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Shake Shack


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

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


Customers returned to Shake Shack in January

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.

Drive-thru and smaller-box restaurants will be a critical part of growth strategy.

Even as wallets continue to get pinched, Randy Garutti expects consumers to carry on with their expensive delivery-meal-on-the-couch habits.

Despite wage increases and tipping that has increased starting pay to about $20 per hour, the chain is struggling to staff up.

Fast-casual Shake Shack partnered with Enrique Olvera of award-winning Pujol restaurant for the menu, which is being served in New York and LA for two nights only.

The Bottom Line: Both companies appear to be getting traction in the suburbs. But they have a big foot in slow-to-recover urban areas.

The dessert mashup, created by Milk Bar founder Christina Tosi and her team, blends sweet and salty flavors and bits of crunchy taco shell into a bite-size cake ball.

The chain’s six drive-thru units generated higher average weekly sales than other restaurants, and it has plans to open many more over the next year-plus.

In an interview conducted two months after the IPO of Shake Shack, a spin-off he serves as chairman, Meyer shared his take on the challenges of transitioning from entrepreneur to corporate chief.

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