It’s hard to think of a bigger restaurant success story over the last decade than Shake Shack. The high-end burger chain began as a hot dog cart in 2001 in New York City’s Madison Square Park by famed restaurateur Danny Meyer. The menu was handwritten written by Meyer on a single sheet of paper in about 10 minutes and is about 85 percent the same today.
But there’s so much more to this story. Like for three years after 9/11 that hot dog cart paid the bills at the crown jewel of Meyer’s restaurant empire, Eleven Madison Park. Or how he wasted over a million developing a line of French fries only to throw them away out of pure pride. If Danny Meyer is the heart and soul of Shake Shack, its longtime CEO Randy Garutti is the engine that powers it. Here’s how they built Shake Shack.
Smallhold is a macrofarm in Brooklyn that has created artificial environments for growing rare and unique mushrooms for local restaurants and grocers. Their goal is to open people’s minds to using mushrooms in more cooking, while creating sustainable farms in multiple cities nationwide. https://www.smallhold.com/
About 90% of the Duck Inn’s current revenue comes from customers enjoying socially distant table service in their outdoor seating area. Especially in places like Chicago where temperatures drop below freezing, it’s one of many restaurants grappling with how to prepare for and survive winter.
Restaurants must function at 75% capacity in order to achieve profitability. With many restaurants operating at 50% capacity or less, how do they make up the remaining 25%? The three main contributing factors are contactless dining, labor optimization and changing the customer journey. Learn more about how restaurants are recovering during the COVID-19 pandemic in this infographic by OneDine.
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