Inside Pound Town Burgers: Randy’s To-Go Model, Scratch Sauces, and Expansion Plans Host Noah Chrysler interviews Randall (“Randy”), founder of Pound Town Burgers in downtown Syracuse, about his to-go focused restaurant model launched in January last year, emphasizing fresh homemade food, cost-effective pricing through buying power, and efficient staffing systems. Randy discusses menu items the team samples—beer-battered onion rings, fried pickles, mac and cheese bites with sweet hot honey, hand-breaded chicken sandwiches, hand-cut fries, bacon cheese fries, tenders over mac and cheese with pound sauce, and scratch-made sauces and cheese sauce. He shares Pound Town’s origin, including early popups, a lawsuit over the name that he won, minimal marketing driven by word-of-mouth, and growth to 30,000–40,000 burgers sold last year. He’s bottling sauc ...