Summary
On this episode of Startup Junkies, hosts Caleb Talley and Victoria Dickerson sit down with Ahren Boulanger, the founder of Pleasant Counter, a family-run restaurant in Springdale specializing in burgers with a passion for sustainability and locally sourced ingredients. Ahren unpacks his diverse food influences, his take on the challenges of menu diversity, and why his preference for quality ingredients is revolutionizing the local dining scene. Additionally, he shares insights from his previous fermentation business, delves into the valuable lessons learned from international cuisine, and reflects on starting up in different regions, from California to Texas and now Northwest Arkansas. Caleb, Victoria, and Ahren also dive into what it takes to create food while aligning with your mission and discuss Pleasant Counter’s recent trip to the World Burger Championships in Dallas where they placed 4th best burger in the world!
Show Notes
(1:09) Introducing Ahren Boulanger
(13:08) How Pleasant Counter fits into NWA’s Restaurant Scene
(23:10) Ahren’s Experience at the World Burger Championships
(36:03) How the Community Can Help Encourage Entrepreneurship
(44:49) Advice to Younger Self
(50:18) Closing Thoughts
Links
QuotES
“We leaned into a simple menu…there’s a lot of customization that’s kind of hidden in there, I’m not purposely trying to be cryptic, I just don’t want to clutter up the menu…[doing a few things and doing them well] is the philosophy I was trying to embrace.” – Ahren Boulanger, (8:37)
“There’s nothing we’re doing that’s so difficult. It’s just as long as we do it the way we like to do it, it works. But to try and do all that other stuff and not using an actual distributor that just shows up at your door and brings you things is rough, but it makes it so that we can do it the way we want to do it.” – Ahren Boulanger, (41:21)
“Also my personal phone number is the restaurant phone number. So my cell phone, you can just go on Google and literally call or text me…It’s just a little bit more personal. I guess it’s something that most people wouldn’t do, but it’s kind of our whole thing. There’s not a lot of restaurants where you can go in and talk to the owner and actually have the owner bus your table, wash your dishes, make your food, take your order. So I think people like it.” – Ahren Boulanger, (49:01)
Arkansas’s Best Kept Burger Secret with Ahren Boulanger
On this episode of Startup Junkies, hosts Caleb Talley and Victoria Dickerson sit down with Ahren Boulanger, the founder of Pleasant Counter, a family-run restaurant in Springdale specializing in burgers with a passion for sustainability and locally sourced ingredients. Ahren unpacks his diverse food influences, his take on the challenges of menu diversity, and why his preference for quality ingredients is revolutionizing the local dining scene. Additionally, he shares insights from his previous fermentation business, delves into the valuable lessons learned from international cuisine, and reflects on starting up in different regions, from California to Texas and now Northwest Arkansas. Caleb, Victoria, and Ahren also dive into what it takes to create food while aligning with your mission and discuss Pleasant Counter’s recent trip to the World Burger Championships in Dallas where they placed 4th best burger in the world!
Crafting Sustainability and Flavor
Originating from California with an ambition to open a ramen shop, Ahren’s path took an unexpected turn when he and his wife moved to Arkansas in 2022. Fueled by necessity out of an unsuccessful job search, and a desire to continue being entrepreneurial following the closure of their fermentation business due to the COVID-19 pandemic, Ahren ventured into the culinary world.
With money burning a hole in his pocket, Ahren founded Pleasant Counter, however it’s not your typical burger joint. The cornerstone of Ahren’s philosophy lies in simplicity married with sustainability. By strategically steering away from broad food distributors, Pleasant Counter embraces the practice of perpetual shopping. This minimalistic approach not only cuts costs but also drastically reduces food wastage.
“There’s nothing we’re doing that’s so difficult. It’s just as long as we do it the way we like to do it, it works. But to try and do all that other stuff and not using an actual distributor that just shows up at your door and brings you things is rough, but it makes it so that we can do it the way we want to do it.” – Ahren Boulanger, (41:21)
Ahren’s Recipe for Success
A visit to Pleasant Counter promises not just a meal but an intimate experience. Customers relish the opportunity for a personal dialogue with the owner, a rarity in today’s fast-paced restaurant scene. From his candid sharing about embedding his personal phone number as the restaurant’s contact to his open-minded culinary creativity that welcomes customer input, Ahren’s approach highlights a masterclass in customer engagement.
“Also my personal phone number is the restaurant phone number. So my cell phone, you can just go on Google and literally call or text me…It’s just a little bit more personal. I guess it’s something that most people wouldn’t do, but it’s kind of our whole thing. There’s not a lot of restaurants where you can go in and talk to the owner and actually have the owner bus your table, wash your dishes, make your food, take your order. So I think people like it.” – Ahren Boulanger, (49:01)
Having recognized the importance of formulating a tight-knit menu, Ahren’s burger emphasis is on organic ingredients like grass-fed beef and organic-fed chicken. This simplicity does not construe a lack of variety, for the menu is ripe with customization although it may look straightforward. Ahren’s experiences have shaped a menu philosophy focusing on quality over quantity, ensuring every ingredient is responsibly sourced.
“We leaned into a simple menu…there’s a lot of customization that’s kind of hidden in there, I’m not purposely trying to be cryptic, I just don’t want to clutter up the menu…[doing a few things and doing them well] is the philosophy I was trying to embrace.” – Ahren Boulanger, (8:37)
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