Special Supplement: Ground Beef Trends + Technology September 2022 - 8
FOODSERVICE FOCUS
Transformative
foodservice
Spark's Burger Co. is reimagining
the fast-food burger segment
By Rachael Oatman
roatman@sosland.com
A
t the start of August, former pastry
chef Genevieve McGregor set out
from the mountains of Colorado to
the Kansas Plains to pursue her vision
of impactful fast food. After 20 years
of experience in small businesses,
working in many facets of operations
- production, development, marketing, finance
and leadership - McGregor decided she was
ready for a change.
INDUSTRY ASPIRATIONS
" I knew that my passions and skills could be
applied to something greater - no offense to
chocolate eclairs and wedding cakes, " McGregor
said. " I chose launching a fast-food chain for reasons
all to do with impact. "
8
2022 GROUND BEEF TRENDS + TECHNOLOGY MEAT+POULTRY
McGregor dreamed of a business through
which she could reach American consumers with
what they crave while serving them food based
on integrity and supporting trusted food sources
and local farmers. Enter Spark's Burger Co., a
quick-service, locally sourced restaurant scheduled
to begin operating in Junction City, Kan., in
the fourth quarter of 2023. With the start of this
franchise, McGregor believes she is on track to
achieving her goals.
Spark's Burger Co.
is the vision of Chef
Genevieve McGregor,
a vegetarian seeking
to make impactful fast
food for meat eaters
and veggie lovers.
As a vegetarian, McGregor never imagined
she would one day start a burger joint, but
her desire to reach consumers where they are
trumped her personal consumption convictions.
" Although I might consider myself an animal
welfare advocate by choosing to not eat meat,
local, independent ranchers were the true animal
welfare activists who dedicated their everyday
lives to nurture and protect their animals, " she
said. " The reality is the majority of people eat
meat. If I really want to make an impact, I have
to appreciate this reality and serve everyone. "
Spark's Burger Co. will offer items for meat
and veggie lovers alike. Spark's Angus beef burgers
are an 85/15 blend, with 5:1 weight. Its veggie
burgers, created by McGregor herself, come
in the same weight and are made with recognizable
vegetables, such as mushrooms, onions, carrots
and peas, among other ingredients. Another
Spark's Burger Co.
Special Supplement: Ground Beef Trends + Technology September 2022
Table of Contents for the Digital Edition of Special Supplement: Ground Beef Trends + Technology September 2022
Special Supplement: Ground Beef Trends + Technology September 2022 - 1
Special Supplement: Ground Beef Trends + Technology September 2022 - 2
Special Supplement: Ground Beef Trends + Technology September 2022 - 3
Special Supplement: Ground Beef Trends + Technology September 2022 - 4
Special Supplement: Ground Beef Trends + Technology September 2022 - 5
Special Supplement: Ground Beef Trends + Technology September 2022 - 6
Special Supplement: Ground Beef Trends + Technology September 2022 - 7
Special Supplement: Ground Beef Trends + Technology September 2022 - 8
Special Supplement: Ground Beef Trends + Technology September 2022 - 9
Special Supplement: Ground Beef Trends + Technology September 2022 - 10
Special Supplement: Ground Beef Trends + Technology September 2022 - 11
Special Supplement: Ground Beef Trends + Technology September 2022 - 12
Special Supplement: Ground Beef Trends + Technology September 2022 - 13
Special Supplement: Ground Beef Trends + Technology September 2022 - 14
Special Supplement: Ground Beef Trends + Technology September 2022 - 15
Special Supplement: Ground Beef Trends + Technology September 2022 - 16
Special Supplement: Ground Beef Trends + Technology September 2022 - 17
Special Supplement: Ground Beef Trends + Technology September 2022 - 18
Special Supplement: Ground Beef Trends + Technology September 2022 - 19
Special Supplement: Ground Beef Trends + Technology September 2022 - 20
Special Supplement: Ground Beef Trends + Technology September 2022 - 21
Special Supplement: Ground Beef Trends + Technology September 2022 - 22
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Special Supplement: Ground Beef Trends + Technology September 2022 - 24
Special Supplement: Ground Beef Trends + Technology September 2022 - 25
Special Supplement: Ground Beef Trends + Technology September 2022 - 26
Special Supplement: Ground Beef Trends + Technology September 2022 - 27
Special Supplement: Ground Beef Trends + Technology September 2022 - 28
Special Supplement: Ground Beef Trends + Technology September 2022 - 29
Special Supplement: Ground Beef Trends + Technology September 2022 - 30
Special Supplement: Ground Beef Trends + Technology September 2022 - 31
Special Supplement: Ground Beef Trends + Technology September 2022 - 32
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2025
https://digital.meatpoultry.com/sosland/mp/ippe-preshow-december-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2024
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
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https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
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