"At Hi-Way Burger, a counter-service eatery with simple stools and a letter-board menu, a handcrafted burger and hefty order of french fries costs $14.45. When you consider the ingredients that Hi-Way uses - local, organic or grass-fed - it's a good deal, especially by San Francisco standards. Let's put it this way: A combo at Hi-Way Burger is cheaper than a combo at Beep's Burgers in Ingleside, known across the city as the go-to locally owned spot for wallet-friendly burgers and fries."
"But, lately, Kaplan is worried it's not sustainable. This year, the cost of ground beef shot up nearly 15% - and Kaplan hasn't raised prices yet. Six days a week, Hi-Way gets freshly baked sesame seed buns from Pacific Coast Baking Co. in South San Francisco. They use Straus organic ice cream for milkshakes and cut and peel potatoes daily for fries. Even the free pickles on the counter - thick and crinkle-cut - are made locally."
Randy Kaplan is a veteran restaurateur with 40 years of experience who opened Hi-Way Burger in Noe Valley eight years ago to provide affordable, high-quality fast-casual burgers. Menu prices remain modest, with a handcrafted burger and fries combo at $14.45, supported by local, organic, or grass-fed ingredients. Recent inflation has driven ground beef costs up nearly 15%, creating concern about sustainability without price increases. Hi-Way sources buns from Pacific Coast Baking Co., uses Straus organic ice cream for shakes, and prepares fries and pickles daily. General manager Francisco Tornez has worked with Kaplan for 37 years; a second North Beach location opened in 2022.
Read at SFGATE
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