WA producers and suppliers are the real heroes for Jus Burgers’ Justin Bell, whose outlets in Leederville, Fremantle and Subiaco deliver fresh ingredients and innovative flavour combinations in a bun.
Our business is quintessentially West Australian because . . .
that was always going to be my key driver: fresh, local, real and boutique. Passionate foodies get it, so do people who want to know where their food comes from and how it’s produced. I like to think we do our bit for ethical eating.
Our top three locally sourced ingredients are . . .
Amelia Park beef and lamb from the South West, organic grass-fed beef from Warren and Lori Pensini in the Blackwood Valley and bread from Turkish Bakeries in Victoria Park and Jean-Pierre Sancho in the CBD. Then there’s also tempeh from Amita in Margaret River, free-range Linley Valley Pork, our bespoke salts made by Whittington’s in Osborne Park and milk from Bannister Downs in Northcliffe. That’s more than three but I could go on and on . . .
The biggest challenge for our business is . . .
its price point; trying to deliver a value-for- money offering while make a living. Our prices have remained very consistent and competitive since opening six years ago and during that time the cost of produce has continued to increase.
People love our . . .
ethos: West Australians have a great sense of fair play and are happy to support an underdog; the local, small independent business that’s us. Hopefully I speak for many more small-business owners and operators who are trying their hardest to fight the big guys. Our focus on local produce, our low carbon footprint and fresh passion will always shine through. Do the right thing and buy local. That’s what it’s all about.
For more on Jus Burgers visit their website jusburgers.com.au.
© The West Australian
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