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Shake Shack Opening in Moscow this Winter

Shake Shack Opening in Moscow this Winter

The franchise that just can’t seem to stop growing will be opening in Moscow

Shake Shack has made its way to Moscow, Russia with a new store opening at the end of the year.

Who would have thought that the little hot dog stand known as Shake Shack would turn into an international franchise? With locations in six U.S. states and five countries, a new Shake Shack is coming to Moscow, Russia at the end of 2013, as reported by The Moscow Times.

The store will be located in the heart of Moscow on Arbat Street. Delicus, a new company, will be the local operator and has already posted a job listing.

In addition to the traditional menu of burgers, hot dogs, frozen custard, wine, and beer, there be “custom dishes made to ‘cater to Russian tastes and traditions,’” as said by a company spokesperson.

Different than the traditional logo, Moscow’s Shake Shack logo has 3 ballerinas on top for each of the burgers, representing Russia’s well-known ballet culture

A company spokesman told the newspaper, "At the moment, we are excited and happy to open Shake Shack in Moscow and we plan on focusing on growth and development."


10 Amazing Specialty Items From Shake Shacks Around the World

Since it went public two weeks ago, Danny Meyer’s Shake Shack has confirmed what we already knew: the new-school burger concept is a force to be reckoned with. The chain currently has 63 locations in the United States and abroad, and it’s valued at a whopping $1.74 billion. From the looks of it, this is only the beginning: Shake Shack opens its first Baltimore location on February 16 and has expansion plans for ten more openings, including Austin, later this year.

Worldwide domination wasn’t part of the initial plan. When Meyer started the business out of a hot dog cart in Madison Square Park in 2001, the stand wasn’t even a year-round business. But the cart begat a kiosk, which eventually led toਊ handful of Shake Shacks around the city. New Yorkers lined up out the door for humanely raised beef burgers, friendly service, concretes, and a thoughtful selection of craft beer and wine.

Yet even today, with its current size and scale, Shake Shack’s food has managed to stay impressively consistent. The ShackBurger I ate on a recent trip to Turkey, for instance, could’ve come out of any location in New York. The only difference was my dessert, a pistachio creation exclusive to the Shake Shack in Instabul’s Tünel neighborhood. Turns out every Shake Shack location, whether it’s the original Madison Square Garden outpost or a new storefront in Moscow, offers its own unique set of burgers, dogs, shakes, or frozen desserts that give the location a sense of place. From campfire s’mores in Atlanta to a Lebanese-inspiredꃞssert in Beirut, here are some surprising Shake Shack specialties for all you burger-obsessed globetrotters.


The Iceman Cometh

Mark Rosati. (Courtesy Shake Shack)

One extremely cold afternoon in February, Mark Rosati, Shake Shack’s culinary director, was sitting in the restaurant’s Battery Park branch talking about how well its frozen custard had been selling on even some of the most glacial days of this very frigid winter past. He had discussed the matter with colleagues.

“The theory is: Sometimes the custard is actually warmer than it is outside, so it warms you up,” he said. “Ours we serve at about 18 degrees. Last night, you could warm up eating custard. That’s actually the theory in Moscow too.”

Yes, Shake Shack, which was just a single, seasonal outpost in Madison Square Park when Mr. Rosati joined eight years ago, the quirkiest restaurant in Danny Meyer’s ever-expanding Union Square Hospitality Group, now has a branch in Moscow. There are also Shacks in Turkey, the United Kingdom and throughout the Middle East, plus locations in Florida, New Jersey and Pennsylvania. New York City has nine. The Madison Square Park location now sells about 150 pounds of custard on a good day, of which there should be many very soon, now that the weather is finally starting to turn.

Mr. Rosati now creates the food for a veritable empire. He is a burger baron, a hot dog duke and a custard king—probably the largest producer of frozen custard in the five boroughs.

Like Cincinnatus or Spider-Man, he did not seek this power. He had been working as a cook at Mr. Meyer’s Gramercy Tavern for three years when he decided he wanted to learn management. The only opening in the group at the time was Shake Shack—not exactly his first choice. But he went.

Mr. Rosati had at least been a fan for some time, waiting in line to eat there before heading to Gramercy. He still remembers the first time he had the custard. “I think it was Fluffernutter custard,” he said. (It’s based on the peanut-butter-and-marshmallow crème sandwich.) “I said, ‘Can I have that made into a milkshake? And they were like, ‘Yes!’ And then I fell in love.”

If you have been to any Meyer restaurant, you know that his employees are schooled in Midwestern nice, but Mr. Rosati makes those people look like brutes. He oozes the warm dedication of a Mormon missionary. He also pretty much resembles one. I want his job.

“Last year, I spent more time abroad than I did back at home,” he told me happily. He traveled to all the new international Shacks to develop special recipes. Dubai got a honey almond cake custard that he assured me will arrive stateside later this year. An Istanbul location got a special concrete (custard and treats whipped together) with baklava, banana and cinnamon caramel sauce, which sounds like pretty much the most delicious thing ever conceived. In London, chef Fergus Henderson’s St. John Bakery makes for the Shack a “walnut brownie and a brown-sugar biscuit, and they’re killer.”

There are now Shake Shacks near every major media publication in New York, which can’t hurt their public profile, even if it contributes to the weight fluctuations of Manhattan journalists. The New Republic has Madison Square Park Newsweek and the Daily News have Battery Park even TheBrooklyn Paper has Fulton Mall. TheNew York Times, the Post and Condé Nast all have the benefit of the Shack’s Times Square outpost. The custards never disappoint. But are there any Mr. Rosati felt didn’t work?

“I always remember this one: raspberry jalapeño,” he said. “That was a while back. I was trying to figure out what my voice was. … I think one time I had a raspberry jalapeño cocktail. I thought: Wouldn’t that be delicious? The problem was, while it did taste good, it was hard to dial in the heat at a pleasurable level but for it to still have a little bite to it.” That one hasn’t returned. “With my flavors, I never want to shock anyone,” he said. “I want to give them a nice warm embrace.”

A forthcoming Shake Shack in Atlanta would seem to offer plenty of opportunities for just that, with all of the pleasures that Southern cooking affords. His friends have been telling him “homespun memories, of sitting on their grandfather’s porch, and he would open a bottle of Coca-Cola and open a bag of salty peanuts and pour it in there and then eat the peanuts.”

“I had never heard of it either!” Mr. Rosati said. “But I started asking people, and they were like, ‘Yeah, yeah, we do that. And I was like, ‘That’s awesome! Can that work in a custard? Can we do like a salty peanut Coca-Cola custard? I’ve played around with that one extensively. That’s not the easiest one to develop, because there are so many different parts.”

Mr. Rosati estimates he has crafted about 300 custard flavors. He sends about 70 to the Shacks in any given year and tries to introduce 10 new ones annually.

“At the end of the day, our basic custard is just a blank canvas,” he said.


Hajimemashite, Tokyo! Shake Shack ® to Open First Tokyo Location in Meiji-Jingu Gaien This Winter

The Meiji-Jingu Gaien Shack will build on Shake Shack's history of creating restaurants with innovative, forward-thinking architecture and design. In keeping with its heritage as a "roadside" stand, and inspired by the first-ever Shake Shack in New York City's Madison Square Park, this Shack will have an expansive outdoor patio-sitting among the iconic ginkgo trees-where guests can kick back with a delicious ShackBurger(R), cold ShackMeister(R) Ale and a game of ping pong. (Photo: Business Wire)

The Meiji-Jingu Gaien Shack will build on Shake Shack's history of creating restaurants with innovative, forward-thinking architecture and design. In keeping with its heritage as a "roadside" stand, and inspired by the first-ever Shake Shack in New York City's Madison Square Park, this Shack will have an expansive outdoor patio-sitting among the iconic ginkgo trees-where guests can kick back with a delicious ShackBurger(R), cold ShackMeister(R) Ale and a game of ping pong. (Photo: Business Wire)

NEW YORK--( BUSINESS WIRE )--(NYSE:SHAK)--From New York to Tokyo! Shake Shack ® is thrilled to announce it will open the first Tokyo Shack in the esteemed Meiji-Jingu Gaien park. This Shack, inspired by the first-ever Shake Shack in New York City’s Madison Square Park, is slated to open this winter where it will sit among the magnificent ginkgo trees on Icho Namiki Avenue—steps from bustling Aoyama.

Shake Shack is a critically acclaimed, modern day “roadside” burger stand known for its 100% all-natural Angus beef burgers, griddled-crisp flat-top dogs, fresh-made frozen custard, crinkle cut fries, beer and wine, and more. A fun and lively community gathering place with widespread appeal, Shake Shack has earned a cult-like following around the world.

Founded by Danny Meyer's Union Square Hospitality Group, which owns and operates some of New York City’s most celebrated restaurants: Union Square Cafe, Gramercy Tavern, The Modern at the Museum of Modern Art, Maialino, North End Grill, Blue Smoke, Marta, and Untitled at the Whitney Museum of American Art—Shake Shack’s fine dining heritage and commitment to sourcing premium, sustainable ingredients have helped to pioneer the creation of a new “fine casual” category in restaurants. Fine casual couples the ease, value and convenience of fast casual concepts with the high standards of excellence grounded in fine dining—thoughtful ingredient sourcing, preparation, hospitality and quality.

“We’re incredibly excited to bring our first Shack to Tokyo. Thinking back 14 years to that humble hot dog cart in New York City, we were determined to find the perfect spot in Tokyo. The original Shack in New York City’s Madison Square Park created a place for New Yorkers and visitors alike to gather as a community. We’ve searched far and wide and we’ve found that same feeling again in Meiji-Jingu Gaien”, said Randy Garutti, Shake Shack CEO. “We’re absolutely thrilled to connect with so many passionate fans, develop relationships with talented local producers and connect with our guests in this wonderful community.”

Meiji-Jingu Gaien—one of Tokyo’s most storied community destinations—appeals to locals and visitors alike. Dating back to the 1956 Tokyo Olympics, Meiji-Jingu Gaien has been home to a variety of community activities including baseball (home of the Yakult Swallows) and the iconic Ginkgo Festival (one of Japan’s most exciting and timeless traditions). The Meiji-Jingu Gaien Shack will build on Shake Shack’s history of creating restaurants with innovative, forward-thinking architecture and design. In keeping with its heritage as a “roadside” stand, and inspired by the first-ever Shake Shack in New York City’s Madison Square Park, this Shack will have an expansive outdoor patio—sitting among the iconic ginkgo trees—where guests can kick back with a delicious ShackBurger ® , cold ShackMeister ® Ale and a game of ping pong.

Shake Shack’s introduction to Meiji-Jingu Gaien will begin soon with an imaginative art installation during construction. To pay tribute to the captivating ginkgo trees and inspirational vitality within, Shake Shack will invite park visitors and passers-by to engage with an interactive construction site that visually celebrates the colorful, seasonal change of the ginkgo trees and invites guests to share their own aspirations for change. As the leaves undertake their beautiful transformation, a new community gathering spot will come to life at Shake Shack.

The Meiji-Jingu Gaien Shack will feature Shake Shack’s signature items including the aforementioned ShackBurger as well as the SmokeShack ® and Shack-cago Dog ® . The burgers are made with freshly ground 100% Angus beef (highly prized for its delicate texture and great taste). The ShackBurger, Shake Shack’s much-lauded burger, is made with cheese, fresh lettuce, tomato, and ShackSauce TM , and finished with a buttered, toasted, soft potato roll. Shake Shack’s unique take on a bacon burger, the SmokeShack features smoked bacon, chopped cherry peppers and ShackSauce. The Shack-cago Dog is a hot dog inspired by a food typically only found in Chicago. This delicious hot dog is made with locally produced beef, and nine toppings including Shack relish, onion, cucumber, pickle, tomato, sport pepper, celery salt and mustard. In keeping with Shake Shack’s mission to Stand For Something Good ® , Shake Shack intends to work with select local vendors to innovate Tokyo-specific menu items and create a truly one of a kind Shack for the local Tokyo community.

Shake Shack is a New York City institution and global brand. In its 11-year history, Shake Shack has been recognized with numerous accolades, including Bon Appétit's "The 20 Most Important Restaurants in America" (ranked #16), TIME Magazine's "17 Most Influential Burgers of All Time" (ranked #7 for the ShackBurger) and winning "Best Burger" in 2007 and 2014 at the South Beach Wine and Food Festival's Burger Bash.

For more information please visit www.shakeshack.com

Shake Shack ® (NYSE: SHAK) is a modern day “roadside” burger stand known for its 100% all-natural, antibiotic-free Angus beef burgers (no hormones added ever), hot dogs, frozen custard, crinkle cut fries, beer and wine (available at select locations), and more. With its fresh, simple, high-quality food at a great value, Shake Shack is a fun and lively community-gathering place with widespread appeal. From its premium ingredients and caring hiring practices to its environmentally responsible designs and deep community investment, Shake Shack’s mission is to Stand For Something Good. Since the original Shack opened in 2004 in NYC’s Madison Square Park, the company has opened multiple locations in 12 states and the District of Columbia, as well as international locations including in London, Istanbul, Dubai, Moscow, and more.

FORWARD-LOOKING STATEMENTS

This press release contains forward-looking statements, as defined in the Private Securities Litigation Reform Act of 1995, which are subject to risks and uncertainties. All statements other than statements of historical fact included in this press release, including but not limited to expected Shack openings, are forward-looking statements. Forward-looking statements discuss our current expectations and projections relating to our financial position, results of operations, plans, objectives, future performance and business. You can identify forward-looking statements by the fact that they do not relate strictly to historical or current facts. All forward-looking statements are subject to known and unknown risks, uncertainties and other important factors that may cause actual results to be materially different. All forward-looking statements are expressly qualified in their entirety by these cautionary statements. You should evaluate all forward-looking statements made in this press release in the context of the risks and uncertainties disclosed from time to time in the Company’s filings with the Securities and Exchange Commission, including its most recent annual report on Form 10-K, subsequent quarterly reports on Form 10-Q and its final prospectus filed on August 13, 2015 pursuant to Rule 424(b)(4), all of which are available online at www.sec.gov, www.shakeshake.com or upon request from Shake Shack Inc.

The forward-looking statements included in this press release are made only as of the date hereof. We undertake no obligation to publicly update or revise any forward-looking statement as a result of new information, future events or otherwise, except as otherwise required by law.


Community

We’re all about our hood! We’re committed to extending hospitality beyond the four walls of this Shack and into the Winter Park community.

We donate 5% of sales from our Pie Oh My concrete to BASE Camp Children’s Cancer Foundation, providing support for children and families living with cancer.

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Christmas Cookie

The returning customer favorite, Shake Shack Shake (did I just make a tongue twister?), Christmas Cookie, tastes exactly like a sugar cookie. Topped with colorful sprinkles, each sip made me smile. My friend equated it to feeling like a little kid in a candy store.

If this shake was a song, it definitely would be "Wonderful Christmas Time" by Paul McCartney.

Reagan Street


Shake Shack at Neil Road – Offering Chick’n Shack And Black Sesame Concretes

Shake Shack’s second outlet in Singapore has opened at 89 Neil Road, right across the rather ‘happening’ Keong Saik Street which is already lined with hip restaurants and cafes.

Shake Shack is a fast-casual restaurant known for its 100% all-natural Angus beef burgers, flat-top beef hotdogs, spun-fresh frozen custard, and crinkle cut fries.

This outlet is located on the first floor of a historical building, which used to contain Eng Aun Tong factory where Tiger Balm was produced.

Therefore, you would also find a striking tiger mural to pay tribute to the space’s former occupants.

The menu over at Neil Road appears to be just slightly more extensive, offering items not previously available at Jewel.

Other than the ShackBurger ($9.20 for single, $12.70 for double), SmokeShack ($10.90, $14.40), ‘Shroom Burger ($10.80), Shack Stack ($14.30), and Hamburger ($7.50), also included in Neil Road’s menu is the Chick’n Shack ($9.20).

(Photo: Nicholas Tan @stormscape)

It is slightly disappointing that the main new item of the Fried Chicken Burger is already commonly available elsewhere, and there is nothing quite new or novel to it.

(Photo credit: Nicholas Tan @stormscape)

The Chick’n Shack burger contains crispy chicken breast, lettuce, pickles, and buttermilk herb mayo.

It wasn’t particularly memorable as it was a usual chicken burger (tad on the salty side as well) and felt more worthwhile to spend the calories on the beef burgers which had a better differentiating factor.

For recommendations, I would usually get either the SmokeShake or the Shack Stack which contains a combination of crispy-fried portobello mushroom, the signature juicy Angus beef patty, and slice of cheese.

Having crispy mushroom and moist patty, while messy to eat, gives the overall bite a more layered contrast.

For the Concretes ($7.50 for single, $9.50 for double) which are frozen custard blended with mix-ins, the new stuff to get are are the Eye of the Tiger and Open Sesame.

The former contains vanilla custard blended with lychee, raspberry and shortbread and topped with lime zest.

As for the Open Sesame, the Concretes is included with black sesame paste and Plain Vanilla (yeah, that bakery) brownie topped with black sesame seeds and gold-dusted chocolate.

The Singapore-exclusive shake is still that Pandan Shake featuring vanilla frozen custard ice cream blended with pandan, coconut, and topped with gula melaka crumble.

Warning: This is on the very sweeeeeet side, but drink if you haven’t had it before and curious to sample what the fuss is all about.

Shake Shack – Neil Road
89 Neil Road #01-01, Singapore 088849
Opening Hours: 11am – 9pm (Mon – Sun)

Shake Shack – Jewel Changi Airport
78 Airport Blvd, #02-256, Singapore 819666
Opening Hours: 11am – 8:30pm (Mon – Sun)

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.


Shake Shack’s first Mexican restaurant opens this summer

There will be a new option for lovers of hamburgers and creamy milkshakes this summer in Mexico City when the country’s first Shake Shack location opens.

The New York chain of casual restaurants will be on Paseo de la Reforma in front of one of Mexico City’s most iconic landmarks — the Ángel de la Independencia.

Shake Shack vice-president Michael Kark said the restaurant’s fans in Latin America had asked for a Shake Shack for many years.

Mexican restaurant operator Grupo Toks will operate the new outlet, whose exterior will be adorned with a mural by celebrated Mexican artist Claudio Limón.

Toks general manager Juan Carlos Valverde Losada said last fall that the company plans to open 30 Shake Shack locations in Mexico. Santa Fe, Bosques de las Lomas and Polanco in Mexico City and the airports at Cancún and Los Cabos are among them.

Known for its fresh and mostly local ingredients, Shake Shack was born as a hot dog cart in 2004 in Manhattan, New York, and has expanded to 26 American states with 220 locations, and to more than 70 international location such as Hong Kong, Istanbul, Dubai, Moscow and now Mexico.

In addition to the chain’s classic burgers, fries, milkshakes and custards, Shake Shack’s Mexican location will also offer organic wines from La Lomita winery in Baja California, as well as a special menu for dogs.

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Among the millions of Mexicans affected economically by the coronavirus are the country’s artisans. Dependent on tourism for their livelihood, they have been forced to look for alternative means of selling their creations. One option is online sales. With that in mind, Mexico News Daily is supporting efforts by the Feria Maestros del Arte, a non-profit organization in Chapala, Jalisco, to help artisans sell their products online by donating 10% of the revenues from annual subscriptions to the Feria.

Another element of the campaign is a series of stories called Artisan Spotlight that will highlight some of Mexico's talented artisans.

We ask for your support for the Artisans Online project by purchasing or renewing a one-year subscription for US $29.99, of which $3 will help artisans reap the benefits of e-commerce. Please click here for more information about Artisans Online.

Tony Richards, Publisher


Shake Shack CEO: It's the anti-chain chain

In an industry plagued by bankruptcies and declining sales, one fast casual chain is breaking the mold.

Just this month, Shake Shack (NYSE:SHAK) reported its total revenue increased nearly 42% to $76.6 million.

Randy Garutti, CEO of the burger giant, said during an interview on FOX Business that the New York-based chain is poised to have its largest growth yet with plans to open about 24 Shake Shacks in the U.S. and about a dozen overseas this year. There are currently 130 locations around the world.

“The bigger we get, the smaller we need to act. And that means in every decision, whether it’s design or food. When we’re in Tokyo, Seoul, London and Moscow, all the places that Shake Shack lives today we find the coolest, smallest, artisanal baker who is doing something really interesting, the best chefs, we team up with them. It is kind of the anti-chain, chain,” Garutti said.

Shake Shack is not only expanding internationally, but also released a cookbook last week that Garutti says contains the same recipes that are used in Shacks worldwide.

“Our goal is to enlighten hospitality. Take care of our team first and then and only then can we take care of our guests, our communities and ultimately our shareholders,” he said.

Garutti says Shake Shack aims to give customers an experience that keeps them coming back.

“You look at how the retailers today are not experiential, the ones that are growing are giving you the best total experience. And we’re doing that at Shake Shack for the humble hamburger. So much of the new dollars are going online, going to Amazon, so we’ve got to be a place where people want to come hang out for that Little League game or that date,” he said.


Delicatessen

Walk 30 minutes north, past the 19th century Moscow Hermitage Garden. Off a nondescript courtyard, head downstairs to Delicatessen , a comfy and casual speakeasy with a sinfully playful food menu. Try the fried calf brains in egg yolk, the caviar pizza, or the horsemeat tartare finished with a branding iron right at your table. (There are also delicious more conventional options, such as a heaping pile of delicate potato and bacon chips.) Ask the bartender to make you a cocktail to match your order.


Watch the video: Shake off the winter blues with Monday Quiz Nights at Shake Shack (January 2022).