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Tara Comonte resigns as president and CFO of Shake Shack to become CEO of a non-restaurant companyTara Comonte resigns as president and CFO of Shake Shack to become CEO of a non-restaurant company

Her duties will be redistributed among current executives as a search for a replacement gets underway

Bret Thorn, Senior Food Editor

March 29, 2021

2 Min Read
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Tara Comonte is stepping down as president and chief financial officer of Shake Shack Inc. to become CEO of a private company outside the restaurant industry, the New York City-based burger chain said Monday. She will remain in her job until the end of the first-quarter earnings cycle and her last day will be May 7, Shake Shack said, adding that a sub-committee of the board of directors has been created to search for her replacement and will retain a firm to manage that search. In the meantime, Comonte’s duties will be divided among current executives.

Comonte joined Shake Shack in 2017 and was promoted to her current position in the fall of 2019.

In a release announcing Comonte’s resignation, Shake Shack CEO Randy Garutti thanked her for her contributions over the past four years.

“I’m thrilled to see her take on a CEO role and our Shack team will be rooting for her every success,” he added. “She leaves the company with an incredibly strong team and foundation that is well positioned for our accelerated growth ahead. We’re beginning to exit the pandemic, returning to a robust development schedule, leveraging our broad array of new formats and digital channels and continuing to build this beloved global brand.”

For her part, Comonte said she was honored to work for the 310-unit chain.

Related:Shake Shack launches 99-cent delivery via its app in partnership with Uber Eats

"It has been a huge honor to help lead this incredible brand through such a transformational period of growth,” she said. “Shake Shack is a very special place, full of passionate, high-performing, talented leaders, each of whom I will sincerely miss. I’m excited to watch their success and growth continue around the world for many years to come and will remain one of their biggest fans. I would like to thank everyone at Shake Shack for the last wonderful four years, a time I will forever treasure. I wish everyone in the company every success.”

Shake Shack has continued to innovate during the pandemic, including moving forward on its sustainability mission by testing carbon-negative straws and cutlery as well as aluminum water bottles, which are more easily recycled than plastic bottles, and, most recently, launching delivery via its app systemwide.  

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/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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