Restaurateur Danny Meyer stopped by CNBC this afternoon to talk about his growing empire. In the clip, he explains that opening an original restaurant is "kind of like writing a book — it takes a long time to do it." Of Shake Shack, he notes: "We're able to open about five or six a year, because at least we understand the menu going into it and a little bit about the design as well." [CNBC via Eater NY]
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