Culinology - June 2019 - 34

E X PE RT voices

beginning process of determining if we could
make this work everywhere.
Setting up processes for how we develop
and test items has been one of my main
focuses since starting at Shake Shack. It is
critical to have good processes in place so
that the introduction of a new menu item can
go smoothly.
What is your role in the new NYC
Innovation Kitchen?
Ms. Oesterle: I work alongside our culinary innovation team in the Innovation Kitchen
[opened last fall] to support their development
of new items and concepts. With the new
kitchen in the basement, we are able to do
preliminary tests of menu items in the West
Village Shake Shack located just above us.
[The home office is on the third floor.] This
allows us the flexibility to quickly change the
menu when a new idea is created and also for
us to gauge customer interest. Once we've
done a preliminary test at the West Village,
we will determine if the item has legs to be
expanded to other locations and we start the
process of doing a scale-up and full-on test
of the item.
What role do you play in creating a
limited time offer (LTO)?
Ms. Oesterle: Our team consists of culinary, product development and quality assurance, with Executive Chef John Karangis
and Culinary Director Mark Rosati leading
the innovation side of development. Prior to
our move to the Innovation Kitchen and the
addition of John to the team, the innovation and commercialization aspects of what

34 |

Culinolog y | JUNE 2019

we do were less delineated; while we were
pushing for creativity and innovation, we
were always working with the guardrails of
feasibility of cost and operations in mind. By
separating the functions, John and Mark are
able to innovate with fewer guardrails in the
way of creativity. Once they have developed
a concept or idea and it has been vetted
from a flavor and appeal perspective, it is up
to me and my team to turn it into something
that can be executed consistently and with
excellence.
How critical is standardization of flavor
and presentation to the success of the
brand?
Ms. Oesterle: Consistency of product
and product quality is critically important to
us. We want our guests to be able to travel
worldwide to our locations and have a true
Shake Shack experience, so we work hard to
make sure our signature products are as similar as they possibly can be from location to
location. I'm responsible for working with our
supplier partners to commercialize recipes,
ensure that those products are consistently
produced to our specification and ensure
that those facilities meet our quality and food
safety standards.
What have you learned from working
for/with Chef Danny Meyer?
Ms. Oesterle: I think the main thing I have
learned is the importance of hospitality and
company culture. Having a strong culture defines the success of both employees and the
company as a whole so it's been so great to
take part in that success at a culinary level. *



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
https://www.nxtbook.com/sosland/rca/culinology-june-2021
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