Zombie Burger gets more space

Zombie Burger + Drink Lab recently completed a 1,000-square-foot expansion to its back of house. The burger joint, started by chef George Formaro in August, was already in need of more space to prepare and store food about a month after it opened, said Jeremy Reichart, vice president of operations. Reichart said construction began in October and that the restaurant’s kitchen got a new walk-in freezer and additional area to prepare food. Zombie Burger is also getting ready to celebrate the sale of its 100,000th hamburger, which it expects to sell within the next 24 hours.

Zombie Burger + Drink Lab recently completed a 1,000-square-foot expansion to its back of house.

The burger joint, started by chef George Formaro in August, was already in need of more space to prepare and store food about a month after it opened, said Jeremy Reichart, vice president of operations. Reichart said construction began in October and that the restaurant’s kitchen got a new walk-in freezer and additional area to prepare food.

Zombie Burger is also getting ready to celebrate the sale of its 100,000th hamburger, which it expects to sell within the next 24 hours.