Hello everyone,
upon the time I realized that I wanted to start a burger joint, I came across Serious Eats, this website inspired me even more to deliver a top notch Burger. I have done extensive research on serious eats, A Hamburger Today and everywhere else you can possibly think of, so I have a pretty good idea of what dictates a top notch burger experience.

Although I don't have much experience working in a restaurant, I have a huge passion for cooking diner type dishes and know all about the numbers involved in the business aspect of a restaurant.

My biggest concerns are not having access to a supplier of Hamburger buns. ( I have definitely thought about baking my own buns, or paying a local bakery to do it for me with a recipe that I will soon master ).

I definitely will want and have to make my own dill pickles.( I've never done this, but love a great spicy dill pickle)

I have read all about perfect french fries and a great chuck burger, but anxious as to how I would do this on a mass level and level.

I love back yard burgers and I think the locals would enjoy watching their burgers being grilled before them, however 90% of great burger joints seem to griddle from my research.

So basically I would really appreciate if this great forum could offer a fellow burger lover some advice on this.

Thank You.
(Especially J. Kenji Lopez-Alt for personally answering an email of mine about 8 months ago when I was first started to think about this)