The Biz Beat: San Jose restaurant sells burgers for $1.99

A new burger spot has opened in downtown San Jose, offering prices that are sure to please even the hungriest university student.

Campus Burgers, located just a block from San Jose State University, is poised to become a popular choice for students seeking a quick, budget-friendly meal. The restaurant's opening day last month was a hit, with over 1,000 free hamburgers served to a long line of eager patrons.

Owner Jim Angelopoulos brings a wealth of experience to the venture, rooted in his early days in the restaurant business. One of his proudest achievements was working his first 24-hour shift as a 10-year-old at his parents' truck stop diner in San Martin, the Square Meal Cafe.

“We lived in the Rose Garden District of San Jose,” Angelopoulos told San José Spotlight. “After school, I would take the Greyhound bus every day. I remember peeling countless hundred-pound sacks of potatoes, one after another.”

Angelopoulos’ parents, Bill and Barbara, emigrated from Greece in 1968 when Jim was six. They opened their cafe in 1972, and Jim worked there until he left to attend San Jose State University.

“Given my parents' language barrier, I decided to leave school,” he said. “That’s how I got into the business, and I’ve since opened about 10 different restaurants.”

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Scrambl’z, located in Morgan Hill, is perhaps the most famous of Jim Angelopoulos’ restaurant ventures. Known for its family-friendly atmosphere, the restaurant gained local fame for its 32-ounce sundaes, complimentary popcorn at every table, and free Bazooka gum with every meal.

Founded in 2004, Angelopoulos ran Scrambl’z for a decade before transforming it into “Yolked.” Five years ago, he sold Yolked to pursue a new dream inspired by a film.

“I wanted to focus on simplicity,” Angelopoulos explained. “The idea for Campus Burgers came to me while watching ‘The Founder,’ a film about Ray Kroc and McDonald’s. After watching it about three times, I was inspired to create something affordable for families.”

Angelopoulos set out to determine how he could offer a burger at an exceptionally low price while still providing value.

“It came down to $1.99,” he said. “It’s an incredibly low price, but it’s rewarding to see how much people appreciate it. I love watching the customers and hearing their feedback.”

Everything at Campus Burgers is designed to be straightforward, emphasizing cost-effectiveness over culinary complexity. The menu is intentionally minimalistic, featuring just a few options: single or double hamburgers, single or double cheeseburgers, shoestring fries made from fresh-cut Kennebec potatoes, and sodas.

The burgers come with one to four 2-ounce patties, cooked onions, pickles, and a house-made chipotle sauce. Lettuce and tomato are not available.

While customers can opt for plain burgers, the restaurant’s model focuses on high volume and low prices, leaving no room for custom modifications.

“There are many things that can slow down the kitchen,” Angelopoulos explained. “Requests like ‘no onions, no pickles, no sauce’ can be challenging. While we aim to please, these modifications can hinder our efficiency. For this model to succeed, speed of service is crucial.”

Angelopoulos envisions Campus Burgers as a stark contrast to the full-service restaurants he previously owned, aiming to create a streamlined, easily replicable system where any job can be taught in just 10 minutes.

Customer Gerdain Chavarria, who visited Campus Burgers on a friend’s recommendation, was pleased with the experience. “The burger may not have the complexity of some other places,” he told San José Spotlight, “but for the price, it’s impressive. It’s well-made, and the cost is fantastic—honestly, much better than Five Guys.”

Angelopoulos’ ambition for Campus Burgers extends beyond serving affordable, fast food to college students. He hopes the simplicity of the business will free up time for his other passion: marathon running.

“I’m getting older,” he said. “I’ve loved running since high school and have completed over 20 marathons. I want to return to that and enjoy activities beyond working 15-hour days.”