Scott Olson, Getty Images
Scott Olson, Getty Images

16 Grilled-to-Order Facts About Shake Shack

Scott Olson, Getty Images
Scott Olson, Getty Images

What began as a hot dog stand in New York’s Madison Square Park (yes, a hot dog stand) has exploded into a burger empire with locations across the globe. Shake Shack, the brainchild of restaurateur Danny Meyer, has discovered a sweet spot with fast-food-weary customers, and spawned numerous imitators along the way. Here, we take a look at the company’s beginnings, where it’s headed, and whether peanut butter ShackBurgers are really a thing.

1. IT STARTED AS PART OF AN ART INSTALLATION.

Image of the original Shake Shack location in Madison Square Park
iStock

Back in summer 2001, an art show called “I  Taxi” took over Madison Square Park. In addition to all sorts of taxi-themed displays, there was a hot dog stand that quickly became a hit for its friendly service and Chicago-style dogs. Little did patrons know, it was actually run by restaurateur Danny Meyer (who headed up the Madison Square Park Conservancy) and staffed by off-season coat-check workers from his upscale restaurants. The operation lost money over the three summers it was in business, but Meyer was encouraged by the turnout. So he asked the Parks Department for a full-time business permit, pledging to donate some of the earnings to the park’s development, and they obliged. In 2004, Shake Shack opened, and notoriously long lines ensued.

2. IT GOT ITS NAME FROM THE MOVIE GREASE...

Screencap of Sandy and Danny dancing on the Shake Shack ride from the 1978 movie Grease
Paramount Pictures

Meyer told Fortune he must have come up with the name after watching Grease so many times. In the final scene, Sandy and Danny dance on an amusement park ride called the “Shake Shack” while singing “You’re the One That I Want.”

3. BUT IT WAS ALMOST CALLED "CUSTARD'S FIRST STAND."

Image of restaurateur Danny Meyer smiling proudly in front of computer screens bearing the Shake Shack logo
Spencer Platt, Getty Images

Meyer acknowledged in a 2015 interview with the New York Times that the name was “pretty bad.”

4. ITS INSPIRATION IS DISTINCTLY MIDWESTERN.

Image of crinkle cut fries fresh out of the deep fryer
iStock

The St. Louis-raised Meyer had a fondness for the burger joints and frozen custard stands he grew up with—places like Ted Drewes, Steak 'n Shake, and Fitz’s. So when the time came to develop the concept for Shake Shack, he reached back to the crinkle fries and chocolate malts of his childhood.

5. MEYER DREW UP THE MENU IN LESS THAN 10 MINUTES.

Image of Shake Shack sign
Jim Watson, Getty Images

In an interview with Bon Appetit, Meyer said he wrote down the original Shake Shack menu on a napkin in exactly nine minutes. And it proved to be eerily on-target, outlining many of today’s Shake Shack standards. The current CEO, Randy Garruti, has the menu framed in his office.

6. IT OFFERS CONCRETES CUSTOMIZED BY LOCATION.

So this is technically just an image of a scoop of vanilla custard and not a concrete, but I did my best with what I had access to. So admire this plain vanilla scoop in a small bowl.
Monica Schipper, Getty Images

Florida locations feature concretes made with key lime tarts from Palm Beach’s Sugar Monkey bakery, while Philadelphia Shake Shacks offer one made with strawberry puree, lemon ricotta, and crushed up cannoli shells from Termini Brothers bakery. At the company’s Baltimore location, there’s a custard concrete made using blueberry pancake pie from local baker Dangerously Delicious.

7. IT TOOK THE RESTAURANT EIGHT YEARS TO ADD BACON.

Image of bacon sizzling on a grill
iStock

This would seem like a no-brainer, but Shake Shack, which relies on a meticulous culinary development manager named Mark Rosati to approve new additions, isn’t afraid to take its time. Nowadays, you can get a SmokeShack, or add bacon to any burger.

8. IT'S VERY PICKY ABOUT ITS HAMBURGER MEAT.

Image of a worker shaping raw hamburger patties
iStock

It’s a custom blend of brisket, chuck, skirt steak and short rib made for the company by Pat LaFrieda. Only a few executives know the exact recipe. According to LaFrieda, back in its early days Shake Shack sampled 20 different ground beef combinations before selecting the one they currently use.

9. IT SERVES BREAKFAST, BUT ONLY AT FIVE LOCATIONS.

Shake Shack location at Grand Central Station in New York City
iStock

That would be the two locations inside New York's JFK Airport’s Terminal 4, the Shake Shack inside New York’s Grand Central Terminal, Washington D.C.’s Union Station location, and, most recently, the original Madison Square Park location. The menu is small, but who doesn't want a breakfast sandwich to help them power through that red-eye?

10. IT'S HAD SOME DELICIOUS SOUNDING MENU FLOPS.

Image of heirloom tomatoes
iStock

Like the heirloom tomato custard, or the float made with chocolate custard and stout. There was also a jalapeno and cheddar sausage, which was apparently delightful but had the unfortunate side effect of squirting hot cheese in your face. Whatever: worth it.

11. YOU CAN ORDER A PEANUT BUTTER BACON SHACKBURGER.

Image of peanut butter in a bowl with some whole peanuts artfully tossed around the bowl
iStock

The gooey, meaty concoction ran as a menu item for a short time back in 2010. Apparently it flopped, and Meyer has said there’s no chance of bringing it back (“I draw the line at peanut butter,” he told Bon Appetit). But menu hackers have discovered it exists as a secret menu item, and uses peanut butter mix-in for the shakes.

12. IT OFFERS CORN DOGS THREE TIMES A YEAR.

Image of a corn dog sitting atop some crinkle-cut fries
iStock

They’re all-beef Vienna hot dogs dipped in house-made corn batter and served with sweet relish. And they’re only available on Memorial Day, July 4th and Labor Day.

13. A SHRIMP PATTY BURGER SPARKED ITS LONGEST LINE EVER.

Image of Madison Square Park Shake Shack location at night
iStock

The line at Shake Shack’s original Madison Square Park location is long most days (you can check ahead using the nifty line cam). But on June 10th of 2014, it was egregiously long—so long, in fact, that it wound through the whole park. The reason: A limited-release David Chang “Momofuku Shrimp Stack” burger that married beef and shrimp patties and was topped with Momofuku Hozon sauce. Demand outstripped the supply of 1,000 burgers, and Shake Shack took to Twitter to apologize.

14. IT'S HUGE IN THE MIDDLE EAST.

Image of a double stack Shake Shake cheeseburger
iStock

Shake Shack has ventured abroad to countries like England, Turkey and Russia. But its most significant international investment has been in the Middle East, with 20 restaurants in states and countries like Kuwait, Lebanon and the United Arab Emirates. Locals love the stuff, apparently, but there have been supply issues.

15. IT HAS A SECRET MENU.

Image of root beer floats
iStock

Menu spotlights include a grilled cheese sandwich made with the restaurant’s famous potato buns, a protein-style burger wrapped in lettuce, and a root beer float.

16. IT HAS ITS OWN RUNNING CLUB.

Image of people running
iStock

Shack Track and Field is a free community fitness club located at Shake Shacks across the country. The running club hosts community runs on the second Tuesday of every month, the restaurant’s website says.

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iStock
11 of the Most Extreme Junk Foods Ever Created
iStock
iStock

It should come as no surprise that National Junk Food Day is traditionally celebrated on July 21—smack dab in the middle of the dog days of summer, when the streets run thick with ice cream trucks and county fairs boast the kind of fried treats that can only be described as “awesome” (both in the modern sense and the more dated, whoa, we are in awe of that usage). But National Junk Food Day shouldn’t be celebrated with commonplace junk food; oh, no, it deserves something far bigger and better. So save your potato chips and chocolate bars for another day, and get ready to try some truly wild treats.

1. THE KFC DOUBLE DOWN


KFC

Perhaps the most unexpectedly clever way to create a new extreme junk food item is to turn a non-junky foodstuff into something that just oozes calories and decadence. Fried chicken giant KFC knew that—and played it up to major effect—when they introduced the KFC Double Down to America back in 2010. The sandwich foregoes the most traditional aspect of any sandwich (the bread!) and substitutes two fried chicken filets. In between the two pieces of chicken? Bacon, two different kinds of cheese, and the Colonel’s “secret sauce.” There’s no room for a bun here, folks.

2. PIZZA HUT'S HOT DOG STUFFED CRUST PIZZA

We may associate items like fast food pizza and hot dog-stuffed anything with all-American palates, but cheesy juggernaut Pizza Hut saw things a bit differently. In 2012, the chain introduced a pizza with a hot dog-stuffed crust to our neighbors across the pond, treating their UK customers to the kind of taste sensation some people might have had literal nightmares about. Is it a pizza? Is it a hot dog? Somehow, it’s both—and yet something much more.

3. FRIENDLY'S GRILLED CHEESE BURGERMELT


Friendly's

Once again, a wily restaurant chain took a normal food item—in this case, a hamburger—and amped up its junk factor by doing away with something as commonplace as buns, in favor of an entirely different (and, yes, very junky) item. In 2010, Friendly’s rolled out its very own spin on the Double Down, slamming a regular old burger between not one, but two grilled cheese sandwiches. Who needs buns when you can have four pieces of bread, gooey cheese, and unfathomable amounts of butter?

4. GUY FIERI'S CHEESECAKE CHALLENGE

Whiz-bang chef Guy Fieri has long drawn ire for his more wild culinary creations, but what sets his cuisine apart from that of other junk food aficionados is his steadfast dedication to the key elements of any extreme item: size and odd combinations. Fieri’s “Guy's Cheesecake Challenge” is currently on the menu of his Vegas Kitchen and Bar, but it’s easy enough to replicate at home: Just halve a cheesecake, throw it on a plate, and douse liberally with hot fudge, pretzels, and potato chips. (What, no bacon?)

5. DENNY'S FRIED CHEESE MELT


Denny's

In August 2010, Denny’s introduced the Fried Cheese Melt, a grilled cheese sandwich stuffed with fried mozzarella sticks. Yes, it was served with both French fries and a side of marinara sauce, because it’s important to eat vegetables with every meal.

6. DUNKIN' DONUTS'S GLAZED DONUT BREAKFAST SANDWICH


Dunkin' Donuts

If you’ve ever hit up your local Dunkin' Donuts for breakfast and found yourself stumped when it came time to decide if you wanted a donut or a breakfast sandwich to get your morning motor revving, Dunkin' Donuts came up with a brilliant culinary brainstorm in 2013: the fast food favorite unveiled a breakfast sandwich that used glazed donuts as “bread,” wrapped around bacon and peppered egg.

7. JACK IN THE BOX MUNCHIE MEAL

What Jack’s Munchie Meals lack in creativity, they more than make up for in pure, unadulterated size and content. Each Munchie Meal—there are four total—features a massive sandwich (from the Stacked Grilled Cheese Burger to the Spicy Nacho Chicken Sandwich, and all sorts of wild fried things in between) accompanied with two beef tacos, “Halfsies” (a combo of fries and curly fries), and a 20-ounce fountain drink. These intense snack boxes are still available at most Jack in the Box locations, but you’ll have to wait until after 9 p.m. to procure your very own.

8. PIZZA HUT CHEESY BITES REMIX PIZZA

Apparently, there’s nothing that Pizza Hut loves more than using its crust as a delivery system for other junk food items. The hut that pizza built may have crammed hot dogs and hamburgers on to their pie sides, but there was something special about the Cheesy Bites Remix pizza. It featured fried cheese pockets stuffed with three different varieties of extra junk, from spicy seasoning to cream cheese and sesame to mozzarella and parmesan.

9. DEEP FRIED BUTTER

County and state fairs have long been hotbeds (sizzling, oily hotbeds) of wild, deep-frying invention. Dunking things in batter and then tossing them into a vat of oil is a nifty way to turn almost anything into a delicious crisp pocket of junky decadence, perfect for utensil-free eating—but that doesn’t mean that everything needs to get the deep-fried treatment. While deep-fried Oreos may be a stroke of brilliance, deep fried butter is just plain madness. Here’s a quick test: If you wouldn’t eat something if it weren’t deep-fried, don’t eat it if it is deep-fried. When was the last time you ate an entire stick of butter? See? Point proven.

10. THE BACON BUN BURGER

Not content to have a bacon sandwich between two chicken filets? Is a grilled cheese bun replacement not for you? Then try making your very own hamburger buns out of bacon. Carbs are bad for you, right?

11. FRIED ICE CREAM SANDWICH

The Florida State Fair is the proud home of the first fried ice cream sandwich, a junky treat that bears a name that doesn’t even begin to explain what it holds between its buns. It’s not a fried ice cream sandwich so much as a bacon cheeseburger (technically a sandwich) topped with a ball of fried ice cream. It might be a good meal for multi-taskers—no need to worry about dessert—but it doesn’t sound like the kind of thing good for anything else.

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Scientists Find a Possible Link Between Beef Jerky and Mania
iStock
iStock

Scientist have discovered a surprising new factor that may contribute to mania: meat sticks. As NBC News reports, processed meats containing nitrates, like jerky and some cold cuts, may provoke symptoms of mental illness.

For a new study, published in the journal Molecular Psychiatry, scientists surveyed roughly 1100 people with psychiatric disorders who were admitted into the Sheppard Pratt Health System in Baltimore between 2007 and 2017. They had initially set out to find whether there was any connection between certain infectious diseases and mania, a common symptom of bipolar disorder that can include racing thoughts, intense euphoria, and irritability.

While questioning participants about their diet, the researchers discovered that a significant number of them had eaten cured meats before their manic episodes. Patients who had recently consumed products like salami, jerky, and dried meat sticks were more likely to be hospitalized for mania than subjects in the control group.

The link can be narrowed down to nitrates, which are preservatives added to many types of cured meats. In a later part of the study, rats that were fed nitrate-free jerky acted less hyperactive than those who were given meat with nitrates.

Numerous studies have been published on the risks of consuming foods pumped full of nitrates: The ingredient can lead to the formation of carcinogens, and it can react in the gut in a way that promotes inflammation. It's possible that inflammation from nitrates can trigger mania in people who are already susceptible to it, but scientists aren't sure how this process might work. More research still needs to be done on the relationship between gut health and mental health before people with psychiatric disorders are told to avoid beef jerky altogether.

[h/t NBC News]

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