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Important announcements regarding COVID-19 & our commitment to your safety. Learn More

Covid Updates


As we navigate this evolving situation, some Shake Shacks across the U.S. may be impacted by temporary closures over the coming weeks. Below is a list of U.S. restaurants that are currently closed. For the most updated information on international Shake Shack operations, visit their respective social media pages.

  • Charlotte Douglas International Airport
  • Cleveland Hopkins International Airport
  • Dallas/Fort Worth International Airport, TX
  • Grand Central Station, NY
  • John F. Kennedy International Airport, T4 B23 & T4 B37
  • Minneapolis-Saint Paul International Airport, MN
  • Union Station, Washington, D.C.

For those that remain open*, dining options will abide by state and city regulations. While some do still offer indoor and outdoor seating options, many Shacks have shifted to a “to-go” only model. In those cases, guests will be able to place to-go orders in the restaurant, pre-order on, the Shack App for pickup, or order for delivery through Grubhub and Seamless in all cities, as well as other providers such as Postmates, DoorDash, Caviar and UberEats in certain locales.

As always, we’re thankful for the privilege to serve you.

*Some Shacks may be operating on adjusted hours. For the most updated hours, call your local Shack.


With the well-being of our communities as our guide, we’ve been adapting our Shacks to ensure the safety of our guests and team members. We’re doubling down on our comprehensive health and safety protocols and introducing some extra requirements:


  • Masks are required for all guests, team members + delivery couriers. (Except when eating + drinking, of course!)
  • Guests are required to practice social distancing and remain 6 feet apart
  • Maximum of 6 guests per party
  • Guests who are showing symptoms of COVID-19 or have a fever of 100.4+ are not permitted inside
  • No outside food or drink allowed
  • Seating has been reduced to meet social distancing guidelines
  • Contact-free cashless payment available
  • Designating pick-up areas for guests and delivery couriers


  • Daily health checks ensure that our team is symptom-free
  • Face mask and gloves are required at all times
  • Hand washing is required every 30 minutes


  • All tables are cleaned and sanitized after use with a sanitizer validated by the EPA
  • For to-go and delivery orders items are place in closed containers and bags are sealed
  • Hand sanitizer available
  • We strive to provide a contactless experience whenever possible

Plus, we’ll be installing UV-C air purifiers for even more peace of mind when you stop by.

Order ahead on our Shack App + online for pick-up, or get your Shack fix delivered to your doorstep.


A letter from Danny Meyer and Randy Garutti —

On March 27, when both branches of Congress and the White House came to an agreement to provide sweeping financial assistance via the $2.2 trillion CARES Act, many of us in the restaurant industry cheered with a big sigh of relief. This pandemic, and the consequential shut-down of an entire industry that relies upon the gathering of people – at a moment when people cannot gather- had already shown that no restaurant is unsinkable. With slim margins in our industry to begin with, restaurants of all sizes and flavors were vulnerable and laying off people by the hundreds. Indeed, both Shake Shack and Union Square Hospitality Group needed to make those tough decisions too, furloughing or laying off hundreds of team members throughout our respective companies—one a publicly traded company, the other an independent restaurant group.

Restaurants function as the lifeblood of the U.S. economy and the nation’s spirit. The bulk of the over $800 billion that restaurant-goers spend on dining out flows right back into the economy with much of that impact going to the very small businesses this PPP loan was intended to reach. The CARES Act was touted as the largest economic stimulus package in U.S. history and on its initial face, for restaurants, there seemed to be a lot to like in the bill.

With the country facing a prospective permanent loss of restaurants up and down the food chain, the bill arrived just in the nick of time. The onus was placed on each business to figure out how, when, or even if to apply. The “PPP” came with no user manual and it was extremely confusing. Both Shake Shack (a company with 189 restaurants in the U.S., employing nearly 8,000 team members) and Union Square Hospitality Group (with over 2,000 employees) arrived at a similar conclusion. The best chance of keeping our teams working, off the unemployment line and hiring back our furloughed and laid off employees, would be to apply now and hope things would be clarified in time.

While the program was touted as relief for small businesses, we also learned it stipulated that any restaurant business – including restaurant chains – with no more than 500 employees per location would be eligible. We cheered that news, as it signaled that Congress had gotten the message that as both as an employer, and for the indispensable role we play in communities, restaurants needed to survive. There was no fine print, anywhere, that suggested: “Apply now, or we will run out of money by the time you finally get in line.”

Few, if any restaurants in America employ more than 500 people per location. That meant that Shake Shack – with roughly 45 employees per restaurant – could and should apply to protect as many of our employees’ jobs as possible. The immediate drop in business due to the virus had caused the company to face operating losses of over $1.5 million each week, simply by keeping our doors open with the goal of paying our people and feeding our communities. Our teams have been heroic, pivoting our business to a new curbside pickup and delivery model, while keeping our teams and guests at a safe distance.

For Union Square Hospitality Group, the decision as to whether or not to apply for PPP loans was more complicated. All USHG restaurants closed as of March 13th, and with no revenue, the company was forced to lay off over 2000 employees. Since the PPP loans would be forgivable only if employees were hired back by June, and since most USHG restaurants are based in New York City where that timeline is unlikely achievable for full service restaurants, that application decision relied upon our conviction that one day we would be able to pay back the loan. After careful consideration, USHG opted to apply for PPP loans, taking on the risk in order to hire back laid off employees as soon as possible. Some USHG loans have been funded, and we await the day we’re able to re-open.

Late last week, when it was announced that funding for the PPP had been exhausted, businesses across the country were understandably up in arms. If this act were written for small businesses, how is it possible that so many independent restaurants whose employees needed just as much help were unable to receive funding? We now know that the first phase of the PPP was underfunded, and many who need it most, haven’t gotten any assistance.

Shake Shack was fortunate last Friday to be able to access the additional capital we needed to ensure our long term stability through an equity transaction in the public markets. We’re thankful for that and we’ve decided to immediately return the entire $10 million PPP loan we received last week to the SBA so that those restaurants who need it most can get it now.

We urge Congress to ensure that all restaurants no matter their size have equal ability to get back on their feet and hire back their teams. We are an industry of 660,000 restaurants with nearly 16 million employees. While it is heartening to see that an additional $310 billion in PPP funding is about to be approved, in order to work for restaurants, this time we need to do it better.

  • Fund it adequately. It’s inexcusable to leave restaurants out because no one told them to get in line by the time the funding dried up. That unfairly pits restaurants against restaurants. This industry rises and falls together. And if there is a concern that once again the government will have not allocated adequate funding, then send business to the front of the PPP line which has more limited access to outside funding.
  • Assign to each applying restaurant a local bank that will be responsible for executing the loan assuming the restaurant has satisfied eligibility requirements. Too many restaurants have been left out of the program simply because they lacked a pre-existing banking or loan relationship.
  • Eliminate the arbitrary June forgiveness date for PPP loans. This virus has moved in waves with a different timeline in different parts of our country. Instead, make all PPP loans forgivable if an adequate number of employees are rehired by a minimum 6 months following the date that a restaurant’s state (or city) has permitted a full reopening to the public.

If this health crisis and the associated economic shock has taught us anything, it is that we are all in this together. Restaurants and their employees are craving the moment when we can safely be back in business and bring our guests back to the table. With adequate funding and some necessary tweaks, the PPP program can provide the economic spark the entire industry needs to get back in business.

Shake Shack, like all restaurant businesses in America, is doing the best we can to navigate these challenging times. We don’t know what the future holds. Our people would benefit from a $10 million PPP loan but we’re fortunate to now have access to capital that others do not. Until every restaurant that needs it has had the same opportunity to receive assistance, we’re returning ours.

Danny Meyer is CEO Union Square Hospitality Group, Founder and Chairman of Shake Shack

Randy Garutti is CEO of Shake Shack


To our Shack community –

During this time, we continue to operate with the well-being of our team members and guests as our top priority. Most of our Shacks remain open for pickup and delivery orders and our teams are working hard each day to serve our communities. In addition to our usual routines, here are some of the supplemental measures we’ve introduced to keep you safe:

  • All team members will be wearing gloves and using masks or bandanas to cover their face.
  • We’ve transitioned to curbside pickup in most of our Shacks. Guests will not be permitted to enter the restaurant. Instead, just order for pickup on our Shack App or online at, pull up to our Shack tent or table and let a team member know you’re here, hang tight while we grab your order and we’ll bring out your Shack safe and sealed!

As always, we thank you for your continued trust and support.


Last night, Monday March 16th, we learned that a team member at our Hartsdale Shack received a positive test for COVID-19 – the only confirmed case at any Shake Shack. The team member wasn’t feeling well upon arriving for a shift last Friday, March 13th and was immediately sent home.

We’re temporarily closing the Shack for a top-to-bottom clean and sanitization. We’ve asked all employees who worked with the diagnosed team member to self-quarantine for 14 days, per CDC guidelines, and we expect the restaurant to remain closed until further notice given staff availability.

The health and safety of our team members and our guests is of the utmost importance and we will continue to do everything we can to protect our community. We urge any guests concerned about possible exposure to look toward the Centers for Disease Control (CDC) for guidelines.

We will update you as soon as we are ready to reopen and hope to see you soon.


NEW YORK, March 16, 2020 — Shake Shack (NYSE: SHAK), announced that starting today, it will temporarily shift to a “to-go” only operating model in all of its U.S. company-owned restaurants, as the COVID-19 situation continues to rapidly evolve. Guests will be able to place to-go orders in the restaurant, pre-order on, the Shack App for pickup, or order for delivery through Grubhub and Seamless in all cities, as well as other providers such as Postmates, DoorDash, Caviar and UberEats in certain locales. Out of concern for the well-being of its guests, team members and community, dining rooms will be closed.

Shake Shack restaurants across the country may also be impacted by closures or reduced hours over the coming weeks.

“As we navigate this evolving situation, we’ll continue to act in the interest of the safety of our team and our guests,” said Randy Garutti, Shake Shack CEO.“We’re committed to doing our part as a company to play a proactive role in protecting our communities. I am endlessly inspired by and proud of our teams as they act quickly in these uncertain times, and grateful to our guests for their continued trust and support. When the time comes to re-open our dining rooms as the community gathering place we were born to be, our teams will be ready. Until, then we are thankful for the privilege to serve our guests safely.”


To our Shack Community,

Hospitality is about being on your side. Shake Shack’s role in the world has always been to enrich the lives of others. It’s about putting our people first and ensuring the wellbeing of our team members, guests, and communities. With that as our guide, and in response to the current COVID-19, or coronavirus, we wanted to give you an update on how we’re staying on top of it in all our restaurants.

Throughout our 16 years of serving you, you’ve trusted us to keep the highest levels of cleanliness, sanitation, and food safety. Over the last few weeks, we’ve built on the many procedures we’ve long had in place to further strengthen our approach in this current moment.

Things may look and feel a bit different in your local Shack right now and we appreciate you understanding how we’re operating to keep you safe. In addition to our usual routines, here are some of the extra measures we’ve introduced that you’ll see the next time you visit a Shack:

  • We’ve added extra requirements and increased frequency for disinfecting surfaces and deep cleaning throughout the day.
  • We’re stationing sanitizing wipes at all of our kiosks and condiment stations, and additional hand sanitizer dispensers for guests will be available.
  • All condiments, utensils, and self-serve items will now be handed out by our Shack team upon request.
  • All mobile, to-go and delivery orders will be placed in a new, fully sealed bag.
  • We’re consistently emphasizing the importance of the health and well-being of our team members. We offer sick pay to our whole team nationwide and are making sure anyone feeling sick knows to stay home. Rest assured, we’ll be taking care of our team during this time.
  • We will continue to follow updates and protocol suggested by the CDC, local Departments of Public Health, and World Health Organization to best ensure the safety of our guests and team members.
  • As this is a fluid situation, you may see certain Shacks adjusting hours or modifying our operations. There may even be moments where we temporarily choose to close a Shack if we feel it’s in the interest of the safety of our team and community.

During this time, we also want to remind you that you can always pre-order through our app or web channels and we’ll have your order waiting on our pick-up shelves when you walk in.

And if you want to hang at home, we’ll bring your order straight to your doorstep with delivery from Grubhub or Seamless.

As always, we’re thankful for the privilege to serve you.

Randy Garutti
CEO, Shake Shack

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