Oh, hey you! Welcome to the grand opening. You just missed the ribbon cutting, so you won’t be in any of the photos with Bloomberg and Isaac Mizrahi. Well, at least now you know what’s been keeping me busy lo these many months. Sorry I didn’t return your calls. It’s just so hard opening a business, ya know? I mean, can you believe it? One day, you’re baked with your friends going to see a movie, lamenting the lack of readily available baked potatoes from a vendor, and then voila, you’re opening your own baked potato stand. It just made sense, I mean you can get frites, hot dogs, so why not a really good baked potato?
Of course, it helped to partner with Danny Meyer. He totally got “our vision,” ya know? He sees it as an extension of Shake Shack, and the press has been unbelievable. New York magazine, the Times magazine, Eater, and on and on.
It’s sort of like when you followed Phish around, selling vegetarian burritos at shows…only with global branding and (we’re pretty much assured) a two-star review from Frank Bruni.
We were going to think of a clever name, like “Spud Shack” or “Ba*ked” but we opted for simplicity. I’m so tired of clever. I just want to provide a quality product to the food-conscious masses, so “Baked Potato Stand” it is.
Listen, I’d love to sneak you to the front of the line, but I don’t want to upset the people who’ve been waiting, literally, for hours to be served. We’re trying to build a loyal customer base. One guy actually camped out in front of the stand all night, if you can believe.
So, while you’re waiting (it’ll be about an hour or so from the end of the line, but totally worth it) peruse the menu. You can have any of the classic add-ons, sour cream, butter, chives, bacon bits, or go a little upscale and experiment. If you’re really adventurous, and not worried about cost, try the baked with Gruyère and truffles. It’s to dine for!