State Burger staff grows to eight employees

John Hempel and Earle Martin are motorcycle buddies from way back.

They are also creating State Burger hamburgers that have become so popular that their team has swelled from the two owners and a couple of employees to Hempel and Martin plus eight since opening in late 2010.

“We bake our own buns, make our own patties daily and our soups are all handmade, too,” Hempel says. “Our burgers are never frozen. No preservatives.”

Until recently, the partners did it all as their Portage restaurant grew, but recently were able to hire a manager to free them up for other work.

“The manager handles operations,” Hempel says. “Now we do marketing, the bookwork and everything else.”

Located in the former Nisker’s restaurant in the Crossroads Galleria, State Burger offers a roster of specialty and classic burgers–like the one-pound Triple State Burger–but there are plenty of lighter fare options, including Mahi filet and salmon burgers as well as veggie burgers and salads. Old-fashioned malts and even “South Haven S’mores”–campfire style–are on the dessert menu.

Hempel and Martin also foster young talent by allowing two budding young high-school aged chefs to create dishes that often end up on the menu.

“It’s nice not being franchised so we can do things like that,” Hempel says. “They are both great kids and it’s fun to watch them work. One of them is already attending culinary school.”

Burgers are made up exactly as ordered, Hempel says. Customers watch their burgers being dressed up, ordering a little of this or a lot of that to taste.

“If you come in for an olive burger, you get as many olives as you like.”

Hempel says that business took off from the beginning and continues to be robust. Their take on customer service seems to be working out nicely.

Hempel summed it up simply: “We’re just a couple of guys giving our customers what they want.”

Writer: Kelle Barr, Second Wave
Source: John Hempel, State Burger