10 April 2016
Shake Shack Review: Custard calendar says have some bacon
There's two schools of thought when it comes to specials on a menu. The first one is that if it's good enough, it should be permanent. The second is the complete opposite - creating a temporary product creates a sense of urgency. By the way, if you didn't know, sense of urgency also gets people to buy. Ultimately, I don't know which is more correct. I just remember reading Kitchen Confidential about how you never order fish on certain days. Those are probably days when the fish becomes a special. Maybe a braised special with a heavy sauce. The incentive structure for a restaurant should always be...
