HOW IT BEGAN

ON JULY 6, 2005,

KATHY AND PATRICK TERRY OPENED THE FIRST P. TERRY'S BURGER STAND AT THE CORNER OF SOUTH LAMAR AND BARTON SPRINGS IN AUSTIN.

INSPIRATION
THE INSPIRATION FOR THE STAND HAD COME YEARS EARLIER IN ABILENE, TEXAS WHERE PATRICK GREW UP. THERE WAS AN ICONIC BURGER STAND CALLED MACK EPLEN'S WITH ITS GOOGIE ARCHITECTURE, HAND-PAINTED MENU AND GIANT SIGN SELLING GREAT HAMBURGERS, FRIES & SHAKES AT AFFORDABLE PRICES.
THIS WOULD BECOME THE GENESIS FOR P. TERRY'S - IT WOULD BE A THROWBACK TO THE LATE 50'S AND EARLY 60'S. FOOD WOULD BE PREPARED THE WAY IT ONCE WAS, EVERYTHING FRESH AND MOST WITHOUT PRESERVATIVES, FRIENDLY SERVICE AND THE CUSTOMER ALWAYS TREATED WITH RESPECT.
OUR INSPIRATION
AS THE STORE WAS BEING CONSTRUCTED, MRS. TERRY READ THE BOOK FAST FOOD NATION THAT WOULD CHANGE THE DIRECTION OF P. TERRY'S FROM A BURGER STAND SELLING GOOD QUALITY FOOD TO ONE THAT SELLS A QUALITY UNMATCHED BY PRACTICALLY ANY DRIVE-THRU STAND IN THE COUNTRY. IT'S WHERE FRESH ALL-NATURAL, NEVER EVER BEEF AND CHICKEN BECAME STAPLE ITEMS ALONG WITH ALL-NATURAL POTATOES COOKED IN OIL WITHOUT TRANS FATS OR HYDROGENATED OILS. IT'S WHY THE TERRYS VISIT THE VENDORS THAT SUPPLY OUR MEAT AND THE FAMILY FARM WHERE OUR POTATOES ARE GROWN.
OUR ATTENTION TO DETAIL GOES DEEP BECAUSE WHAT WE SERVE IS WHAT YOU EAT.

OUR DAY BEGINS

EARLY

OUR BEEF MAKES US DIFFERENT

GUESS WHAT?
OF COURSE WE USE 100% PURE BEEF THAT HAS NEVER BEEN FROZEN AND IS FREE OF ADDITIVES, FILLERS AND PRESERVATIVES BUT WE TAKE OUR QUALITY TO A WHOLE OTHER LEVEL. OUR BEEF IS ALL-NATURAL BLACK ANGUS, HORMONE FREE, ANTIBIOTIC FREE, AND VEGETARIAN FED. IT'S CALLED A 'NEVER EVER' PRODUCT BECAUSE THE COW IS RAISED ENTIRELY UNDER THIS REGIMEN. THIS IS DIFFERENT THAN MANY OTHER ALL-NATURAL BEEF SOURCES, WHICH SIMPLY START THE PROCESS AFTER THE COW HAS MATURED. ALL CATTLE ARE HUMANELY TREATED AND PASS RIGOROUS QUALITY TESTING UNDER OUR SPECIFICATIONS. THE MEAT IS THEN DELIVERED FRESH TO OUR STORES.

REAL POTATOES

WE USE ONLY ALL-NATURAL IDAHO POTATOES FOR OUR FRENCH FRIES.

WE USE ONLY ALL-NATURAL IDAHO POTATOES FOR OUR FRENCH FRIES.

GROWN ON A FAMILY FARM, ENRICHED WITH ORGANIC COMPOST WE THINK THERE IS NO BETTER TASTING POTATO. BECAUSE WE WANT TO SERVE A NATURAL PRODUCT, NOT FROZEN FRIES OR GENETICALLY MODIFIED POTATOES (LIKE MOST RESTAURANTS), OUR FRENCH FRIES ARE NOT ALWAYS THE SAME. SOMETIMES LIGHT, SOMETIMES A LITTLE DARK (CAUSED BY THE AMOUNT OF SUGAR IN THE SPUD) WE WORK THROUGHOUT THE YEAR TO CONTROL THE CONSISTENCY OF OUR FRIES. IT'S A DIFFICULT PROCESS, SOMETIMES LITERALLY CHANGING PROCEDURES DAILY, BECAUSE WHEN YOU'RE WORKING WITH MOTHER NATURE IT'S NOT ALWAYS EASY. FINALLY, WE COOK OUR FRIES IN CANOLA OIL SO THERE ARE NO TRANS FATS, HYDROGENATED OILS OR ADDED FLAVORING.
SO ALL YOU TASTE IS THE POTATO LIKE IT WAS INTENDED TO TASTE, LIKE A REAL POTATO.

MORE PLEASE

CHICKEN BURGERS FRESH ALL-NATURAL CHICKEN IS USED FOR OUR CHICKEN BURGERS. WE START WITH ANTIBIOTIC FREE CHICKEN, USING ONLY BONELESS, SKINLESS BREASTS AND THEN TRIM ANY EXISTING FAT. THE BREASTS ARE THEN LIGHTLY SEASONED AND GROUND DAILY.
VEGGIE BURGERS OUR OWN RECIPE VEGGIE BURGER WAS CREATED BY AUSTIN CHEF ANDREW BROOKS. IT BEGINS WITH BROWN RICE, CRIMINI MUSHROOMS SIMMERED IN CREAM, BLACK BEANS, OATS, ONIONS, CHEDDAR CHEESE AND FRESH CUT PARSLEY. BAKED IN OUR OVENS AND NEVER FROZEN THIS AWARD-WINNING RECIPE MAY BE THE BEST VEGGIE BURGER IN TOWN.
BUNS OUR FRIENDS AT MRS BAIRD'S HAVE CREATED A BUN JUST FOR US, MADE WITH REAL MILK AND DELIVERED THROUGHOUT THE WEEK.
COOKIE SO ONE DAY A CUSTOMER FROM OUR N. LAMAR STORE CALLS AND SAYS SHE HAS A BETTER COOKIE RECIPE THAN THE ONE WE'RE SERVING. SHE WAS RIGHT AND NOW WE SERVE HER COOKIE. IT'S AN ALL BUTTER OATMEAL CHOCOLATE CHIP RECIPE WITH A HINT OF MEXICAN VANILLA AND SEA SALT. CRISPY ON THE EDGES AND CHEWY IN THE MIDDLE.
SHAKE MADE WITH REAL MILK AND ICE CREAM. GREAT FLAVORS LIKE TRADITIONAL VANILLA, STRAWBERRY AND DOUBLE CHOCOLATE ALONG WITH NOT SO TRADITIONAL FLAVORS, CARAMEL AND ROOT BEER, ROUND OUT A GREAT MEAL. WE ALSO FEATURE SPECIALTY SHAKES FROM OREO TO PEANUT BUTTER, FOR A LIMITED TIME, THROUGHOUT THE YEAR.

LEMONADE A SIMPLE RECIPE - WE SQUEEZE LEMONS EVERY DAY THEN ADD WATER AND SUGAR.
VEGETABLES OUR TOMATOES ARE DELIVERED DAILY FROM LOCAL FIELDS THROUGHOUT CENTRAL TEXAS - IT'S HARD TO GET A PRODUCT ANY FRESHER OR MORE PERFECTLY RIPE. WE ALSO SERVE CRISP LETTUCE AND TEXAS WHITE ONIONS, PREPPED FRESH EVERY DAY - NO PRE-PREPPED OR PACKAGED VEGETABLES HERE.

THE DEPTHS WE WILL GO

IF YOU COULDN'T TELL ALREADY, WE'RE A BIT DETAIL ORIENTED AND OUR QUEST FOR QUALITY RUNS DEEP. WE USE HEINZ KETCHUP, HELLMANN'S MAYO AND REAL HONEST TO GOODNESS KOSHER PICKLES. WE HAVE NEVER SACRIFICED TASTE FOR COST. OF COURSE IT'S MORE EXPENSIVE TO DO IT THIS WAY BUT WE THINK IT TASTES BETTER. AND THAT'S ALL THAT MATTERS.

BREAKFAST

EGG BURGER MADE ONLY WITH CERTIFIED HUMANE, CAGE- FREE, ORGANIC EGGS FROM CENTRAL TEXAS AND SERVED WITH A SLICE OF CHEESE. YOU ARE WELCOME TO ADD ALL-NATURAL BACON, SAUSAGE OR HAM. THESE MEATS CONTAIN NO ANTIBIOTICS, GROWTH HORMONES, PRESERVATIVES OR NITRATES.
BANANA
BREAD
OUR RECIPE IS FROM AN OLD FRIEND. IT'S MADE FRESH EVERY MORNING IN OUR KITCHEN AND CONTAINS NO PRESERVATIVES. WE USE WHEAT FLOUR AND EIGHT BANANAS IN EVERY LOAF.
COFFEE RUTA MAYA DARK ROAST COFFEE IS GROUND IN OUR KITCHEN DAILY. MADE FROM 100% ORGANIC ARABICA COFFEE BEANS, SHADE GROWN BY A COOPERATIVE OF FARMERS, AND CUSTOM ROASTED IN AUSTIN.
ORANGE JUICE WE FRESH SQUEEZE OUR OWN ORANGE JUICE EVERY MORNING - USING ORGANIC ORANGES WHEN AVAILABLE.
ALL
NATURAL
BACON, SAUSAGE
& HAM
RUTA
MAYA
ORGANIC
COFFEE
CAGE
FREE
EGGS

OUR PEOPLE

WE STARTED P. TERRY'S WITH THE PREMISE THAT TREATING OUR EMPLOYEES FAIRLY WOULD BE THE BASIS FOR OUR SUCCESS. A SIMPLE PLAN - WE WOULD PAY BETTER THAN MOST FAST FOOD RESTAURANTS; WE WOULD BE VOID OF SILLY INTERNAL POLITICS AND ALLOW FOR EVERYONE'S VOICE TO BE HEARD. AND IN RETURN OUR PEOPLE WOULD REPRESENT US WELL AND TAKE CARE OF OUR CUSTOMERS. WE ARE A FAMILY AND SOME OF OUR STAFF HAVE BEEN WITH US SINCE THE VERY BEGINNING.

TODAY, NO EMPLOYEE STARTS AT LESS THAN $9 AN HOUR. OUR EMPLOYEES GET A FREE MEAL DURING WORK, A CAKE ON THEIR BIRTHDAY AND A BONUS AT CHRISTMAS. WE EVEN HAVE INTEREST FREE LOANS. MOST IMPORTANTLY, WE OFFER ADVANCEMENT OPPORTUNITES. PRACTICALLY EVERY P. TERRY'S MANAGER, ASSISTANT MANAGER AND SHIFT LEADER STARTED AT A BEGINNING POSITION OF A P. TERRY'S LOCATION.

SO JOIN US IF YOU LIKE THE SOUND OF WHAT YOU HEAR, YOU CAN FILL OUT AN APPLICATION SIMPLY BY EMAILING US.

ARCHITECTURE

ALL OF OUR RESTAURANTS ADHERE TO A STYLE KNOWN AS GOOGIE ARCHITECTURE. DESIGNED BY MICHAEL HSU HOUSE OF ARCHITECTURE, OUR BUILDINGS HAVE STRONG CHARACTERISTICS OF WOOD, GLASS AND STONE. THE STRAIGHT LINES GIVE THE STRUCTURES A CONTEMPORARY, TIMELESS FEEL THAT WE THINK MAKES FOR A BETTER DINING EXPERIENCE.

GIVING BACK

AUSTIN IS OUR HOME AND WE FEEL VERY MUCH A PART OF THE COMMUNITY. THAT SAID, IT IS VERY IMPORTANT TO US THAT WE GIVE BACK TO THE CITY THAT HAS TREATED US SO WELL. THROUGHOUT THE YEAR WE DONATE GIFT CARDS TO LITERALLY HUNDREDS OF SCHOOLS AND ORGANIZATIONS. FOUR TIMES A YEAR WE MATCH THE DAY'S PROFITS ALONG WITH DONATIONS FROM VENDORS AND STAFF AND
CONTRIBUTE ALL THE PROCEEDS TO ONE CHARITY. IN THE PAST WE'VE MADE THIS QUARTERLY DONATION TO THE AUSTIN AMERICAN STATESMAN'S SEASON FOR CARING PROGRAM, AUSTIN CHILDREN'S SHELTER, BOYS AND GIRLS CLUB, DELL CHILDREN'S HOSPITAL AND MANY MORE. TO DATE OUR CONTRIBUTIONS HAVE TOTALED OVER $350,000.

THESE ARE OUR 2014 RECIPIENTS:
SATURDAY, MARCH 29: STRONG START
SATURDAY, JUNE 14: HEARTGIFT FOUNDATION-AUSTIN CHAPTER
SATURDAY, SEPTEMBER 27: FOUNDATION COMMUNITIES
SATURDAY, DECEMBER 13: SEASON FOR CARING


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