[image-5]

The age old adage may be “if it ain’t’ broke, don’t fix it,” but when it comes to meat- centric consumer demands, we’re probably safer with “even if it’s already good, let’s err on the side of customer satisfaction.” So, Charleston, you asked, and HoM listened. They’re trading in their old (pretty good) burger model for a 6.5 ounce double patty smash-style burger inspired by the “latest creative burger trends.”


The burgers are cooked to order on a flat top, a method employed to seal in more flavor and produce a juicier burger.

[image-1]

“We listened to customer feedback and wanted to get more creative with our burgers,” said co-owner of HoM Pete Smith in a press release. “By streamlining the burger selections, we can focus on the quality of the double patty and grind fresh beef in-house every day.”

To pair with their new and juicier burgers, HoM also updated their happy hour menu, which features a $5 mushroom and swiss slider, a $5 Inside Out burger dog, a $5 Sonoran hot dog, and $3 well drinks.

New burgers include the Down N’ Out made with American cheese, lettuce, tomato, red onion, and fancy sauce; the 80/20 made with smoked bacon, avocado, sunny egg, gouda, and caramelized onion; Mushroom and Swiss made with portobello shrooms, caramelized onions, Swiss, and dijon; and the Hatch Chili Burger made with grilled, roasted chilis, chihuahua cheese, braised red onion, and tortillas. 


[location-1]