6/18/2012 09:23:00 AM
Aspen Food and Wine: Danny Meyer Talks Tech, Shake Shack Apps
Zagat: What types of social media posts tend to get the biggest response from your followers?
DM: That is a million dollar question. If I knew the answer to that I would have a whole lot more followers than I do right now. But I think people like you to be genuine whoever you are. I give you a window into what I’m thinking, where I’m eating, sometimes where I am traveling and sometimes it’s just my observations. If something comes in my mind and it rises to the level of Tweeting I must think that this must be of interest to some people besides myself.
Z: What tech inventions are you personally waiting for?
DM: I want an iPhone that I can type really easily on. Because I write letters on my Blackberry and it’s the one thing of the Blackberry that keeps me on Blackberry is the ability to type really quickly and accurately.
Z: But what about a Shack App, jumping from your Shack cam at the Shake Shack?
DM: We have not employed the Shack cam anywhere except for the original one in Madison Square Park. When we opened in Philly last week the place was already jammed with a line and we had a bunch of people already say, “When do we get our Shack cam?” We might do that at some point….
Z: Which proves the need for a Shack App, no?
DM: There is a Shack app that someone else who is a fan of Shake Shack created called Shack HQ. I have downloaded it on my iPad, and I find it useful.
Z: Can the non-tech savvy restaurant survive in this era? I’m talking about a restaurant that doesn’t have a website or Facebook page, and doesn’t Tweet.
DM: Absolutely. At the end of the day you are going to return to a restaurant if you felt they were happy to see you there or if the food was good or if the price was right. I could give you a mediocre experience in a restaurant and I could Tweet till the day is long and you are not going to want to come back. The experience is the restaurant; the social media is trying to stay on the tips of people’s tongues.