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The Restaurant Industry Should Give This New Shake Shack A Closer Look

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Shake Shack's 'Innovation Kitchen' hopes to increase store traffic by testing recipes by demand

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All they need to do is keep BBQ and Honey Mustard sauce available and add a plant based/beyond burger to the menu.

Furthermore, the last two times I ordered a Chick'n Shack it was dry and overcooked. When the rollout occurred they were moist and more flavorful than they are now. In other words, overcooking has ruined these items for me. Food for thought.

That change was a quick response to Chipotle's e-coli food intoxication issues. What once distinguished the Shack from its competitors has now lost that advantage. 2/2

"Shake Shack, ... has seen its own comparable store traffic decline for two straight quarters this year after a full-year drop last year." The Shack used to offer rare burgers but doesn't anymore since it can't control its sources to prevent e-coli contamination. 1/2

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The Restaurant Industry Should Give This New Shake Shack A Closer LookShake Shack’s new and first-ever full-scale “Innovation Kitchen' will be able to test recipes and gauge demand right upstairs in a new restaurant as the burger-and-shake joint seeks to reverse declining comparable-store traffic. They need to come to Toronto! Seen one at chestnut hill “the street” boston MA paulinamadrid3
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