Sweetgreen— Success In 4 Key Areas Propel Emerging Brand To The Top

Sweetgreen— Success In 4 Key Areas Propel Emerging Brand To The Top

We talk a lot about guest experiences, core values, sustainability, collaboration, and community within the restaurant industry. One brand that has been excelling at all of the above is Sweetgreen. This emerging brand has over 75 locations operating across much of the United States, employing over 3,500 employees.

Operating since 2007, Sweetgreen has become well known for its simple, seasonal, and healthy food options, by aiming to offer an organic, locally sourced, and inexpensive alternative to the typical QSR. It operates with a transparent food supply network, the company cooks from scratch, and it has built a community of its own; of individuals who have a passion for ‘real food.’

Its systems have had a powerful impact on the health of individuals, communities, and most importantly to them, the environment. The company has positioned itself for further growth and opportunities, by striving for perfection in the following key areas:

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Rebranding vs. Brand Refresh: Which One Should You Consider?

Rebranding vs. Brand Refresh: Which One Should You Consider?

By Dustin Myers, Foodable Industry Expert

As we understand the importance of how your brand identity affects potential customers, you’re probably wondering if it’s time for an update. Let's look at the difference in rebranding versus a brand refresh and consider if either is necessary for growing your brand.

What is Rebranding?

Rebranding is a process of redesigning elements of the brand identity in order to realign your messaging and perception. This can include a new name, logo redesign, new colors, new messaging, and other core changes to the brand identity. Rebranding is not something that should be done often or with little care. However, when necessary, it can be a vital step in moving forward.

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Luke’s Lobster: Building More Than Sandwiches

Luke’s Lobster: Building More Than Sandwiches

By Suzanne Deveney, Foodable Contributor

At a time when fast food restaurants are struggling to keep up with the demands of better food quality, improved working conditions, and higher pay and benefits, there are a few shining examples of the way it should be done in the fast-casual sector. 

Take a look at Luke’s Lobster. 

When Luke Holden left college in 2007, he entered into the world of investment banking, but his Maine fishing roots grew too strong to keep him there. That, and the fact that he couldn’t find a decent lobster roll that resembled anything like those he grew up eating, provided the inspiration he needed to take his career on a very different path. 

Holden became passionate about getting higher quality lobster to consumers at a more affordable price through direct connection with lobstermen and through the lobster processing business. So he created a business plan and, in 2009, put out a Craigslist ad for a partner.

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How Protein Bar Built a Good-For-You Movement of Superfans

How Protein Bar Built a Good-For-You Movement of Superfans

By Jessica Bryant, Managing Editor

Many restaurant concepts are bred from an idea that goes beyond wanting to start a business just to make money. Those in the industry know that starting a restaurant takes a lot of passion and dedication, and the money doesn’t come right away — in fact, most times, it takes a while to start making a profit. So without a great cause, goal or passion to hold onto, a restaurant is doomed from the start.

Chicago-based Protein Bar, a 20-unit fast casual concept offering up good-for-you food, was born on a cause that hits home for its founder, Matt Matros. Growing up as an overweight kid, Matros had heard every fat joke in the book. To take control of a healthier lifestyle, he turned to a high-protein diet and exercise, which returned noticeable results — he lost nearly 60 lbs in just 7 months. 

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