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Shake Shack

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.

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.

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

Diversifying formats pays off for Shake Shack

By Lisa Jennings on Jan. 10, 2023

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

Operations

Delivery will be the last luxury to go, says Shake Shack CEO

By Lisa Jennings on Nov. 30, 2022

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

Financing

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

By Lisa Jennings on Nov. 03, 2022

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

Food

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

By Patricia Cobe on Oct. 24, 2022

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.

Financing

Sweetgreen and Shake Shack still have an urban problem

By Jonathan Maze on Aug. 12, 2022

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.

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