American Roadside Burgers Commits Portion of Sales to Charity
American Roadside’s menu includes four Signature Burgers, and a portion of the sale of each burger goes to charity.
“Each year, we celebrate National Hamburger Day by not only giving away a Harley and other great prizes to our fans, but also donating money to local charities that our restaurants want to support,” says Rich LaVecchia, chairman and CEO of American Roadside Burgers, Inc.
American Roadside charities support children and families in need and in 2012, the national burger chain gave $1,000 to the Smithtown Emergency Food Bank in Smithtown, New York; $1,000 to the Autism Foundation of the Carolinas in Charlotte, North Carolina; and $1,500 to Classroom Central in Charlotte, North Carolina.
“It’s important to us that each restaurant selects something in their own area that helps children and families in need,” LaVecchia says.
American Roadside’s first location is in Smithtown, with its two newest in Charlotte. American Roadside Uptown Charlotte opened in October of 2011 and American Roadside SouthPark Charlotte opened in June of 2012. Two more restaurants will open this year, including Columbia and Greenville in South Carolina.
A check presentation to the local charities was held in Smithtown on National Hamburger Day in May and in Charlotte in conjunction with the grand opening of American Roadside SouthPark Charlotte on June 9.
“We were honored to participate with American Roadside and accept a check at their Grand Opening,” says Jill Dineen Scott of Classroom Central. “The funds will go a long way to equip schoolchildren in the Charlotte-area with supplies as they prepare to go back to school in August.”
A portion of the proceeds of the sale of each Signature Burger is donated to charity each year. These four burgers include the flagship Roadstar, American Roadside’s four patty cheeseburger, and a “Burger of the Month” that reflects the Chef’s creativity and local flavor. The other two include the Roadside Rally with chili, slaw, onions, and mustard and the Route 66, with bacon, Pepper Jack cheese, and barbecue sauce.
Read the full article at Restaurant Management News.