Food Competitions

The Wine & Food Festival’s Burger Bash event, held in New York City and South Beach every year, is the twice-annual grand daddy of Hamburger competitions. More than thirty chefs gather to compete for the People’s Choice Award and the Schweid & Sons Very Best Burger Award, decided by a panel of judges. This week on Like, Bite & Share, we gather Burger Bash veterans to talk about how to make the most out of the biggest burger event of them all, the South Beach Wine & Food Festival® Amstel Light Burger Bash presented by Schweid & Sons and hosted by Rachael Ray.

ABOUT THE SHOW

Like Bite & Share is a podcast about marketing in the food business. Each episode includes an insightful interview with food marketing professionals.

SHOW NOTES

Lee Schrager, Founder and Director of the New York City and South Beach Wine & Food Festivals:

  • Keep the burger simple. Keep the burger warm. Make sure that the flavor profile you are trying to convey is in the very first bite, and not hidden in the center of the burger.
  • Keep in mind that the judges will be eating dozens of burgers and drinking beer and wine throughout the night.
  • Keep in mind that you have to serve up to 3,500 people at the event, so your portions are important.
  • Be at the booth as much as possible so that the guests and the judges can greet you.

Nedal Ahmad, CEO and Co-Founder of Pincho Factory, Winner of the People’s Choice Trophy in 2016 at South Beach:

  • Consider just how many burgers are around you, and why a guest would want to visit your booth.
  • Take the opportunity to connect with guests outside of the dining room.
  • Make sure your burger is balanced. The People’s Choice Award might go to a more outlandish burger, but the judges’ decision will likely go to a more traditional dish.

Spike Mendelsohn, Founder and Chef of Good Stuff Eatery, Béarnaise, and We, The Pizza, and the only Chef to sweep all awards at the SoBe Wine & Food Festival Burger Bash:

  • Making a great burger is important, but setting up to execute a lot of burgers in a short amount of time is as important if not more important.
  • Having fun and being loud and outlandish is a great way to get a lot of attention at the Burger Bash.
  • Cutting a burger into quarters takes time, and juice pours out of the patty when you do that. Mini burgers or sliders are a better option.
  • If there isn’t a line in front of your booth, you aren’t going to win. Get away from behind the booth and cause some drama. You are competing against a lot of other chefs and restaurants.

Randy Fisher, President and Founding Partner at CREaM – Culinary Related Entertainment and Marketing, LLC, and producer of every Burger Bash:

  • Too many toppings make your burger messy and takes too long for an event like the Burger Bash. People with the simplest burgers see the longest lines.
  • Quartering a burger is better for food porn, which gets guests excited before they eat it.
  • Be as social as you can be with the guests who come to your booth. It creates a connection with your brand and gets you closer to getting a vote for the People’s Choice Award.
  • Don’t think about the event as a one-and-done situation. You should use the event as a way to promote your brand and your restaurant.

Learn more about Lee Schrager:

Learn more about Nedal Ahmad:

Learn more about Spike Mendelsohn:

Learn more about Randy Fisher: