Burger & Sauce is looking to open another six to eight restaurants this year, before doubling its estate next year, franchise director Anthony Round told MCA.
The QSR burger concept was founded by Saad Masood – a former multi-site franchisee at Pepe’s Piri Piri – in early 2020 and currently has four sites in Birmingham, with another 20 in the pipeline, said Round.
He joined the business earlier this year to try and realise Masood’s ambition to scale up Burger & Sauce via the franchise route.
Round has 30 years’ experience in various franchise roles including director at German Doner Kebab, business development manager at Papa Johns and head of franchise development at both Domino’s Pizza and Pizza Hut.
Market mapping has shown the potential for 300-plus sites in the UK for Burger & Sauce but Round said the business will first look to reach the 25-site milestone, and then 50, before seeing how much more potential there is.
It is currently on site in Nottingham, West Bromwich and Walsall, and is then looking to open in Derby, Sutton Coldfield and Leicester. “They are the areas we are targeting next and we’ve got properties either under offer, or we are examining those areas, and we have franchisees lined up for all those stores,” he said.
“It makes sense from a brand growth point of view to straddle the Midlands and then look two hours north and south of here; but with the right partner we would look anywhere.”
The concept launched its franchisee offer to the market on 1 July as had had around 25 applications from potential franchisees since then.
It operates three different models current – a kiosk style unit of around 1,000- 1,500 sq ft, with around 10 to 15 seats, its urban format, which is the standard unit for high street locations, of 1,500 sq ft and its flagship sites for locations like retail parks, of up to 3,500 sq ft.
Round says Burger & Sauce currently operates one of each and is keen to explore the opportunity for drive-thrus a bit further down the line.
The concept – which was developed around Masood’s wife’s homemade sauces – is “not trying to be like a Byron”, but instead offer good quality products in a convenience setting, with its burgers handmade in store every day, Round explained.
The menu, which features different specials everything three months, is centred around beef and chicken burgers – with a choice of different sauces – and sides, including nachos and fries topped with chicken, cheese and jalapenos, for example. Its drinks menu also offers more unusual soft drinks such as bubble tea.
