Sydney burger icon coming to Eat Street
It’s already a Sydney icon with loyal customers across the city and when Burger Point opens at Ed.Square in the first half of 2021, it will be Tim Casaje’s fourth outlet in the growing chain. It will also be the first to be franchised.
Ed.Square, Frasers Property Australia’s game-changing community in south west Sydney, will eventually feature a Town Centre with up to 120 shops including a vibrant Eat Street at its heart, showcasing a range of different cuisines and concepts.
As a highly experienced chef, the Eat Street concept immediately appealed to Tim.
“When you consider the location, it was an easy decision to join the mix at Ed.Square,” Tim says.
“I went through the plans and the vision for the new Town Centre was clear. The demographic mix of the surrounding community is a great fit with our offer, and the tenant mix in the Town Centre is full of high-quality, well-known brands that will attract people from far and wide.
“When you add in the convenience of the train station as part of the Town Centre, it combines to create a great opportunity in a high-growth area.
“Ed.Square will be the first Burger Point in south west Sydney and we can’t wait to showcase our brand in a new region. We’ve had many customers asking when we’d be expanding into this area and we’re excited to be coming to them soon,” Tim says.
Tim opened his third Burger Point outlet at Frasers Property’s Eastern Creek Quarter shopping centre in June 2020 and despite the pandemic, sales have exceeded initial expectations from day one.
Everything at Burger Point is made in-house. The patties are ground fresh each day, the team makes its own sauces and marinates, there’s other favourites like fried chicken, seasonal options, fortnightly specials, and the occasional Filipino-inspired burger for something unique.
Interest from potential franchisees in the upcoming Ed.Square store has been strong, with a mix of business operators and chefs making enquiries. He knows it will be critical to get the right fit.
“We’re not a fast food style burger chain. We use proper gourmet ingredients, we employ skilled chefs, we make it all in-house, our methods require a great deal of skill and care, and our standards are high,” says Tim.
“Making sure we get the right franchisee is important but staffing the stores with skilled cooks is a challenge as well.”