Ask Tom Kyriakoza or Saber Ammori franchisees of the Fuddruckers on East Jefferson in downtown Detroit what's available for take-out and there is a simple answer. Everything!

Taking phone and fax orders, their restaurant does a staggering 30-35% of its business in take-out.

And his recipe for success has just a few key ingredients. "We have a separate take-out room, with it's own entrance. It makes things simpler and faster for the lunch crowd," says Ammori.

Much of his daily traffic is feeding employees of near by businesses. "We have people coming in picking up order for their entire departments. They really want to get in and out quickly." To make things a little easier, the "take-out room" has a soft drink fountain, as well as bottled water and juices. Condiments are packaged. There is also a dessert bar with single serving slices of cheesecake, carrot cake, brownies and cookies all wrapped to go. "We even take orders for our famous Brownie Blast Sundaes," adds Ammori.

But there is one thing that will never be pre-packaged. "The take-out room has it's own fresh produce bar. It is the essence of Fuddruckers and take-out customers can still top their burgers with beef, ostrich or garden with the best and freshest, even if they are in a rush."

Even after work, their take-out business continues to boom. "We are close to a waterfront area and have several parks around us. Guests like to grab something and then head outside." In the winter months, Ammori hopes his park dwellers will stay inside and enjoy his full service bar area. "If not , we'll even package up some appetizers for them to take home."



From "VISIT DETROIT" Magazine
July-September 2002

"Metro Detroit's kid-friendly restaurants will keep both youngsters and parents happy - and full"
By Joseph O'Maonaigh

What's In A Name?

It's a clever name, and it keeps people guessing: Fuddruckers. With several metro Detroit locations, Fuddruckers is a cafeteria-style operation. There's no smoking and no alcohol, so it's definitely family-friendly.

The walls are covered with hundreds of old license plates, music memorabilia and sports photos to peruse while you wait for dinner to be served. Video games are in the back, as well as the exasperating (for adults, no doubt) hand-eye coordination game where you try to pick up stuffed animals with a mechanical claw.

The food is both standard-issue and creative. Fuddruckers has all the usual burgers, sandwiches and fries, but it also offers more unusual items, such as ostrich and turkey burgers, and three different kinds of fried cheeses. When you pick up your order, build your own sandwich with Fuddruckers' outstanding fresh condiments bar, which looks like a grocery store produce stand.



From "OAKLAND STYLE" Magazine
May/June 2003

THE PASTOR ON PATTIES
"Our meat 'n potato guy doles out some pickle awards."
By Randy Engle

At least four towns in America claim to have given birth to the hamburger in the late 1800s. Several historians believe the name stems from the town Hamburg, Germany, from which several immigrants came to the United States with their meat-on-bread recipe.

Whatever its origins, the burger is as American as Randy Engle is a fish-hater. "He's tough to cool for because he's really the epitome of a meat and potatoes guy," says

Randy's wife, Kathy Engle. "I've loved burgers since I was a little boy, since the day I could chew them," admits Randy.

That's why Style chose Randy as the perfect purveyor of patties. New in town (He and his family, including two children, moved to Troy from Minnesota two years ago to become pastor at North Hills Church in Troy.), he comes with no preconceived notions of what a metro Detroit burger should be, and has no conception of area hamburger reputations.

With napkin tucked into collar and pencil at the ready, Randy and his crew spent the past several weeks taste-testing places that friends and church members recommended he try. Try out his suggestions and you'll discover a forkful of Randy's insight goes a long way.

Here then is the pastor on patties and his pickle awards.

RANKINGS BASED ON THE FOLLOWING SCALE:

  • Superior: 5 pickles
  • Great: 4 pickles
  • Good: 3 pickles
  • Mediocre: 2 pickles
  • Poor: 1 pickle
FUDDRUCKERS (Bloomfield)
  • Hamburger: 3 Pickles
  • Cleanliness: 4 Pickles
  • Friendliness: 4 Pickles
"Always like to see the manager chatting and working the floor"

Comments: Fresh ground beef is cooked to order and served on a toasted and buttered bun baked on-site. Great selection of sides and, don't forget to order their thick "fudd fries."

CAPITAL GRILLE
  • Hamburger: 3 Pickles
  • Cleanliness: 4 Pickles
  • Friendliness: 2 Pickles
DUGGANS
  • Hamburger: 2 Pickles
  • Cleanliness: 1 Pickles
  • Friendliness: 3 Pickles
CHECKERS
  • Hamburger: 3 Pickles
  • Cleanliness: 2 Pickles
  • Friendliness: 5 Pickles
GATEHOUSE GRILLE
  • Hamburger: 4 Pickles
  • Cleanliness: 5 Pickles
  • Friendliness: 5 Pickles
MILLERS OF DEARBORN
  • Hamburger: 2 Pickles
  • Cleanliness: 2 Pickles
  • Friendliness: 5 Pickles
HUNTER HOUSE
  • Hamburger: 3 Pickles
  • Cleanliness: 1 Pickles
  • Friendliness: 1 Pickles
REDCOAT TAVERN
  • Hamburger: 3 Pickles
  • Cleanliness: 2 Pickles
  • Friendliness: 4 Pickles
JOHNNY ROCKETS
  • Hamburger: 1 Pickles
  • Cleanliness: 1 Pickles
  • Friendliness: 4 Pickles
RED ROBIN
  • Hamburger: 2 Pickles
  • Cleanliness: 2 Pickles
  • Friendliness: 3 Pickles
 


From "Meat Industry Insights" Magazine

Ostrich Burgers Flying High in Detroit
October 8, 2000

Detroit, MI - Ask Saber Ammori, owner/franchisee of the Fuddruckers on East Jefferson in downtown Detroit what's new in the burger business and he'll tell you- a lot!

Ammori's Fuddruckers is taking a turn to the exotic with some new burger offerings, and one that has been doing especially well in the chain's East coast restaurants; ostrich burgers. "I was shocked the first time I tried it, it was like steak," says Ammori. "And our guests are having the same reaction. They love it!"

For the more health conscious, ostrich is a great menu choice. Now it's out -running turkey and garden burgers as a beef alternative in the Detroit locations. "It's a leaner, meaner burger," says Matt Lamb, one of the first franchisees to try ostrich at his Washington, DC Fuddruckers. "We've had great success with it."

Much of Ammori's daily traffic in Detroit is feeding employees of near by businesses. Ammori's restaurant has a take out room complete with it's own entrance, register and it's own Fudd's fresh fixin's bar. "The burger is the essence of Fuddruckers and customers can still top their burgers--beef, ostrich or garden-- with the best and freshest, even though they are in a rush."

Ostrich burgers are priced at $4.99 for 1/3 pound and $6.49 for 2/3 pound. They are best, cooked medium to medium well to retain the moist, beefy texture. "Our crowd is really going crazy for them," says Ammori, "especially working women. They also love the garden burgers."

Ammori sells about 200 ostrich burgers a week at his downtown location, and the numbers have been rising since they were introduced earlier this year. Garden burgers are selling just as well. "I actually had a vegetarian try a garden burger and insist to me that it had to have beef in it," says Ammori. "They are that good." All in all, Ammori is thrilled the new burgers are catching on.

"So now, instead of being the Home of The World's Greatest Hamburgers, Fuddruckers has become the Home of Greatest Variety of Great Burgers," Ammori adds.



A NEWS RELEASE FROM THE CITY OF TAYLOR
January 18, 2003

Mayor Gregory E. Pitoniak helped open the doors of the new Fuddruckers restaurant in the City of Taylor during a ribbon-cutting ceremony at 11:30 a.m. Friday, January 17, 2003.

The new Fuddruckers is located on Pardee Road, just north of Eureka Road. The restaurant opened to the public on Monday, January 20.

The Fuddruckers signature menu item is large hamburgers, which come in sizes of one-third of a pound, half pound, two-thirds of a pound and one pound, served on freshly baked buns. There is a butcher shop on site, as well as a "produce aisle," where visitors build their own burgers with a variety of toppings.

The restaurant is family friendly and will host parties for birthdays and other occasions.

Saber and Omar Ammori, who will operate the franchise, said they were seeking the right location for their business for nearly three years.

"We are very excited about our location in Taylor," Saber Ammori said. "We think we're a really good fit at the location and a good fit for Taylor."

The Taylor location is the fifth Fuddruckers in Michigan. Others are located in Bloomfield Township, Sterling Heights, Detroit and Flint.

Taylor officials said Fuddruckers would be another great option for dining in the community.

"It's a great addition to our mix of restaurants in the City of Taylor and around the Southland Center," said Taylor Director of Planning Marilyn Weinstein. "We are excited about their opening. From a planning perspective, the building blends in, adds visual interest and is a great addition to the built environment."

Economic Development Director Fred Zorn added: "We're excited to have Fuddruckers in Taylor. They've chosen a location with a high level of synergy. Their decision reinforces that Taylor is the place to be. The restaurant is adding to the variety of choices for unique family dining experiences."

Restaurant hours are 11 a.m. to 10 p.m. Sunday through Thursday; 11 a.m. to 11 p.m. Friday and Saturday. Carryouts are available. For more information, please contact Saber Ammori at (734) 287-1111.