On a visit to that New
York-born burger joint on Lincoln Road, Shake Shack, I ordered a
double dip sundae ($4.70) with chocolate
truffle cookie dough, but received an underwhelming serving of
vanilla frozen custard covered with a mound of cookie dough
underneath a mountain of whipped cream.
So I returned and approached assistant general manger Erik Hugley with a photo of the weak cup. He apologized and explained a new person might have been training
on the custard station; each Shake Shack employee is required to try out each of the six stations; beverage, expo, hot dog/fry
cook/grill, cashier, bun assembler, and custard are the choices, for a
minimum of one week or until the supervisor deems him competent.
The he added: "We don't really sell a lot of sundaes. More
milkshakes ($5.15 to $5.65) and [milkshake-like] concretes ($4.75 to $6.50)."
Hugley added that founder Danny Meyer is "big
on hospitality," then prepared another sundae,
which contained the standard serving of 8 ounces of frozen custard, 1
ounce of topping, and the right amount of whipped cream.
Sundae custard choices are vanilla,
chocolate, or the special (which changes monthly). The triple dip is
$5.70. And toppings, in addition to the one included in the price, are
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$.75 each and include chocolate truffle cookie dough, marshmallow,
peanut butter sauce, shortbread cookie, hot fudge sauce, whipped
cream, hot caramel sauce, bananas, chocolate toffee, and almonds.