Sentences with word «sweetgreen»

Available at sweetgreen locations until May 31, 2015, 10 % of proceeds will go to FoodCorps.

«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.

I kicked off the celebrations with two big launch parties in partnership with sweetgreen in LA and NYC.

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.

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.»

I also don't have a problem with a company like Sweetgreen offering up these photos as a marketing ploy.

Kelley says Sweetgreen also now spends more time training employees and gives them more opportunities to move up.

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.

Two other awesome reasons why I love sweetgreen so much (the list could go on): They were founded by three, college students and they have FROYO.

«We look forward to continuing this journey as Sweetgreen continues to expand on the East Coast, and prepares to open in California next year.»

Their meal has already been custom - made for them by the time they walk into sweetgreen or similar places.

But the initial relationship was rocky: Sweetgreen didn't always get its forecasts right, so unexpectedly large orders sometimes left FireFly scrambling.

It didn't take long for that initial leap of faith to look like a very smart bet on Sweetgreen, the fast - growing, healthy - hipster salad chain started by Nicolas Jammet, Jonathan Neman, and Nathaniel Ru.

Why I'm Fed Up With Those Photos of School Lunches Around the World Remember those crazy - viral photos from the salad chain Sweetgreen, purporting to show school meals around the world?

In New York City, where the minimum fast - food wage was raised to $ 12 an hour last year, Sweetgreen now starts entry - level workers at $ 12.50 to $ 13.50 an hour.

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.

If Sweetgreen really wants to improve school food in this country, I wish it had given the many thousands of people who've now seen its mocked - up photos a meaningful call to action.

If that means that someone who is going to eat out anyway chooses Sweetgreen over McDonald's, then that's a baby step I can live with.

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.

But two years ago, as scrutiny of the seafood industry and its rampant supply and labor problems mounted, Sweetgreen started looking for a domestic source of fish.

Paul Oyamel, Washington, D.C. Pizzeria Paradiso, Washington, D.C. Rappahannock Oyster Bar, Washington, D.C. Rasa Contemporary Indian, San Francisco Bay Area Saffron Indian Bistro, San Francisco Bay Area sweetgreen (all 18 D.C. locations) Tacodeli (some locations), Austin Thip Khao, Washington, D.C. Toli Moli, Washington, D.C. Torchy's Tacos (some locations), Austin Veloce, Washington, D.C. Zaytinya, Washington, D.C.

Sweetgreen founders Nicolas Jammet, Jonathan Neman and Nathaniel Ru opened their first shop in 2007, just three months after graduating Georgetown University.

Revolution Growth and Hirshberg have both previously invested in the chain, and Sweetgreen sells fro - yo made using organic Stonyfield yogurt in select locations.

Related: Steve Case's Revolution Growth Invests $ 22 Million to Help Sweetgreen Become «Chipotle of Salads»

Sweetgreen received its first major investment from Revolution Growth in December 2013, with $ 22 million in funding and Case joining the board.

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

When Sweetgreen co-founder Nicolas Jammet opened a second location, no customers showed up.

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

In fact, Sweetgreen more closely resembles a hybrid of iconic companies from other industries.

Ru and two Georgetown University classmates — Nicolas Jammet and Jonathan Neman — launched Sweetgreen in 2007, in Washington, D.C. Today the chain is 64 restaurants strong, with 25 opening in 2016.

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

Even now, FireFly can't provide enough volume at times, sending Sweetgreen to a temporary supplier.

The challenge: Despite Sweetgreen's «fast - food» label, «scratch cooking is a fairly labor - intensive business,» says COO and president Karen Kelley.

Sweetgreen pitched the less - familiar steelhead to customers as «salmon's sexy, more sustainable cousin.»

(Sweetgreen investor Danny Meyer is also a big voice for paying fair wages in the restaurant industry.)

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.

Sweetgreen first chose farm - raised salmon from Chile, a popular fish that received a «good alternative» rating from California's Monterey Bay Aquarium, a sustainability advocate.

Unlike most traditional fast - food chains, Sweetgreen eschews the efficiency of centralized food sourcing and production.

While Sweetgreen won't discuss revenue or profitability (sales were last estimated to be $ 50 million in 2014, with the company unprofitable), in the past several months it gave Inc. an unprecedented, extensive peek inside its national farm - to - bowl operation.

Sweetgreen readily acknowledges that it's impossible to find, say, fresh arugula in Chicago in the middle of January.

The lessons Sweetgreen and its partners have learned along the way can apply whether your business is a supplier to bigger companies or one that's trying to set up its own supply chain.

Sweetgreen specifies primary and secondary suppliers that meet its standards — but the onus is on Keany not to mix up the cases from different suppliers once they're brought back to its sorting facility.

Jammet, whose parents owned high - end New York City eatery La Caravelle, grew up in this world and now oversees Sweetgreen's food operations: «One of the reasons why we're building this business is to create a different kind of relationship with food,» he says.

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.

Jayleaf has also changed its systems so that it can supply Sweetgreen with detailed data.

The challenge: In 2016, Sweetgreen needed a spring - mix farmer that could ship tons of greens across the country.

Glossier CEO Emily Weiss and Sweetgreen CEO Jonathan Neman discuss how to use technology to engage millennial shoppers.