Steak 'n Shake

Steak ‘n Shake Hits Broadway

Company introduces new prototype in its Big Apple debut.

Steak ‘n Shake opened its first New York City restaurant on January 12, and the chain used the opportunity to debut its new Steak ‘n Shake Signature counter-service prototype.

The new design is a leaner outfit that does away with the all-night schedule, some menu items, and table service. Customers will instead find a small, 22-seat, counter-service-only Steak ‘n Shake that offers a new organic beef hamburger, a high-tech drink machine, hand-cut fries, and beer and wine.

Steak 'n Shake Debuts on Broadway

Steak 'n Shake is introducing its first Steak 'n Shake Signature restaurant on January 12, in New York City, immediately next to the Ed Sullivan Theater in Times Square.

The new, contemporary Signature restaurant will be smaller in footprint than existing Steak 'n Shake formats, and will feature a counter-service-only model with a simple menu, primarily serving popular core items such as Steakburgers and milk shakes.

Steak ‘n Shake Announces Price Freeze Through 2012

Steak 'n Shake, the restaurant industry's longest established brand in the premium burger and milkshake segment, announced it will not raise its menu prices in 2012.

To celebrate its devotion to providing honest and high value to its loyal consumers, anyone who purchases a sandwich with fries may order a free legendary Orange Freeze, beginning today through Jan. 5. 

Steak 'n Shake Continues Westward Push, Opens in CO

Steak ‘n Shake celebrated the grand opening of its first restaurant in the state of Colorado in the city of Centennial, at 8271 S. Quebec. The official ribbon cutting ceremony takes place on Nov. 17 at 10 a.m. and will be hosted by franchisees Mark Clark and Connie Caruso.

“We are quite excited to bring Steak ‘n Shake to Colorado,” says Sardar Biglari, CEO of Steak ‘n Shake. “Each time we have opened in a new market over the last two years there has been a tremendous turnout which is building an ardent following.

Fine-Dining Trends that Are Headed Your Way

In 2015, the single most popular dish on quick-serve restaurant menus will be a sumptuous curried goat sandwich served with fried lentils and a crispy tamarind-orange flatbread.

Shortly thereafter, thick, frosty duck confit milkshakes and turnip tots will take the fast food world by storm.

Then, by 2017, drive-thru windows will be overwhelmed by customers determined to get their hands on the latest menu sensation: big, brimming bowls of real Spanish-style paella, replete with fresh mussels and clams and saffron-infused rice.

Steak 'n Shake Heads West, Set to Open in Vegas

South Point Hotel, Casino & Spa in Las Vegas will open the first Steak ‘n Shake restaurant west of Texas on December 16 at 11 a.m. The opening of this new Las Vegas dining establishment will feature a celebratory ribbon cutting by Sardar Biglari, chairman and CEO of Biglari Holdings, owner of Steak ‘n Shake; Las Vegas iconic mayor Oscar Goodman; and South Point owner Michael Gaughan.

Bob Evans Competes with Retail

Proving that extending menu items into retail doesn’t have to involve a grocery or convenience store, Bob Evans is taking the concept of retail into its own stores.

Bob Evans restaurants, known for their farm-style menu and aesthetic, are trying out a grab-and-go concept called Taste of the Farm in an effort to update the company’s image.

So far, the new concept has been implemented in just one of the chain’s 713 restaurants, near its Columbus, Ohio, headquarters in the suburb of Westerville. Bob Evans representatives say it will likely announce a broader roll out in mid June, after the release of its annual financials.

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