10 MINUTES WITH THE FOUNDER

Q&A

10 MINUTES WITH THE FOUNDER

Larkburger

A conversation with Adam Baker, Co-Founder, CEO of Larkburger.

I N T E R V I E W: Chantel Ellerington P H O T O G R A P H S : Larkburger I S S U E 007

THE FIVE THINGS YOU NEED TO DO THIS MONTH

THE ROUND-UP!

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PIKKAS PERUVIAN CUISINE & PISCO BAR

Source - Ditmak

“The food drives our business, the business doesn’t drive the food, which is not always the case in the fast casual space” SECOND HOME KITCHEN + BAR

- CEO, Adam Baker

AVIANO COFFEE

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Q&A

CE: What does “lark” burger mean and when did it come to fruition…

AB: Larkburger came from the menu at Larkspur Restaurant (named after the flower) in Vail Colorado. The “Lark” part of the burger name came from “Lark”spur. The Larkburger hamburger is the foundation of the Larkburger restaurant.

CE: What differentiates Larkburger from every other burger joint...

AB: The core of our differentiations stems from our culinary heritage and the chef influence that our Co-Founder and chef, Thomas Salamnovich brings to the restaurant. The effect of this influence dictates all of our decision making and how we view the business. We are a place for a memorable dining experience with exceptional food and a viable business second. The food drives our business, the business does not drive the food, which is not always the case in the fast casual space.

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CE: A spice you can’t live without...

AB: Salt.

CE: What does it mean to you to be 4 of the 60 restaurants in Denver that have been certified green by Certifiably Green Denver?

AB: It is really nice recognition for some of the steps we have taken to be mindful of the environment. Although, all of our efforts have happened naturally and were, in each case, just the right thing to do.

CE: One thing all Larkburger employees have in common?

AB: A passion for great food and hospitality. I suppose that is two things, but they go hand in hand in our world.

CE: A local’s first time experiencing Larkburger... What are they ordering...

AB: A first time visit must be a Larkburger, cooked medium with cheddar cheese and an order of truffle fries. But, the second trip should be for the chicken burger or tuna burger.

Q&A

“ The core of our differentiation stems from our culinary heritage and the chef influence dictates all of our decision making and how we view business.”

- CEO, Adam Baker

CE: With Larkburger’s corporate office housed in Battery 621 one of Denver’s most creative office spaces how has your company culture influenced other creative brands around you?

AB: I’m not sure if we have been more of the influenced or influencer. Creativity feeds on creativity and I think we all benefit in a place populated by growing, scrappy businesses.

CE: Design. Please share with us what inspired the space? environmentally influenced?

AB: The design was inspired by my partners, Nancy Sweeney and Thomas Salamunovich. The have incredible, sophisticated taste.

When we were building the first Larkburger, I really had no idea what it was going to look like, but I knew that their vision would embody the brand we were creating and be a perfect showcase for our food and a comfortable place to linger. I can’t say that the design was environmentally influenced, but a key element to the design is the reclaimed cypress that adorns the walls. We have a very clean, uncluttered space with nothing that isn’t necessary.

This theme carries through to our menu and how we make decisions around the business. If it is not necessary and serve a purpose, we don’t do it.

Truffle & Parmesan Fries

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ZEAL Optics team and ambassadors in action

Chef, Thomas Salamunovich and CEO, Adam Baker

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Larkburger is part of of the 60 restaurants in Denver that have been certified green by Certifiably Green Denver.

CE: How have you seen other companies in the industry follow suit in making changes to be part of this sustainable movement in restaurants?

AB: There has been a tremendous evolution toward recycling and composting since we first opened Larkburger. When we opened, commercial composting was hard to find. Now, a lot of restaurants are composting not only their food waste, but cups made from corn and cutlery made from potatoes.

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CE: And an anecdote to share from (travels, opening of a store, the beginning days of planning, with the Larkburger team…

AB: I was married six months before we opened the first Larkburger to my wife Amy Berger. The menu was being developed as we were planning our wedding and Amy declared that if she was going to get married and take on my last name that she would need to have a burger named after her. It was only fitting with her last name being Berger.

Nine years later, she still hasn’t changed her name and the Amy Burger is still on the menu.

008 Larkburger / Ahi Tuna Burger with fresh cilantro and wasabi-ginger dressing