I love hamburgers, though I rarely eat them because I only eat livestock (beef, pork, lamb, chicken, etc) from organic, humane operations, which is hard to get in the US. I have always wanted to start my own burger place, but I want to follow this same rule in what I serve to others, so I never thought I would be able to do it. I have some friends who are interested in starting up an organic, free range ranch, producing both meat and dairy products. If I can arrange regular supplies of meat cheese, etc from them I might be able to get started after all...... The idea behind my restaurant is simple.....A sit down, family style restaurants which serves really good burgers...... The menu itself is quite simple...... We start with the simple things... Customers would choose from one of four types of patties.... 1; 100% Black Angus (a mixture of chuck, sirloin, ground beef, and brisket), with my special spice blend. 2; Turkey 3; House made Veggie Patty 4; House made Southwestern Black Bean Patty Then they choose their cheese... We will have a large selection of cheese for the burgers. Customers will simply choose one for their burger. Cheese Then we will have toppings.... This is when it gets interested. We will have even more toppings than we do cheese.... Everything from the traditional bacon, tomato, lettuce, pickles, and onion....to things like fried egg, avacado, and a number of other things..... This "build your own burger" style menu would be the heart of the restaurant, but we would also have pre-designed "Specialty" burgers....I would create these burgers and put them on the menu, changing them seasonally.....I would typically have the same ones you might see at other gourmet burger places....A few idea I've had are... PB&J Burger (an angus patty, topped with a mixture of peanut butter, grape jelly, and maple syrup, and bacon) Eden's Delight Garden Burger (veggie patty, topped with garden vegetables) The Five-0 Burger (topped with cheddar cheese, sauteed pineapples, Bacon, and a pina colada sauce) Brunch Burger (Topped with a fried egg, bacon, hash brown potatoes, and sausage gravy, and served on a large buttermilk biscuit) Our sides would be simple..... House cut fries House cut sweet potatoe fries House Made Cole Slaw 3 Cheese Macaroni (the customers gets to choose what type of cheese goes into it) Chili Garden Salad Caesar Salad Cottage Cheese House Made Tater Tots House Made onion rings We will make all condiments in house.....ketchup, mustard, mayo....... If I do start this restaurant, I may see about getting an alcohol permit, to allow me to have a bar as well.......If we do, we will have a few national brands, but we will try to get deals with several local craft breweries. For non-alcoholic beverages, we would have iced tea (sweetened or unsweetened), and soda. We would most likely carry Coca Cola branded soda (Coke, Diet Coke, Sprite, Pibb, Fanta, etc......But we might consider selling our own craft sodas as well.