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With customer counts exceeding 150,000 diners per year and sales of $700+ per square foot, NN BURGER® is one of the nation’s top performing Craft Burger fast-casual restaurant concepts.

We are always interested in considering new sites that value the people we draw.

For Site Selection Criteria, see information below.

BUILDING CRITERIA

ARCHITECTURE:  An open, un-obstructed view dining area that includes high ceilings (12’+) and an industrial look
No division walls between dining areas to create a seamless and inviting space.

A contemporary, yet rural feel augmented by an open/exhibition kitchen with visible flames from the wood grill.

Tables are constructed from re-claimed wood and are ample-size, while long high-top community table(s).

Style is highlighted by soft Industrial Kitchen Vapor Lamps lit with LED Edison style bulbs.

The Draft Beer handles are visible to guests as they order from the walk-up counter.

The walls of NN BURGER feature an eclectic mix of quotes that serve as the restaurant’s artwork and conversation.

An area for a small floor-level stage area exists for one or two musicians to perform light acoustic music.

Stained Concrete Flooring inside and on the patio.

Inviting covered outdoor patio dining area.

See our Photo Gallery

LOCATION: Highly visible, free standing or premier in-line or end-cap sites with 10,000+ average daily traffic count. *If In line site, needs to have the ability to apply full trade dress on at least two elevations.
BUILDING SQUARE FOOTAGE: 3,000-4,500 interior SF
PATIO SQUARE FOOTAGE: 750-2,000 SF with a Hard Lid over the patio
APPROXIMATE SEATING: Interior Seats 120, Exterior 80 = Total 200
LAND NEEDS: 2 acres +/- dependent upon cross-parking availability
PARKING REQUIREMENTS: Access to 125+ spaces on site or via cross parking.
DESIRED BUILDING HEIGHT: Minimum 18′ high
HVAC SYSTEM: Prefer roof top units.
FLOOR LOADS: 100 PSF and 200 PSF for Beer Cooler

UTILITY REQUIREMENTS

ELECTRIC:
Service voltage – 120/208, 3 phase, 4 wire, 60 cycle
Service size – 1,200 amps
Pad mounted transformer, serving only the Premises, with underground primary
GAS
4 inch line with 14-inch water column Total requirement – 3.3 to 3.5 M.B.H. (million BTU per hour) This supports kitchen equipment, water heater, building heating, make-up air heating (if needed) and includes a future expansion factor. Landlord to bring gas connection to lease premises.
WATER
2” line, 1 ½” meter, 90 GPM; 9,000 –10,000 Gallons / Day. Usage based on minimum pressure of 45 PSI at tap
FIRE PROTECTION
6” Line; 4” meter complete with detector check valve; for in-line space LL to provide system interface/connection to master system.
SANITARY SEWER
Prefer 6 inch tap and main at 1/8” per foot fall minimum. If the sanitary sewer point of connection is deep enough to lay ¼” per foot fall, then 4” will work. 9,000 – 10,000 gallons per day Usage based upon experience.
GREASE WASTE
Minimum 1,500 gallon capacity or greater if required by code

DEMOGRAPHIC REQUIREMENTS

• Established Lunch and Dinner Restaurant trade areas with middle to above average incomes and strong employment.
• Trade area populations of 50,000+ within 15 minute drive time.
• 20,000+ Average Daily Traffic Count with easy road access.


NEW LOCATION PROPOSAL FORM

For all real estate related inquiries, leasing opportunities or potential site locations, please contact us with initial details via the form below, or contact Steven Sponder via e-mail at steven@nnburger.com or (954) 304-4000.

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