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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Good Food 100 Restaurants: A New Food Rating System for the Industry

Today's consumer is more educated than ever. They want nutritional information, to know where the food is being sourced, and are supportive of sustainable practices.

With that in mind, food industry veteran Sara Brito and entrepreneur Jeff Hermanson decided to create a strategic rating system that determines the restaurants that are transparent with their sourcing, while using sustainable business practices.

The food purchasing data will be verified by NSF Responsible Sourcing to determine the Good Food 100. The categories for the restaurants are quick-service, fast casual, casual dining, fine dining and food delivery service.

"Good food is more than just taste. Truly good food is beneficial for every link in the food chain. We want eaters to appreciate that and learn to evaluate chefs and restaurants for their commitment to transparency, sustainability and their overall impact on good food economies,” said Brito in a press release. “Eaters look to ratings, lists and awards to help navigate the proliferation of food choices. Good Food 100 Restaurants is a game changer, shifting away from recognition based on opaque standards and subjective criteria to recognition based on objective standards and transparent criteria defined by economic impact.” 

Brito launched a pilot version in Denver where it was discovered that seven restaurants in the program were responsible for a total of $7.4 million in economic impact from the food purchased just in the state of Colorado.

Brito is hoping to encourage restaurant owners and chefs to think more about the economic effect their business is making.

Chefs are no longer just cooks. They are trusted authorities and advocates who have the power to educate and catalyze change among not only their colleagues, but the general public as well,” said Brito. “If a small number of chefs have such a profound impact, imagine the effect of hundreds across the country.”

So far, there are a list of renowned chefs participating, including Rick Bayless, Suzanne Goin, Mike Anthony and Renee Erickson.

“We need to get back to real food- food that nourishes our bodies, our farmers, our planet. Good Food 100 is a proxy for trust. It will help Americans easily find real food restaurants that directly support their local farmers and farming economies,” said Kimbal Musk, Owner of The Kitchen Restaurant Group.

Restaurants on the list will be displaying a badge at their establishments to inform guests of their eco-friendly and sustainable practices.

Restaurants interested in participating, can fill out a survey at the Good Food 100 website.