Overview
- Chris Higgitt said Tuesday that he has sold the £1 burger from Higgitt's Las Vegas Arcade since 2006 and that the burger trade now supplies about 90% of his earnings.
- He reports each burger costs roughly 50p to make, a figure that includes ingredients and electricity and reflects his tight per-unit margins.
- Higgitt designed a one-person production-line kitchen that can produce a freshly made burger about every 20 seconds to meet heavy demand.
- He reduces input costs by ordering in very large volumes — for example 5,000 patties at a time and more than 5,000 tins of Spam — and by buying drinks and other stock from discount suppliers such as Farm Foods.
- Wider takeaway: the stall shows how high-volume sales, strict operational layout and social-media-driven footfall can let a small, seasonal business hold a long-standing low price despite rising costs.