Ribbon Cutting: BurgerFi

Please join us for a ribbon cutting on Thursday, October 23, at 4:30pm, to celebrate the opening of one of downtown Lawrence's newest dining establishments - BurgerFi, located at 918 Massachusetts Street.
 
Here's a little history on BurgerFi from it's website: 
 

History

For over 100 years, the classic hamburger has been an American institution. From its early years at carnivals and fairs, the hamburger has held a special place with Americans; A cheeseburger, fries and a Coke is the quintessential meal. 

Even with its glorious history, it was not until recently that we began to experience a Burgerfication of the Nation®. The taste sensation is made possible by the perfect combination of all natural Angus beef from cattle that are raised in the most stringent standards. This flavor and tenderness that we've come to expect in a fine steak, is now made possible in a hamburger. 

At BurgerFi® our burgers are never frozen, never cooked in a microwave oven and are guaranteed fresh, juicy and delicious! 

BurgerFi® is changing the way we think of the burger. 
BurgerFi® focuses on all-natural, free-range beef. We do this because it tastes better, and it's better for you- with no chemicals, and no additives. Also, where others limit their menu to just the basic, no-frills options, BurgerFi® has built a menu with specialty items like Kobe beef hot dogs, gourmet toppings, delectable desserts, craft beer & wine, and an overall focus on a healthier menu selection. 

More than just great food, dining at BurgerFi® is a unique experience- one you can feel good about. Each BurgerFi® store is built according to environmentally sustainable best practices, and includes earth-friendly elements, like chairs that are made from recycled Coke bottles, tables made out of compressed recycled wood, and large fans that use 66% less electricity. BurgerFi® maintains a low carbon footprint, and maintains strict recycling programs for oil, cardboard, bottles and cans. 

For these reasons and more, BurgerFi® has been called the very 'heart' of the better burger movement.