President of Global Licensing, Shake Shack
Search every verified Michael Kark interview, podcast appearance, and on-the-record quote — each transcript cross-checked by AI and human review to confirm speaker identity. In a September 2021 interview, Michael Kark, President of Global Licensing at Shake Shack, discussed the company's response to the COVID-19 pandemic and its expansion into Mexico. Kark stated that the pandemic forced Shake Shack to return to its entrepreneurial roots, leading to adaptations such as launching delivery services in Mexico City via Rappi, developing online ordering platforms, and introducing new restaurant formats including pickup windows, drive-to windows, and a planned traditional drive-through in the U.S. He emphasized that Shake Shack aims to reflect local communities in its menu and design, noting that the Monterrey location was designed to integrate with its surroundings, similar to the brand's first New York location. Kark described Mexico as a critical market for Shake Shack's entry into Latin America, with a goal of operating at least 30 restaurants in the country by 2028. He highlighted the company's commitment to authenticity, using high-quality U.S. beef for burgers and creating local menu items like the Gloria Shake, inspired by a Monterrey candy. Kark also discussed Shake Shack's slogan "stand for something good," citing partnerships with GRG that provide low-cost education up to a master's level and the career progression of an employee in Dubai who rose from a dessert maker to an area director.
“Shake Shack is a very entrepreneurial company, and the pandemic really forced us to get back to our roots in terms of thinking about things from that perspective. We've made major adaptations to meet guests where they are, finding ways to do that safely while still delivering an amazing Shake Shack experience worldwide...”
“We've done considerable digital evolutions including launching delivery across Mexico City with Rappi, online ordering platforms, and new restaurant formats like pickup windows, drive-to windows, and later this year, our very first traditional drive-through in the US.”
“Since the very beginning, we've had a slogan to stand for something good, and that holds true in how we take care of our people by providing tremendous opportunity for growth and education, including partnerships with GRG that offer low-cost, high-quality education up to master's level.”
“One inspiring example is Ryan in Dubai, who started 10 years ago making desserts and has risen through the ranks to become an area director responsible for the whole Dubai area, showing the growth opportunities within Shake Shack.”
“The Mexican consumer is quite sophisticated, understanding quality and authenticity. When we brought Shake Shack to Mexico, including Monterrey, we aimed to bring the authentic New York experience while reflecting the local community in our menu and restaurant design.”
“We never have two Shake Shacks exactly the same; each reflects its community with different menu items and design. For example, our Monterrey location is near a park, reminiscent of our first Shake Shack in New York, emphasizing integration with the surroundings.”
“Mexico is a critical market for us as our first foray into Latin America. We aim to have at least 30 restaurants in Mexico by 2028, focusing on growing one burger at a time by ensuring consistent and excellent guest experiences.”
“We prioritize authenticity in our menu; for example, burgers in Monterrey use U.S. beef that is no hormone, no antibiotic, and of top quality, similar to what you'd find in fine dining but at an affordable price.”
“Our culinary director spends time locally to create menu items that reflect the community, such as the Gloria Shake, inspired by a classic Monterrey candy, integrating local flavors with the Shake Shack milkshake experience.”
En el marco de la apertura de la primera sucursal de Shake Shack en Monterrey, platicamos con Michael Kark, Director de ...
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