A report in Forbes magazine explores the possibility that we may have too many burger joints for the category to be sustainable (in the financial, not the ecological, sense). The piece, by Kay Hymowitz, notes that while the established QSRs of the burger world have held their own in this down economy, it is the upscale joints that are sizzling past the well-done stage. She cites chains like Smashburger, Shake Shack, and old standbys In ‘n Out Burger and the ubiquitous Five Guys as examples ...
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