Food and Drink - Fall/Winter 2012 - (Page 188)

I N D E P E N D E N T R E S TA U R A N T S Quality is King All-natural ingredients and a blend of fine and fast dining define the Larkburger experience, and are helping the small chain to grow larger. By Eric Slack company profile Larkburger Headquarters: Arvada, Colo. Employees: 150 Specialty: Fast-casual gourmet hamburgers Adam Baker, president and cofounder: “We make sure everything is done the right way.” finest restaurants. A graduate of the California Culinary Academy, his experience includes studying under renowned chefs Jeremiah Towers and Wolfgang Puck in California and working in three-star French restaurants in Lyon and Paris. Replicating Success Today, Larkburger has nine locations, all in Colorado and corporate-owned. The company works hard to maintain consistency from location to location by building a culinary culture that is embedded in its operations. “We do a lot of training and have a director of culinary operations who oversees the quality of food and how it is handled and prepared,” Baker says. “Most companies our size generally don’t have someone like that. We also have area managers who have grown up with the company and each are responsible for a handful of restaurants. We don’t have too many layers, but the layers we have keep everything cohesive.” In Larkburger’s kitchens, the company employs standard operating procedures that govern how everything on the menu is made. The company uses all-natural ingredients with no preservatives or additives. Sauces and dressings are made in-house, and hand-cut fries are cooked in trans-fat-free canola >> Larkburger uses all-natural ingredients with no preservatives or additives. Sauces and dressings are made in-house. N o other burger chain can trace its existence back to one of Vail, Colo.’s top dining and event destinations. However, Larkburger isn’t like most burger chains. Created as a spinoff of its namesake burger made at Vail’s Larkspur Restaurant, Larkburger originated in 2005 and has grown by combining the best of fine dining and fast food. “We come from a fine dining, culinary-driven world that focuses on service and hospitality,” says Adam Baker, co-founder and president. Baker is partnered with Thomas Salamunovich, Larkburger’s co-founder and chef. In addition to Larkspur, Salamunovich has helmed many of the Vail Valley’s 188 food and drink • fall/winter 2012 •

Table of Contents for the Digital Edition of Food and Drink - Fall/Winter 2012

Food and Drink - Fall/Winter 2012
Tableside Chat
NYC Wine & Food Festival
Going Global
Beverage Focus
Caribou Coffee
Scooter’s Coffee & Yogurt
Barnie’s CoffeeKitchen
Distributors: Food Law
Progressive Gourmet
Rocky Mountain Natural Meats
Seattle Fish Company of New Mexico
Blue Mountain Growers
Dandrea Produce and Wines
Dorr Lobster
Gary’s Seafood and Specialties
Pohl Food Service Inc.
Supply America
Victoria Fine Foods
Bernatello’s Pizza Inc.
Best Mexican Foods
C.F. Gollott & Son
Clipper Seafoods Ltd.
Mountain Foods Products
Siedhoff Distributing
Sterling Pacific Meat
Producers: Business Strategies
Carib Brewery
Heroes Vodka
Mountain Pure Beverage Co.
Deli Express/E.A. Sween Co.
Family Fresh Pack
Haring Catfish Enterprises
Bear Republic Brewing Co.
Demerara Distillers
Walker & Sons Inc. – Slap Ya Mama
DRY Soda Co.
Good Time Beverages
Greencore USA
Jaindl Turkey Farms
McCall Farms
Nuovo Pasta Productions
Brewery Ommegang
R.L. Schreiber
Venus Wafers Inc.
Casper’s Ice Cream
Restaurants: Smart Marketing
Extreme Pizza
Buffalo Wings & Rings
Fatburger North America Inc.
Famous Famiglia
Francesca’s Restaurants Inc.
Aurelio’s Pizza
Yoshinoya America
Crepe Delicious
FREEB!RDS World Burrito
Razzoo’s Cajun Café
Independent Restaurants
Grand Central Oyster Bar and Restaurant
The Alicart Restaurant Group
The Optimist
The Olive Tree Italian Restaurant
The Epicurean Group
Salty’s Seafood Grills
Retailers: Shopper Marketing
Weigel’s Inc.
Royal Buying Group
The Last Page

Food and Drink - Fall/Winter 2012