"The burger features two Certified Angus Beef patties blended with brisket and short rib, creating a protein foundation that speaks to current food and beverage trends toward premium, artisanal meat preparations. The toppings tell a story of indulgence: white cheddar, government cheese, crispy onion rings, crispy fried pickles, lettuce, tomato, onion, and housemade Cowboy Sauce made with spicy garlic-herb butter, all served on a toasted brioche bun."
"Starting today, September 30th, the Mark Wahlberg-founded restaurant chain is rolling out an exclusive menu inspired by the upcoming Prime Video thriller "Play Dirty," which premieres tomorrow, October 1st. This collaboration showcases how food and beverage companies can leverage entertainment partnerships to drive traffic, create buzz, and offer customers experiences that extend far beyond the plate."
"The centerpiece of this promotional menu is the Stackhouse Smashburger, a creation that lives up to its name with serious stacking power. This isn't your typical menu innovation - it's a strategic play that combines premium ingredients with over-the-top execution. For food and beverage directors analyzing this approach, the Stackhouse Smashburger demonstrates several key trends: Protein stacking to justify premium pricing Textural variety with multiple crispy elements Housemade sauces that create differentiation Government cheese nostalgia marketing"
Starting September 30, Wahlburgers launched a limited-time menu tied to the Prime Video thriller "Play Dirty," with the Stackhouse Smashburger as the centerpiece. The burger pairs two Certified Angus Beef patties blended with brisket and short rib, topped with white cheddar, government cheese, crispy onion rings, fried pickles, vegetables, and a housemade Cowboy Sauce on a brioche bun. Customers can upgrade to a triple patty and add fries or tater tots, increasing average checks. The offering emphasizes protein stacking, textural contrasts, housemade sauces, and nostalgic ingredients as levers to justify premium pricing and generate social buzz.
Read at Food & Beverage Magazine
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