The quick-serve restaurant burger standard is simply set so low that just by virtue of grinding our own beef, we are worlds beyond what people have come to expect, so folks are generally very pleased with what we're giving them.
The menu mix at this point is about 20:1 burgers to anything else on the menu besides fries, and I suppose that's to be expected; when you go to a "burger shop", first thing you try is a burger.
And I'm glad, because that's really our strong suit. The fresh-ground beef yields a really tender, looser texture, much better, cleaner flavor, and a ridiculously juicy finished product.
For those who get into this sort of thing, I'm sourcing beef from Nebraska; it's conventionally farmed and raised and sourced through JDY Meat, a local, family owned company that is bringing me some really nice pieces of chuck. I played around with adding different cuts to the grind, but ultimately opted to go with straight chuck, which, with its natural 80:20 fat to lean ratio, has always been the go-to cut of beef for burger grind. And for a reason--it works.