Beefing up a classic

by Nabila Rahhal September 11, 2013

written by Nabila Rahhal September 11, 2013

“We are not just a counter hamburger restaurant. We are a gourmet hamburger restaurant. That’s our niche.” With these words, Nadim Hammoud, chief executive of Par Contre, the founding company of Brgr. Co, summarizes the philosophy behind a burger joint that has been one of the country’s most successful since its 2010 launch in Ashrafieh. Three years on, Brgr. Co now has two venues in Lebanon — the first in Ashrafieh was an investment of $500,000 and the second in downtown cost Par Contre $750,000 — one in London and a catering line that is busy all summer long. Revenues have tripled, says Hammoud, and are now close to $2 million. Par Contre has no plans to slow down and is expanding Brgr. Co locally and internationally, as well as branching into different culinary concepts, such as the soon to be launched Pzza Co, a $700,000 Italian restaurant concept that

BRGR Co burgers Food Lebanese food New York tasty food

Nabila Rahhal

Nabila is Executive's hospitality, tourism and retail editor. She also covers other topics she's interested in such as education and mental health. Prior to joining Executive, she worked as a teacher for eight years in Beirut. Nabila holds a Masters in Educational Psychology from the American University of Beirut. Send mail

Beefing up a classic

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