Here’s a great behind the scenes report on the Shake Shack, the elevated burger joint that’s been making New Yorkers reconsider fast food for the past two summers. There’s also an awesome mention of New Orleans’ own Hansen’s Sno-Bliz, which apparently was the catalyst for the operation’s philosophy.
But it was at a 60-year-old family-run snow cone stand, Hansen’s Sno-Bliz Sweet Shop in New Orleans, where Coraine had his “aha” moment. “Even though it was just a snow cone operation, there was the level of commitment to quality,” he recalls. “They had invented a machine to crush the ice, and they filtered their water, and made all their fruit toppings, infusions, and syrups by hand every day. They had this sign that said THERE ARE NO SHORT CUTS TO QUALITY. That sign now hangs in my office. This is what it’s about—fast food with no short cuts to quality, and everything made to order.”