Archive for August, 2009

Burgerville Announces Latest Sustainability Innovation: Makes its Drive-Thru Open to Bicyclists

Burgerville, the Pacific Northwest’s environmentally-conscious quick serve restaurant company, today announced it will allow bicyclists to order and pick up food through its 39 drive-thru lanes, making it the company’s latest sustainability innovation.  The company will announce a formal bicycle drive-thru program within the next two weeks.

Burgerville is creating a chain-wide formalized bike-friendly policy, which was galvanized yesterday in part due to an experience chronicled by Sarah Gilbert, an avid Portland cyclist. Ms. Gilbert attempted to order cheeseburgers at Burgerville’s Southeast 25th Avenue and Powell Boulevard drive-thru and was rebuffed.  The company previously had an ad hoc approach to serving bicyclists at drive-thru windows, leaving the decision up to its individual general managers. Due to the Company’s ad hoc approach to serving cyclists, the Burgerville team member staffing the drive-thru window was uninformed about that location’s willingness to serve two-wheeled vehicles.  Burgerville has since issued an apology to Ms. Gilbert for the inconvenience.

“We’ve been handling bikes in the drive-thrus on an ad hoc basis and Ms. Gilbert’s experience helped accelerate our decision to develop a formal bike-friendly program. Her experience highlighted inconsistencies in our bike policy,” said Jack Graves, Burgerville’s chief cultural officer.  “Opening up our drive-thrus to the large cycling community in our area is a natural for us and is very much in line with our overall values. While we are sorry that Ms. Gilbert was inconvenienced, we appreciate the passion she brought to the issue and her commitment to the environment and our food.  We are excited about the positive impact we will be able to make through our new bike policy.”

The formalized bike-friendly drive-thru lanes are the latest sustainability innovation by the company which has previously instituted wind power for every location and is recycling its vegetable oil for biodiesel fuel production.  Burgerville also sources its many fresh ingredients from local providers.

Burgerville expects that all 39 of its locations will be able to accommodate cycle-thru orders within the next two weeks as the company finalizes operational and safety aspects of the program.

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