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Shake Shack’s same-store sales up 4.3% with price increasesShake Shack’s same-store sales up 4.3% with price increases

For 2025, the fast-casual chain is opening a kitchen innovation lab, adding loyalty experiences to in-store kiosks, and focusing on development

Joanna Fantozzi, Senior Editor

February 20, 2025

2 Min Read
Shake Shack exterior
Shake Shack's price increases almost matched its same-store sales growth. Shake Shack

Shake Shack balanced traffic challenges during the fourth quarter of 2024 with increased menu prices. For the fourth quarter ended Dec. 25, the New York City-based fast-casual burger chain reported 14.8% revenue growth, driven by 4.3% same-store sales.

In 2024, the company saw 3.6% same-store sales growth overall despite nearly flat traffic trends in the face of macroeconomic headwinds. These positive numbers were largely boosted by store development growth and increased menu prices over the quarter. Shake Shack chief financial officer Katie Fogerty said during Thursday’s earnings call that the company increased pricing by 4.5% during the fourth quarter to address “delivery cost headwinds.” In March, the company plans to roll some of that back and end the first quarter 2025 with 3% overall price increases.

Moving into 2025, Shake Shack outlined six new strategic priorities on its journey to operating 1,500 Shake Shacks across the United States (more than four times the brand’s current size). The first priority is people, and Shake Shack CEO Rob Lynch outlined two programs to increase internal promotions by 10% in 2025: Shift Up (an intensive development program for “high-performing hourly employees”) and Lead to Succeed (an intensive training program for new managers).

Related:Joe Christina joins Noodles & Company as president and chief operating officer

The second strategic priority is optimization of restaurant operations, which has been improved by piloting a new staffing and schedule labor model that was rolled out in 2024.

Shake Shack also wants to increase guest frequency, which it said will be aided by in-store personalized marketing and menu innovation. Moving forward, menu innovation will largely be centered on a new kitchen innovation center, “which will provide a launch pad for innovation largely focused on delivering improved service times and convenience for our guests,” according to Lynch.

“We are excited to drive guest frequency and overall check through menu innovation,” Lynch said. “In 2025, you will see us increase product tests to drive incremental visits and mix as well as invest in guest recognition, which will allow us to extend even more hospitality by connecting our app- and web-known guests with the in-Shack experience with the kiosk. We expect this to be a huge unlock for Shake Shack and allow us to connect the dots to provide targeted offers to our guests.”

In the year ahead, Shake Shack’s remaining priorities are to reduce net build costs of new Shake Shacks to continue the momentum of new store openings (including the new drive-thru prototype designed to improve speed), expand the company’s licensing business, and “invest in long-term strategic capabilities” to accelerate long-term growth.

Related:Wingstop tests a new kitchen operating platform

For the fourth quarter ended Dec. 25, Shake Shack reported revenues of $328.7 million, up 14.8% from the same quarter last year. Net income was $9.3 million, or 22 cents per share, as compared with $7.3 million or 18 cents per share, in the same quarter the year prior.

In the fourth quarter of 2024, Shake Shack opened 28 new company-owned and licensed stores, ending the year with more than 570 locations globally.

Contact Joanna at [email protected]

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About the Author

Joanna Fantozzi

Senior Editor

Joanna Fantozzi is a Senior Editor for Nation’s Restaurant News and Restaurant Hospitality. She has more than seven years of experience writing about the restaurant and hospitality industry. Her editorial coverage ranges from profiles of independent restaurants around the country to breaking news and insights into some of the biggest brands in food and beverage, including Starbucks, Domino’s, and Papa John’s.  

Joanna holds a bachelor’s degree in English literature and creative writing from The College of New Jersey and a master’s degree in arts and culture journalism from the Craig Newmark Graduate School of Journalism at CUNY. Prior to joining Informa’s Restaurants and Food Group in 2018, she was a freelance food, culture, and lifestyle writer, and has previously held editorial positions at Insider (formerly known as Business Insider) and The Daily Meal. Joanna’s work can also be found in The New York Times, Forbes, Vice, The New York Daily News, and Parents Magazine. 

Her areas of expertise include restaurant industry news, restaurant operator solutions and innovations, and political/cultural issues.

Joanna Fantozzi has been a moderator and event facilitator at both Informa’s MUFSO and Restaurants Rise industry events. 

Joanna Fantozzi’s experience:

Senior Editor, Informa Restaurant & Food Group (August 2021-present)

Associate Editor, Informa Restaurant & Food Group (July 2019-August 2021)

Assistant Editor, Informa Restaurant & Food Group (Oct. 2018-July 2019)

Freelance Food & Lifestyle Reporter (Feb. 2018-Oct. 2018)

Food & Lifestyle Reporter, Insider (June 2017-Feb. 2018)

News Editor, The Daily Meal (Jan. 2014- June 2017)

Staff Reporter, Straus News (Jan. 2013-Dec. 2013)

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