Restaurateur Danny Meyer founded Shake Shack in 2004 in New York City’s Madison Square Park. The quickservice chain serves hamburgers, hot dogs, fries and frozen custard. The concept prides itself on being a modern-day roadside burger stand, featuring local ingredients in classic American preparations. Units operate in multiple milieus, including a park location and a baseball stadium, freestanding or inline in both settings. Units are small, offering limited indoor seating at small tables and benches. Some units offer outdoor patio seating only. Décor differs from unit to unit, but some feature wooden paneling, handmade tables constructed from old bowling alley lanes and wooden benches made out of recycled materials. Each unit maintains the chain’s original sleek silver signage. Shake Shack is open for lunch, dinner and snacks daily.
|Location||New York, N.Y.|
|2011 Systemwide Sales ($000)||$33,500,000*|
|YOY Sales Change||86.1%|
|2011 U.S. Units||11|
|2011 Average Unit Volume ($000)||$3,700,000|
|Future 50 Year||2012|
For more insights from Technomic as well as Technomic’s analysis, growth forecast and more: