Shake Shack Inc. rolled out Thursday a new Chick’n Shack sandwich to most of its U.S. restaurants, the company said.
The sandwich, which debuted in July at a Brooklyn, N.Y., location, is priced at $6.29 and features crisp-fired, antibiotic-free, buttermilk-marinated chicken breast with lettuce, pickles and a buttermilk-herb mayo with chives, parsley and thyme.
“The introduction of chicken marks a new era for Shake Shack, staying true to our core menu while continuing to innovate new items our guests have asked for,” Randy Garutti, Shake Shack CEO, said in a statement.
The chicken sandwich is available at most locations, but not yet at New York City Theater District, JFK Airport and stadium restaurants, the company said.
Mark Rosati, Shake Shack culinary director, said: “The Chick’n Shack embodies our modern approach to fine-casual American cooking. It’s about providing a simple, pleasurable, uncomplicated experience, but with high-quality, responsibly sourced ingredients.”
Rosati said the chicken sandwich was popular when it was introduced in Brooklyn. “Since we introduced the Chick’n Shack in Brooklyn, guests have been asking us to bring it to all Shacks, and we couldn’t be more excited to finally do so,” he said.
The fried chicken breast is served on the same potato roll as Shake Shack’s burgers, the company said.
Additionally, Shake Shack is adding Louisiana hot sauce as a new condiment for customers who want to add spice to the new sandwich.
For the third quarter ended Sept. 30, Shake Shack reported that net income tripled to $1.5 million, or 10 cents per share, from $500,000, or 2 cents per share, in the same period a year ago. Revenue increased 67.4 percent in the quarter, to $53.3 million, from $30.2 million.
The company, which went public in January 2015, said same-store sales rose 17.1 percent in the third quarter.
As of Sept. 30, Shake Shack had 75 restaurants systemwide, 41 of which were company-owned domestic units, five of which were domestic licensed units and 29 of which were international.
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