Inside Pound Town Burgers: Randy’s To-Go Model, Scratch Sauces, and Expansion Plans Host Noah Chrysler interviews Randall (“Randy”), founder of Pound Town Burgers in downtown Syracuse, about his to-go focused restaurant model launched in January last year, emphasizing fresh homemade food, cost-effective pricing through buying power, and efficient staffing systems. Randy discusses menu items the team samples—beer-battered onion rings, fried pickles, mac and cheese bites with sweet hot honey, hand-breaded chicken sandwiches, hand-cut fries, bacon cheese fries, tenders over mac and cheese with pound sauce, and scratch-made sauces and cheese sauce. He shares Pound Town’s origin, including early popups, a lawsuit over the name that he won, minimal marketing driven by word-of-mouth, and growth to 30,000–40,000 burgers sold last year. He’s bottling sauces, is top 10 in the New York State Best Burger competition, and is opening locations in Cicero and Auburn, with Auburn featuring rooftop/outdoor space and a shared bar concept. 00:00 Welcome to Pound Town 00:34 To Go Burger Concept 01:46 Appetizers and House Sauces 02:36 Tasting and Onion Allergy 03:31 Bottling Sauces Plans 04:03 Origin Story and Lawsuit 06:43 Recipe Development Process 08:06 What Sets Them Apart 08:59 Community Giving Back 09:52 Food Spread and Chicken Sandwich 11:04 Messy Sandwich Bite 11:37 Hand Cut Fries Secrets 12:57 Efficient Kitchen System 13:49 New Auburn Location Plans 14:44 Bacon Cheese Fries Breakdown 15:26 Top 10 Burger Contest 17:21 Tenders Bowl and Mac 18:45 Where to Find Them 20:00 Owner Leads by Example 20:33 Team Sign Off