Shake Shack


Shake Shack plans a picnic to wrap up July

The fast-casual is packing up a plant-based meal-to-go featuring its new Veggie Shack burger and non-dairy chocolate frozen custard.


Shake Shack tasted lots of plant-based burgers before launching Veggie Shack

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.

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.

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?

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.

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

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.

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

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.

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