We had the good fortune of connecting with Matthew McIvor and we’ve shared our conversation below.
Hi Matthew, can you walk us through the thought-process of starting your business?
At first, it was simply something to pay the bills. Having lost a majority of the clients in my PR firm, I had to think about survival and making burgers was always something I was good at.
I thought to myself, I need to just sell a certain amount to help pay rent but I’m going to take it serious because this could be a new venture if people seem to like it.
What should our readers know about your business?
Nothing is easy during a pandemic. We simply started this to pay bills and now we are holding events all throughout Southern California. Our commitment to perfection has set us apart but not without having fun.
We aren’t breaking the mold but we are introducing new ways of how people think a simple burger can be made.
We are excited when our customers are excited. Every time someone goes out of their way to tell us how great our food is, it simply pushes us to want be better.
The challenges we faced up until this point is simply figuring out how to separate ourselves from other similar places and to continually push out a superior product in very interesting locations time after time.
Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
You obviously need to check out the landmarks, places such as Langers, Pinks and Phillipes but you also need to experience the glue of the Los Angeles dining scene, your neighborhood street vendor. These are the beating heart of the city. They feed families, workers, commuters and everyone in between.
Who else deserves some credit and recognition?
My wife obviously because she helped me through this process and let me focus on this project even though it was tough.
My next door neighbors. Their words of encouragement gave me the push I needed to start this in the first place.
My chef Kevin. Without his help, this wouldn’t nearly be as successful as it is now.
Lastly, my son Owen. This is truly all for him.