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National Burger Day means business: Googies Art Café

In part 2/3 of our National Burger Day binge we speak to pioneers of the ethical burger Googies Art Café.

With National Burger Day fast approaching (25th August) we spoke to three of the restaurants taking part, next on our list is Googies Art Café.

Established in 2009 and based in Folkestone, Kent, Googies’ focus is on in-house, hand minced burgers. Serving simple but by no means average burgers, their focus is on ethics and creating ‘food and drink with excellent providence’.

All of their burgers are made using locally sourced, free range, grass fed, 28 day hung Dexter beef from Alkham Farm.

Their original concept was to ‘offer simple food and coffee from small batch roasters while offering local artists wall space’. However, with success came growth and the business grew organically, now promising gourmet burgers, craft beers, cocktails and seriously good coffee.

We spoke to owner Keith Holland about burgers, having that all-important USP and his advice for the budding burger business owner:

What are the components of the best burger?

Great beef, seasoned only with a little salt & pepper, brioche bun and a great sauce.

What’s your unique selling point (USP)?

We only ever use Dexter beef raised locally, 10 minutes from Googies. The Dexters are grass-fed and free range and 30 day hung and have full exclusivity to the small holding of cattle.

Only three bullocks are slaughtered monthly, we grind our own beef and are able to guarantee 100% that the burger a customer is eating is made from one single bullock. In fact at any one time, everyone in the restaurant is eating from the same bullock.

What’s the quirkiest burger you serve?

We like to keep things simple. Dexter beef has an incredible gamey flavour, and we try not to take away from its great flavour

How are Googies taking part in National Burger Day?

As well as offering 20% discount, we have created a burger that highlights the incredible taste of Dexter beef - THE DEXTER DEVOTION:

6oz Dexter patty, house cured Dexter fillet, Dexter beef bone marrow mayo, confit tomatoes & Ashmore cheddar.

Do you have any alternatives for veggies?

We serve up a falafel burger for our veggie friends – they have the option from any of the burgers on our list.

What piece of advice would you give to someone thinking about buying a restaurant?

If you’re looking to open a restaurant, add a contingency of between 15-20% for additional costs. Also never buy cheap restaurant equipment: it's a false economy, you'll soon be replacing it and it's guaranteed to breakdown on a Saturday during the busiest service. 

Make sure you have key staff who have a passion for what they do. If they love being at work they'll always seek to offer the best service to your customers. 

Lastly no matter how bad things seem, stick at it and constantly review your business to see how things can be improve by listening to your customers. 

Yesterday we took a look at Chuck burgers and their innovative pop upThe Chuck Truck, and in the last part of our National Burger Day Q&A, we speak to the newly opened London based brunch, lunch and burger buffs, The Dazy Kitchen.  


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