Slater’s 50/50 Marries Beef And Bacon
A San Diego restaurant believes the marriage of beef and bacon is a delectable taste that’s ready for prime time. Slater's 50/50 gets its name from its patented burger made with 50% ground beef and 50% ground bacon. The restaurant has been called a phenomenon, and now Slater’s 50/50 is partnering with Jensen Meat Co. to bring the 50/50 burgers to grocery stores.
“Bringing these two homegrown Southern California companies together to bring Slater’s 50/50 burger sensation into people’s home was a natural fit,” says Abel Olivera, CEO of Jensen Meat.
The beef/bacon burgers will initially be introduced to 77 Sam’s club locations in Southern California and six in the Dallas market this month. 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,” said 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.
Slater’s 50/50 has eight locations in Southern California, and is known for its large selection of craft beers, burgers of the month, bacon brownies and bacon milkshakes, served in a “man cave” atmosphere with sports on big screen TVs.
