£1 burger Blackpool: How Chris Higgitt kept a viral burger stand’s price at £1 for nearly 20 years
Chris Higgitt’s Blackpool stall has sold the same beef burger for £1 since 2006, using bulk buying, streamlined operations and viral social media to maintain a low price while turning a seaside arcade into a high-volume, year-round tourist draw.
Key takeaways
- Signature product: Higgitt’s Las Vegas Arcade & £1 Burger Bar sells a simple beef burger (bun, English beef patty, onions, sauce) for £1 — the same price since 2006.
- How it works: Owner Chris Higgitt credits bulk buying, operational efficiency and high volume for keeping costs near an estimated 50p per burger.
- Viral effect: TikTok and YouTube exposure turned a low-price idea into a tourist landmark and long queuing staple on Blackpool’s promenade.
- Source: Reporting and owner quotes published via SWNS via Fox News.
From arcade to bargain burger
Background: Chris and his wife Karen bought an arcade in Blackpool in 2006. When the arcade struggled, they added a small burger bar attached to the venue. Higgitt said he “sat down and did the math” and found a simple beef burger could be sold at £1 while still covering costs.
Revenue shift
Over time the burger operation eclipsed the arcade: Higgitt estimates about 90% of revenue now comes from burgers rather than arcade games. The low-price offer proved to be a durable footfall driver on the promenade.
What’s in the £1 burger and who buys it
The product is intentionally basic — bun, English beef patty, onions and sauce — keeping prep simple and ingredient variety low. The modest price has made the burger a local landmark; during peak weeks customers form long queues, with occasional waits of an hour or more.
“I’m very proud of being able to keep the price for this long,” Higgitt told reporters.
How the math works: costs, margins and volume
Owner-reported costs: Higgitt says each burger costs about 50p (roughly $0.68) including ingredients and electricity, implying about a 50% gross margin at a £1 sale price. That 50p estimate does not publicly include audited labor, rent or other overheads.
- Operational efficiency: A narrow menu and quick prep reduce labor per sale.
- Bulk purchasing: Buying in volume reduces per-unit ingredient cost.
- High throughput: Large sales volumes spread fixed costs across many units.
These levers — efficiency, bulk buying and volume — are common small-business strategies that trade margin per unit for profitability through scale.
Social media turned a low-price idea into a viral burger stand
Videos by TikTok creators and YouTubers regularly feature the £1 burger, driving new customers who want to try “Britain’s cheapest burger.” Higgitt welcomes content creators, recognizing their role as free promotion that sustains demand and creates a viral feedback loop.
Menu and local flavor
Beyond the £1 burger the stand sells hot dogs, Spam sandwiches and sausage sandwiches. The narrow menu reduces inventory complexity and waste — another cost control enabling the low price. The atmosphere — queues, seaside buzz and social sharing — is part of the attraction.
Limits of the reporting
Important caveat: Cost and revenue figures quoted in media reports come directly from Higgitt as told to SWNS and republished by mainstream outlets. No audited financials or supplier contracts are publicly available, and exact sales figures were not published. Treat the 50p cost and 90% revenue share as owner-provided estimates rather than independently verified facts. (Source: SWNS via Fox News.)
Implications for Walla Walla, Washington
Economic impact
Local entrepreneurs can study Higgitt’s model to learn margin management: a simple menu, bulk purchasing and event-aligned hours can make low-price offerings viable if volume is present. Seasonal festivals and winery tourism could supply the necessary foot traffic.
Political consequences
For conservative audiences, the story reinforces themes of entrepreneurship, thrift and market-driven solutions: small-business ingenuity, not subsidies, kept the price low. Policymakers might consider easing seasonal licensing or permit requirements to encourage similar ventures.
Social effects
Affordable food options increase access for families and workers at events. However, planners should anticipate long lines, increased trash and restroom demand when vendors draw viral crowds.
Cultural relevance
The model aligns with Walla Walla’s community values of small business and fiscal prudence: value, hard work and community engagement can translate into local support for similar ventures.
Practical applications for entrepreneurs
- Start simple: test a narrow menu to reduce waste and speed service.
- Buy in bulk or join a local co-op to lower ingredient costs.
- Leverage social media: welcome creators and encourage user-generated content.
- Time operations to festivals and tourist seasons to maximize volume.
- Do the math: account for local wages, utilities and permit fees before fixing very low prices.
Sources and further reading
Original feature reporting by SWNS via Fox News.
Reporting note: This article draws on interviews and reporting published by SWNS and republished by mainstream outlets. Cost and revenue figures were provided by owner Chris Higgitt to reporters and have not been independently audited.
