Just as Californians remain committed to their In-n-Out burgers, those in the East Coast feel the same about Shake Shack. The New York City based chain restaurant started out as a food cart in Madison Square Park in July of 2004. Since then, it has expanded to over 40 different stores. The interesting part? There are no Shake Shacks to the west of the Mississippi, and they remain concentrated in only a few US states including New Jersey, Connecticut, Pennsylvania, and Massachusetts.
Celebrity chef Danny Meyer brought the idea of a cart-style fast food restaurant, and originally intended for it to remain a New York City-only location. However, the unexpected success of the business led Meyer to look into expansion, bringing Shake Shack to its current standing. Besides the East Coast locations, the chain operates internationally with locations in Russia, Turkey, U.K., and the Middle East.
Besides being recognized for their burgers, made from angus beef, the restaurant holds true to it’s name by serving delectable, mouth-watering shakes. With flavors like peanut butter and caramel, along with traditional chocolate, vanilla, and strawberry, customers can mix and match to get their shake-filling.
In recent news, Shake Shack announced its plans to go public, and an Initial Public Offering (IPO) that could offer it at almost $1 billion dollars was mentioned. The restaurant chain has an average store performance of about $4 million per store, which is more than twice the average store performance of McDonald’s.
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