Lots of fluff in that. A well run small kitchen can run rings around something this size. It'll still need walk-ins to store the produce and beef, plus room for buns (which take up a crap ton of space).

Other than the beef, all the other components are standard for a decent restaurant. Fresh baked buns aren't anything special, nor is custom grind meat. And bragging about spending more on your food cost is dumb. It shows that he has no real idea about the day to day of keeping a restaurant financially afloat. He'll find out when the VC money runs out.