Posted tagged ‘Quick Serve’

What Will I Think Of Next…

May 8, 2010

I’m really thinking that I need to use my brain to come up with some more videos.

I have a lot of fun taking crazy ideas in my head and turning them into a short film.

You’ve seen my Cheaters: In N Out video (if not, keep clicking on the link so it will get a lot of hits) 🙂

Right now, I’m currently working on a script for a follow up…Should be fun!

For now…Don’t Stop Believin’

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Cheaters: In N Out Burger….Part Deux

May 4, 2010

So I’m still having fun with my Flip Camera and making movies. It can’t all be posts about Casey/Caylee Anthony, concerts, sports, politics and more, right? 🙂

I’ve gone back and done some editing to my parody of Cheaters using In N Out Burger as our sample.

Please take a look and let me know what you think! *At least click on the video at least once or twice* 😛

Enjoy my fine portrayal of Joey Greco!

Cheaters: My Version

April 2, 2010

Well…a wise commenter once said (sorry, can’t remember who it was exactly) that the Korner has become a “Friday Night Date Night” with my short films.

So here we go again! I’m actually pretty proud of this one. I’ll be re-shooting a scene or two but please let me know what you think!

If you can leave a comment here and/or a comment/rating on the YouTube site, I’d love ya for it! 🙂

Sometimes I Wonder Where I Come Up With These Ideas…

March 30, 2010

So usually I would wait until Friday night to show you my new video (don’t worry…I’ll post it on the “Korner” on Friday), but I’m pretty proud of my latest work!

If you know anything about In N Out Burger, or the television program Cheaters, you should enjoy!

Please follow this link to view. If you get the chance, please give the video a rating and leave a comment letting me know what you think 🙂 I’m having fun with this!

Don’t worry. I’m not giving up my “night” job as a blogger. You’ll still see news on Casey/Caylee Anthony, Natalee Holloway, politics, sports, music etc…I just need to show everyone the lighter side when I can.

Thanks!

Burgerville Affordable Health Care Program Featured on FOX & Friends

September 8, 2009

Be sure to check out footage of client Burgerville from FOX & Friends this morning which features President and CEO Jeff Harvey discussing the chain’s affordable health care program for hourly employees.

Under Burgerville’s health care plan, employees who have been with the company for at least six months, and work 20 hours a week, are eligible for health insurance which costs the employee $15 per month. The cost for an employee and children is $30, employee and spouse is $60 and a full family plan is just $90. This coverage comes with no deductible.

Burgerville pays more than 90 percent of the premium for employees and their dependents. The most recent survey by the company found that nearly all of Burgerville’s 579 eligible hourly employees are enrolled.

The Pacific Northwest chain has been able to offer their affordable health care plan for nearly 4 years, and as a result, has experienced reduced turnover, increased long-term retention and increased operational productivity.

Burgerville saw turnover drop from 128% in 2005 to 54% in 2006 (the first year of the program).

Initiatives such as this industry leading health care program, an expanded leadership development training program for employees, the company wide use of wind power, recycling of used trans fat free cooking oil into biodiesel, as well as an expanded recycling and composting program, are all based around Burgerville’s belief that it is good business to adopt practices that are good for their guests, employees, the local community and the environment.

WSJ: Burgerville’s Health-Care Recipe

August 31, 2009

A great article in today’s Wall Street Journal, written by Sarah Needleman, featuring client Burgerville and their affordable employee health care program.

If you don’t believe that a fast food, quick serve or fast casual restaurant chain can provide their employees with affordable health care, you will be pleasantly surprised!

From the Wall Street Journal:

Four years ago, executives of Burgerville, a regional restaurant chain, agreed to pay at least 90% of health-care premiums for hourly employees who work at least 20 hours a week. Today, the executives say the unusual move has saved money by cutting turnover, boosting sales and improving productivity.

Burgerville’s experience is notable for the food-service industry, where turnover is high and fewer than half of chains offer health insurance for part-time hourly employees, according to People Report, a research firm. The chains that do offer benefits pay on average 49% of the cost for employees working at least 30 hours a week, People Report says.

Burgerville’s initiative “not only improves quality of service but it saves money by not having to replace staff as frequently,” said Darren Tristano, executive vice president at Technomic Inc., a Chicago consulting and research firm for the food industry.

Burgerville, a 39-restaurant chain based in Vancouver, Wash., and owned by closely held Holland Inc., has long followed a distinctive path. It offers hormone-free meat, uses wind energy to power its stores and prints nutritional information on its receipts.

Under Burgerville’s plan, individual hourly workers can enroll in a health-maintenance organization for $15 a month, with no deductible. A worker and spouse pay $30 monthly; family plans cost $90. Salaried employees, whose plans didn’t change significantly, pay $84 a month for individual and $240 monthly for family coverage, and have an annual deductible of $500.

Executives say the plan paid for itself, and more. Turnover in 2006 plunged to 54%, from 128% in 2005. That’s a big deal when it costs an average of $1,700 to replace and train a restaurant worker, according to People Report.

Burgerville Once Again Redefines Fast Food

May 27, 2009

If you’ve been dying to try the new, seasonal, gourmet menu offerings at client Burgerville, be sure to check out a sample of this mouth-watering review by Jake Ten Pas of the Columbian on the latest May offerings: the Grilled Asparagus and Tomato Melt and Golden Fried Asparagus Spears. The full review can be found on the Columbian Web site by clicking the link below.

Over the last four decades, Burgerville has become nationally honored for its innovative approach to quick service and fresh, local, sustainable offerings, winning numerous awards for its healthcare, wind power and recycling/composting programs. But what has always set Burgerville apart from the competition has been its commitment to local purchasing and its high quality, seasonal menu items such as their real ice cream milkshakes made with local berries from Liepold Farms and of course their Walla Walla Sweet Onion Rings.

Starting in February of this year, Burgerville added two gourmet, seasonal food offerings to its menu each month that feature a high quality, local ingredient sourced from local partners who share the chain’s commitment to sustainable business practices. With these new, gourmet menu items, Burgerville is not only catering to their current guests ever-changing tastes, they are answering the demand of their younger consumers who want the convenience and cost savings of quick service with the quality and uniqueness of a more high-end gourmet establishment.

If you’re in the Portland/Vancouver area, be sure to stop by!

From the Columbian:

Burgerville has long existed in its own niche among fast-food burger chains by featuring seasonal ingredients grown in the Pacific Northwest. It espoused the ideals of the locavore before that term was in wide use, with seasonal specials such as Walla Walla Sweet Onion Rings and Yukon Gold Fries. As of February, however, Burgerville upped the ante in its bid to appeal to folks looking for a fresh, ever-changing culinary approach. Each month of the year, it will unveil a featured gourmet menu item using a local ingredient that is in season. In March it was rosemary, in April spinach and this month asparagus is in the spotlight. So, the question becomes, is Burgerville high-quality fast food, fine dining at a reasonable price, or something else altogether?

To get a sense of the variety offered when the menu changes monthly, I went to Burgerville in April to sample the spinach offerings, which were built around spinach grown in the Corvallis-Albany, Ore., area. The first was a spinach salad with Rogue Creamery Blue Cheese, grilled chicken, walnuts and dried cranberries from Dallas, Ore. The spinach was a vivid, pine green, which combined visually with the creamy white and blue cheese and the magenta cranberries to create a roughage rainbow. The chicken was moist, though I wouldn’t have minded a couple more pieces. It was served with a red wine vinaigrette that locked down the trifecta of sweet, creamy and slightly bitter flavors that is essential to a good spinach salad, with the nuts providing the textural counterpoint. Their second spinach offering was a breakfast pastry stuffed with sausage, egg and, of course, spinach. The pastry itself was both flaky and chewy, and there was no shortage of egg and sausage, making it filling. If anything, I could have used a bit more spinach, and cheese might have helped to bind the ingredients together.

To display this month’s ingredient, Burgerville unveiled a Grilled Asparagus and Tomato Melt and Golden Fried Asparagus Spears, both made with locally grown produce. The fries, in lesser hands, could have been a disaster. I worried that the delicate flavor of the vegetable would get lost behind batter and oil, but my concern turned out to be totally unfounded. Instead, a light batter clung tenuously to the crisp stalks, allowing the flavor of the main ingredient to shine. Not only that, but there was hardly a hint of grease on the fries, which were served with a delicious garlic aioli. Aioli is like mayonnaise, and the condiment was so simple and tasty that, were it not for the company’s emphasis on locally procured ingredients, they could consider opening up shop in France. Not to denigrate their bar-setting special sauce, but the aioli should be on the menu year-round.

The asparagus melt was similarly delicious, even though it lacked somewhat in presentation.  Again, the asparagus was a rich green and was paired with ripe, thinly sliced tomatoes and a gooey mass of mozzarella and provolone cheese. The bread was golden and buttery, if a bit greasier than the fries, and cradled the subtly Italian flavors admirably.