Working at Steak n Shake | Glassdoor

Steak n Shake Overview

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San Antonio, TX
10000+ employees
1934
Company - Public (BH)
Restaurants, Bars & Food Services
$500 million to $1 billion (USD) per year
Five Guys Burgers & Fries, Smashburger, Red Robin

Working at Steak n Shake

Steak ‘n Shake was founded in February, 1934 in Normal, Illinois. Gus Belt, Steak ‘n Shake’s founder, pioneered the concept of premium burgers and milk shakes.

For over 80 years, the company’s name has been symbolic of ... Read more

Mission: Constantly to serve our patrons the highest quality burgers and shakes along with extending them great service at the lowest possible prices.

Steak n Shake Reviews

2.6
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Steak n Shake Chairman and CEO Sardar Biglari
Sardar Biglari
382 Ratings
  • "Fast hard work for minimum wage"

    Star Star Star Star Star
    Former Employee - Part Time Cashier in Mobile, AL
    Former Employee - Part Time Cashier in Mobile, AL

    I worked at Steak n Shake part-time (More than a year)

    Pros

    Decent teenage job, lot of shakes

    Cons

    Drive thru time limit, long hours, busy

See All 890 Reviews

Steak n Shake Interviews

Experience

Experience
60%
19%
19%

Getting an Interview

Getting an Interview
47%
39%
6%
3
1

Difficulty

1.9
Average

Difficulty

Hard
Average
Easy
  1.  

    Fountain Operator Interview

    Anonymous Interview Candidate in New York, NY
    No Offer
    Positive Experience
    Easy Interview

    Application

    I applied in-person. The process took 1+ week. I interviewed at Steak n Shake (New York, NY).

    Interview

    I was a little irked that the man who actually contacted me for the interview wasn't there for the interview and waited about 15 minutes for someone to speak to me but the people who came to speak to me were very polite, friendly and informative and I was asked back for a second interview with the man who initially contacted me so fingers crossed!

    Interview Questions

See All 173 Interviews

Steak n Shake Awards & Accolades

  • Golden Chain Award, Nation's Restaurant News, 2010

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