What It's Like Inside Shake Shack
A collaborative culture with shifting responsibilities is the burger brand's recipe for success.
In 2003, as the story goes, New York City restaurateur Danny Meyer scribbled some burger-based ideas on the back of a napkin. That eventually became the inaugural menu for , an outdoor food stand in Manhattan’s Madison Square Park. The burger concept has now grown into an $839 million chain with 281 locations worldwide. The current menu has stayed close. Here’s how the team creates success out of such simplicity.
