Big Orange will try to bridge the gap between causal, sit-down dining and the fast casual setting of ZaZa. That means employing kitchen technology that will allow the restaurant to cook a burger in five minutes and point of sale, handheld computer systems that allow waiters to send orders immediately to the kitchen and swipe credit cards when its time for the bill.
While there will be burgers with "unique and exceptional ingredients" that cost more than those at your favorite dive, McGehee said he didn't want to be a place that only served high-priced burgers. Expect at least one $5.50 to $6 option.
For the milkshakes, he said he and Beachboard were looking into purchasing a batch freezer to make their own custard-based ice cream.
There'll be a number of tie-ins to the Big Orange name, McGehee said: A large Spanish orange juicer. An Orange Julius-type drink. Orange walls. And more.