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Shake Shack


Office workers are coming back to urban Shake Shacks but staffing challenges are hurting units in the suburbs

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


Famed Mexico City chef creates an ant burger for Shake Shack’s 3-course $75 dinner

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.

The burger chain planned to open up to 50 new units this year but has pared that down to 40 to 45 stores because of a variety of delays and slowdowns. Many will have to open in the fourth quarter.

Shake Shack raised menu prices another 3.5% in March and said more price hikes could be on the way.

The deal is part of an expanded partnership with Maxim’s Caterers, a licensee who already operates 24 of the burger-and-shake locations in greater China.

While other chains have fully recovered from the pandemic, and then some, the New York City-based fast casual keeps getting battered by the pandemic’s waves.

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