Industry News | February 23, 2015

Steak 'n Shake Expands to Myrtle Beach

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Steak ‘n Shake, famous for the Original Steakburger and hand-dipped milkshakes, celebrates the grand opening of its surfside restaurant in the city of Myrtle Beach, South Carolina at 116 Loyola Drive Monday, February 23 at 10 am. The Grand Opening will be hosted by Seth Salzman, CEO and partner, Steak 'n Shaker franchises in South Carolina and Georgia. Colonel Steve Cellucir and the St. James High School Junior ROTC and marching band will also be in attendance for the opening.

 “We are thrilled to be opening the third Steak ‘n Shake in Myrtle Beach. It is also very exciting that this location will showcase our newest freestanding restaurant design,” says Jim Flaniken, senior vice president of marketing. “In addition to its classic, timeless, and transcendent design qualities, the restaurant also provides the theatre inside to showcase the preparation of our famed cooked-to-order Steakburgers and indulgent hand-dipped milkshakes made the old fashioned way. This open-kitchen layout reinforces the brand’s motto, ‘In Sight it Must be Right’.” 

Steak ‘n Shake, founded in 1934 in Normal, Illinois by restaurateur Gus Belt, is the pioneer of the “better burger” segment of the restaurant industry. In addition to showcasing the new design, Steak ‘n Shake continues its 80-year-old tradition of serving a variety of Steakburgers and Milkshakes including the newest and tastiest offerings: the Philly Cheese Steakburger, Oreo Cookies ‘n Cream, and Oreo Mint Cookies ‘n Cream Milkshakes, as well as the recently updated $4 menu. The $4 menu includes perennial favorites like the Original Double ‘n Cheese, as well as new offerings like the Cajun Double Steakburger and the Grilled Cheese Steakburger Melt. All $4 menu meals are served with fries for $3.99. The menu also features seasoned fries in four mouthwatering flavors: Parmesan Cheese ‘n Herbs, Salt ‘n Vinegar, Sea Salt ‘n Cracked Pepper, and New Cajun.

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

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