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For this week’s “Business Spotlight” we sat down with Sean Dannaker, co-owner of Buddy’s Burgers, Breasts and Fries, which is located at 11 W Gay Street!


1. Tell me about your store and any particular things you believe make it unique.

Buddy’s Burgers has lots of unique features, including high ceilings, an open floorplan, and a second-floor loft. Our store has a sports theme and lots of TVs to watch any game you want. We also have fun music playing all the time. Our food is top-notch. All of our toppings and sauces are house-made. Our meat is ground daily and never frozen, and our fries are hand-cut daily!


2. What services or products do you offer?

Our menu includes beef burgers, turkey burgers, veggie burgers, Impossible Burgers, chicken sandwiches, hot dogs, french fries, onion rings, deep-fried Oreos, hand-spun milkshakes, and more! Each month, create a specialized menu that features a specific burger, fries, shake, salad, hot dog, etc. We also run daily lunch specials, including ½ price fries, discounted hot dogs, and combo specials.


3. How long have you been in business?

Buddy’s Burgers has been in West Chester for 17 years.


4. What do you love most about being located in West Chester?

The people! West Chester is always a hub of activity and the residents are like family.


5. What can you tell me about the culture or atmosphere of your store?

The atmosphere in Buddy’s Burgers is fun and upbeat. It’s a casual, quick-service restaurant. Come in for lunch, dinner, or late at night after having a cocktail or two – we’re open until 3am on Fridays and Saturdays!


6. Is there anything else you would like to share about your store?

For the ambitious and competitive, we offer an eating challenge called Conquer The Enemy – 16 layers of patties, cheese, & bacon served with an order of large fries. If you eat the whole thing within 25 minutes, your meal is free and you get a shirt (and bragging rights)!

Buddy’s Burgers also has two other locations – Exton & Kennett Square. Learn more and start your order now at

About the author : Rebecca Schmidt