Slater’s 50/50 Taking Famed Bacon Burgers to Grocery Stores | Food Newsfeed

Slater’s 50/50 Taking Famed Bacon Burgers to Grocery Stores

October 03, 2017 Industry News
Industry News

Slater’s 50/50, a Southern California restaurant phenomenon that takes its name from its patented burger made of 50 percent ground beef and 50 percent bacon, has partnered with Jensen Meat Company to bring the legendary patty to grocery stores.

The product will initially be introduced to 77 Sam’s Club locations in Southern California and six in the Dallas market this month, according to Abel Olivera, CEO of Jensen Meat. The frozen patties will be offered in 2- and 4-pound packages with six or 12 individually quick-frozen (IQF) one-third pound handmade-style patties.

“Baconmania shows no signs of receding,” says Olivera. “There is a huge demand for bacon products. In fact, national bacon reserves have hit a 50-year low.” Olivera estimates that gross sales in the first year could conservatively exceed $10 million.

“We’re ecstatic to join forces with a company capable of maintaining Slater’s patent-worthy taste and quality and delivering it to customers around the country,” says Michael Nekhleh, president of Slater’s Restaurant Group.

The licensing agreement was conceived and executed by Paul Leonhardt, president of Coastal Limited, a San Diego-based licensing and brand management agency.

“Bringing these two homegrown Southern California companies together to bring the Slater’s 50/50 burger sensation into people’s home was a natural fit,” says Leonhardt. “Slater’s 50/50 has won numerous awards, including Best Burger in California, since it was introduced in 2009. Jensen Meat, located in San Diego since 1958, has one of the newest, most modern meat processing plants west of the Mississippi and is proud to exceed USDA standards,” he said, noting that a local restaurant using a Jensen patty was voted “San Diego’s #1 Burger” at the 2016 San Diego Reader Burgers and Beer competition.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.