Founded in 2011 in Florida, BurgerFi positioned itself as a modern fast-casual competitor to Shake Shack and Five Guys, with a mission to offer “better burgers” made from hormone-free, antibiotic-free Angus beef. The chain leaned into eco-conscious design — chairs made from upcycled Coke bottles, wood sourced from renewable forests — to build an image that appeals to younger, urban customers. In 2020, BurgerFi went public through a SPAC deal, raising expectations of rapid growth.

BurgerFi operates in a growing segment: customers willing to pay a premium for quality and brand values. Locations are often sleek and tech-enabled, aiming for a dining experience that feels more polished than traditional QSR. A diversified menu (including burgers, chicken, plant-based options, craft beer, and custard) provides multiple revenue streams, and its public company status affords access to capital for expansion.

Growth has been bumpier than expected. Same-store sales have been uneven, unit counts have grown more slowly than promised, and competing brands have crowded the space. Being public also brings scrutiny, and investors have raised concerns about profitability. Some operators argue that the buildout costs are high relative to average unit volumes, and the brand’s eco-conscious image, while appealing to some markets, hasn’t always translated into increased traffic in suburban or smaller towns.

For franchisees, BurgerFi represents an attempt to ride the better-burger wave with a modern brand. However, with Shake Shack dominating the segment’s narrative and Five Guys entrenched, BurgerFi must prove it can scale profitably. The concept may work best in urban or affluent markets where sustainability resonates and customers are willing to pay a premium — but expansion beyond those demographics could be challenging.

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