Steak ‘n Shake to Open in Wesley Chapel

The chain has more than 400 locations
Photo: Official

Popular burger-and-milkshake chain Steak ‘n Shake has grown to include more than 400 locations in the United States, and the chain is now preparing to launch a new location in Wesley Chapel, at 5542 Post Oak Boulevard. Behind the new location is franchisee Todd Webb, who spoke on Tuesday with What Now about his journey towards opening his first Steak ‘n Shake.

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“I’ve always been a Steak ‘n Shake fan, I’ve always loved it,” Webb said. Webb had planned on opening a Steak ‘n Shake at a different site before moving back to the Wesley Chapel area, where he owns The Palms Car Wash, next door to the Post Oak Boulevard location. Not long after that process got started, the COVID-19 pandemic began, leading to the kinds of delays that were all too familiar in the last few years.

“But now we’ve broken ground,” said Webb. “We’re looking to open somewhere around March.”

In the intervening years, Webb said, Steak ‘n Shake has streamlined its process, with kiosk based ordering and a separate cook line for dine-in and pickup.

“People really appreciate it for the quality of the food, the way it’s always made to order. And I’ve been seeing, in the last six months or so, with prices going up everywhere, a lot of younger people going in looking for value.”

Steak ‘n Shake’s new Wesley Chapel location will open in the first few months of next year, which means plenty of the brand’s iconic Steakburgers and hand-dipped milkshakes. You can keep up with all things Steak ‘n Shake by following @steaknshake on Instagram.

Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.

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