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Shake Shack names Justin Mennen, formerly of Rite Aid, chief information and technology officerShake Shack names Justin Mennen, formerly of Rite Aid, chief information and technology officer

He will report directly to CEO Rob Lynch

Bret Thorn, Senior Food Editor

January 10, 2025

2 Min Read
Shake Shack
Shake ShackShake Shack

Shake Shack has named Justin Mennen chief information and technology officer, effective Jan. 13, the company said Friday. He will oversee all aspects of Shake Shack’s technology, including digital capabilities, and will work with the chain’s executive team to identify opportunities for innovation, including improving business processes and enhancing the guest experience, the company said.

Mennen succeeds Dave Harris, who was chief information officer and left the company in September, according to his LinkedIn profile. A Shake Shack representative said Mennen’s role represents an expansion from Harris’, “reflecting Shake Shack’s evolving technology needs and strategic priorities.”

Most recently, Mennen was chief digital and technology officer at Rite Aid Corporation, where he worked to enhance online platforms while leading digital and tech teams across 2,400 locations. Before that, he had tech leadership roles at Estée Lauder, Compucom, and Dell Technologies. In his new role, he will report directly to chief executive officer Rob Lynch

“Justin brings a wealth of experience as a technology leader to Shake Shack, along with an impressive track record of driving innovation across industries,” Lynch said in a statement. “He’s joining us at a pivotal time in our growth, and we’re confident his expertise will play a key role in elevating our operations and delivering an even better experience for our guests."

Related:Shake Shack to launch loyalty program

Shake Shack has been steadily working to improve its technology to enhance the customer experience. Efforts include the systemwide rollout of kiosks and upgrades to digital communications to make them feel more personal. Lynch said in the chain’s most recent earnings call that Shake Shack will launch a loyalty program this year.

Mennen praised Shake Shack for its focus on innovation.

“I’m honored to join Shake Shack, a brand that continues to redefine modern dining hospitality through innovation, technology, and exceptional guest experiences,” Mennen said in a statement. “I look forward to collaborating with the team to drive growth, advance our digital capabilities and deliver solutions that fuel Shake Shack’s ongoing success.”

Shake Shack currently operates and licenses some 570 restaurants globally.

 

Contact Bret Thorn at [email protected] 

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
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Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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