Hamburger Habit

The meat is specially ground just for the Hamburger Habit and is delivered fresh, not frozen, daily. Hamburger Habit is exactly what Frank, a Cal Poly Pomona Business Management and Marketing graduate, always aspired to. It may sound corny, but I always dreamed ofowning an American-as-apple-pie fast-food restaurant where the quality of food was higher and healthier … where the service was finer and faster … and where the premises were cleaner and hygienically safer … than any of the competitions … yet for nearly the same price. Hamburger Habit is real. Its real clean. (one person is employed to do nothing but clean, stem-to-stern, full-time.) We serve real fresh squeezed orange juice. We crisp our delicious French fries in real cholesterol-free Canola oil, and imported oil that costs more than twice as much as the oil used in most fast-food restaurants; We spread real butter on the corn on the cob; We offer really fast service (four minutes max between placing an order and receiving it) and its real inexpensive. As New West Magazine wrote of the Hamburger Habit, The depression-era prices could put McDonalds out of business … a great place for hearty, inexpensive fast dinner or lunch. Trend watcher Faith Popcorn says of the 90s and its also true in the new millennium: It will be about community and concern and people paring down and becoming more conservative about value for the dollar. Frank has managed to provide a habitat fitting right into that trend. We are committed to providing the community of burger lovers not only value for the dollar, but he is concerned enough for peoples health to serve the food in a perfectly pristine environment. To any of those Southern Californians consuming an average of 30 pounds of hamburgers each year, let it be known that the Hamburger Habit is one of those good habits that you dont want to shake … you want to keep developing the Hamburger Habit by constant repetition. Fifteen years later, in