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-{{short description|American fast-casual chain}}
-{{Good article}}
-{{Infobox company
-| name = Smashburger IP Holder LLC
-| logo = Smashburger 2021.jpeg
-| trade_name = Smashburger
-| type = [[Subsidiary]]
-| industry = Restaurants
-| founder = Rick Schaden & Tom Ryan
-| area_served = [[United States]]<br>[[Canada]]<br>[[Costa Rica]]<br>[[El Salvador]]<br>[[Panama]]<br>[[Saudi Arabia]]<br>[[United Kingdom]]
-| key_people = Tom Ryan ''CEO''
-| genre = [[Fast casual restaurant]]
-| products = [[Hamburger]]s, [[Chicken sandwich]]es, [[Salad]]s, [[French fries]], [[Milkshake|Shakes]], [[Soft drink]]s
-| services =
-| revenue = $338.3 million (2016)<ref name="NRM"/>
-| num_locations = 227 (220 in the United States, 7 in Canada)<ref>{{Cite web |title=Locations |url=https://smashburger.com/locations/ |access-date=2022-05-20 |website=Smashburger |language=en-US}}</ref><ref name="DP"/>
-| num_locations_year = {{CURRENTYEAR}}
-| operating_income =
-| net_income =
-| owner =
-| num_employees =
-| parent = [[Independent business|Independent]] (2007–2018)<br>[[Jollibee Foods Corporation]] (2018–present)
-| divisions =
-| subsid =
-| foundation = {{Start date and age|2007}}
-| location_city = [[Denver]], [[Colorado]]
-| location_country = [[United States]]
-| location =
-| origins =
-| website = {{URL|https://smashburger.com|smashburger.com}}
-}}
-'''Smashburger IP Holder LLC''', [[doing business as]] '''Smashburger''', (stylized as '''SmasHBURGER'''), is an American [[Fast casual restaurant|fast-casual]] [[hamburger]] restaurant chain founded in [[Denver]], [[Colorado]]. As of 2022, it has more than 227 corporate and franchise-owned restaurants in 35 U.S. states and the District of Columbia and 2 Canadian provinces.<ref name="DP"/>
-Founded in 2007 by restaurant industry veterans Rick Schaden and Tom Ryan, the chain serves "smashed" burgers using a specialized process of cooking them on a [[flattop grill]] at a high heat. This technique originated in the [[Great Lakes region]] at pressed-chuck burger restaurants, and has been a staple there for decades. The method sears the burger for flavor. These are then topped with additional ingredients and can be customized. At one time, the chain offered unique burgers in each city where its restaurants are located. The menu also includes chicken, turkey and [[Agaricus bisporus|portobello]] sandwiches as well as [[french fries]], [[Fried sweet potato|sweet potato fries]], [[fried pickle]]s and other items. Some locations offer the [[Udi’s Healthy Foods|Udi’s]] [[Gluten-free diet|gluten-free]] bun.
-The restaurant saw rapid growth after its first location opened in 2007 and it added several hundred locations within a few years, although a larger slowdown of the "better burger" industry saw it slow its size and expansion plans. Company leaders initially considered an [[Initial public offering|IPO]], but Philippine-based quick-service operator [[Jollibee Foods Corporation]] bought a 40 percent stake in the company in 2015, at which time it was valued at $335 million. As of December 2018, Jollibee acquired 100% of Smashburger.<ref>{{cite web|url=https://www.qsrmagazine.com/news/jollibee-foods-corporation-now-100-percent-owner-smashburger|title=Jollibee Foods Corporation Now 100 Percent Owner of Smashburger|last=danny|date=14 December 2018|website=QSR magazine|access-date=6 April 2019}}</ref>
-==History==
-{{Multiple image
-|align=right
-|direction=vertical
-|image1=SmashBurger logo.jpg
-|caption1=Logo used from 2010 until 2015
-|image2=smashburgerlogo.jpg
-|caption2=Logo used from 2016 until 2021
-}}
-===Creation===
-Smashburger was founded in 2007 by two [[fast food]] industry veterans. Tom Ryan had previously helped to develop the [[stuffed crust pizza]] concept for [[Pizza Hut]] and later served as chief concept officer for [[McDonald's]],{{sfn|Hofstetter|2013|p=74}} and Rich Schaden was a former owner of [[Quiznos]].<ref name="NRN17"/> The two launched the venture with private equity firm Consumer Capital Partners.<ref>{{Cite web|title = Tom Ryan, Founder & Chief Concept Officer, Smashburger|url = http://www.vbprofiles.com/people/tom-ryan-4feca68414edf63798018837|website = www.vbprofiles.com|access-date = 2016-01-22}}</ref> The restaurant was envisioned to highlight a higher market for [[hamburger]]s, as a part of a wave of "better burger" restaurants including [[Shake Shack]], which uses similar techniques.{{sfn|Hofstetter|2013|p=74}}{{sfn|López-Alt|2015|pp=546, 549}} It adopted the name Smashburger, Ryan later said, because the name "had this really great hand-crafted connotation, which we do. It also kind of had this organic, earthy, commonly popular approach, and it had a little edginess to it, for younger [generation] people."<ref name="Burgertalk"/> Ryan has a Ph.D. in flavor and fragrance technology and lipid toxicology from [[Michigan State University]].<ref>{{cite web|url=http://www.mlive.com/news/grand-rapids/index.ssf/2017/06/the_grand_rapids_native_behind.html |title=Meet the Grand Rapids native behind Smashburger, McDonald's Dollar Menu |publisher=[[MLive.com]] |date= June 5, 2017 |access-date= February 19, 2018 |location=[[Grand Rapids, Michigan]] |last=Martinez |first=Shandra}}</ref><ref>{{cite web|url=https://www.cnbc.com/2016/10/26/the-secret-of-smashburgers-double-decker-growth.html |title=Tom Ryan shares 4 secrets of Smashburger's double-decker growth |last=Clifford |first=Catherine |publisher=[[CNBC]] |date= October 27, 2016 |access-date= February 19, 2018 |location=[[New York City]]}}</ref>
-With $15 million in capital, the two bought a Denver restaurant, Icon Burger, to experiment with cooking and management techniques for a higher-end burger restaurant.<ref name="Forbes"/><ref>{{cite web|url=https://www.cnbc.com/id/47764149 |title=How Smashburger Built a Better Burger |publisher=[[CNBC]] |last=Mielach |first=Tim |date= June 11, 2012 |access-date= February 18, 2018 |location=[[New York City]]}}</ref> The founders then spent six months developing an efficient and fast "kitchen engine", designing the restaurant's kitchen to have modular surfaces, and with a central [[griddle]] that houses a refrigerated area underneath where meatballs are stored.{{sfn|Hofstetter|2013|p=80}} This allows the burger cook to be properly supplied without having to walk away from the griddle. The kitchen concept was later adapted and standardized for every Smashburger location. The restaurant's signature "smashing" technique is achieved with a special cutter and technique, which also allows it to train new cooks quickly and open new locations without having to redesign the back-end process.{{sfn|Hofstetter|2013|p=74}}<ref name="Burgertalk2"/> They used [[flattop grill]]s for the kitchen and rejected [[charbroiler|char broiler]]s or [[grilling|barbecue grill]]s, and the founders did a [[blind taste test]] of 300 kinds of beef, including varieties of [[Wagyu]] and [[Kobe beef|Kobe]], for the burgers before settling on chopped [[Aberdeen Angus|Angus beef]]. During the taste testing, the founders systematically narrowed the choices of beef based on test results; when only four beef types remained, they found that all were Angus beef from different distributors.<ref name="Burgertalk"/>
-===Growth===
-[[File:Smashburger (8739490082).jpg|thumb|Inside the kitchen of a Smashburger restaurant in Cincinnati (closed in 2022)]]
-[[File:Smashburger (8738369667).jpg|thumb|left|Tom Ryan, co-founder of Smashburger, in the kitchen of a Cincinnati restaurant in 2013 (closed in 2022)]]
-With David Prokupek as CEO and Ryan focusing on developing the menu, the restaurant was designed with quick [[scalability]] in mind. The first Smashburger restaurant opened in [[Denver]] in June 2007,<ref name="Forbes"/> and the chain then expanded to [[Houston]], and then to [[Minneapolis]], areas where Ryan and other founding management were familiar with the local real estate market.<ref name="Burgertalk">{{cite web|url=http://www.startribune.com/burger-friday-a-chat-with-smashburger-co-founder-tom-ryan/378428051/ |title=Burger Friday: A chat with Smashburger co-founder Tom Ryan |newspaper=[[Star Tribune]] |location=[[Minneapolis]] |date= May 6, 2016 |access-date= February 19, 2018}}</ref>
-Marketing for the restaurants focused on the customizability of the menu, freshness of ingredients, and features to give each restaurant a local feel. The chain's first marketing revolved around the tagline "Smash, sizzle, savor." In 2011, as the business was growing at a steady clip, it shifted its theme to "Smashed Fresh. Served Delicious." The restaurant identified 14 distinct customer [[archetypes]] to pursue based on income levels, geography, education and lifestyle.{{sfn|Jackson|Jankovich|Sheinkop|2013|pp=106—107}} While it initially relied heavily on [[social media]] to build its brand, the company started television and radio advertising in 2013 with Denver-based Definite Productions as a marketing manager.<ref>{{cite web|url=http://www.nrn.com/advertising/smashburger-run-first-tv-commercials |title=Smashburger to run first TV commercials |date= June 6, 2016 |work=[[Nation's Restaurant News]] |location=[[New York City]] |access-date= February 19, 2018 |last=Brandau |first=Mark}}</ref> It later hired one of the executives from that company as chief marketing officer.<ref>{{cite web|url=https://www.bizjournals.com/denver/news/2014/11/10/smashburger-gets-chief-marketer-from-parent.html |title=Smashburger gets chief marketer from parent company |work=[[Denver Business Journal]]|date=November 10, 2014}}</ref>
-The restaurant chain grew to 143 locations, half franchises, and $54 million in annual [[revenue]] by the end of 2011. That year, it was reported to have as many as 450 franchise agreements in the books. That year it announced plans to open new locations around airports in [[Kuwait]], [[Saudi Arabia]] and [[Bahrain]] through franchises.<ref name="Forbes"/> It had grown to 170 locations around the world by 2013,{{sfn|Hofstetter|2013|p=74}} and $228 million in revenue. In 2014 it grew to 256 locations and $300 million in revenue.<ref name="DB14">{{cite web|url=https://www.denverpost.com/2014/02/04/denvers-smashburger-aims-to-raise-stature-in-better-burger-segment/ |title=Denver's Smashburger aims to raise stature in "better burger" segment |last=Raabe |first=Steve |work=[[The Denver Post]] |date= February 4, 2014 |access-date= February 18, 2018}}</ref> It had grown to 312 stores with 7,000 employees in early 2015.<ref name="IPO">{{cite web|url=https://www.cnbc.com/2015/03/17/smashburger-ceo-ipo-an-option-at-some-point.html |title=Smashburger CEO: IPO an option at some point |publisher=[[CNBC]] |last=Fox |first=Michelle |date=March 17, 2015 |access-date= February 19, 2018 |location=[[New York City]]}}</ref> In mid-2016 this had grown to 365 locations.<ref name="Burgertalk"/> That year, the company announced a franchise agreement with Pearl Investments LLC to open 26 new locations in the [[United Arab Emirates]] and [[Qatar]].<ref>{{cite web|url=https://www.denverpost.com/2016/02/11/smashburger-expanding-to-dubai-qatar/ |title=Smashburger expanding to Dubai, Qatar |work=[[The Denver Post]] |date= February 11, 2016 |access-date= February 19, 2018  |last=Wallace |first=Alicia}}</ref> By mid-2017, this had grown to 380 locations in 38 U.S. states and nine countries, of which 220 were company owned and the rest were [[franchising|franchises]].<ref>{{cite web|url=http://www.wzzm13.com/entertainment/television/programs/my-west-michigan/smashburger-founder-returns-to-his-roots-in-grand-rapids/446257494 |title=Smashburger founder returns to his roots in Grand Rapids |publisher=[[WZZM]] |location=[[Grand Rapids, Michigan]] |date=June 7, 2017 |access-date=February 19, 2018 |last=Pritchard |first=Denise}}</ref>
-The success of Smashburger and other specialty burger restaurants is credited with taking market share from major fast food brands like McDonald's, even with Smashburger's burgers selling at higher prices. Where McDonald's was considered the market leader for casual dining, it saw a sales drop of 2.4 percent and a 15 percent drop in [[net income]] in 2014, the first decline in those figures in 33 years. Changed consumer tastes, in particular Smashburger's popularity, was credited, because of a customer perception that Smashburger's food was of higher quality and more customizable.{{sfn|Hitt|Ireland|2017|p=39}} Still, Smashburger  commands a relatively small portion of the larger U.S. market for burgers. The restaurant had an estimated 0.2 percent U.S. [[market share]] in 2014, compared to 1.4 percent for [[Five Guys]] and a combined 71 percent for McDonald's, [[Wendy's]] and [[Burger King]].<ref name="DB14"/>
-===Acquisition by Jollibee===
-Growing quickly, Smashburger was by 2013 considered an attractive prospect for an [[Initial public offering|IPO]]. That year, it secured a $35 million [[debt facility]] from [[Golub Capital]]. This capital, in addition to the revenue generated by business operations, was thought to support two or three years worth of expansion by the chain. Its CEO said, though, that converting to a [[public company]] was a possibility for the company over the long-term.<ref>{{cite web|url=https://www.wsj.com/articles/SB10001424127887323998604578563771334567796 |title=Smashburger Puts IPO on the Side |last=Demos |first=Telis |work=[[The Wall Street Journal]] |location=[[New York City]] |date=June 23, 2013 |access-date=February 25, 2018}}</ref> In 2015, Smashburger CEO Scott Crane again suggested the company could prepare for its own IPO at some point, saying it had until that point grown 20 to 25 percent and that it was adding 60 to 80 restaurants a year.<ref name="IPO"/>
-In October 2015, the Philippine-based quick-service operator [[Jollibee Foods Corporation]] announced that it had acquired a 40 percent stake in Smashburger for $100 million, in a deal that gave the chain an [[enterprise value]] of $335 million.<ref>{{cite news|title=Jollibee Acquires a 40% Stake in Smashburger|url=http://nrn.com/mergers-acquisitions/jollibee-foods-acquires-40-stake-smashburger |last=Maze |first=Jnathen |work=[[Nation's Restaurant News]] |access-date=February 19, 2018 |date=October 13, 2015}}</ref> Its CEO said the decision to sell would mean more stable long-term growth as opposed to relying on the stock market, which could be unpredictable.<ref>{{cite web|url=https://www.wsj.com/articles/smashburger-agrees-to-sell-40-stake-to-jollibee-foods-for-100-million-1444691401 |title=Smashburger Agrees to Sell 40% Stake to Jollibee Foods for $100 Million |work=[[Wall Street Journal]] |location=[[New York City]] |date=October 12, 2015 |access-date=February 25, 2018 |last=Jargon |first=Julie}}</ref> Following this, Smashburger began additional advertising, renegotiated leases for some of its restaurants and launched a subscription-based [[rewards program]] platform called Smash Pass in order to increase customer traffic.<ref name="NRN17"/> The chain also introduced [[Apple Pay]],<ref>{{cite web|url=https://mashable.com/2017/06/23/smashburger-apple-pay/#rFP1o3d6FOqM |title=Your iPhone may be all you need to buy your next burger |last=Bell |first=Karissa |work=[[Mashable]] |date= June 23, 2017 |access-date= February 19, 2018 |location=[[New York City]]}}</ref> as well as offering specials like a pass that allows customers to buy a $1 burger a day for 54 days in a bid to build loyalty.<ref>{{cite web|url=https://www.eater.com/2017/10/31/16582316/smashburger-burger-deal-54-days |title=Smashburger to Launch a $54 Burger Pass |last=Filloon |first=Whitney |publisher= [[Eater.com]] |date= October 31, 2017 |access-date= February 19, 2018 |location=[[New York City]]}}</ref><ref>{{cite web|url=http://www.foxnews.com/food-drink/2017/11/02/smashburger-offering-54-smash-pass-which-entitles-customers-to-1-burgers.html |title=Smashburger offering $54 'Smash Pass' which entitles customers to $1 burgers |last=Rose |first=Lily |publisher=[[Fox News]] |date= November 2, 2017 |access-date= February 19, 2018 |location=[[New York City]]}}</ref> It also introduced new menu items including a turkey burger, [[tater tots]] and a "triple double", although the latter prompted a [[copyright infringement]] lawsuit from [[In-n-Out Burger]],<ref name="NRN17"/><ref>{{cite web|url=https://www.eater.com/2017/8/29/16219944/in-n-out-smashburger-lawsuit-triple-double |title=In-N-Out Slaps Smashburger With Lawsuit Over 'Triple Double' Burger |last=Houck |first=Brenna |publisher= [[Eater.com]] |location=[[New York City]] |date= August 29, 2017 |access-date= February 19, 2018}}</ref><ref>{{cite web|url=http://www.latimes.com/local/lanow/la-me-ln-in-n-out-sues-smashburger-double-double-20170829-story.html |title=Double trouble: In-N-Out sues Smashburger over new sandwich that looks and sounds like their own |last=Rocha |first=Veronica |work=[[Los Angeles Times]] |location=[[Los Angeles]] |date= August 29, 2017 |access-date= February 19, 2018}}</ref> as well as a [[class-action lawsuit]] for [[false advertising]].<ref>{{Cite web |last1=Oct. 20 |first1=Lisa Jennings on |last2=2022 |title=Smashburger settlement spotlights lingering impact of problematic Triple Double Burger campaign |url=https://restaurantbusinessonline.com/topics/smashburger-settlement-spotlights-lingering-impact-problematic-triple-double-burger |access-date=2023-01-16 |website=Restaurant Business |language=en}}</ref><ref>{{Cite court|litigants=In Re: Smashburger IP Holder, LLC, et al.|court=C.D. Cal.}}</ref><ref>{{Cite web |title=In Re: Smashburger IP Holder, LLC, et al. |url=https://www.burgersettlement.com/ |access-date=2023-01-16 |website=www.burgersettlement.com | archive-url=https://web.archive.org/web/20230115051055/https://www.burgersettlement.com/ |archive-date=2023-01-15 |url-status=live |language=en}}</ref>
-The restaurant faced difficulties in continuing to grow, in part as shoppers began to shift away from shopping in traditional retail centers where its restaurants were concentrated. At the same time, larger restaurant chains increased their efforts to grow sales and brought on higher-quality menu items to compete with Smashburger and restaurants like it. Subsequently, Smashburger saw its overall [[same-store sales]] decline as a number of other local "better burger" concepts grew.<ref name="NRN17"/> Crane left as CEO in April 2016, and was replaced by Mike Nolan, but he resigned nine months later and Ryan took over the role. The restaurant thus condensed its expansion strategy to focus on existing markets and began mentorship programs to develop leadership talent from within its ranks of workers.<ref name="NRN17">{{cite web|url=http://www.nrn.com/operations/smashburger-s-quiet-turnaround |title=Smashburger's Quiet Turnaround |last=Maze |first=Jonathan |work=[[Nation's Restaurant News]] |date= October 20, 2017 |access-date= February 19, 2018 |location=[[Denver]]}}</ref> It also bought back some franchise restaurants in several major markets.<ref>{{cite web|url=https://nypost.com/2016/08/11/americans-arent-eating-burgers-anymore/ |title=Americans aren't eating burgers anymore |work=[[New York Post]] |last=Fickenscher |date= August 11, 2016 |first=Lisa |location=[[New York City]] |access-date= February 19, 2018}}</ref> Smashburger competitors like Shake Shack and Five Guys experienced many of these difficulties, as well.<ref>{{cite web|url=http://www.businessinsider.com/burger-sales-are-slowing-2016-6 |title=Americans are getting sick of burgers — and it's terrifying news for Five Guys, Smashburger, and Shake Shack |last=Peterson |first=Hayley |work=[[Business Insider]] |location=[[New York City]] |date= June 22, 2016 |access-date= February 19, 2018}}</ref>
-In 2016, Smashburger was estimated to have $338.3 million in sales. On 13 February 2018, Jollibee increased its ownership stake to 85 percent of Smashburger in another $100 million deal.<ref name="NRM">{{cite web|url=http://www.nrn.com/mergers-acquisitions/jollibee-takes-majority-stake-smashburger-100m-deal |title=Jollibee takes majority stake in Smashburger with $100M deal |last=Ruggless |first=Ron |work=[[Nation's Restaurant News]] |location=[[New York City]] |date= February 13, 2018 |access-date=February 19, 2018}}</ref><ref name="DP">{{cite web|url=https://www.denverpost.com/2018/02/13/jollibee-buys-stake-denver-based-smashburger/ |last=Rubino |first=Joe |title=Denver-based Smashburger now majority owned by Philippines' Jollibee Foods Corp. |work=[[The Denver Post]] |date=February 13, 2018 |access-date=February 19, 2018 }}</ref><ref>{{cite web|url=https://www.reuters.com/article/us-smashburger-m-a-jollibee/philippines-jollibee-raises-stake-in-u-s-based-smashburger-master-idUSKBN1FX165 |title=Philippines' Jollibee raises stake in U.S. based Smashburger Master |last=Lema |first=Karen |publisher= [[Reuters]] |date=February 13, 2018 |access-date=February 19, 2018}}</ref> In making the acquisition, the companies said the move would allow Smashburger to further expand its presence in [[southeast Asia]].<ref name="DP"/>
-==Restaurants==
-[[File:Smashburger (8738368383).jpg|thumb|A Smashburger restaurant in Cincinnati, Ohio (closed in 2022)]]
-Smashburger uses market research to determine where to open new restaurants, and the restaurant has favored opening new locations next to many major college campuses in the United States, sometimes opening shops directly on campus which are run by [[concessionaire]] companies like [[Compass Group]] and [[Aramark]].<ref name="BBJ">{{cite web|url=https://www.bizjournals.com/baltimore/news/2016/09/21/smashburger-looking-to-bring-locations-to-maryland.html |title=Smashburger looking to bring locations to Maryland college campuses |date= September 21, 2016 |access-date= February 19, 2018 |work=[[Baltimore Business Journal]] }}</ref> It has also sought to open locations in casinos, in particular signing agreements in casinos in [[Las Vegas]] and in [[Oklahoma]].<ref name="PRN">{{cite web|url=https://www.prnewswire.com/news-releases/smashburger-rolls-out-with-plans-to-expand-presence-in-casinos-300223365.html |title=Press Release: Smashburger Rolls-Out With Plans To Expand Presence In Casinos |publisher=[[PR Newswire]] |location=[[New York City]] |date=February 22, 2016 |access-date=February 19, 2018}}</ref> It has also opened locations in high-traffic airports as well, partnering with [[HMSHost]].<ref>{{cite web|url=https://www.bizjournals.com/houston/morning_call/2015/08/smashburger-expanding-into-airports-in-houston.html |title=Smashburger expanding into airports in Houston, elsewhere |work=[[Houston Business Journal]] |date= August 4, 2015 |access-date= February 19, 2018 }}</ref> A typical Smashburger location sees $3,000 to $5,000 in revenue during a mealtime rush, but its highest-volume restaurants can see $3 million to $5 million a year in sales.<ref name="Burgertalk2"/>
-Ryan integrated ambiance, decor and music as a part of a larger customer experience. Restaurants are designed with specific decor, a prominently bright red color scheme, and customer flow. But, the restaurant does not have a model footprint and so each location can be tailored to the available space.{{sfn|Jackson|Jankovich|Sheinkop|2013|pp=108—109}}<ref name="Burgertalk2"/> Restaurant interiors are designed in a modern style with indirect lighting and decorated with locally produced photo murals. Customers order at a central counter and food is brought to them in stainless steel baskets. They are given silverware to eat with in place of plasticware.<ref name=USA_Today/> Restaurants are designed with a social feel in mind, and feature high tables and low tables, booths, and an outdoor patio.<ref name="Burgertalk2"/>
-The company has a tailored music soundtrack for restaurants as well. An internal team designed and built the initial soundtracks  around the restaurant's "Smash, sizzle, savor" theme. As Smashburger began to grow, management brought in outside consultants in 2011 to develop a new program for music that would better fit a "modern, high-energy" restaurant concept, although it retains a family-friendly vibe.{{sfn|Jackson|Jankovich|Sheinkop|2013|pp=106—107}} Music in restaurants was subsequently designed with a [[target audience]] of 32 years old, avoiding overly [[bubblegum music|bubblegum]] or electronic music and rooted in contemporary pop, allowing its sound track to remain mainstream but allowing for older classics as well as new and emerging international music. International locations feature an American-inspired soundtrack as well.{{sfn|Jackson|Jankovich|Sheinkop|2013|pp=108—109}}
-The company also has employee incentives for stores it owns directly which it credits with boosting morale, including paying $9 an hour in 2011, above the then-[[minimum wage]] of $7.25. Bonuses are awarded for certain milestones as well. Cooks are awarded extra money for filling orders in under six minutes, while managers are given bonuses for meeting monthly revenue goals and gaining positive customer reviews.<ref name="Forbes"/>
-===Awards===
-The restaurant chain was named "America's Most Promising Company" in 2011 by ''[[Forbes]]''.<ref name="Forbes">{{cite web|url=https://www.forbes.com/sites/jjcolao/2011/11/30/meet-americas-most-promising-company-smashburger/#214005c74260 |title=Meet America's Most Promising Company: Smashburger |date= November 30, 2011 |access-date= February 19, 2018 |work=[[Forbes]] |last=Colao |first=J.J. |location=[[Chicago]]}}</ref> In 2014, it again made this list coming in at number 6 for "America's Most Promising Companies".<ref name="DB14"/> In 2017 the chain was named the number 9 favorite burger restaurant brand in America by The Harris Poll’s annual EquiTrend Study.<ref>{{cite web|url=http://www.foxnews.com/food-drink/2017/05/17/americas-favorite-burger-chain-is-no-longer-in-n-out.html |title=America's favorite burger chain is no longer In-N-Out |publisher=[[Fox News]] |date= May 17, 2017 |access-date= February 19, 2018 |location=[[New York City]]}}</ref> Crane was named one of "10 Executives to Watch" by ''[[Nation's Restaurant News]]'' during his tenure at the company.<ref name="DB14"/>
-==Menu==
-[[File:Smashburger (8738364219).jpg|thumb|A Smashburger with standard toppings in a location in Cincinnati (closed in 2022)]]
-Smashburger’s menu focuses primarily on burgers, chicken sandwiches, black bean burgers and salads, with a variety of toppings and options that can be customized to a customer's taste. The company also offers a number of sides, including [[french fries]], [[sweet potato fries]], fried onions, and [[fried pickles]], and "smash fries" which are topped with [[rosemary]] and olive oil.<ref name="USA_Today"/> Many of the sandwiches are topped with an in-house "smash sauce" made with [[mayonnaise]], mustard, pickles and lemon juice.<ref name="TDM"/> Smashburger's main dessert item is a [[milkshake]] made with [[Häagen-Dazs]] ice cream.<ref name=USA_Today>{{cite news|url=https://www.usatoday.com/story/money/business/2013/08/18/smashburger-better-burgers-mcdonalds-chipotle-panera-bread/2520825/|title=Smashburger wants to be 'Starbucks of burgers'|work=USA Today|author=Bruce Horovitz|date=18 August 2013}}</ref><ref name="Fox13"/> About 20 milkshakes are sold per 100 burgers.<ref name="Burgertalk2"/>
-The chain experimented with a breakfast menu for a time but it found this to be unprofitable, accounting for just 10 percent of its revenue but 30 percent of expenses.<ref name="FoxB"/> Some of its specialized locations such as those in casinos do continue to offer breakfast menus.<ref name="PRN"/> Smashburger also attempted a system for customers to fill out menu cards as they waited in line which was not successful.<ref name="FoxB">{{cite web|url=http://www.foxbusiness.com/features/how-smashburger-smashed-its-way-to-success-literally |title=How SmashBurger Smashed Its Way to Success...Literally |last=Brodie |first=Lee |publisher=[[Fox Business]] |date= October 4, 2016 |access-date= February 19, 2018 |location=[[New York City]]}}</ref>
-===Burger technique===
-The restaurant's burgers are created using chopped [[Angus beef]] [[chuck steak]] cut into thin slices. Fast food restaurants more typically use [[ground beef]] to form burger patties.{{sfn|Hofstetter|2013|p=74}}<ref name="Burgertalk"/> It also markets its meat as "fresh, never frozen" and the beef is transported in {{convert|10|lb|kg|adj=on}} portions from distribution sites to restaurants each morning. There, employees divide the beef into loosely packed meatballs by hand. The burger meatball contains a [[bouillon cube|bouillon]]-like flavoring and it is also seasoned with a proprietary blend that includes [[kosher salt]], [[black pepper]], and [[garlic]], shortly before cooking. Meanwhile, the burger buns are made using a compression toaster and butter wheel so that they do not become too soggy once a patty is placed on them.<ref name="Burgertalk"/>
-[[File:Smashburger (8739491794).jpg|thumb|An employee "smashes" a burger in the kitchen of a Smashburger restaurant in Cincinnati (closed on 2022).]]
-Burgers are produced in a [[made-to-order]] format,<ref name="Burgertalk"/> with Smashburger's signature "smashing" technique achieved by placing the meatball on a griddle heated to {{convert|385|F|C}} and pressing it hard using a special tool for 10 seconds to flatten it.<ref>{{cite web|url=https://www.ocregister.com/2012/12/19/smashburger-the-secret-behind-the-smash/ |title=Smashburger: The secret behind the smash |last= Luna |first= Nancy |work=[[Orange County Register]] |date= December 19, 2012 |access-date= February 19, 2018 |location=[[Anaheim, California]]}}</ref><ref name="Fox13">{{cite web|url=http://kdvr.com/2016/10/13/unique-to-colorado-smashburger/ |title=Unique to Colorado: Smashburger |last=Mills |first=Heather |publisher=[[KDVR]] |date= October 13, 2016 |access-date= February 19, 2018}}</ref><ref name="TDM">{{cite web|url=https://www.thedailymeal.com/eat/10-things-you-didn-t-know-about-smashburger |title=10 Things You Didn't Know About Smashburger |last=Myers |first=Dan |date= March 31, 2016 |access-date= February 19, 2018 |work=[[The Daily Meal]] }}</ref> Burgers typically are not further pressed after they have begun to cook; once the patty is heated to the point that fat begins to melt, pressing the burger will squeeze the juices out and cause it to dry out.{{sfn|López-Alt|2015|pp=546, 549}} The technique [[caramelization|caramelizes]] the bottom of the patty onto the buttered griddle and locks the juices into the burger, preventing them from escaping and marinating the burger in its own juices.<ref name="Burgertalk"/><ref name="Fox13"/> Smashburger's "smashing" technique also lets it cook burgers in three minutes, where a traditional burger can take up to eight minutes to cook.{{sfn|Hofstetter|2013|p=74}} During mealtime rushes, this also means customers cycle through the tables in the restaurant more quickly and each table can turn three successive groups of guests per hour instead of two.<ref name="Burgertalk"/>
-[[File:Smashburger BBQ bacon cheddar burger with deep-fried onions (1).jpg|thumb|left|A BBQ bacon cheddar burger with deep-fried onions on top, another core menu item]]
-In order to avoid the stigma of a [[restaurant chain]], Smashburger crafts local burgers for each city where it is located and markets them extensively.{{sfn|Hofstetter|2013|p=74}} These burgers are designed after consulting with distributors for the kinds of ingredients that are most shipped to a particular city or geographic area.<ref name="Burgertalk"/> For instance, Smashburger's [[Colorado]] locations serve burgers with roasted green chiles, while locations in [[Miami]] serve burgers with grilled [[chorizo]].{{sfn|Hofstetter|2013|p=74}} In Minneapolis, the chain has a double-cheese, double-onion variety evoking Scandinavian and Germanic cuisine. Its Oklahoma variety features locally popular fried pickles, while [[Boston]] locations serve a burger with onions and a [[cranberry]] chutney supplied locally by [[Ocean Spray (cooperative)|Ocean Spray]]. The burgers tend to be original creations as opposed to duplicating local flavors; in the case of Minneapolis the chain deliberately avoided selling a burger that would resemble the locally renowned [[Jucy Lucy]]. There are exceptions, such as in [[Kalamazoo, Michigan|Kalamazoo]] and [[Grand Rapids, Michigan|Grand Rapids]] restaurants, where the local burger is topped with olives, a tradition that had once been locally popular.<ref name="Burgertalk"/>
-The restaurant attracted criticism from health experts for the unhealthiness of some of its menu offerings. A large "BBQ Bacon and Cheddar" Smashburger has 1,050 calories, while a "Chocolate Oreo Shake" has 950 calories.<ref>{{cite web|url=https://www.huffingtonpost.com/william-anderson-ma-lmhc/eat-this-burger-and-shake_b_10633896.html |title=A Burger And A Shake, Nothing Else All Day - Gain 50 Pounds A Year! |last=Anderson |first=William |work=[[The Huffington Post]] |date= July 5, 2016 |access-date= February 19, 2018 |location=[[New York City]]}}</ref><ref>{{cite web|url=https://www.huffingtonpost.com/elliott-negin/better-burgers-likely-wor_b_5750060.html |title='Better' Burgers Worse for Your Health, No Better for the Climate |last=Negin |first=Elliot |work=[[The Huffington Post]] |date=September 3, 2014 |access-date= February 19, 2018 |location=[[New York City]]}}</ref> Initially, the restaurant made only larger burgers and marketed large servings as a [[value add]], but as it grew it began to offer different sizes to appeal to a larger audience. In order to appeal to people who are health-conscious and people who want less-expensive meals, the chain now offers burgers in {{convert|1/4|lb|g|0}}, {{convert|1/3|lb|g|0}} and {{convert|1/2|lb|g|0}} varieties.<ref name="Forbes"/><ref name="Burgertalk2"/>
-===Local beer and ingredient pairings===
-[[File:Oreo Milkshake at Smashburger.jpg|thumb|An [[Oreo]] milkshake at Smashburger, which is made with [[Häagen-Dazs]] ice cream]]
-Smashburger sources its ingredients from producers local to its stores, where possible. [[Chicago]]-based locations serve burgers made with [[Sweet Baby Ray's]] barbecue sauce, while Tennessee burgers use [[Jack Daniel's|Jack Daniel's BBQ]] sauce, Florida locations use barbecue sauce containing [[orange juice]], [[New Orleans]] locations have a barbecue sauce containing [[Barq's]] syrup and Utah locations serve honey barbecue. [[Telera (Mexican bread)|Telera]] rolls are used as buns in California restaurants, [[pretzel]] buns are served in Chicago restaurants, onion rolls in Minnesota restaurants and [[brioche]] in New York restaurants.<ref name="TDM"/>
-In 2012, the company launched a program to partner with regional [[craft beer]] breweries to serve local beers to pair with its burgers and sandwiches. It promoted the new program with tasting events featuring bloggers and local media. In this program, each burger on Smashburger's menu is paired with a specific beer from the brewer, which is then sold in restaurant locations in that area.{{sfn|Hofstetter|2013|p=74}} The partnerships caused a 30 to 50 percent increase in beer sales in stores, Ryan later said.<ref>{{cite web|url=https://www.cnbc.com/id/100676624 |title=Smashburger's Recipe for Sales Growth: Beer Pairings |last=Rotunno |first=Tom |publisher=[[CNBC]] |date= April 26, 2013 |access-date= February 19, 2018 |location=[[New York City]]}}</ref> About 15 to 20 percent of all orders now include a beer order. Among the breweries Smashburger partners with (as of 2016) are Deep Ellum Brewing Co. in [[Dallas]],<ref name="TDM"/> [[Summit Brewing Co.]] in Minneapolis,<ref name="Burgertalk2">{{cite web|url=http://www.startribune.com/burger-friday-more-conversation-with-smashburger-co-founder-tom-ryan/379383661/ |title=Burger Friday: More conversation with Smashburger co-founder Tom Ryan |last=Nelson |first=Rick |work=[[Star Tribune]] |date= May 13, 2016 |access-date= February 19, 2018 |location=[[Minneapolis]]}}</ref> [[Sixpoint Brewery]] in New York,<ref>{{cite web|url=http://www.businessinsider.com/smashburger-2012-11 |title=Smashburger Is Trying To Revolutionize 'Better Burgers' |last=Bhasin |first=Kim |work=[[Business Insider]] |date= November 12, 2012 |access-date= February 18, 2018 |location=[[New York City]]}}</ref> and [[Christian Moerlein Brewing Co.]] in Cincinnati.<ref>{{Cite web|title = Smashburger pairs menu items with craft beers|url = http://nrn.com/latest-headlines/smashburger-pairs-menu-items-craft-beers|work=[[Nation's Restaurant News]] |last=Thorn |first=Bret |date = January 22, 2016 |access-date= February 19, 2018 |location=[[New York City]]}}</ref>
-==See also==
-* [[List of hamburger restaurants]]
-==References==
-===Footnotes===
-{{Reflist}}
-===Sources===
-{{refbegin}}
-*{{citation|last1=Hitt |first1=Michael A. |last2=Ireland |first2=Robert E. |title=Strategic Management: Concepts and Cases: Competitiveness and Globalization |publisher=[[Cengage Learning]] |year=2017 |location=[[Boston]] |isbn=978-1-305-50214-7}}
-*{{citation|last=Hofstetter |first=Rachel |title=Cooking Up a Business: Lessons from Food Lovers Who Turned Their Passion into a Career -- and How You Can, Too |publisher=[[Penguin Group]] |location=[[New York City]] |year=2013 |isbn=978-0-399-16231-2}}
-*{{citation|last1=Jackson |first1=D. |last2=Jankovich |first2=R. |last3=Sheinkop |first3=E. |title=Hit Brands: How Music Builds Value for the World's Smartest Brands |publisher=[[Palgrave Macmillan]] |year=2013 |isbn=978-1-137-27147-1}}
-*{{citation|last=López-Alt |first=J. Kenji |title=The Food Lab: Better Home Cooking Through Science |publisher=[[W. W. Norton & Company]] |year=2015 |location=[[New York City]] |isbn=978-0-393-08108-4}}
-{{refend}}
-==External links==
-{{Commons category}}
-* [http://www.smashburger.com Official website]
-{{Fast-food chains of the United States}}
-{{Jollibee}}
-[[Category:Restaurants in Denver]]
-[[Category:Companies based in Denver]]
-[[Category:Jollibee Foods Corporation subsidiaries]]
-[[Category:Fast-food chains of the United States]]
-[[Category:Fast casual restaurants]]
-[[Category:Fast-food franchises]]
-[[Category:Fast-food hamburger restaurants]]
-[[Category:Restaurants established in 2007]]
-[[Category:2007 establishments in Colorado]]
-[[Category:2018 mergers and acquisitions]]
-[[Category:American subsidiaries of foreign companies]]
-[[Category:2007 establishments in the United States]]