The ultra-modern Super Duper in Mill Valley. [Photo: TripAdvisor]
Sourcing enough meat, veggies, buns, and dairy for an ultra-busy five-location burger chain is hard enough. But when you add a commitment to sustainable sourcing, organic farming, and responsible waste management on top, it becomes a real challenge. SF-based Super Duper Burgers, owned by Beretta/Starbelly/Delarosa impresario Adriano Paganini, gave us the intel on what it takes to keep them running every week.
·Number of burgers sold per day at all five stores, on average: 2,500
·Pounds of meat used per week: 6,300
·Meat supplier: Niman Ranch
·Dairy supplier (soft serve, shakes): Straus Creamery (Petaluma, CA)
·Most popular milkshake: Chocolate, followed by vanilla and Oreo cookies-and-cream
·Number of soft-serve cones sold per week: 2,100
·Number of beers sold per week: 1,500
·Pounds of (free) pickles given out per week: 1,800
·Amount of Super Sauce used per week: 210 liters
·Pounds of CO2 that the Mill Valley location has offset by using solar energy panels: 9,472 (the equivalent of 4.5 mature trees)
·Number of Super Duper locations that compost and recycle: all
If all this info has you craving a burger, don't forget to check out the special Eater Burger Week combo at all five Super Duper locations this week. $1 from each purchase will go to Project Open Hand.