Culinology - June 2019 - 31

Senior director of product
development and QA Allison
Oesterle on developing
products for the
entrepreneurial burger brand

Menu development at

Shake Shack

W

hat's it like to develop products for cultfavorite gourmet burger chain Shake
Shack? Since day one, the restaurant has developed a loyal following with its Angus beef
burgers, crinkle cut fries and frozen custards.
Today, Shake Shack is known for its high
quality classics as much as it is for its limited
time offerings and buzzworthy collaborations,
so R&D members such as Allison Oesterle,
Shake Shack's senior director of product development and quality assurance, are central
to its ongoing success.
Hired as senior manager of culinary R&D in
2015, Ms. Oesterle was promoted to director, leading the product development team
for the rapidly expanding fast-casual chain. "I
was looking to find a company with an ethos
I believed in and both Shake Shack's and

Danny Meyer's views on hospitality resonated
with me."
Ms. Oesterle has played an integral part
in developing new menu items such as the
Chick'n Bites, hand-breaded, sous-vide
cooked chicken breast. She creates processes for how items are developed, tested and
implemented, and ensures quality assurance
at a domestic and international level.
The New York-based chain started in 2004
as an actual shack - a kiosk by Chef Danny
Meyer in Madison Square Park - and today
has 148 domestic and 77 international locations, as well as a new Innovation Kitchen in
Manhattan. Ms. Oesterle shares insights on
working for the famed chef, scaling up culinary innovations and helping make burger
history.

by Karen Weisberg
editor@sosland.com

JUNE 2019 | Culinolog y |

31



Culinology - June 2019

Table of Contents for the Digital Edition of Culinology - June 2019

Culinology - June 2019
TABLE of contents
PRESIDENT’S letter - Keep sharpening your skills
EMERGING trends - Mashup beverage trends on the rise
Feel-good foods trending in the functional cat
BUSINESS trends - Investing in innovation
INGREDIENT trends - Alternative fats
MEMBER profile - The emperor has more cloves
EXPERT voices - Menu development at Shake Shack
INDUSTRY NEWS - RCA2019 The three most exciting days in food
RCA in Louisville
RCA awards 2019
Highlights from RCA Culinology Expo
PETITS fours - Gut feelings flourishing in new product development
Innovators capitalizing on consumer interest in keto
NEWS bites
Culinology - June 2019 - Culinology - June 2019
Culinology - June 2019 - Culinology - June 2019
Culinology - June 2019 - 2
Culinology - June 2019 - TABLE of contents
Culinology - June 2019 - PRESIDENT’S letter - Keep sharpening your skills
Culinology - June 2019 - 5
Culinology - June 2019 - EMERGING trends - Mashup beverage trends on the rise
Culinology - June 2019 - 7
Culinology - June 2019 - Feel-good foods trending in the functional cat
Culinology - June 2019 - 9
Culinology - June 2019 - 10
Culinology - June 2019 - 11
Culinology - June 2019 - BUSINESS trends - Investing in innovation
Culinology - June 2019 - 13
Culinology - June 2019 - 14
Culinology - June 2019 - 15
Culinology - June 2019 - 16
Culinology - June 2019 - 17
Culinology - June 2019 - INGREDIENT trends - Alternative fats
Culinology - June 2019 - 19
Culinology - June 2019 - 20
Culinology - June 2019 - 21
Culinology - June 2019 - 22
Culinology - June 2019 - 23
Culinology - June 2019 - MEMBER profile - The emperor has more cloves
Culinology - June 2019 - 25
Culinology - June 2019 - 26
Culinology - June 2019 - 27
Culinology - June 2019 - 28
Culinology - June 2019 - 29
Culinology - June 2019 - 30
Culinology - June 2019 - EXPERT voices - Menu development at Shake Shack
Culinology - June 2019 - 32
Culinology - June 2019 - 33
Culinology - June 2019 - 34
Culinology - June 2019 - 35
Culinology - June 2019 - INDUSTRY NEWS - RCA2019 The three most exciting days in food
Culinology - June 2019 - 37
Culinology - June 2019 - RCA in Louisville
Culinology - June 2019 - 39
Culinology - June 2019 - RCA awards 2019
Culinology - June 2019 - 41
Culinology - June 2019 - 42
Culinology - June 2019 - PETITS fours - Gut feelings flourishing in new product development
Culinology - June 2019 - 44
Culinology - June 2019 - 45
Culinology - June 2019 - Innovators capitalizing on consumer interest in keto
Culinology - June 2019 - 47
Culinology - June 2019 - NEWS bites
Culinology - June 2019 - 49
Culinology - June 2019 - 50
Culinology - June 2019 - 51
Culinology - June 2019 - 52
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