Burgers By the Numbers at TAG Burger Bar, EDGE Restaurant, and SmashBurger

Have you ever wondered how much work goes into running a successful burger operation? Here are three places: TAG Burger Bar, a recent addition to Denver's burger scene from chef Troy Guard, EDGE, the restaurant in the Four Seasons Hotel that runs a build-your-own-burger lunch menu, among extensive other offerings, and SmashBurger, the Colorado-based fast and casual chain that keeps expanding its national and international reach. This is a look at the amount of product that these burger establishments go through in a single week. TAG Burger Bar and EDGE each operate only one location, while SmashBurger has 19 locations around the Denver area.

TAG Burger Bar (burger-focused restaurant, single location, per week)
Burgers sold: 1300
Pounds of meat used: 450
Meat supplier: Shamrock Foods
Liters of ketchup: 40
Liters of mustard: 4
Lettuce, tomatoes, and pickles: lettuce= 50 heads, tomatoes= 200, pickles= 160 lbs;
Pounds of potatoes used for fries: 1200
Most popular burger: Congress Park at 200 per week

EDGE Restaurant (extensive menu with a relatively small but strong burger section, single location, per week)
Burgers sold: 168
Pounds of meat: 2,688
Meat supplier: Shamrock Foods (distributor), Meyer Ranch (Source)
Liters of ketchup: 40
Liters of mustard: 4
Lettuce, tomatoes, onion and pickles: lettuce=48 heads, Tomatoes=192 whole tomatoes, Onions=100, pickles=520 pickle quarters

SmashBurger (Colorado-based chain, 19 locations in the Denver area, per week)
Burgers sold: 344,000 systemwide burgers a week, 37,000 per week in Denver
Pounds of meat used: 13,000
Meat supplier: Wolverine
Liters of ketchup: 23,000
Liters of mustard: 340
Lettuce, tomatoes, onion and pickles: green leaf= 600 lbs, red onions= 2,000 lbs, yellow onion= 2,000 lbs, pickles= 280 gallons

· All Burger Week 2013 Coverage [EDen]
· Welcome to Eater's Burger Week 2013 [EDen]