Every new menu item is developed in the basement of the chain's West Village restaurant.
Below the dining area of Shake Shack's bustling West Village location sits a culinary laboratory constantly cooking up new ideas.
Shake Shack has nearly 350 locations in the U.S. and another 134 around the world and is valued at more than $4 billion. With dozens ofopening later this year, the team in the Innovation Kitchen is constantly developing new offerings. "We agonize over what additional supporting ingredients could go on it," Karangis says. "Should onions and pickles go on top or on the bottom? Everything really matters."
In the case of the Shack-ura Shake, the frozen treat proved to be a hit and made seasonal appearances in Japan each spring before eventually making the move stateside.— was months in the making. Karangis and his team made "at least 25 different versions" of each of the new burgers before settling on the final "build" for the nationwide release.
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