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 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.
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.
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.