Category Archives: Concept Development

Crowds are Wolfing down the Burgers at Lobos

A mere two weeks ago everyone in Vidalia Georgia thought they knew hamburgers and what a fun restaurant was all about. That all changed when restaurant owner Neal Wolfe contacted Synergy Restaurant Consultants to open new restaurant start up Lobos Prime Burger. Lobos (Spanish for Wolf) is a new restaurant concept drawing on a unique combination of simplicity and mass selection for it’s’ success. This exciting, and fun location offers quality unmatched by the moribund franchises dotting the main highway. Of course, it has always been a traveler’s code that one should seek out the restaurant business that the locals frequent most. Well, the locals can’t seem to get enough with Lobos enjoying lines out the door…even during what they had hoped would be a ‘soft’ unadvertised opening.

This new restaurant concept offers only the biggest, best and juiciest Prime Graded Burgers using always fresh — never frozen — ground beef. Whole white meat chicken breast sandwiches and hot dogs complete a meat pleasing menu. However, like the burgers, ordinary hot dogs won’t do. Lobo’s offers a massive 10” jumbo hot dog dubbed the ‘Alpha Dog’. It’s so large they prepare it open-faced and served on large roll…no buns here. As if that wasn’t different enough, Lobos also offers sweet potato & traditional French fries prepared in 0% Trans fat oils, premium ice cream milk shakes, tart and refreshing lemonade, and four different salads for those non-wolf types.

Synergy Restaurant Consultants, listened intently to Mr. Wolfe’s desire for every aspect of his start up restaurant’s menu to offer something different. He gave no censorship to choices and Synergy took to the task! Simplicity matched with unmatched selection. All of the Prime Burgers (called a Lobo in here) can be completely customized; guests use a crayon and a brown bag stamped with the sandwich menu to build their Lobo. Every Lobo can be served on either a sweet roll or a wheat multigrain bun; piled high with unlimited choices from 21 fresh vegetables, cheeses and relishes (including one made with the renowned, local, sweet Vidalia onions) and a mind numbing choice of 15 different gourmet ketchups, BBQ sauces, mustards and mayonnaises. Guests then trade their bag with the cashier for a bag of roasted peanuts as they’re invited to “shuck ‘em and chuck ‘em” onto the floor while every sandwich is cooked to order.

Lobos in Vidalia may not be one of a kind for long, as Mr. Wolfe is so happy with his new restaurant concept and its ease of operation compared to a previous restaurant franchise of his, that he is currently searching for other locations that may need a reminder of what great food, great service and affordable quality are really all about. Look soon for a whole pack of Lobos to be on the highways!