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Shake Shack tests first brand campaign in SeattleShake Shack tests first brand campaign in Seattle

Fast-casual chain hires Austin-based Preacher as lead creative agency

Bret Thorn, Senior Food Editor

November 16, 2022

2 Min Read
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Shake Shack normally promotes its brand with limited-time offers or other food-and-beverage marketing efforts, but the fast-casual chain launched its first branding campaign in Seattle on Monday.

With the tagline “For What It’s Worth,” the promotion highlights real-life comments from fans and will be tested in Seattle through Dec. 11, possibly expanding to other markets next year, the restaurant chain said.

Shake Shack | Different Breed of Good :30 from PREACHER on Vimeo.

New York City-based Shake Shack hired Austin, Texas-based ad agency Preacher to develop the campaign, and Preacher hired New York-based Nicolas Heller to direct the 6-second, 15-second and 30-second ads.

Shake Shack also will be posting billboards and other out-of-home ads throughout Seattle, it said.

“We wanted to leverage our own guests’ comments to put into words the often ‘indescribable’ experience of Shake Shack — a perfect blending of delicious food, great ingredients and feel-good vibe that creates a little magic,” Michael McGarry, Vice president of brand at Shake Shack, said in a statement.

The comments highlighted in the commercials include “Shake Shack is a different breed of good,” “WTF you putting in this food to make me behave this way?” and “I work here and I still eat the chicken bites all the time.” It also shows a man who took his friend to Shake Shack after his girlfriend broke up with him.

Preacher creative director Marcus Brown explained the meaning of the “For what it’s worth” theme.

“People have a fierce love for Shake Shack and they’re not shy about it online. You can feel their comments and posts coming from a very genuine, insightful place. So let’s tap directly into it, let them speak for themselves and have loads of fun dramatizing their words,“ he said. “The campaign was designed to humbly say hey, WE’RE not going to toot our own horn, but FWIW, this is the crazy affection people feel for Shake Shack in real life, so maybe give us a shot.”

There are currently more than 400 Shake Shack locations in 32 states and Washington, D.C., as well as more than 100 locations overseas. 

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
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