Today’s New York Times included a review of 14-unit Shack Shack, among the country’s first premium burger chains and arguably one of the most influential. Time‘s critic Pete Wells awarded the popular chain one star with a large side of complaints (lousy crinkle fries and Shroom burger, to name two items he found wanting).
Big flavor: A New York Times' under-$10 favorite.
Yet what caught my eye was this paragraph:
When Shake Shack’s slant-roofed kiosk first landed in Madison Square in 2004, it handily outclassed its nearest rivals, places like McDonald’s and Burger King. But success has bred better competitors. Today, for less than $10, you can get a burger at least as flavorful at Schnipper’s Quality Kitchen, FoodParc, Bill’s Bar & Burger and Steak ’n Shake Signature. (Boldface added.)
Steak ‘n Shake, a Biglari Holdings company, opened the first Signature unit in New York, in January, which may be why it’s mentioned. But the nod in the Times also speaks to quality, at least of the meat.
Contrasting the high level of service at Shake Shack, Wells takes yet another swipe at McDonald’s later in the review:
Before Shack Shack, buying cheap burgers was rarely uplifting. Recently at a McDonald’s in Brooklyn, I waited to order as the people on the registers traded loud profanities with customers who were, I guess, their friends.
Wonder if the folks in Oak Brook will take action.
