Today we’d like to introduce you to Ali Altaher and Miada Khalaf
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
My wife and I graduated from a master’s of business administration from Malaysia in 2010, being married for 14 years, both of us had the passion to establish our own business. We started brain storming on what type of business? Restaurant since people will never stop demanding good food. Our dream came true two years after we immigrated to the States. I had worked in different restaurants and coffee shops, earning as little as $2.13 an hour. My heart and mindset were always on establishing something that is different. With a very low budget, I found a very humble location in a tiny dive in the hospital district in Fort Worth. When I first walked in, I felt some good vibes, regardless that the location was very old and needed massive work. I thought to myself and remembered what my late father used to tell me “Life gives a man only one chance”. I signed the contract and started the journey of making our dream come true the DREAM BIG…THINK BURGERS N BEYOND”. I have always had passion for cooking, but this was different. We were to feed people with different tastes and preferences. Hence, I was always confident that anything that tastes good, made from quality products and cooked with love will market and sell itself.
To cook the burger was not enough, it needed fire, that charbroiled taste that we seldom find at burger shops. An exotic twist of our signature BNB sauce added the magic touch to our little baby, our “BNB”.
Our recognition on Star-telegram in November 2020 was the major boost for our little burger shop to be more recognized in the community. Soon after, many bloggers started mentioning, writing, and supporting us especially during the difficult COVID-19 time. We continued to serve people regardless of shortness of staff, supplies and inflation in the economy. My wife and I were very keen to keep our services and quality steady and fixed.
Our humble cooking innovation includes our seasoning blend for fries, chicken, sauces, etc… our customers love other menu items like wings, philly cheesesteaks, tenders and salads.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Many challenges were; but not limited to:
1. Lack of supplies.
2. Supplies prices highly increasing.
3. Covid-19/ lockdown and very low human traffic.
4. Shortness of staff.
5. Consistency of good quality and taste of food.
6. Innovation and improvement with a limited or low budget.
Thanks – so what else should our readers know about Burgers N Beyond?
A freshely made cook to order fast-food restaurant based in Fort Worth, TX started the journey in 2019.
We’re always looking for the lessons that can be learned in any situation, including tragic ones like the Covid-19 crisis. Are there any lessons you’ve learned that you can share?
To be patient and create strategic business planning that would help the business survive without increasing prices because we were also mindful of the financial issues that all people were going through. We were also very careful about not decreasing our quality of food that we serve to our customers. we were always on the hunt for reasonable prices of products but our top priority was quality items
Contact Info:
- Email: burgersnebyond@gmail.com
- Website: www.burgersnbeyondtexas.com
- Instagram: https://www.instagram.com/burgersnbeyond/
- Facebook: www.facebook.com/burgersnbeyond
Image Credits:
Ali Al-Taher, Owner of Burgers N Beyond, Used camera is Nikon D3300, Lens 18-200 Manual focus.
