xt two months, the chain will launch a deep sea dive-themed restaurant in tropical Darwin. Later in the year, a Blues Brothers-themed restaurant will also open up in Tamworth, Australia’s home of country music. “We’re not here to compete with Hungry Jacks and Maccas, but we’re looking for our point of difference, where people want to enjoy the space,” Kerr told Inside Retail, adding that the business is agile enough to follow food trends and update its menus to keep customers interested. “We’re looking at the five senses and thinking about how to engage them and create something that’s different and appealing.” Kerr took the helm at Burger Urge just last week, but he’s had a 32-year-career in the QSR industry and worked at major chains like Cinnabon, Carls Jnr, Zambrero and McDonalds, where he has had roles focusing on international expansion. Now in his new role, he’s focusing on growing Burger Urge’s local presence, then tackling the overseas market – but in an “appropriate” manner, at around 10 new stores a year. “We don’t want to open 40-50 units and then it becomes a stagnant brand. We want to be growing entertainment and venue space, something that’s a bit different,” he said. “Overseas expansion is an area of importance and I want to guide the business. I don’t want to just go, ‘We’re going to ABC part of the world tomorrow’. We need to get our platform and processes right in Australia. Without the core foundation, I’m not prepared to let it go overseas. It’s critical.  “Covid is very much part of our lives and I don’t see it settling until mid- to late next year. If we go into international waters, we need to think about what government and economic confidence is like in the region.” Kerr hinted that a move into New Zealand may be the first cab off the rank in terms of international expansion. Entertainment is a key part of food retail now, says Kerr. Image: Supplied Doing good One of the drawcards of Burger Urge for Kerr is the brand’s focus on social responsibility and the brand’s five-year-plan around sustainability. The business is a partner with the Good Food Revolution and aims to eliminate plastic from its restaurants, implement recycling practices, expand its plant-based menu and ethically source animal products. “[Founders] Sean and Colby Carthew are less concerned about growth and bottom line and more interested in making a positive contribution to the world, which is very appealing to me and a vision I can really get behind and help drive forward,” Kerr said.