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Established in January 2005, the Melbourne born franchise commenced operations with the view to delivering the world’s best burgers - fresh and fast. With little fuss and even less fanfare, the group launched on the scene with 4 stores within 5 months of opening. A further 4 stores opened before the end of 2005 - the latter all being franchises.
In just 10 short months, Burger Edge was averaging a very steady and growing clientele across the store network. By the end of 2005, Burger Edge signed up 3 Master Franchisees covering the Victorian, NSW/ACT and Queensland territories and opened the first interstate store on Noosa Heads, Noosa, Queensland. In May 2006, the first NSW store opened in Bondi.
The groups' explosive growth is fuelled and supported by the investment in a corporate HQ in North Melbourne, Victoria. The centralised food handling, dispatch area, administration and training centre will house all Burger Edge managers and support staff, and act as the coordination point for all Burger Edge activities.
Founded by Mike Gray and Frank Lynch, both veterans of retail and food businesses, the vision was to bring the world’s favourite food into the realm of healthy dining. Using exceptionally high quality ingredients including chemical free chicken breast and lean gourmet meat, Burger Edge has built its growth around a simple formulae of quality food served up in a clean and customer friendly environment.