Shake Shack cuts roughly 70% of fine-dining restaurant operating costs
Danny Meyer · Shake Shack: Danny Meyer · Jun 15, 2020 · at 37:17
Danny Meyer, founder of Union Square Hospitality Group and Shake Shack, explains how fast-casual economics differ from fine-dining operations like Eleven Madison Park.
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“There's about 70% of the cost taken out. There's not a, if you look at any Shake Shack, there's not a chef or three sous chefs or a pastry chef or a maitre d' or a reservationist or a florist or a linen company, and I, you know, that's probably only half the cost I'm talking, there's no bartender's”
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