Summary: Shake Shack's improbable rise from a hot dog cart in a New York City park to international hamburger chain seems even more unlikely when you consider the guy who started it: Danny Meyer. He's a Michelin-starred restauranteur with a reputation for exceptional customer service. How do you translate that kind of customer experience into fast food? Food journalist Daniela Galarza, Danny Klein of QSR Magazine and Bonnie Riggs, a restaurant industry analyst, describe how Shake Shack and Danny Meyer benefitted from the emergence of a new restaurant category called "fast casual" while another NYC food writer, Chris Shott, explains what's between Shake Shack's buns.
