A social-media meltdown last month could have been avoided if Phoenix burger joint The Attic had enlisted a practice in play at similar spots. To simplify communication—and cooking—they’re now asking: pink or no pink? “We felt that taking the temperature on every burger would slow down the process,” says Dan Smith, chef-partner at SpritzBurger in Chicago. Red Robin, Shoney’s and local concepts such as Burger Jones in Minnesota are on board, even printing the choice on the menu. While comments suggest some diners balk at not being able to order their burger medium-rare, Smith says the approach has been well received by a majority of his customers.
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