Sirvo Says: Where to Find the Best Burger In Colorado

Sirvo Says: Where to Find the Best Burger In Colorado

Colorado loves hamburgers! This is no surprise due to our western background and the fact that the “Cheeseburger” was invented here in Denver by Louis Ballast at his Humpty Dumpty Drive-In once located on Speer and Federal back in 1935. With the Denver Burger Battle right around the corner, we figured we’d hop around town to see who we thought had the best burgers in town. While there were so many great options to choose from, this is the list of the top ten that tantalized our taste buds the most. 

 

1. Highland Tap and Burger

If you’re going to put the word “Burger” in the name of your restaurant, you better have a great hamburger and HT&B doesn’t disappoint. The most apparent and popular choice is the Shroom Luva: an all natural beef patty, sautéed mushroom blend, Emmenthaler cheese (a variety of Swiss) & white truffle aioli! Pair it with a Stone IPA and you will be full and overly content. This is a great neighborhood spot, with a great staff.

2. Cherry Cricket

The Cherry Cricket has probably made it on every top ten burger list since its inception in 1945. This place is a Denver classic and us natives cannot picture a future without it. With all of the options that have entered town, the Cherry Cricket continues to pack them in and that can be attributed to one thing mainly, their hamburger. It’s easy, start with your choice of meat (beef, bison, chicken, black bean & turkey) and start building. Ever had peanut butter on your burger before, do it here! Oh and the Stuffed Jalapeños for an appetizer aren’t too bad either! P.S. If you’re looking for a job, check out Cherry Cricket’s page on Sirvo to see if they’re hiring.

3. Park Burger

With five Park Burger locations across town, this three time reigning Denver Burger Battle champion isn’t hard to find! While The Royale and the El Chilango are fan favorites, we like The Scarpone: ⅓ beef patty, provolone, crispy pancetta giardiniera & a truffle garlic aioli. Chef Jean-Philippe Failyau has brought elements of his fine dining background and fused that together with a casual burger joint. Great beer selection, atmosphere and concept make this place a legit option.

4. Meadowlark Kitchen

Located in RiNo, which is wrapped in Five Points, resides a hip and delicious establishment run by co-owners Casey Karns and Chef Joshua Bitz. Meadowlark Kitchen is not a burger place, but it has one of the most amazing burgers you will ever have simply called The Meadowlark Burger. Are you ready? It’s a cheddar sauce, candied bacon, an onion ring, poached egg, jalapeño confit all on a house made brioche bun. It’s marvelous and big and worth every bite.

5. TAG Burger Bar

Chef Troy Guard is one of the most recognizable names in the city and has been a major influence on Denver’s food scene. When you’re this big of a name, it makes sense that TAG Burger Bar’s best burgers is called Godzilla. This 2014 Denver Burger Battle People’s Choice Award winner is unlike any burger you will ever have, teriyaki sauce, shiitake mushrooms, butter lettuce, crispy tempura & smoked kewpi. Do it, and see if they’re hiring on the Tag Restaurant Group page on Sirvo

6. Steuben’s Food Service

Ladies and gentlemen…Steuben’s famous Green Chili Cheeseburger: a six ounce beef patty, covered with roasted Anaheim chilies, American cheese on a toasted challah bun. This burger has made it on almost every top ten burger list created and has been recognized by some national media outfits as well. Chef Brandon Biederman and Owner Josh Wolkon have provided this city and state with some of the best comfort food in town for the last ten years. Is it an elevated cuisine? Not necessarily, it’s comfort food done right. With all the buzz around their new location in Arvada, don’t forget about the original Steuben’s located in the uptown neighborhood where it all started. And, if you’re in need of a gig, why not check out the Steuben’s page on Sirvo to see their open jobs!

7. Acorn

One of, if not, the best restaurants in town ran by one of the best chefs in town. Chef Steven Redzikowski is becoming a household name with all of the accolades his two restaurants (OAK on 14th in Boulder) have received. Acorn’s Oak Grilled Double Cheeseburger (only on lunch menu) does not disappoint, harissa aioli, Gruyere a side of tater tots and you might as well add either an egg, fried pickle, avocado, bacon or maybe add all of them! Acorn is the place you bring friends or family who is visiting from out of town or where you take that date you are trying to impress, just so you know. Plus, their staff is great so if you’re ready for something new professionally, see if Acorn is hiring on their Sirvo page.

8. The Royal

A family friendly joint in a family friendly neighborhood (Berkeley). The Royal is where to take the kids to get some burgers and floats on a Saturday afternoon. An excellent staff provides you a timely and entertaining experience that will make you want to return every week. We suggest The Royal Jelly: a beef patty with honey-sweetened Habanero jelly, cream cheese, Bib Lettuce, sliced tomato. The Royal is the sister restaurant to Jelly (one of Cap Hill’s best brunch spots) and has been a wonderful addition to the fast growing Tennyson Street food scene.

9. West End Tavern

Since 1987, the West End Tavern has been serving some of the best BBQ in Boulder. We suggest starting with the Skillet Cornbread with a whipped honey butter and then for our main course we get the Double Double: a bacon double cheeseburger, smoky mayo, lettuce, tomato & onion. Wash it down with a Ron Burgundy: bulletin bourbon, Leopold Bros Tart Cherry Liqueur, bitters and a house-soaked bourbon cherry. The keywords here were honey, butter, cheeseburger, bourbon. You stay classy Denver and see if West End Tavern is hiring on Sirvo.

10. Larkburger

“One of these things ain’t like the other”, no it is not. Denver is one of the originators of the fast casual scene (ever heard of place called Chipotle?) and it would be a disservice to not include that type of concept on this list. Well that and the food at Larkburger is really good. What do we like best? The Tuna Burger: four ounce sushi grade Ahi tuna steak with wasabi ginger sauce, cilantro, marinated Tamari-miso served in a warm brioche bun. Best thing about this type of place, it doesn’t take forever to get your food and it has a sleek design that compete with most. It’s simply a great, local gourmet burger.

Clearly there are more than ten burger options to choose from in this great city of ours, but these are the one’s we like a lot. Now it’s time for you to check them out, we promise you won’t be let down!

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How To Motivate Your Restaurant Employees

How To Motivate Your Restaurant Employees

A thriving restaurant is driven by happy, motivated employees. When your staff is motivated, it shows in their work and in your cash register. Keeping workers motivated may appear a daunting task at first, but it’s really quite simple. With a little creativity, there are countless ways to motivate your restaurant employees!

Hold Competitions

Humans are competitive creatures, no matter what job sector they’re in. Restaurant owners can tap into that drive as a way to improve sales and provide incentives for recommending specific menu items and offering top-notch customer service. It doesn’t require a lot of money, and yet it can be a very powerful tool.

Restaurant owners can tap into competition as a way to improve sales and provide incentives for recommending specific menu items.

It’s called gamification and it can help boost and even exceed goals. Try putting together menu bingo cards and hand them out to the servers. Encourage them to recommend the menu items listed on the cards. When they sell one of those items, they can mark off the spot on their card. The first one to get bingo wins a prize.

Managers should make it their duty to oversee these competitions and ensure the prizes are being fairly distributed. Also, make sure the staff isn’t being distracted from their jobs. Some games and drawings will work better for some employees than others, so feel free to experiment and figure out which ones motivate your team the best.

Ongoing Training

Some employers fail to see the value of continuing training beyond the onboarding stage. They think workers are either not interested or don’t need additional instruction.

Receiving ongoing training helps the staff to feel more valued as individuals and improves the overall morale.

On the contrary, receiving ongoing training helps the staff to feel more valued as individuals and improves the overall morale of the establishment. It also demonstrates an invested interest from management for employee success and advancement. If an ongoing training program is not in place, consider adding one.

Celebrate Your Staff

Employees like to feel like management cares about them as individuals rather than simply as workers. Anytime a staff member reaches a milestone, such as celebrating a birthday or completing a training course, make it a point to celebrate the occasion. It doesn’t have to be a big fancy party – providing drinks, a free meal, or a cake is sufficient.

It doesn’t have to be a big fancy party – providing drinks, a free meal, or a cake is sufficient.

Provide Bonuses

To encourage employees to stay with the restaurant, consider offering an annual bonus or a raise for every year a worker stays on. Regardless of hourly pay rates, employers can give regular bonuses based on how many years the employee has been working for the establishment. Even if there are few opportunities for growth, it can still serve as an incentive for your staff to stay on the team.

Close Early

Whenever holidays come around or a staff member celebrates a major life event, such as a wedding, it’s not a bad idea to close the restaurant early. This way the entire team can celebrate the occasion without some of them having to stay behind and work. Doing this will also allow for employees to better manage work with their personal lives without having to burn themselves out.

This way the entire team can celebrate the occasion.

Implementing even just one of these tactics will surely improve your team’s overall attitude towards their job. Your staff will not only become more motivated, but they will begin to enjoy their work and be much more pleasant to interact with.

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From Food Truck to Restaurant: Establishing Your Brick-and-Mortar Business

From Food Truck to Restaurant: Establishing Your Brick-and-Mortar Business

Your ultimate dream was to open a restaurant, but you didn’t have a lot of money. So instead you opened a food truck – and it’s been a soaring success. Your customers love your food, and you feel confident in moving forward to bigger things. So what’s the next logical step? Opening that brick-and-mortar store, of course! And, here are a few things to keep in mind.

Review your original goals

Why did you want to open a food truck in the first place? Was it because you wanted to be a chef while being your own boss? Maybe it was a step forward in your strategy to grow your business. Whatever the reasons, successful food truck owners should consider how they want to grow professionally before pursuing brick-and-mortar options. If it doesn’t fit in with your plans, perhaps you should stick to the truck. But for those looking to expand, moving on to a restaurant could be a great idea.

You might discover that a particular location is too crime-heavy for your tastes, or it may prove better than you expected.

Consider various locations

Take advantage of the mobile nature of the food truck. Use it to scope out the neighborhoods where you’re considering opening an established restaurant. You might discover that a particular location is too crime-heavy for your tastes, or it may prove better than you expected. It’s also a way to test whether your customers will follow you to purchase your food. If so, then chances are they’ll go out of their way to check out your new restaurant.

Run the numbers

It’s no surprise that brick-and-mortar restaurants require many more additional expenses than the food truck. Besides renting the building, you would need to purchase decor and insurance as well as hiring additional staff. And that doesn’t include the need for more food. Consider the cost versus the profit, and look over past accounting records for your food truck. You’ll need to know what sells and what doesn’t as you consider your options.

Consider the cost versus the profit, and look over past accounting records for your food truck.

Plan your strategy

Reevaluate your menu and figure out if you need to add any items. Consider sticking to a simple menu to minimize potential food waste. You will also need to allocate your resources. Keep in mind the amount of time management required for scheduling future employees and food prep. If you decide to add new items, figure out the best places to purchase the food while keeping to your budget.

What about the truck?

If you open a brick-and-mortar restaurant that will be open year-round, you may need to re-examine what purpose your food truck serves towards the success of your business. Depending on your circumstances and location, perhaps the truck will continue its normal route as it has in the past.

Another option is to offer catering for special events, such as birthday parties or local concerts. Regardless of the truck’s new role, it will double as a mobile advertisement for your new location. Without needing to invest any additional funds, your food truck will become an indispensable marketing tool.

Regardless of the truck’s new role, it will double as a mobile advertisement for your new location.

You may also decide to run the truck only during the warmer months and keep your business strictly to your anchored establishment throughout the winter. If your area experiences regular cold and harsh winters, this move can be a boon to your business when previously you only had the truck. The brick-and-mortar establishment will provide a safe haven to your customers who may want to purchase your food but would rather not face the elements.

Don’t forget the legal issues

Leasing a property can be complicated. Remember to take care when negotiating lease terms and consider hiring an attorney to make sure everything is as it should be.

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5 Colorado Beers We’re Crazy About Drinking This Summer

5 Colorado Beers We’re Crazy About Drinking This Summer

Looking for something to pair with the excruciating heat of summer? How about a frothy, cold, delicious craft beer? Whether you’re planning a car-camping excursion into the mountains, or an afternoon of day drinking at Wash Park, here are five best beers to enjoy for every occasion, courtesy of Thrillist

 

New WaveScreen Shot 2016-07-21 at 3.19.34 PM

Ratio Beerworks
River North
This RiNo brewery has slowly become a widespread Denver favorite, thanks to its consistently solid beers and killer taproom vibes. Back again for another summer release is New Wave, Ratio’s tart, low-ABV Berliner Weisse, and this year, it’s being released in bottles. Brewed with 300lbs of real strawberries per batch, the bright-pink, effervescent beer is “brewed with patio sessions in mind,” according to the brewery. Grab a bomber while you still can.

 

Heavy MelonScreen Shot 2016-07-21 at 3.25.46 PM

New Belgium Brewing Company
Fort Collins
Between its rotating Lips of Faith releases, the Fat Tire 25th Anniversary mixer, and the annual Tour de Fat celebration, our friends over at New Belgium are staying busy this summer. Yet somehow, the brewery still managed to debut a new seasonal beer in Heavy Melon… and it’s a solid summer ale at that. Brewed with melon and lime peel, this crisp, refreshing beer is perfect for patio and summer nights.

 

PriscillaScreen Shot 2016-07-21 at 3.29.29 PM

Oskar Blues Brewing Company
Longmont
Frequenters of the Tasty Weasel Tap Room, Oskar Blues’ tasting room in Longmont, will most likely be familiar with Priscilla. While it’s been on draft for a decade, this summer is the first time it’s being distributed in cans. Pouring a straw yellow with a bright nose, the light, effervescent witbier is a little fruity, a little citrusy, and a little tart. Be careful with this one. Thanks to its wildly drinkable characteristics, one beer can easily turn into three.

 

Alternating CurrantScreen Shot 2016-07-21 at 3.31.22 PM

Little Machine Beer
Jefferson Park
Little Machine has been slinging suds blocks from Mile High Stadium since opening last October. And while Alternating Currant has been on tap since day one, it’s making its official summer debut in 2016. Approachable and refreshing, this sessionable wild ale offers a distinct, fruity currant flavor paired with the perfect amount of bretty, funky goodness. Perfect for puckering on the brewery’s brand-new patio. 

 

Black Project Wild SaisonScreen Shot 2016-07-21 at 3.37.10 PM

Former Future Brewing Company 
Platt Park
The passion project of James Howat, the owner and brewmaster of Former Future Brewing Company, Black Project has racked up awards for their mixed-fermentation beers. Their latest, a draft-only wild yeast saison being released on July 1, features isolated, 100% coolship-caught yeast from Dreamland — the brewery’s golden sour ale. With notes of cloves, pepper, esters, and a hint of bubblegum, this dry finishing, bright saison is a perfect summer sipper. But be warned: The limited, small-batch deal will move quick.

Check out the rest of the best beer selections on Thrillist!

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9 Ways Working in a Restaurant Prepares You for Life

9 Ways Working in a Restaurant Prepares You for Life

Let’s face it – working in a restaurant isn’t always (or even ever) glamorous. But that doesn’t mean it doesn’t build character and skills that will help you later on in your life. In fact, it’s our humble opinion that everyone should work in a restaurant at least once in their life. Here are 9 ways working in a restaurant prepares you for life. 

You learn how to deal with mean people

People aren’t always the nicest, and, unfortunately, when you work at a restaurant you get to see the worst in humanity. You also have to deal with them–there’s no option of looking the other way when you have a customer ranting to you because their steak is too well done. Working in a restaurant equips you with the grace and patience you need to deal with people who aren’t on their best behavior.

Mistakes happen and you get over them

You’re never going to get through a restaurant shift without making some type of mistake, whether it’s mixing up Coke with Diet Coke, dropping a stack of dishes or doing something else that, honestly, you’ve probably already forgotten about. Restaurants move fast, so you learn to fix your mistakes quickly and move on without stewing over it.

On top of the physical multitasking, you also get really good at mentally storing a lot of information.

Multitasking

Working in a restaurant gives you mad multitasking skills. Taking a phone order while checking out a customer while training the new cashier? Check, check and check. On top of the physical multitasking, you also get really good at mentally storing a lot of information.

In a matter of a few minutes, you could be refilling water, taking an order, directing someone to the bathroom, cleaning up a spilled soda and making sure to talk to the chef about a customer’s dietary restrictions. You’ll find yourself walking around with a running checklist in your head that will never fully go away.

You’ll always leave good tips

Nothing makes you a better tipper when you dine out than having worked in a restaurant, even if you aren’t on the wait staff. You know first-hand how demanding the job is, and you don’t take it out on your waiter when your meal is a little overcooked, or it takes an extra five minutes for him to take your order. You get it, and you appreciate him.

You know how important it is to be on time for a job.

Punctuality gets ingrained

You know how important it is to be on time for a job because you’ve had enough experience as the one who gets stuck working an extra hour because the guy working the next shift slept in. This one is going to become a pet peeve, for the record.

Efficiency is everything

It is going to drive you CRAZY to see people walking to and from places empty handed. Is it really so hard to grab that empty glass from the coffee table since you’re going into the kitchen anyway?? You never walk around the restaurant empty-handed or without a specific purpose.

You know from working in a kitchen that nothing happens without a good team.

Teamwork makes the dream work

Cliche, yes, but you know from working in a kitchen that nothing happens without a good team. Whether you’re washing dishes, preparing food, waiting tables or greeting guests as a host or hostess, you are an important part of the whole dining experience for your guests. If one person falls out of line, doesn’t show up or messes up big time, everyone else has to pick up the slack.

The opposite is true too–when everyone’s working together and in a rhythm, it’s magical. You’ll try to recreate the team experience in every future job you have, and you’ll feel lost (and annoyed) when other people just don’t get it.

People skills

From the restaurant owner to the head chef to that annoying guy at table 9, you engage with a lot of different types of people every single day that you work at a restaurant. Working at a restaurant helps you quickly figure people out so you can engage with them in a meaningful way. This is going to come in handy with every single job you have after you leave the restaurant industry.

Working at a restaurant helps you quickly figure people out so you can engage with them in a meaningful way.

Organization

Everything has its place in a restaurant kitchen, and things don’t go well when anything is out of place. You’re going to be organized (possibly to a fault) after working in a restaurant, and you might freak out when your roommate keeps leaving pans on the stove instead of in the pantry, where they CLEARLY belong.

Working in a restaurant isn’t easy, but it can be incredibly rewarding. You’ll learn major life skills by working in a restaurant that can’t be taught anywhere else. These will help you when you decide to leave the industry, and they’ll definitely be a bonus if you decide to make a career out of working in a restaurant.

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