The Cost of Things: Shake Shack Around the World

Smoke Shack BurgerDanny Meyer’s take on better-than-average-burger-and-fries has gone global. Though the appeal of fast food is predictability and consistency, meals at Shack Shack still vary in cost. The trademark burger in the original Madison Square Park location “is now $4.95 at the flagship location, which is actually cheaper than the original inflation-adjusted price from the summer of 2004,” Eater.com explains. But what about the rest of the world? 

The world’s cheapest Shake Shack, in U.S. dollars, is in Moscow, where a burger, fries and a shake currently cost 495 rubles ($12.38). … The world’s most expensive Shake Shack — in US dollars — is at The Dubai International Airport, where a meal consisting of a burger, shake and fries would cost over $23. This is important because DXB is the world’s seventh busiest airport, with over 66 million passengers in 2013. And the in-house Shake Shack, located in Terminal 3 (the worlds largest building by floor space), is open 24/7. That means a whole lot of folks from around the world stand to have their first encounter with a Shake Shack at a very expensive Shake Shack.

To be fair, the DXB Shake Shack is a captive audience Shack, where a certain level of higher prices is anticipated. But just so we’re clear on how expensive it is, consider the following: A McDonald’s quarter pounder with cheese costs 12 AED at the Middle Eastern airport, which is 16 percent cheaper than the New York East Village price of $3.89. By comparison, Shake Shack’s 33 AED ($8.91) for a burger is about 80 percent higher than what it costs in NYC. That’s a heck of a markup. Still, this author would rather splurge on a Shack Burger if marooned here, rather than ingest the awfulness that is McDonald’s.

Other Middle Eastern and London locations also charge more, but who goes to those places to eat at Shake Shack? Especially in London, I’m sure there’s a local hamburger worth trying. Right? While in the Middle East you will eat your falafel and you will like it.

Photo: Niki Achitoff-Gray/Serious Eats

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