For the second year in a row, the Georgia Beef Board is putting on Macon Burger Week. An entire seven days of nineteen local restaurants that have carefully crafted burgers for the week, all for just $5. The mastermind behind this flavor filled week is Kaytlyn Malia, Info/PR Director for the Georgia Beef Board. We recently spoke to Kaytlyn and talked all about Macon Burger Week 2019 that begins on September 16 and runs through the 22nd.
What is Macon Burger week?
Burger Weeks are not a new event for the Georgia Beef Board, we've sponsored 4 years of Burger Weeks in Atlanta and Savannah and decided last year to bring it to Macon. Every city is a little different, but for Macon, restaurants are invited to create and sell a $5 burger for the event. There is an event passport that can be picked up at any participating location and locals begin filling up their passports with stamps they receive as they try each burger. It’s a great week to promote and highlight local business and make an entire week all about burgers! It quickly becomes a highlight week for the city, restaurants are filled with burger eaters, all of the local media covers all the fun, and everyone fills their social media with pictures and reviews of their favorites. A favorite burger is voted on and one restaurant is crowed winner.
Last year was the first year for Burger Week in Macon. What kind of success did you see?
We had 15 restaurants get involved and it is estimated over 5,000 people participated. Several of the restaurants reported it was their biggest week of sales ever.
What’s the importance/significance of burger week?
To promote the beef industry through burgers. It’s fun, it’s competitive and it gets people engaged with their community and eating beef.
As a beef producer, why should I care about this? How is this helping me?
The work of the Georgia Beef Board and programs/events like this is funded through the Beef Checkoff, on behalf of beef farmers and ranchers. Through this event we not only are able to promote beef and get individuals to consume it, but we are able to bring a lot of value to the ground beef product, which is not always the most desired beef cut. This is a win for the beef industry.