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Started as a hot dog trolley inside Madison Square Park in 2001, Shake Shack evolved to become a stand in the park three years later, expanding its menu to include hamburgers, fries and milkshakes. Meyers calls Shake Shack "casual casual" because he uses the same quality ingredients in his restaurant as in his burgers. The concept exploded: Shake Shack was made public in 2014 and generates revenue of about $ 445 million a year.
However, Meyer said, "I think Shake Shack took about five years to understand." In 2012, Meyer stepped down as General Manager and Randy Garutti, then USHG's Director of Operations, began managing day-to-day operations.
In retrospect, Meyer often wonders how things would have happened if Miller, the New York Times restaurant critic, had not been there in 1985. "I've always had the feeling that the only reason for the success of Union Square Cafe was maybe it was because I had known the restaurant review before opening the restaurant, which is crazy.
Whenever something works, I say, "Why did it work? How lucky was it? There is luck in everything you do, and just to try to prove it to me, [I think] that if we climbed this mountain somehow, could we possibly climb one that is a bit steeper or a little higher – it still motivates me to this day. "
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