Do you want to know how much money What-a-Burger franchise owners make yearly? If YES, here are 5 factors that determine the income & profit margin for What-a-Burger. It is important that you Do not confuse What-A-Burger restaurants in Virginia, North Carolina and South Carolina with the much bigger Whataburger chain based in Texas.

Whataburger restaurant was founded by another entrepreneur, Harmon Dobson, in Texas on August 8, 1950. He registered the trademark “Whataburger” in 1957, but the What-A-Burger trademark was registered in 1950. According to reports, the Texas business eventually became a corporation with as many as 800 “Whataburger” franchises located throughout the southern United States. The San Antonio, Texas-based chain’s sales hit the $1 billion mark for the first time in 2007.

Nonetheless, even with the much bigger size of the Texas-based chain, the locations of the chain were limited to Texas, Alabama, Arizona, Arkansas, Florida, Georgia, Louisiana, Mississippi, New Mexico, and Oklahoma. And the company does not have any locations in the Carolinas or Virginia.

What-A-Burger locations are well renowned for their big burgers (in comparison with normal fast-food fare) and they offer more limited menus than many larger chains. At What-a-Burger, foods are more or less prepared within sight of waiting customers.

Although heavily bypassed by traffic using the Interstate Highway System, the Branch family locations in the Richmond-Petersburg and Newport News areas have grown and succeeded over the years, acquiring a local and loyal following, especially at lunch hours.

Note that online Reviewers commenting on both the Richmond and Newport News areas always buttress the many years of their patronage. As noted above, the first What-a-Burger is still in operation at 6117 Jefferson Ave. in Newport News, Virginia just west of its original location.

How Much Profit Do What-a-Burger Franchise Owners Make?

Referencing from the above factors, it is estimated the each What-a-Burger Franchise restaurant generates around $440K – $765K total revenue depending on location. What-a-Burger source ingredients and supplies direct from their own accredited supplier, distributes, verify, and packages all within their business tree. This leaves the average profit for a What-a-Burger restaurant owner at an estimated $94,000 – $122,600 annually.

5 Factors That Determine the Estimated Income of What-a-Burger Franchise Owners

What-a-Burger only offer franchising opportunities to entrepreneurs in and around Virginia. They have always expressed the company’s desire to grow only with people who understand the initial commitment the company was founded upon and people who understand the value they are trying to uphold. Howbeit, the average franchise cost and income is not known.

However, just like any other restaurant franchise in the United States, there are few factors believed to influence the potential profits of any What-a-Burger franchise owner. Note that these factors can vary based on the franchisor and possible business agreements, here are few to consider when analyzing the exact amount a What-a-Burger Franchise owner makes in the United States.

1. Location

The location where the What-a-Burger restaurant is set up is always very important to the income and profit of the restaurant. A restaurant in prime locations will get more customers as compared to one in local locations.

In order to set up a What-a-Burger restaurant, you need to get a location approved and analyzed by the franchisor. After proper amount of research, What-a-Burger will only approve a location that suits its vision and shows the potential for success.

2. Labour Costs

When employees abuse time or skip the clock, it tends to affect business income. That is why every good business owner is advised to always make sure they’re clocking in and out when they are supposed to so they won’t be overspending on payroll.

3. Product Waste

In the food industry, product waste is a tragedy. Take a look at how much burgers and teas are discarded after each meal served in the restaurant. If it’s excessive, it means that the portion sizes are too big. Although the franchisor tends to dictate the ration and size most times, you can reduce waste by using as much of each item as you can. Another way to avoid product waste is to manage inventory.

4. Employee Theft

Even though you may not want to admit it but many restaurants have high theft rates among their employees. Staff see an easy meal and take advantage of it. But according to What-a-Burger website, they have instituted a good system in place to track food costs and manage employee theft.

But it is very imperative a franchise owner takes inventory often and knows exactly where the food is going. In addition, if you offer staff a meal before or after their shift, consider keeping it to a set menu. This keeps them from eating those items on the menu that cost the business a lot to prepare.

5. High Wait Times

Although What-a-Burger has established itself as a unique easy-to-access food restaurant, the time customers have to wait for a table or service at your restaurant affects business profit. While that may seem counter-intuitive because a busy shop is a profitable one, it pays to look at why you have high wait times.


What-A-Burger locations are renowned for their big burgers (in comparison with normal fast-food fare) and they offer more limited menus than many larger chains. At What-a-Burger, foods are more or less prepared within sight of waiting customers. What-a-Burger works to offer not only quality product, but also quality customer service.