Opening a burger bar: which bun, how many a week, and how not to waste
A 30–40 seat burger bar sells about 90 burgers a day — 600–650 buns a week. A fresh 100 g burger bun holds for production day plus 3 days — so a daily delivery, or two or three a week, covers the week without waste.
- Typical size
- 60–80 m², 30–40 seats
- Burgers a day
- About 90
- Buns a week
- 600–650
- Parve or dairy
- All buns are parve
From menu to product
Which product goes into which dish.
Example order
Weekly order for 90 dishes a day, delivered daily or in two deliveries: 500 round buns and 150 rectangular buns for schnitzel.
| Product | Arrives as | Units | kg |
|---|---|---|---|
| Brioche burger bun, 100 g 100 g | Fresh | 500 | 50 |
| Rectangular brioche burger bun, 140 g 140 g | Fresh | 150 | 21 |
| Total | 650 | 71 |
Equipment
- A griddle or bun toaster: 30 seconds on the cut side.
- A closed shelf somewhere cool and shaded for the cases — not the fridge.
Tips from the field
- Order each delivery only up to the next one, by weekday, plus 10% spare.
- Toasting the cut side creates a barrier that keeps sauces from soaking in.
- A 100 g bun for a 150–180 g patty; for 200 g and up — the 120 g.
Common questions
100 g or 120 g?
The same dough in two sizes. 100 g for a regular burger, 120 g for a double or large patty — so the bun does not disappear under the meat.
Are the buns fine for a meat burger bar?
Yes — every bun is parve and free of animal ingredients per its ingredient list.
Opening a burger bar?
Send us your menu and expected covers, and we will come back with a tailored order proposal.
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