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Sweetgreen: Success with Health

Opening a restaurant is an insanely difficult thing to do. There’s so much that goes into just the premise of the business that most restaurants fail within the first six months. The food industry is unlike any other industry in the world. It solely relies on people’s taste preferences.

To find success with a restaurant, a lot of things have to line the first time. If something goes wrong during that first visit, a bad reputation will stick with the business until things change. But, if a company creates a brilliant place with great food that people love to eat, then that restaurant just might live to see another year. Learn more about Nathaniel Ru: http://www.bizjournals.com/washington/news/2016/09/23/bluecart-simplifying-restaurant-orders-video.html

To create a brilliant restaurant, owners would have to start from scratch. If any restaurant owner wants to know what a success legacy restaurant looks, they should no further than Sweetgreen. Sweetgreen is a huge high-end salad chain that’s capitalizing on America’s newfound passion for health.

Sweetgreen began as a simple healthy food option for college students attending Georgetown University. Its three co-founders decided to go beyond just having fresh ingredients for their recipes. Every Sweetgreen serves locally grown organic produce in all of its salads. This also ensures that every recipe is fresh and healthy.

Sweetgreen’s co-CEOs can teach other companies about more than just food. Since the start, the trio wanted technology to play a huge role in their company’s daily transactions. Thanks to their website and mobile app, nearly one-third of their transactions occur online. Read more: Nathaniel Ru | LinkedIn and  Sweetgreen Founder Interview – Nathaniel Ru | Business Insider

Another thing the trio could teach: modern management strategies. Big corporate headquarters don’t work for every business. Some businesses need new forms of management. Sweetgreen is a company focused on its diners, which is why every Sweetgreen office worker works in one of their restaurants at least five times a year.

The first Sweetgreen restaurant opened in 2007. Ten years ago, Nathaniel Ru, Jonathan Neman, and Nicolas Jammet decided to go into business with each other. Their first step: noticing a lack of healthy food options in the Georgetown area. That was the first time they met with local farmers to talk about what makes better food.

They’ve learned a lot since those early days with not many regrets. Obviously, some lessons have to be learned, but there are a few things that Nathaniel Ru would change.

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