Sentences with phrase «for sweetgreen»

That's why I reckon the ad agency for Sweetgreen said, «Let's just take some of the best foods from each of those countries, put them on a tray and photograph them, then present them as being representative of international school meals.»

-LSB-...] Update February 27: Blogger Bettina Elias Siegel has dug into the sourcing for Sweetgreen photos and found it different from reality.

«I think that level of transparency is admirable,» says Mark Bittman, the longtime food writer and sustainability advocate, who co-created a salad for Sweetgreen in 2014 and now considers Jammet a friend.

The solution: It took about three years for Sweetgreen to fine - tune its forecasts — which FireFly waited out, occasionally running out of milk for other cheeses.

For Sweetgreen, this means leveraging the latest tech to keep their business growing.

Not exact matches

Sweetgreen additionally recently announced plans to open two Los Angeles locations in early 2015 for a total of 31 stores.

«Sweetgreen is quickly emerging as the place of choice for people looking for fresh, seasonal, and locally sourced food and in the process is building a lifestyle brand with meaning and purpose,» Steve Case, the former CEO of AOL, billionaire investor and Revolution Growth partner, said in a statement.

For now, Sweetgreen seeks creative ways to serve those neighborhoods.

On a brisk fall afternoon, Hope Pomerantz — a Sweetgreen regular — is meeting a friend for lunch at a store in Center City, Philadelphia.

Here, we spotlight Sweetgreen, one of the contenders for the title in 2016.

But instead of bringing expansive, overwhelming menus to people in smaller cities, Good Uncle wants to cook and sell just a few items from the world's most iconic restaurants — the two most popular salads from a place like Sweetgreen, for example, or the most popular pizza from Roberta's in Brooklyn — in smaller, non-NFL cities, like New Haven or Syracuse, places that have dense populations but lack easy access to great food.

Now, as more companies try to tell stories around where their products come from to meet increasingly informed consumer tastes, you can learn a lot from how Sweetgreen and its suppliers went from begging a local distributor for arugula to selling Americans on steelhead trout.

The payoff: Catalán says the Sweetgreen account is responsible for increasing Jayleaf's revenue by 15 percent since 2016.

So if you're looking for ways to learn from Sweetgreen's success and reach peak performance in your own company, think about how you can introduce or strengthen each of these elements — living and working with integrity, being intentional, and always persisting.

In my work with leaders and groups, I've found three «ways of being» that are necessary for achieving peak performance in an organization, and I see examples of each at Sweetgreen.

Recently I stopped for lunch at one of the D.C. locations of Sweetgreen, and it got me thinking about how a company's corporate culture and environment plays a critical role in its success.

As Sweetgreen tries to do for bowl - based vegetables what Chipotle did for burritos, the younger company is also trying to avoid its elder's stumbles.

The payoff: For 76 - year - old Pacific Seafood, which also supplies large grocery chains such as Kroger, Sweetgreen is a smaller but important customer.

The payoff: Koch says Sweetgreen has been a significant driver of revenue growth for FireFly since 2010, and, as of June, accounted for 34 percent of FireFly's revenue in the previous year.

One beautiful Sunday morning a group of 33 breakfast lovers gathered at sweetgreen, my spot in NYC, for a Breakfast Criminals Acai Bowl masterclass!

It was not a chance meeting: I had been following Alexandra and her #GoddessVibes Instagram adventures for a while, and then a sweetgreen event in DC brought us together.

Obviously, Mexico was certainly the time of peak avocado consumption on my holiday, but the inspiration for this roasted broccoli and guacamole salad actually comes from a little place I visited in NYC a few times; a chain of salad bars called sweetgreen.

But if Sweetgreen's goal was to raise awareness about school nutrition (and not just garner a lot of publicity for its restaurants, which it did in spades), I fail to see what it accomplished by holding American schools up to an unrealistic international standard — whether the standard is unrealistic because it's inaccurate (Greece) or because the country in question invests far more time, money and effort than the United States in feeding its children (France.)

In my view, the key is to educate consumers, who can then demand better from all companies, including Sweetgreen (for example, I can't tell from its website how much salt and sugar and the types of fats that are in its food).

For example, let's assume that some Ukrainian kids really are eating what Sweetgreen depicts:

If they're not at Sweetgreen, Taco Dumbo, or Gran Electrica, you can probably find them whipping up a veggie - heavy plate with some humanely raised meat for Jason and eggs for Colleen.

If I'm wiped from a long day of cooking for an event, I usually make a warm grain bowl at Sweetgreen, pick up a house - made soup at Forager's, or head to a casual dinner at Jack's Wife Freda or Souen.

For lunch, I'd keep it light and crunchy with a salad from sweetgreen loaded with spicy broccoli, cabbage, carrots, avocado, and jalapeño lime dressing.

For lunch one day, I had their «Guac & Greens» salad bowl; basically, a mix of all the delicious ingredients that go in to guacamole tossed through a huge pile of salad (and usually topped with chicken at sweetgreen).

Obviously, Mexico was certainly the time of peak avocado consumption on my holiday, but the inspiration for this roasted broccoli and guacamole salad actually comes from a little place I visited in NYC a few times; a chain of salad bars called sweetgreen.

Thanks to Liz Adams at Sequins and Stripes and Sweetgreen's Harvest Salad for this recipe.

So, if you want to try out sweetgreen at their tasting event on October 28th, or just join us for a good time, just shoot us a quick email!

I recently went to Sweetgreen (a make your own salad place) for the first time.

Organic food restaurant Sweetgreen has added the ability to apply calorie counts for take - out dishes to Health data when orders are placed through an app — and it appears to be among the first of its kind.

The site is built by Gin Lane media, a company known for beautiful and minimal sites that combine usability, aesthetics, and an execution that stays true to a brand's vision — previous clients are as varied as grooming company Harry's to fast - casual salad restaurant Sweetgreen.