When you step into the Shake Shack in University City, one Drexel University student's dessert creation will be rubbing shoulders with the fast-food chain's other favorites.
Emily Lloyd, a culinary arts junior at Drexel University's Center for Hospitality and Management, this year created a flavor for what Shake Shack (NYSE: SHAK) calls its concrete — a dense frozen custard ice cream blended with mix-ins — as part of a contest for students of Drexel's Food Lab.
Starting Friday, Lloyd's dessert will be featured on University City Shake Shack's menu throughout July.
Eleven submissions were narrowed down to seven semi-finalists that gathered in April this year, where Shake Shack's Culinary Director Mark Rosati chose three finalists.
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