Roam Artisan Burgers was founded on the belief that it is ... · Roam Artisan Burgers was founded...

Joe [email protected] x124CA BRE Lic #01854159

John Cumbelich & Associates1330 N. Broadway, Suite 200AWalnut Creek, CA 94596925.935.5400 ext. 124

Roam Artisan Burgers was founded on the belief that it is possible for a restaurant to serve high-quality food and drinks that are delicious and better for you. Our mission is to enrich people’s lives through better eating. By adhering to the following core values, we are continually focused on that goal.

Roam is committed to utilizing sustainable meats and produce, as

well as other high-quality ingredients in its menu, which begins

with 100% grass-fed beef, free-range turkey, all-natural bison and

an organic veggie burger. Roam features burgers that include the

Sunny Side, French and Fries and Tejano, and also offers the op-

tion of customizing. The burgers pair perfectly with Roam’s lineup

of Straus Family Creamery shakes, house-made sodas, wine and

kombucha on tap, and local brews.

Roam offers lunch and dinner in a casual, counter-order setting that

is fun, family-friendly and eco-conscious.

MADE WITH FRESH MINDFUL INGREDIENTS

From pasture to plate, Roam Artisan Burgers

offers delicious burgers, sides, shakes and

sodas crafted from fresh quality ingredients

that have been carefully sourced from a

select group of purveyors.

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COMPANY

• Making a Commitment to Quality in All of Our Endeavors

• Serving Food that is “Craveable” and Better-for-You

• Providing Transparency

• Contributing Positively to the Environment

• Embracing Diversity

• Promoting and Rewarding Teamwork

• Being an Active Member of Our Local Communities

Roam is committed to utilizing sustainable meats and produce, as well as other high-quality ingredients in its menu, which begins with 100% grass-fed beef, free-range turkey, all-natural bison and an organic veggie burger.

CURRENT LOCATIONS:

San Francisco, CA 1785 Union Street (between Octavia and Gough) 415.440.7626 (ROAM)

San Francisco, CA 1923 Fillmore Street (between Bush and Pine) 415.800.7801

Lafayette, CA 23 Lafayette Circle 925.385.0798

COMING SOONUptown, Oakland,CA

Downtown San Mateo, CA

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BUSINESS PRACTICES

• Establish strategic partnerships with producers and purveyors of

high quality artisanal foods (such as Pacific Pastures, Diestel Family

Turkey Ranch, Straus Family Creamery, Stumptown Coffee)

• Follow socially responsible business practices and provide strong

wages and benefits to employees

• Create a fun and inviting atmosphere for employees, guests, ven-

dors/partners, investors

• Provide employee education on green practices

• Run state-of-the art recycling and composting program

• Build strong relations with local community and participate in com-

munity programs and events

• Donate to local food banks and deliver meals directly to those in

need

• Use eco-friendly disposables (100% compostable packaging, paper

products made from unbleached 100% post-consumer fibers)

FOOD

• Serve great-tasting artisan burgers and sides made fresh, with

high-quality ingredients

• Provide customers with nutrient-rich foods, adhere to responsible

portion sizes, levels of calories, sodium, fat and carbohydrates

• Serve minimally processed meats, vegetables and whole grain

products that contain “good” fats and carbohydrates

• Use local, sustainable, organic and seasonal ingredients when

economically feasible and when a significant benefit is conferred to

the guest

• Serve grass-fed/pasture-raised beef, humanely raised antibiotic

and hormone-free meats (bison, poultry, specialty items)

• Offer house-made items (such as sodas, pickles)

• Use low-glycemic sweeteners (such as agave nectar) for house-

made sodas

• Serve high-quality coffee, teas and organic kombucha made locally

• Provide gluten-free, vegan and vegetarian options

• Avoid the use of artificial ingredients in food and beverages



Roam believes that the combination of Mr. Spiegelman’s business acumen and passion for healthy-great tasting food with the restaurant and hospitality experience of the team, will contribute to the restaurant’s ongoing success.

EQUIPMENT AND DESIGN

• Use energy efficient equipment (Energy Star where applicable)

• Collaborate with PG&E’s Food Service Technology Center (FSTC); receive rebates from PG&E for energy efficient equipment pur-chases

• Use sustainable furnishings and building materials, low VOC paint

• Use water efficiently: automatic faucets or touchless sensor faucets, low-flow sink aerators and spray valves

• Install efficient lighting (LED), high-efficiency toilets, waterless urinal, high efficiency or tankless water heater



Joshua Spiegelman and Lynn Gorfinkle founded Roam with a passion for healthy eating and to fill a market need for healthy, great tasting burgers.

Joshua Spiegelman, Roam’s Founder and Chief Executive Officer, is

a successful financier and entrepreneur, and holds both a Master

of Business Administration and Bachelor of Arts degree (Phi Beta

Kappa) from the University of California, Los Angeles. Mr. Spiegelman

has more than six years of experience in real estate and investment

banking, and has participated in capital raising assignments with an

aggregate transaction value of over $2 billion. Mr. Spiegelman also

has a strong entrepreneurial track record in the health and fitness

industries. In 2004, working closely with renowned Harvard University

and Mayo Clinic physician and expert on healthy aging, Dr. Bradley

Willcox, (author of New York Times bestseller, The Okinawa Program),

Mr. Spiegelman wrote the business plan for The Okinawa Diet Plan’s

subscription-based dieting and healthy weight-loss web site (www.

okinawaprogram.com). In 2005, Mr. Spiegelman opened Burn 60 fitness

studio (www.burn60.com) in Los Angeles, California, acting as interim

Chief Operating Officer and consultant to the owners. Burn 60 is a

fitness concept based on 60-minute workouts that includes cardiovas-

cular exercise and strength training. Mr. Spiegelman led the studio

to profitability within three months of commencing operations. Today,

Burn 60 is a well-known workout venue for celebrities and wealthy

individuals in West Los Angeles. Owing to the success of the original

concept, the owners of Burn 60 recently launched two additional

studios.

LeadershipJOSHUA SPIEGELMAN | OWNER /CHIEF EXECUTIVE OFFICER



Lynn Gorfinkle oversees all aspects of Roam’s operations, including menu development, ingredient sourcing, marketing/branding and daily operations.

Lynn Gorfinkle oversees all aspects of Roam’s operations, including

menu development, ingredient sourcing, marketing/branding and daily

operations. Over the past 15 years, Ms. Gorfinkle has honed her skills

as a chef, instructor, manager and marketer in the culinary world. Her

comprehensive understanding of an organic lifestyle began at Merck

Forest and Farmland Center in Vermont where she received hands-on

training in organic farming, sustainable forestry, and animal husbandry.

Lynn then immersed herself in every aspect of healthful cuisine: as

head chef at Lydia’s Organic Café and Heartwood Institute; Market-

ing Coordinator responsible for developing and executing promotional

campaigns and events for Wild Oats Markets; and Vice President of

Marketing at Wild Sage Foods, where she launched a fast-casual

restaurant in Colorado. Lynn also ran Viking Cooking School’s San

Francisco location, and then moved to a corporate position where she

developed and managed the operations of the largest national cooking

school franchise. She launched seven cooking schools across the coun-

try as well as cultivated national strategic partnerships. In conjunction

with Harvard endocrinologist Dr. David Ludwig, founder of Optimal

Weight for Life at Children’s Hospital Boston, Lynn developed the

Family Foods for Life program providing families with instruction and

support needed to achieve healthy behaviors and diet. She has made

many guest chef appearances aboard Silversea cruises in Europe, Asia

and Australia. Lynn is a volunteer at the Center for Urban Education

about Sustainable Agriculture (“CUESA”) in San Francisco, a member

of the International Association of Culinary Professionals, a certified

Nutrition Counselor, professionally trained at the Natural Gourmet

Institute in New York City, and holds a Bachelor of Arts degree in

International Relations with a focus in Environmental Studies from

University of Wisconsin-Madison.

LeadershipLYNN GORFINKLE | OWNER/CHIEF OPERATING OFFICER



It takes quality ingredients to create quality food. Roam brings together the finest producers in their respective crafts; farmers, ranchers, growers, bakers and artisans.

OUR FOOD

We source ingredients that contribute to the long-term well-being of our ecosystems for future

generations. Our meats are raised on open pastures, in accordance with traditional practices.

Pasturing livestock and poultry is ecologically sustainable, humane and produces flavorful,

nutrient-rich meats. In addition to the care we take in selecting our meats, we support many

small, local farms and ranches where we purchase our produce, dairy and other ingredients.

OUR PLACE

Working closely with PG&E’s Food Service Technology Center, we have created an environmen-

tally-sound restaurant, with energy-efficient appliances, low-VOC paint and reclaimed wood.

All in-house orders are served on grēnware – eco-friendly plateware that is made from renew-

able plant fibers.

OUR WASTE

We run state-of-the art recycling and composting programs, with a goal of diverting the major-

ity of our waste away from landfills. Food scraps and to-go ware are composted and converted

into soil, which is used to grow more food. Our cooking oil is transformed into bio-fuel.

Green Practices



Made fresh with mindful ingredients. From pasture to plate, we offer delicious burgers, sides, shakes and sodas crafted from fresh ingredients that have been carefully sourced from a select group of purveyors.

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