Tom Winter is on a mission to serve the right food to Montanans, and he’s doing it the local way.
He started Gary’s Local Burgers in Missoula just under two years ago. Now, the brand has expanded with locations in Whitefish and Kalispell. Winter grew up in Kansas, where his grandmother made delicious burgers. “I never appreciated them then. But when I made some for friends, I realized I wanted to share that joy,” he said.
After dropping out of college and attending culinary school, Winter launched his journey. He believes that a great meal doesn’t have to break the bank. “Can we serve local food at an affordable price while supporting farmers and workers?” he wondered.
The journey, however, wasn’t smooth. On their opening day, their grill didn’t arrive on time. For two weeks, they could only sell milkshakes. But the locals showed up, and they quickly ran out of ice cream. The real goal was burgers—local, fresh, and priced at $6.95. Winter’s focus was clear: he wanted to make good food accessible.
Winter found his beef source just a short drive away. “You could see the cows from the streets,” he laughed. But as the business grew, they quickly outgrew the local supply.
Winter acknowledged a larger issue: shrinking cattle herds. “Beef prices are at an all-time high,” he said, partly due to tariffs and a changing landscape in Montana. Less land is being used for ranching, as shown by a 2021 report revealing that just 5% of Flathead County is farmland. He said, “Even if cattle are nearby, they often have to be transported far for processing.”
Despite these challenges, Gary’s Burgers collaborates with local suppliers. They get some beef from The Rancher’s Daughter in Kalispell and other ingredients from nearby businesses. It’s a community effort to keep things local.
Winter has noticed how local support can transform a business. Employees earn fair wages, and customers appreciate the authentic experience. Naïm Forbes, the manager at Whitefish, previously worked part-time while finishing school. “They’re generous with pay and allow us to share our ideas,” he said. He loves the simplicity of their operations—just one recipe and a small, efficient team.
Gary’s food truck in Whitefish is currently open Thursdays through Saturdays, with hopes to expand hours during the summer. Meanwhile, the Kalispell location operates daily.
This model connects the community while tackling bigger questions about food sourcing and pricing. It’s not just about burgers; it’s about fostering a sustainable food culture. Winter’s approach illustrates a growing trend where consumers value local businesses and sustainable practices. In a world where many are concerned about food quality and the environment, Gary’s Local Burgers is finding its place.
For further information about local farming and agriculture trends, you can check out the Montana State University Extension’s agricultural summaries.
