The lunch crowd was beginning to arrive when John Kronstain pulled off U.S. 250 and stopped at Bobby’z Burgers, a silver Airstream-style food trailer next to Anderson’s Seafood.
Kronstain knew exactly what he wanted: a double smash burger Bob’s way, fries and a side of fry sauce.
“I’ve been here before, and it’s probably the best smashed burger that I’ve had in Charlottesville,” Kronstain said. “It’s good, and I like supporting small businesses like this.”
He’s also become an unofficial ambassador.
“I’ve told people, ‘You know that Airstream?’” he said. “It’s actually amazing.”
Behind the growing business are two University of Virginia alumni who set out to reinvent fast food with fresh ingredients, a commitment to quality and an entrepreneurial spirit they developed on Grounds.
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Founder Robert Brozey launched Bobby’z Burgers in February, not long after graduating from UVA’s School of Engineering and Applied Science with a degree in systems engineering. His business partner, Oliver Barcia, a member of UVA’s Class of 2026 who studied history, has been his friend since middle school, when they attended Charlottesville Catholic School together.
When Brozey began talking about opening a burger business, Barcia was initially skeptical. Eventually, he signed on to help bring the concept to life.
“One of Robert’s primary reasons for starting the business was that he wanted healthy fast food, and it wasn’t something he had access to,” Barcia said. “He was tired of having to find somewhere to eat lunch every day, and there was nothing that was good and healthy that he felt good after eating.”
Brozey’s goal remains straightforward: Provide food that is quick, affordable and made from recognizable ingredients.
“We want to provide our customers with real, fresh food at the best price possible,” Brozey said.
Open from 11 a.m. to 2:30 p.m. and again from 5 to 8 p.m., Bobby’z menu centers on smash burgers made with grass-fed beef, house-made sauces and buns that Brozey and Barcia increasingly make themselves. About half of the buns they currently serve are baked in-house using flour, salt and few additives.
The pair also hopes to eventually source beef from local farmers.
The business itself has been a learning experience. Neither founder entered the venture with extensive restaurant experience. Brozey previously worked as a food runner and waiter, while Barcia’s background included jobs at Kroger and Mincer’s.
“This was a brand-new thing for Robert and me,” Barcia said. “But the last six months have been extremely educational, and we’ve gotten so much better at just every aspect of the business.”
That willingness to learn extends to the food itself.
“I did know how to make a burger, but smash burgers are a little different,” Barcia said. “I’ve gotten pretty good at it, but we can still get even better.”
Barcia has also become the resident sauce expert.
While Bobby’z signature Bob Sauce remains the staple, rotating creations such as Maple Mash, Boom and Barbecue and Umami Bomb have developed loyal followings of their own.
“We want to offer a sauce of the day, so people don’t get bored,” Brozey said.
The trailer itself reflects Brozey’s engineering mindset. He imported it from China and oversaw its customization and assembly before opening for business.
Brozey credits part of that confidence to his time at UVA. One professor in particular, mechanical engineering professor Xiaodong Li, encouraged students to think bigger about what they could accomplish.
