It has been 13 years since brothers Damon and Mathew Routley opened Burger Got Soul on Charles Street, Launceston, after being inspired by London's thriving burger scene.
While the number might be considered bad luck for some, it is good luck for Burger Got Soul customers because Mathew Routley said the brothers had decided it was "time to have a look at everything" after 13 years in business.
"After so many years making similar burgers, it is very easy to stick with what you know works well. That can breed a little complacency, however, every so often it is healthy to completely relook at everything you do," he said.
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This business review went across Burger Got Soul's four stores in Launceston, Sandy Bay, North Hobart and Devonport, starting with the produce.
Bun cooking methods, beef cuts, burger patty recipes, burger size and fillings were all overhauled to create what Mr Routley considers a "far superior product".
"We looked at sauces too and have home-made relish as a main sauce. That's been a big commitment."
After looking at produce quality it was time to freshen up Burger Got Soul's menu offering, with help from Piermont chef Sean Keating as a consultant.
New burgers include the Soul Deluxe Cheeseburger, like a classic American cheeseburger; The KB, a spicy offering; Fair Game using Tasmanian venison; and The Pixie Pollen tofu burger.
"The Cruze - buttermilk crunchy fried chicken - has been really popular," Mr Routley said.
Burger Got Soul classics Tassie Tempter, Funky Chicken, Hawaiian Honey, chips, sauces and milkshakes are still on the menu.
The burger business has also launched a new website, with an online ordering system.
"Our customers will be the judge of how well we are doing. We can assure them that every burger is made with soul, that we can promise."