DA’Burger is DA’Bomb in Racecourse Village Shopping Centre. Owned by James and Wendy D’Ath, this well-loved casual dining restaurant focuses on doing what it does best — serving DA’Licious farm-to-plate burgers hot from the kitchen. DA’Burger sources meat, bread and produce from local butchers, bakers and farmers. No wonder their burgers are juicy, their bread perfectly baked and their salads crisp and fresh!
Food Strategy designed DA’Burger’s first restaurant in New Farm. It was our pleasure to help this family business open a new branch in Ascot. DA’Burger’s detailed foodservice design strictly complied with shopping centre restrictions, local council regulations and food safety standards. As a result, the food business easily obtained necessary permits and licences for construction and operation.
DA’Burger’s foodservice project finished ahead of schedule — with minimal fuss!
Restaurant Interior Design
The shopfront features DA’Burger’s illuminated signage. Passersby can’t help but notice its bright blue glow, especially at night. The front counter bears the restaurant’s individually lit 3D logo — another eye-catching design element.
DA’Burger has a 39-seater outdoor dining area with its own high bar. You can enjoy sumptuous burgers on comfortable bench seating beside rosemary shrubs — or you can dine indoors. DA’Burger’s interiors embody urban art and rock ‘n roll. Band posters, framed photos and colourful graffiti decorate the walls, with polished concrete floors reflecting the mood and providing a durable, hard-wearing surface for high foot traffic.
A metagraphics mural draws the attention of anyone who steps into DA’Burger. Track lighting is strategically used to illuminate the restaurant’s menuboards and food products on feature shelves.
Restaurant Kitchen Design
DA’Burger can process transactions quickly because its front counter has two tills equipped with POS systems. Beer and other beverages are served at the bar, while waitstaff pick up dishes kept warm by heat lamps at the passthrough.
DA’Burger’s commercial kitchen has a zone-style layout. The cooking area is right behind the passthrough, so dishes are sent to the dining area while they’re steaming hot. Because DA’Burger produces a large volume of burgers, fries and chips during service, its kitchen is equipped with reliable, heavy-duty cooking equipment. An exhaust canopy keeps the back of house well ventilated by extracting smoke and steam produced by the chargrill, griddle, deep fryer and combi steamer.
The restaurant’s medium temperature coldroom has vermin-proof trimming, and it’s easily accessible to the bar and main kitchen. Bartenders and cooks can quickly fetch stored beverages and ingredients. The commercial kitchen’s preparation area is right beside the washing area, so produce is easily cleaned and prepped before service.
DA’Burger’s main kitchen is equipped with scrape holes and an energy-efficient passthough dishwasher to speed up cleaning. The bar has an undercounter glasswasher so glasses can be cleaned without needing to be transferred to the kitchen.
Commercial Kitchen Equipment Specification
Blue Seal gas griddle 900, Convotherm 6 tray electric combi steamer, custom made medium temp coldroom, custom steam canopy, Dominator Safes safe, Halton exhaust canopy, Hatco decorative heat lamps, Mantova 1-1 gn trolley, Oz soak tank, Rheem HWU, Rubber Maid fold down trolley, Scotsman ice machine, Statewide Stainless stainless steel stand, Synergy Grill gas char grill 900, True 2 door beer system refrigerator, True 4 drawer refrigerated chef base, True pizza prep refrigerator, True undercounter freezer, Waldorf gas fryer 600, Washtech passthrough dishwasher, Washtech undercounter glasswasher, Woodson Starline conveyor oven, Zip chilled filtered water tap & undercounter unit