Pop-up kitchen Twisted Burger in hunt for pub franchisees

Described as an easy-to-operate franchised food operation for independent operators, the Twisted offer centres on burgers, sides and shakes.

Twisted has spent the past year trialling the concept in pubs and bars across Leeds and Sheffield, most notably at Sheffield live music venue the Harley, where it has operated out of the kitchen since 2011.

The menu at the Harley features what is claimed to be the UK’s first burger made entirely out of bacon. The Return of the Mac is a double bacon patty with mac ‘n’ cheese, pesto and Harley house relish.

Other menu items include: the Pig Daddy Kane, a double beef patty with pulled pork, American cheese, kraken barbecue sauce, chorizo and apple jam; and the vegetarian Drop Dead Double Stuffed Falaf-Hell Burger – a double falafel patty with grilled aubergine, sweet chilli and lime sauce, red onion and minted sour cream.

Designed menu​

The franchise deal includes a fully designed menu, patties delivered straight from Deckers Butchery, based in Rochdale, and recipe cards.

In addition, front-of-housing training is supplied, along with branding, marketing and social media support. In return, Twisted takes 10% of net dry sales every week.

According to the company, set up costs are low, as is the need for prior experience in running a food operation.

The company also runs a music festival and live venues, and it claimed that this influence runs through the branding and marketing of the operation.

Charlotte Leaver, sales and marketing manager at Twisted, explained that the company was looking for “leftfield” outlets that want to make food work.

She said: “It’s all too easy for venues that thrive at night to struggle to entice customers in during the day.

“Crucially, we’re offering a food solution, not seeking a venue takeover. We celebrate individuality and character.

“We aren’t the first to do burgers, and we won’t be the last. But we’re doing them very well and can take the hassle of ensuring a successful dry operation out of a pub’s hands.”

The Harley​

Leaver explained that operating out of “much loved” student venue the Harley was an incredibly tough test, where 85% of trade came after midnight.

She said “This has now transformed to a near 50:50 split. Our pilot franchisees have at least doubled dry take while serving our burgers.

“We know our formula works, and we want to share it with other venues that want to evolve and attract new punters.”