Shake Shack

By Patricia Cobe on May 17, 2023

Executive chef John Karangis loves to cook vegetables, and after many iterations, he found a way to transform them into a burger made with real veggies.

Financing

Shake Shack agrees to examine its operations in a deal with its activist

By Jonathan Maze on May 16, 2023

The fast-casual burger chain has appointed Domino’s former CFO Jeff Lawrence to its board and will hire an operational consulting firm to improve profitability.

Premium

Financing

An activist investor apparently sets its sights on Shake Shack

By Jonathan Maze on May 15, 2023

The Bottom Line: Engaged Capital, the same activist that took on Del Frisco’s and Jamba, is now targeting the fast-casual burger chain. But what would it do differently?

Operations

Shake Shack couldn't be happier with its kiosks

By Lisa Jennings on May 04, 2023

In the ongoing effort to boost profitability, the in-store technology has proven to be the highest-margin channel for the brand and kiosk sales doubled in the first quarter.

Premium

Marketing

Shake Shack collaborates with Chef Nina Compton on a New Orleans-style food and jazz experience

By Patricia Cobe on May 04, 2023

Pop-ups in New York City and New Orleans Shake Shack locations offered up music, drinks and Louisiana specialties to coincide with Jazz Fest.

Food

Shake Shack rolls out veggie burger that involves actual vegetables

By Lisa Jennings on May 02, 2023

The new Veggie Shack, made with mushrooms, sweet potato, carrots and grains, goes national this week. It's not vegan, but aims for consumers looking for less-processed meat alternatives.

Operations

Shake Shack breaks out the fine china, white tablecloths and (canned) wine for high-end experience

By Lisa Jennings on Feb. 22, 2023

For $20, guests can book the luxury trappings to go with the new White Truffle LTOs, but only at select locations.

Financing

Customers returned to Shake Shack in January

By Lisa Jennings on Feb. 16, 2023

The fast-casual, "better burger" chain is positioning itself to capture trade-down diners with truffles and more plant-based options. It is also working to rebuild profit margins.

Operations