Burgerim

With 11 protein options for its burgers (including salmon, lamb, falafel and dry-aged beef), two patty sizes and a host of toppings, Burgerim—which increased its unit count by nearly 250% in 2018 to become the country's fastest-growing emerging chain—is upping the complexity of the traditional burger concept. The quick-service chain, which has now nearly 200 units (up from 80 in 2018) and another 350 in the "active conception" pipeline, is focusing on training and systems to ensure all those burger variations get executed properly, says Collette Kakuk, Burgerim's VP of marketing. Company executives recently embarked on a three-week system tour, visiting 65% of the company's units to reinforce training modules across the brand. Burgerim, which is largely franchisee-run, employs a team of franchise-business consultants to manage each trade area and work toward brand consistency, Kakuk says. The company is currently looking at expanding its rewards system, building community partnerships and streamlining the customer experience, she said.