Sweetgreen

“How hard it is, is what makes the moat, and what makes it so valuable and powerful over time.”

“The happiness we're seeing in the stores that have it are much higher. We're seeing much less turnover. In the restaurants that feature the Infinite Kitchen.”

“We own all of our restaurants.”

“Because when you start, you know, you have small team and everyone's a generalist. You need just generalists that do everything. And as you get bigger, you need more specialists. And that generalist may not have the experience of a specialist, but there's such…”

“We got to around 20 restaurants in DC, Virginia, Maryland. We'd gone to Philly, so a little further, really understanding what a second city feels like. And we made a bunch of mistakes on how you hire, how you operate remotely, how you build a second supply ch…”

“We were all kids of immigrants, kids that had come to this country, parents that had come to this country and built businesses. They were all entrepreneurs.”

“We had the laptop with all of the recipes that we had stored on it, sitting in our apartment, which was across the street and it got stolen.”

“And we booked the strokes in 2011, sold the whole thing out. And that's what became, ah, so the Suite Life Festival, which we ran for six or seven years in DC.”

“I actually remember the landlord of our Georgetown, our first location, wouldn't even return our call. John called her 30 days in a row, every single day, so she finally took a meeting just to stop the calls.”

“We have two restaurants that are automated today.”

“Digital, it makes up about 60% of our business happens digitally.”

“And we had about 35, 40 people on the team at the time and they all moved with us.”

“We don't plan on eliminating any workers as part of the rollout. So it's going mostly in new restaurants and in any retrofits, That we have, we will keep those jobs for our team members.”

“In New York, very intentionally wanted to tell a story with our real estate. So the best place to probably to open in New York would have been Midtown Manhattan... Very intentionally did not go to Midtown because we wanted to build a lifestyle brand and be par…”

“One of the things that we picked up on early on was the food companies with the best storytelling and the best marketing at the time were the ones that are actually the most unhealthy.”

“And each one, we actually, we raised money individually for them. We had no corporate team. It was just the three of us, three, three guys, three restaurants. Imagine each of us effectively managing one of the restaurants.”

“Our business is 230 individual restaurants”

“And so our menu has really broadened quite nicely over the last few years, and where salads used to be the only and majority category, today it's one of our smaller categories.”

“If you go back when we had three restaurants that we got an offer for a very, you know, we got, we always got franchise requests from day one, you know, one off franchise requires probably a thousand of them. But at one point we got an offer from like a very l…”

“So very early on, we started building restaurants that effectively had a ghost kitchen in them. It would have a secondary digital make line for all of the online orders that, and then you had our in-store traffic.”

“Today, our highest volume locations are in Midtown.”

“We went and stood outside the other restaurants in the area. We went to the subway, we went to the Chipotle, we went to the Buoymongers, all these places with a clicker, and we literally counted, like, ok, like, they got 300 people in a day. How many people do…”

“We ended up getting about 50 investors in that first round to raise 300,000 dollars. That means we have to talk to like 250 people.”

“We are going to focus on if it's an issue related to food, Health, sustainability, or our people directly, we will do something. We may comment internally about certain issues, but as a brand, we do not believe it's appropriate to make comments on any of those…”

“It is actually one of the licensing opportunities that we would consider, because I think it's such a need in the market, and I, it's something that we will do hopefully sooner rather than later.”

“And we think that, you know, over the next 20 years, automation is that next platform shift, similar to the digital transformation we've seen over the past 15.”