"The former fine dining chef wondered why it was difficult to find a quality fast food burger at a reasonable price in the Bay Area. The existing chains lacked the standards he expected, while the burgers at high-end restaurants were priced for special occasions only. Sarti's frustration drove him to study the classic American staple for about a year, like a piece of art, until he finally decided it was time to make his own."
"Super Duper takes an elevated approach to a classic burger by focusing on California suppliers. Beef patties are ground with a meat blend of brisket, ribs, sirloin and chuck from Brandt Beef in Southern California. Burger buns are made daily by New York Bakery in Richmond. The chain's shakes and ice cream cones are made with organic soft serve from Strauss Family Creamery in Marin County. And Super Duper makes a sulfite-free wine with Peregrine Ranch in Sonoma County, which is served on tap."
Edmondo Sarti developed Super Duper Burgers after studying the classic American burger for about a year to create a high-quality, reasonably priced option in the Bay Area. The chain began in San Francisco's Castro District and expanded to nearly 20 locations across 12 cities, selling over 3 million burgers annually. The menu remains intentionally simple with three burgers, including an 8-ounce Super Burger priced at $10.50 before taxes. Super Duper emphasizes California suppliers: Brandt Beef meat blends, New York Bakery buns, Strauss Family Creamery organic soft serve, and a sulfite-free Peregrine Ranch wine served on tap. The approach prioritizes quality ingredients and affordability.
Read at SFGATE
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