Still one of my favorite places for a burger and beer in the city, and a staff that's second to none.

First time visit last night....

Staff -Warm and friendly
Drinks -Fantastic Beer list
Burgers-One of the best I've had in awhile. Opted for the "Sloth of the Border" which has roasted red salsa, fresh guacamole, Mexican cheese, and done medium rare. Good fries too!

They may not have my favorite burger in the city (a really close call though), but I'm not sure there is anyone that stands taller when it comes to the beef flavor that comes through. Fries ordered extra crispy as usual.





Aside from the burgers, two things stand out to me about Bad Apple: 1) the great beer list; and 2) how does any restaurant hire so many fantastic people as this place does?!? It really is remarkable, but I've never been waited on by nicer people than here. They always make me feel so welcome, even if I have to wait a bit for a table.

BR wrote:how does any restaurant hire so many fantastic people as this place does?!? It really is remarkable, but I've never been waited on by nicer people than here. They always make me feel so welcome, even if I have to wait a bit for a table.

I have never been to The Bad Apple, but I have a guess that it starts with ownership and management. Hiring people who are nice and providing a supportive and appreciative work environment. And good compensation and perks to make employees feel appreciated.

While this seems to be common sense, it is missing in today's corporate culture.

We have shopped at Trader Joe's forever, and I can't recall one rude employee. Every few years you may run across an indifferent employee, but they don't seem to last.

http://mentalfloss.com/article/502033/14-tasty-secrets-trader-joe%E2%80%99s-employees

Al Ehrhardt wrote:I have never been to The Bad Apple, but I have a guess that it starts with ownership and management.

Let's hope not. The business is for sale.

how does any restaurant hire so many fantastic people as this place does?!? It really is remarkable, but I've never been waited on by nicer people than here. They always make me feel so welcome, even if I have to wait a bit for a table.

This is very true. I have never seen a place continue to hire so many people that aren't dicks.

Let's hope not. The business is for sale.

Oh no!!

MarlaCollins'Husband wrote:The business is for sale.

I have never looked at a business-for-sale listing before, so I'm curious what this item in the listing means: an all-caps line reading DO NOT DISTURB EMPLOYEES. Does this mean "new owners will be required to keep our work force in place (undisturbed)" for a specified period of time? Or maybe, "please don't make inquiries of our employees during the sale process"? Or something else?

It means do not come in to the restaurant and ask employees questions about the business as it pertains to the current listing.

Still great as ever . . .


Wagyu Burger, 18.0726

I hope that whoever ends up buying this business is intuitive enough to not mess with its successful aspects. I have no idea how profitable the place is but hopefully it's a turn-key operation that requires little or no tweaking. From a customer's perspective, it'd be a shame to see any substantive changes made here.

=R=

http://www.chicagotribune.com/dining/ct ... y,amp.html

A little more detail behind putting the business up for sale.

Why would someone make the purchase and move the location, which has been killing it?

rmtraut wrote:Why would someone make the purchase and move the location, which has been killing it?

I think the idea is that it's a model that can be replicated in another location (while maintaining the current one). The operative word is "and" (open a restaurant downtown or in another city).

I think the idea is that it's a model that can be replicated in another location (while maintaining the current one). The operative word is "and" (open a restaurant downtown or in another city).

Oh...... details.

Went back tonight and the burgers and beer remain consistently top notch. New burger (for me) tonight: The Wrath of Julia Child. Perfect medium rare patty topped with a funky umami-rich combo of capers, shallots, parsley, garlic, anchovies and mustard along with a cider bernaise and a sunny side up egg. Fries were a step behind the burger - insufficiently crispy and way undersalted - but I added some salt and ate every last one.

rmtraut wrote:

I think the idea is that it's a model that can be replicated in another location (while maintaining the current one). The operative word is "and" (open a restaurant downtown or in another city).

Oh...... details.

I have indescribable respect for the entire team at The Bad Apple. What they've built -- and the amount of talent and hard work that went into it -- is truly amazing. However, I'm not sure I understand the potential value of anything beyond the physical business as it exists in its current state, in its current location. Do the name or the brand have significant recognition outside the neighborhood, across Chicago, beyond Chicago?

At the end of the day, you've got a place with excellent burgers and expertly-curated taps. These are not exactly proprietary assets. They can be approximated, reproduced or duplicated by anyone (or group) with enough capital to open a place. Where I see the value -- and it seems tremendous from the outside looking in -- is in this location, this lease, this liquor license, this cash flow and this loyal customer base.

None of those things would likely carry over to any additional location. So, beyond them, what is the value of the brand? Because other than these items, that's really the only other thing a buyer would be acquiring in a purchase.

As I posted upthread, presuming the business is profitable (enough to justify a purchase), it seems like the best move would be for a buyer to keep things going as they are right now and make as few changes as possible. Any notion of stamping out additional locations seems a missed bet. Yes, it's already a crowded field but the brand here appears to be of dubious value. So, even if someone wanted go down the 'Great Burger/Excellent Beer' road, the purchase of the business would be a barrier to entry with which they probably need not contend. So many others, though.

=R=

ronnie_suburban wrote:So, beyond them, what is the value of the brand? Because other than these items, that's really the only other thing a buyer would be acquiring in a purchase.
=R=

There's definitely goodwill associated with the name. If you add a downtown location people who live in Lakeview but work downtown would likely stop in and perhaps recommend it to their friends. Before my wife gave up red meat Bad Apple was her favorite spot to go out with friends (and we're not anywhere near Lakeview). A known quantity always has an edge up. Without looking at the books I don't know how reasonable the price is but I'd take a place with name recognition over a fresh start any day.

New Owner Vows Not To Screw Up Beloved Burger Bar Bad Apple

A former Bottleneck Management VP purchased the North Center favorite, and he won’t change a thing.

https://chicago.eater.com/2019/3/14/182 ... -new-owner

Bad Apple is offering their full food menu and some drinks during the quarantine. They're also employing a nifty detail for carry-out customers - cleaning pens with sanitizing wipes before handing them out for signing receipts. And oh yeah, they're still making some of the best burgers in Chicago.