, but at David Friedman’s
“I wanted to reach a mass audience and increase awareness of how food is grown,” he said. “It’s subtle education. [But] I’m not trying to be the Whole Foods of hamburgers. I didn’t want to launch an organic or vegetarian concept. I wanted to give a little bit of education to people who don’t normally think about these things.” —It’s not easy operating an eco-friendly burger joint, but at David Friedman’s
His burgers are made from grass-fed and grain-finished all-natural beef. The buns, made from whole wheat and rye, are baked daily by a local bakery and contain no preservatives, and the shakes are made with all-natural ice cream and organic milk or with low-fat frozen yogurt. —It’s not easy operating an eco-friendly burger joint, but at David Friedman’s
He also uses three kinds of handcrafted Wisconsin cheese for his cheeseburgers, eschewing long-distance imports from such places as California. He also is seeking local sources for beef in order to replace his West Coast supplier and reduce not only his carbon footprint but also possibly the increased charges associated with long-distance deliveries. —It’s not easy operating an eco-friendly burger joint, but at David Friedman’s
But Friedman concedes that even local suppliers are tacking on fuel surcharges, so he is not sure he’ll be saving money by using them. —It’s not easy operating an eco-friendly burger joint, but at David Friedman’s
“If they have to put something on a truck, they charge a fuel charge,” he said. —It’s not easy operating an eco-friendly burger joint, but at David Friedman’s
In his kitchen, all equipment is Energy Star-rated, lighting is low-voltage and plumbing has been constructed to conserve as much water as possible. Still, he said, he doesn’t know if he’s saving money yet on energy costs other than with his low-voltage lighting. —It’s not easy operating an eco-friendly burger joint, but at David Friedman’s
Friedman also said the restaurant’s utensils and packaging are made from compostable corn and potato products, adding, “We use no petroleum-based packaging.” —It’s not easy operating an eco-friendly burger joint, but at David Friedman’s
While sustainable materials cost more and take more effort to find than nonsustainable ones, those costs would drop as more operators start using them and insist that suppliers and distributors carry them, he said. —It’s not easy operating an eco-friendly burger joint, but at David Friedman’s
All of Epic Burger’s food is made to order and ready in about five minutes, Friedman said. Checks average $10, which is the price, including sales tax, of a combo. All à la carte sandwiches are $5.99. About 40 percent of orders are takeout meals, he added. —It’s not easy operating an eco-friendly burger joint, but at David Friedman’s
Before Friedman opened Epic Burger, the 25-year industry veteran was educated at The Culinary Institute of America in Hyde Park, N.Y., and was a culinary consultant for foodservice chains and manufacturers around the world. He also was director of new-product development for Boston Market and owner or executive chef of several full-service restaurants in Chicago. —It’s not easy operating an eco-friendly burger joint, but at David Friedman’s
But Epic Burger is, perhaps, the most personal business venture in which Friedman has gotten involved. —It’s not easy operating an eco-friendly burger joint, but at David Friedman’s
“I wanted my business to reflect my values,” he said. “I’m just doing what I feel is the right thing to do.” —It’s not easy operating an eco-friendly burger joint, but at David Friedman’s
