82. Chain Restaurant Recipes

from The Economics of Everyday Things · host Freakonomics Network

A fast-food burger has to taste the same — and cost the same — thousands of times a day at restaurants across the country. Zachary Crockett mans the fryer. SOURCES:John Karangis, vice president of culinary innovation at Shake Shack.Walter Zuromski, owner and chief culinary officer of the Chef Services Group. RESOURCES:"How Shake Shack’s New Test Kitchen Is Shaping the Future of the Brand," by Stefanie Tuder (Eater, 2018). EXTRAS:"Truffles," by The Economics of Everyday Things (2023). Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Episode metadata supplied by the publisher feed · Published Mar 3, 2025

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A fast-food burger has to taste the same — and cost the same — thousands of times a day at restaurants across the country. Zachary Crockett mans the fryer.

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82. Chain Restaurant Recipes

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