"I think I would eat my hand if it had bacon on it," restaurateur and man of the hour Danny Meyer told CNBC this morning, in an attempt to understand the impending, unavoidable, and inevitable bacon shortage of doom. The upshot is that, basically, Danny's not scared of hiccups in the commodities market. Also, Shake Shack goes through an actual ton of bacon each week for its SmokeShack burger, and finally, no matter what happens, Union Square Hospitality Group will not raise its menu prices in the trying days ahead.
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