It all started back in 2004, when founder Danny Meyer cooked everything, including the now iconic ShackBurger, out of his award-winning restaurant in NYC. As Shake Shack grew quickly in popularity, they ditched the white tablecloths, but not the habits—like using the best ingredients, constant menu innovation, collaborating with incredible chefs, and raising the bar for what’s possible. And it all adds up to a difference you can taste.