Shake Shack

Want to Keep Your Employees Around? Here’s How

(From left) Melissa Smith from FOCUS Brands; Fritzi Woods, CEO and president of the Women's Foodservice Forum (WFF); Lynette McKee, executive director of the NRAEF; and Marva Donaldson, WFF director of business development.

Anyone in the restaurant industry, be it quick service or full service, can tell you employee turnover is one of the biggest issues facing the segment day in and day out.

And presenters from last week’s Dine America conference—QSR’s executive idea exchange held in Atlanta—couldn’t agree more. Fortunately, they were able to share their insights on how to retain employees and cut down on turnover.

Shake Shack's Growth: One Burger at a Time

Shake Shake CEO Randy Garutti will speak at this year's Dine America conference in Atlanta, September 12-14.

Shake Shack may be young, but it knows a lot about growth. Just eight short years ago, the better-burger concept earned its stripes as a simple hot dog stand in New York’s Madison Square Park, where its mission to raise money in support of the Flatiron District attraction far exceeded its expectations. The brand’s initial success and subsequent expansion turned out to be what CEO Randy Garutti calls a “happy accident.”

Shake Shack Raises $135K for No Kid Hungry

Shake Shack and Share Our Strenth's No Kid Hungry campaign raised more than $135,000--more than five times the original goal--to help end childhood hunger in America. As part of the first-ever Great American Shake Sale, staff members and guests helped generate donations for the cause.

Throughout the month of May, Shake Shack guests who donated $2 or more to No Kid Hungry received a complimentary shake, valued at $5, on their next visit. Shack Shack's original goal was to raise a minimum of $25,000.

You Can’t Stop Shake Shack

Hundreds of children file past the floor-to-ceiling windows at the newly opened Shake Shack at the corner of Fulton Street and Boerum Place. It’s late January and all are bundled up as best they can to keep out the wintery gusts and freezing temperatures. It’s a clear, cloudless day, which makes it colder, but the school children seem to be happy adventuring away from their lessons and out to a protest of some sort.

Tap into Beer, Wine

Beer and wine on traditional, family-oriented quick-serve menus? What, sir, have you been drinking? Admittedly, some of the issues standing between quick serves and beer and wine sales are daunting. There are liability concerns—particularly when one considers that many restaurant employees aren’t themselves old enough to legally serve or enjoy an alcoholic beverage. Then there are the sometimes-exorbitant costs and headaches associated with obtaining liquor licenses.

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