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Shake Shack reports turnaround in fourth quarter of 2021Shake Shack reports turnaround in fourth quarter of 2021

Preliminary results show success in suburbs as NYC stronghold continues to lag

Bret Thorn, Senior Food Editor

January 11, 2022

4 Min Read
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Shake Shack’s same-store sales surpassed pre-pandemic levels in the fourth quarter of 2021 as suburban sales gained momentum, according to a preliminary business update it released ahead of the annual ICR conference Tuesday.

Average weekly sales were $74,000 per restaurant for the quarter ended Dec. 29, 2021, up from $72,000 in the third quarter of 2021. Same-store sales were up by 2.2% in the fourth quarter compared to the fourth quarter of 2019.

In the third quarter they were down by 7.3%.

Same-store sales were up by 20.8% compared to the fourth quarter of 2020. For the fiscal year, they were up by 24.2%.

The turnaround comes despite the fact that the New York City-based fast-casual burger chain continues to see sales lag in its hometown, where it has nearly 30 of its more than 240 domestic locations — traditionally some of its highest-volume restaurants — and where sales remain down by more than 20%.

“The fact that we’re 9% comping over ’19 in the suburban Shacks and [are] overall positive for the company in Q4, considering the drag that our deep, high-volume urban Shacks continue to have on the company, I think it’s incredible. … and that points to what the world can look like post-COVID, someday,” CEO Randy Garutti told attendees of the ICR conference, which was held virtually due to the rapid spread of the omicron variant of the novel coronavirus.  

That variant also affected sales in the last week of the 2021 fiscal year and early 2022 as some restaurants could not remain fully staffed.

“We expect these trends to continue to impact sales in our company-owned Shacks and our licensed businesses,” chief financial officer Katie Fogertey said in a press release announcing the preliminary results. “However as we move into the next chapter of the Shake Shack story, we remain committed to investing in what makes us so unique: our people, our digital transformation, format evolution and the guest experience.”

The fourth quarter saw the opening of the chain’s first two drive-thru locations — one in Maple Grove, Minn., and the other in Lee’s Summit, Mo.

“Early results for these two Shacks are encouraging and we look forward to continuing to expand our drive-thru footprint in the years to come,” Garutti said in the release.

Additionally, the chain has opened more non-traditional locations, including one with its first full bar at Denver International Airport, and a new ballpark location at Dodger Stadium in Los Angeles.

“Continuing to grow our stadium and event business has been a really exciting part of this year,” Garutti told ICR attendees.

Shake Shack also is opening new locations along the New York State Thruway as part of an agreement with convenience store chain Applegreen.

“We’ve been believers for a long time that whoever wrote the rule that when you pull over to get gas or stop on the highway that it needs to be a less-than perfect-experience — we’re going to add something to the dialog,” Garutti said at ICR.

However, he also told ICR attendees that the chain would not neglect its urban strongholds, and showed a rendering of a new Shake Shack location slated to open at the base of The High Line, a popular elevated park in Manhattan.

NY-Meatpacking_1.png

A rendering of a new Shake Shack location slated to open in Manhattan's Meatpacking district.

Digital sales have become an increasingly important part of Shake Shack’s business over the course of the pandemic, and now account for 42% of total sales. Fogertey told ICR attendees that 3.5 million purchasers have used the chain’s app since March of 2020.

Over the course of 2021, 36 new company-owned Shake Shacks opened, and the chain has plans to open 45-50 restaurants in 2022. Three licensed locations at airports remain closed due to the pandemic, Garutti told ICR attendees.

According to the preliminary, unaudited results released Tuesday, Shake Shack saw revenue for the fourth quarter of 2021 increase by 29% to $203.3 million, compared to the same period in 2020. For the year revenue were up by 41.5% to $739.9 million, including a 53rd week in the fiscal year.

Sales were up by 28.5% to $195.9 million for the quarter and 41.2% to $715 million for the year.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

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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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