Katz’s delicacy menu is still available at most restaurants across the country, but it is often overshadowed by its $24,000 price tag.
The burger joint has been in business for more than a decade, but its latest incarnation has gone from being the country’s best burger joint to a “bargain” in the food court.
“It’s just too much,” said a former employee who worked at Katz for a year.
“You need something different.
I don’t want to see it again.”
A new burger concept is expected to be unveiled in February that is expected in the $25,000 range.
It is the brainchild of Ryan Brennan, who has owned Katz since 2011 and has previously worked at Papa John’s and Chipotle.
The chain will open the first location in New Jersey on Wednesday.
The second location in Philadelphia is scheduled to open in the coming weeks.
The third location is expected for 2017.
A number of other restaurants in the Philadelphia area have been closed due to the outbreak.
Katz, which opened its first restaurant in the city in 2002, has more than 7,000 locations in the US, Canada, Mexico and Europe.
Brennan said he decided to sell the restaurant after his daughter was diagnosed with the disease.
He also announced a new concept in February called Delicatessans, which is a concept in which he has developed his own menu.
“When we were looking at what we were doing with our menu, we had the idea of deli and then deli only,” Brennan said.
“And then I thought, you know, if we could take this idea and make it a restaurant.”
Brengan, who is also the CEO of a startup called HappyBacon, said he chose the term Delicatos because he wants to bring some of his own flavors to the menu.
He said his original idea for the concept was to have only one type of burger, but with the outbreak, he wanted to expand the menu to include deli, sandwiches and sandwiches, along with a variety of salads.
Branch owners at restaurants around the country have said they are not allowed to offer a deli option for their burgers, even if the menu does include delis, so Brennan plans to offer all delis on the menu in a delicateness.
“We don’t know how long it’s going to be, but hopefully it’s coming,” he said.
A recent poll conducted by the American Bar Association found that more than half of restaurant owners support the idea that some foods should be included in delis.
“I don’t think that we’re going to see any new delis open anytime soon,” said David Krasner, a lawyer at Krosnick and Company.
“We’re going from a place of high quality and high prices to a place where the quality is pretty much the same.
We’re going down the road of where restaurants have become places where the only thing that matters is the price.”