Shake Shack Preps for Bay Area Invasion this Fall

  • Industry News January 17, 2018
    Shake Shack
    Shake Shack is ready for its Northern California debut.

    Shake Shack announced it will be setting up Shack in the Bay Area in fall 2018. The first-ever Northern California Shack will open in Palo Alto at Stanford Shopping Center, the open-air lifestyle mall located at 180 El Camino Real. Shake Shack is also considering locations in Marin County and the Marina District of San Francisco.

    Shake Shack is a critically acclaimed, modern day “roadside” burger stand known for its 100 percent all-natural Angus beef burgers, chicken sandwiches and griddled flat-top dogs (no hormones or antibiotics—ever), fresh-made frozen custard, crispy crinkle-cut fries, craft beer, wine and more. A fun and lively community gathering place with widespread appeal, Shake Shack has earned a cult-like following around the world

    “Throughout our team’s over 30-year history in fine dining at Union Square Hospitality Group, we’ve long admired the talented chefs, winemakers and artisans of the Bay Area’s vibrant food scene,” says Randy Garutti, Shake Shack CEO. “It is with great respect and humility that we enter that landscape, deepen our West Coast roots, and bring a new community gathering place to this iconic city after so many years.”

    As part of Shake Shack’s mission to Stand For Something Good, Shake Shack sources only high quality, premium ingredients from the best ranchers, farmers, bakers and food purveyors. The beef is 100 percent all-natural Angus, never frozen, vegetarian fed, humanely raised and source verified. The chicken is 100 percent all-natural and the flat-top dogs are 100 percent all-natural Vienna beef. No hormones or antibiotics, ever—all served on a non-GMO potato bun. The fries are crinkle cut with zero artificial ingredients and the vanilla and chocolate frozen custard use only real sugar, no corn syrup, and milk from dairy farmers who pledge not to use artificial growth hormones.

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.