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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How Building Company Culture Builds Your Brand

How Building Company Culture Builds Your Brand

By Donald Burns, Foodable Industry Expert

Bigfoot. The Loch Ness Monster. Restaurant Culture. What do these three have in common?

They are all elusive creatures that many search for and seek out, only to come away empty-handed.

While Bigfoot and the Loch Ness Monster may be mythical folklore, culture is very real. It has a bigger impact on your restaurant brand than you could imagine. Culture is the glue that holds your guests to your brand. Some restaurant that have a lot of “brand stickiness” and their guests stay loyal through the years. Others have a culture that has the stickiness of a post-it-note.

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Foodable Network Partners With the American Culinary Federation, Launches New Foodable CREATE Program

Foodable Network Partners With the American Culinary Federation, Launches New Foodable CREATE Program

Foodable WebTV Network is excited to announce a recent partnership with the American Culinary Federation (ACF), an 86-year-old organization dedicated to promoting the professional image of American chefs worldwide through education of culinarians at all levels.

Foodable has been chosen to create custom video content around (and beyond) the ACF’s annual main event — the Cook. Craft. Create. ACF National Convention & Show, held July 30th-August 3rd in Orlando. The custom content package will entail on-location filming and in-house production of chef- and culinary-forward video content specifically created for the ACF. Additionally, FoodableTV.com will feature a section on its site showcasing some ACF competitions and chef stories, including footage at this year’s event.

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The 10 Commandments of Restaurant Branding

The 10 Commandments of Restaurant Branding

By Donald Burns, Foodable Industry Expert

There are a lot of moving parts that comprise a great restaurant. Outstanding service and food are a part of that equation. One element that many owners overlook — or even worse, ignore — is branding. It’s a critical success flaw that keeps restaurant consultants around the world steady with clients.

Let’s look at your restaurant components like the human body. As the owner, you are the brain. You send signals to the rest of the body to keep it going. Your team is the heart of your restaurant. Your heart might not be 100% and you can still survive (for a while). Profitability is the blood, your restaurant needs it to flow to keep alive. You brand is like air. You cannot live very long without air.

Think of the following 10 Commandments of Restaurant Branding as if Moses himself brought these down from the mountain carved in stone tablets. If you violate these sacred things then you risk the wrath of the restaurant gods and your customers!

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