Owner of David’s Burgers seeks approval for slaughterhouse in North Little Rock

Owner of David's Burgers Seeks Approval for Slaughterhouse in North Little Rock

Planning and Preparation

David Alan Bubbus Jr., the owner and operator of David’s Burgers, is taking a significant step in expanding his business operations. Bubbus Jr. is seeking approval to establish a slaughterhouse in North Little Rock. This initiative is deeply rooted in the family’s long-standing tradition of meat processing and quality control.

Family Legacy

The idea of building a slaughterhouse is not new to Bubbus Jr. His father, David Bubbus Sr., was a master butcher who began working in a meat market at the age of five. Bubbus Sr. eventually managed his first restaurant, JaMar, in Pine Bluff at just 19 and opened his own restaurant, El Matador, in 1967. For over half a century, he has been instrumental in developing numerous restaurants and franchises in Arkansas, introducing his knowledge and passion for quality to the culinary scene.

Innovative Operations

David’s Burgers is known for its commitment to using only the finest ingredients. The restaurant features hamburgers made from hand-cut beef, sourced from US Choice Chuck, which is ground daily to ensure top-notch quality. Unlike many other restaurants, David’s Burgers never includes trimmings, fillers, or inferior beef by-products in their burgers. This meticulous approach to meat preparation is a cornerstone of the business model.

Centralized Model

Bubbus Jr.’s operational strategy involves a centralized model where his 30,000-square-foot facility in North Little Rock handles all the ingredients. Meat cuts are cured in a cold room, then butchered and ground on site. The facility also processes potatoes, tomatoes, onions, and other necessary items, ensuring that everything arrives at their restaurants fresh and customer-ready.

Community Impact

The proposed slaughterhouse is expected to have a significant impact on both the local community and the operation of David’s Burgers. By controlling the supply chain from pasture to plate, Bubbus Jr. aims to maintain the high standards of quality and consistency that have made David’s Burgers a beloved institution in Arkansas. While initially focused on Central Arkansas, this expanded operation might influence other regions as well.

Steps Forward

Approval Process: The approval process for the slaughterhouse is ongoing, with various regulatory bodies reviewing the proposal.
Local Support: The local community is likely to support this initiative due to the company’s reputation for quality and its positive impact on the local economy.
Sustainability: The centralized model promises sustainability by reducing reliance on aged meat and ensuring fresher products.

This expansion would not only solidify David’s Burgers’ position in the market but also reflect the deep-rooted respect for tradition and quality that defines this beloved restaurant chain.

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