Podcast appearances and mentions of nicolas jammet

Nicolas Jammet is a cofounder of the megapopular salad and protein plate seller Sweetgreen and the company's chief concept officer. We've been reporting on Sweetgreen since its early days, witnessing its evolution from a humble Washington, DC, storefront to a publicly traded company. How has Nic negotiated this incredible trajectory? We find out about his journey, his deep connection to the restaurant industry, and what gets him excited to show up to work each day. We also learn about some of the company's big plans for the future, and how he thinks about culinary development for a restaurant chain with over 250 locations across the United States. This is such a great talk with somebody I deeply admire in food. I hope you enjoy it.Also on the show, Aliza takes a trip to Seattle and Portland, with stops at: Sophon, Familyfriend, Hatyai, and some crabbing! Take our listener survey! We'd love to to hear who we should invite into our studio for an interview and TASTE Check.MORE FROM NIC JAMMET:Is Steak a Health Food Now? [GQ]How Old-School French Food Inspired Sweetgreen [Bon Appetit]For America's Best Teriyaki, Head West (and Bring Napkins) [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of Take-Away with Sam Oches, Sam talks with Nicolas Jammet, cofounderand chief concept officer for Sweetgreen, the fast casual that has been changing customer perception of healthy and locally sourced ingredients since 2007. Sweetgreen has been a touchpoint for fast-casual innovation since its early days and has especially been seen as a tech innovator. But it's spent the past few years refocusing the narrative on its menu innovation and the quality of its sourcing. Nicolas joined the podcast to talk about how Sweetgreen has leaned more into the story of its food as it approaches 250 locations in 22 states. In this conversation, you'll find out why:The evolving nature of convenience is affecting menu innovationWith proper planning, restaurants can scale farmer relationships and their potentialThere is opportunity in the story of your food Your ingredients and your suppliers are worth celebrating Technology may enable innovation, but it's food that your customers are coming forAutomated kitchen equipment should complement the food quality The great American food brands find the right balance of accessibility and craveability This conversation is brought to you by 86 Repairs, a restaurant equipment repair and maintenance solution built for operators. Be sure to stick around for the bonus conversation with 86 Repairs CEO Daniel Estrada, who joined Sam to talk about why the old way of managing repairs and maintenance is broken, and how there is a huge opportunity to improve margins by optimizing R&M. Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

In this episode of The Art of Being Well podcast, Dr. Will Cole sits down with Nicolas Jammet, Co-Founder & Chief Concept Officer of Sweetgreen. They delve into the origins of Sweetgreen, exploring how it began and the mission driving its success. Nicolas shares insights into the rise of fast food and its impact on food quality, and how Sweetgreen's partnerships with farmers set them apart in the industry. They discuss the challenges of maintaining quality during growth and the introduction of new chef-crafted menu items. Discover Sweetgreen's commitment to using extra virgin olive oil and avocado oil in their cooking, ensuring healthier, high-quality meals. For more details and resources, visit www.drwillcole.com/podcast.Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Sponsors:Sign up for Greenlight today and get your first month free when you go to GREENLIGHT.com/willcole.Get $80 off your first month with promo code SPACE80 at Talkspace.com/ABW.Go to zbiotics.com/WILLCOLE to get 15% off your first order when you use WILLCOLE at checkout. ZBiotics is backed with 100% money back guarantee so if you're unsatisfied for any reason, they'll refund your money, no questions asked.Get your free LMNT Sample Pack with any purchase at drinklmnt.com/WILLCOLE. Also try the new LMNT Sparkling — a bold, 16-ounce can of sparkling electrolyte water.For a limited time get twenty percent off your first subscription order by going to VEGAMOUR.com/willcole and use code willcole at checkout.Try NEW LIPTON Green TeaProduced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What started with three college friends looking for a healthy lunch in D.C. grew into Sweetgreen, a fast-growing restaurant business focused on salads and grain bowls. From a tiny 500-square-foot storefront to more than 220 locations nationwide, the Sweetgreen journey includes booking The Strokes for a "salad festival," adopting cutting-edge technology, and proving that fast food can include locally-sourced, farm-fresh ingredients. Listen to co-founders Jonathan Neman, Nathaniel Ru, and Nicolas Jammet share how they have scaled the business in alignment with its core values, to a public company valued at $2.5 billion.Read a transcript of this episode: https://mastersofscale.comSubscribe to the Masters of Scale weekly newsletter: https://mastersofscale.com/subscribeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ep. #92 On today's episode of Pursuit of Wellness, I am joined by Sweetgreen's co-founder Nicolas Jammet. He explains how a senior project transformed into a nationwide movement aimed at redefining fast food through transparent, nutritious offerings. Nicolas highlights the evolution of Sweetgreen's menu, which emphasizes protein-rich dishes and the use of wholesome ingredients like extra virgin olive oil. He also shares insights into his personal wellness journey and how significant life events like marriage and fatherhood have influenced his health perspective. Together, we discuss Sweetgreen's commitment to soil health, seasonal menus, and its mission to expand access to wholesome food, laying the groundwork for a sustainable future. Leave Me a Message - click here! For Mari's Instagram click here! For Pursuit of Wellness Podcast's Instagram click here! For Mari's Newsletter click here! For Nicolas Jammet's Instagram click here! For Sweetgreen's Website click here! For Sweetgreen's Instagram click here! For POW Brand Promo Codes click here! Sponsored By: Bite is offering our listeners 20% off your first order. Go to trybite.com/POW or use code POW at checkout to claim this deal Go to eightsleep.com/pow to save $200 off the Pod by Eight Sleep Visit Carawayhome.com/PURSUIT to take advantage of this limited-time offer for 10% off your next purchase Topics Discussed: 02:45 - The story of Sweetgreen 05:46 - Challenges of scaling a business 10:06 - Shift in trends with customers  16:35 - Customer faves 18:13 - Removing seed oils from Sweetgreen 22:47 - Adding steak to the menu  24:19 - Thoughts on diet and nutrition trends 27:55 - Sweetgreen's 230 locations  30:46 - Nicolas Jammet's personal health journey  33:20 - Maintaining health while being a parent  34:43 - Nutrition during fertility  37:02 - Sweetgreen's supply chain team 41:06 - Focus on protein plates and opening new locations 42:16 - Having a strong connection with your food

Jonathan Neman is the Co-Founder & CEO of Sweetgreen, the mission-driven restaurant brand that serves healthy food at scale. Jonathan and his co-founders and fellow Georgetown classmates Nathaniel Ru and Nicolas Jammet started Sweetgreen in 2007, opening their first location in Georgetown, DC, just three months out of college. The trio were disappointed with campus food options. Their vision is to be as ubiquitous as traditional fast food, but far more transparent and honest.Sweetgreen raised its initial $375,000 of startup funding from investors including the three founders' parents, Joe Bastianich, Seth Goldman, and Washington's Latino Economic Development Center. In 2013, it accepted a $22 million investment from Revolution Growth, a venture capital fund founded by Steve Case.Sweetgreen's corporate headquarters moved to the Los Angeles area from Washington, D.C. in 2016. As of September 2023, it had 221 stores in operation in 18 states and the District of Columbia.Tune in to the episode to learn about Jonathan Neman's story and how it led to Sweetgreen.*CHA-CHING! Customers are rushing to your store. Do you have a point-of-sale system you can trust or is it (ahem) a real P.O.S.? You need Shopify for retail.Shopify POS is your command center for your retail store. From accepting payments to managing inventory, Shopify has EVERYTHING you need to sell in person. Get hardware that fits your business. Take payments by smartphone, transform your tablet into a point-of-sale system, or use Shopify's POS Go mobile device for a battle-tested solution.Plus, Shopify's award-winning help is there to support your success every step of the way.Do retail right with Shopify. Sign up for a one-dollar-per-month trial period at www.shopify.com/founderhour. Once again, go to www.shopify.com/founderhour to take your retail business to the next level today.*The Founder Hour is brought to you by Outer. Outer makes the world's most beautiful, comfortable, innovative, and high-quality outdoor furniture - ALL from sustainable materials - and is the ONLY outdoor furniture with a patented built-in cover to make protecting it effortless. From teak chairs to fire pit tables, everything Outer makes has the look and feel of what you'd expect at a 5-star resort, for less than you'd pay at a big box store for something that won't last.For a limited time, get 10% off and FREE shipping at www.liveouter.com/thefounderhour. Terms and conditions apply.

This episode is brought to you by Bioptimizers, Cozy Earth, and Sweetgreen. When we hear "fast food," we often picture highly processed, questionably sourced ingredients. But in our hectic lives, we crave quick, wholesome options that boost longevity instead of fueling disease. Meet Nicolas Jammet, one of the masterminds behind Sweetgreen—a game-changing solution now thriving in countless locations nationwide.Today on The Dhru Purohit Podcast, Dhru sits down with Nicolas Jammet, Co-Founder and Chief Concept Officer of Sweetgreen, a healthy fast food restaurant that prides itself on creating quality food. Nicolas shares how and why Sweetgreen came about and why it was Sweetgreen's mission to focus on creating with transparency. He also shares why Sweetgreen decided to shift away from seed oils and focus on quality fats and how Sweetgreen continues to be an innovator in the restaurant space. Nicolas is the Co-Founder & Chief Concept Officer of Sweetgreen, the mission-driven restaurant brand that serves healthy food at scale. Sweetgreen's vision is to be as ubiquitous as traditional fast food but far more transparent and honest. Nicolas has been recognized as a key innovator in food and business and was named Fast Company's “Most Creative People in Business.” In this episode, Dhru and Nicolas dive into (audio version / Apple Subscriber version):The shocking decision behind removing seed oils from Sweetgreen's meals (2:24 / 2:24) Are seed oils harmful (3:52 / 3:52)Innovation in the fast food industry space (19:20 / 16:43)The customer response from an innovative decision (23:30 / 21:08)The importance of high-quality protein and the benefits of eating protein (25:50 / 23:15)Working with regenerative growers (47:46 / 43:08)Collaboration with farmers (51:30 / 47:02)Avoiding sugar in dressings (54:35 / 50:05)Choosing the appropriate grains for Sweetgreen's menu (56:52 / 52:00) Core health principles (58:40 / 53:54)The why behind building Sweetgreen (1:03:35 / 58:00)The future of Sweetgreen (1:09:00 / 1:04:32)Advice for entrepreneurs ( 1:14:38 / 1:09:55)For more on Nicolas, follow him on Instagram and @nicolasjammet on Twitter/X.Start the New Year off right and dial in on your sleep. Go to bioptimizers.com/dhru now and enter promo code DHRU10 to get 10% off any order.Right now, get 40% off your Cozy Earth sheets. Just head over to cozyearth.com and use code DHRUP.Find out more about Sweetgreen and their newest protein plates at www.sweetgreen.com. New Users of the sweet green app can use the code "Dhru5" for $5 off. Hosted on Acast. See acast.com/privacy for more information.

Nicolas Jammet is the Chief Concept Officer and co-founder of Sweetgreen, the U.S.-based mission driven restaurant brand that serves healthy food at scale. Get my FREE '15 Daily Steps to Lose Weight and Prevent Disease' eBook here: https://bit.ly/46XTn8f Become a Genius Life Premium Member! Learn more: http://thegeniuslife.com This episode is proudly sponsored by: Sweetgreen is one of my favorite healthy fast-casual restaurants with delicious new protein plates to satiate your hunger and make you feel great. Use code MAX5 for $5 off in their app! HOPWTR is a delicious, non-alcoholic sparkling hops-infused water crafted with bold hops and mood-boosting ingredients. Tasty af, with zero calories, zero sweeteners, and zero gluten. Hit up http://hopwtr.com/max for 20% off your first purchase. AG1 is my favorite multivitamin. Enjoy a free 1 year supply of vitamin D and 5 free AG1 travel packs with your first purchase. All you have to do is visit drinkag1.com/GENIUS.

Nicolas Jammet is the co-founder and chief concept officer of Sweetgreen, the mission-driven restaurant brand that serves healthy food at scale. Nick and his co-founder started Sweetgreen in 2007, just three months after graduating from Georgetown. Their vision is to be as ubiquitous as traditional fast food – but far, far more transparent and honest. I'm really excited to welcome my friend Nick to the podcast today for one of our “founder” episodes. We talk about the founding story of Sweetgreen, the importance of food quality, sourcing, and transparency, how they've grown and evolved the brand since it began, why they decided to go seed oil free, how they're influencing the way the next generation thinks about food, and how they hope to transform the world of fast food.We also cover:(00:01:18) The Story of Sweetgreen's Mission To Redefine Fast Food(00:06:57) The Future of Sweetgreen: How They're Evolving & Growing(00:12:11) All About Sourcing & Transparency: Setting a Quality Standard for Cooking Oils(00:20:17) Good for You Cravings: Shifting the Fast Food Paradigm(00:23:11) Transforming Next Generation's Relationship to Food(00:32:54) Celebrating Protein Plates & Broadening the Sweetgreen MenuThis episode is brought to you by:BWBK Protein Powder | Get $10 off your order with PODCAST10 at bewellbykelly.com.AG1 | Get a FREE 1-year supply of Vitamin D3K2 AND 5 free AG1 Travel Packs with your first purchase at drinkAG1.com/bewell.LMNT | LMNT's new Chocolate Medley bundle is here for a limited time! Head to DrinkLMNT.com/Kelly to receive a free sample pack of LMNT electrolytes with any purchase!Cozy Earth | Get 35% off site wide when you use the code BEWELL at cozyearth.com.Resources:Click here for full show notesInstagram: @nicolasjammet and @sweetgreenWebsite: sweetgreen.comTwitter: @nicolasjammetLinkedIn: Nicolas JammetTikTok: @sweetgreenConnect with Kelly:

Sweetgreen, the popular fast food salad restaurant, recently announced that it was eliminating all use of seed oils, in favor of higher quality oils such as avocado and olive oil. This is more costly, but the company sees it as worthwhile, given its reputation for high-quality ingredients, and growing public interest in oils. So how does a company like Sweetgreen decide what to sell? And how does it compete against the numerous other fast casual chains competing for lunchtime dollars. On this episode we speak with co-founder Nicolas Jammet about the company's strategy, how it deals with labor and commodity costs, and the future of the restaurant business. See omnystudio.com/listener for privacy information.

Nicolas Jammet, co-founder and Chief Concept Officer of sweetgreen started a salad bar in college with his two buddies because they didn't like the school cafeteria. Now they're millionaires. In this episode, we look at how to make healthy food sexy, and how they built that into a billion-dollar business. And most importantly, how we can change the future of fast food so it saves lives instead of taking them.Guest Links:Sweetgreen websiteSweetgreen InstagramSweetgreen TikTokPersonal social: @NicolasJammetFor 25% off The Fitness App by Jillian Michaels, go to www.thefitnessapp.com/podcastdealFollow us on Instagram @JillianMichaels and @MartiniCindyJillian Michaels Community: https://www.facebook.com/groups/1880466198675549Email your questions to JillianPodcast@gmail.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sixteen years ago, Sweetgreen set out to redefine how consumers perceive fast food by offering crave-worthy meals made with clean and traceable ingredients and sold at an affordable price. Co-founder Nicolas Jammet has long been at the forefront of Sweetgreen's menu strategy, and in his role as chief concept officer, he is tasked with maintaining the company's high standards for quality and consistency in every bowl, snack and beverage sold in its restaurants.  With nearly 160 locations across the U.S. and plans for 1,000 total by 2030, his job is becoming increasingly complex. And, yet, his goal is to continuously improve customer experience by way of new flavors, ingredients and systems that live up to the standard of Sweetgreen's original mission and vision. In this episode, Jammet spoke about the process by which Sweetgreen curates its offerings and designs new products, how he evaluates CPG brands before adding them to the menu, how the company utilizes technology to enhance productivity without compromising culture and shared lessons for new and emerging entrepreneurs about how to build a sustainable business.   Show notes: 0:43: Interview: Nicolas Jammet, Co-Founder, Sweetgreen – Taste Radio editor Ray Latif met with Jammet at Sweetgreen's Back Bay location in Boston where the entrepreneur spoke about a new collaboration with premium seafood brand Luke's Lobster and how the patrons in the Hub compare to those in other cities. He also explained how Sweetgreen defines “healthy” and “affordable,” an average day in his role as chief concept officer, innovation surprises and missteps, the company's partnership with plant-based meat brand Meati and his perspective on introducing new branded beverages and snacks to the menu. Later, he talked about the integration of automated technology to Sweetgreen restaurants, limited-time partnerships with well-known and respected chefs and his mentorship of early-stage entrepreneurs, including Melanie Masarin of Ghia and Becca Millstein of Fishwife. Brands in this episode: Meati, Hu Chocolate, Olipop, Spindrift, Proud Source, Health-Ade, Rowdy Mermaid, Mother Kombucha, Ghia, Fishwife

Nicolas Jammet, Jonathan Neman, and Nathaniel Ru were three friends who shared a passion for healthy food. Since they couldn't find good places to eat healthy food, they started their own. They did not know anything about business and came close to shutting down their business. But they survived and turned it into a multi-million dollar food empire. Let's check out their "Dorm Room Dream to Million-Dollar Food Empire" story.

On this week's food filled episode of Networth and Chill, I'm sitting down with the CEO of Sweetgreen, Nicolas Jammet. These days it seems like the cost of everything is on the rise, and that includes food. As prices go up, many people turn to cheaper processed foods over the more expensive fresh food options. I want to know what Nic's opinion on the food economy is, as well as how these rising costs and consumer trends have affected his company. Plus, Nic talks about the origin story of Sweetgreen, and new loyalty program perks that can help you save money. Got a financial question you want answered on a future episode? Text me or leave me a voicemail at 908-858-3410. Special thanks to our sponsors: Masterclass: Use my link and get 15% off an anual membership. BetterHelp: This episode is sponsored by BetterHelp. Get 10% off your first month of online therapy by using my link.

After becoming a mother in 2017, Sarah Paiji Yoo cut out all single-use plastics from her life for the sake of her family. In 2019, she took that practice a step further by creating Blueland, a brand offering sustainable home goods and hygiene products.  Blueland sells hand soaps, home cleaners, dish soaps and laundry products, made with respective plant-based formulas. And all products come in a reusable bottle and are shipped in recyclable cardboard. Its newest product, body wash, released in May, further expands the brand into beauty.  "Blueland tackles the bulkiest products people use in the personal care and beauty space," Yoo said on the latest episode of the Glossy Beauty Podcast. In February 2022, Prelude Growth Partners, a female-founded growth equity firm, led Blueland's fundraising round of $20 million. Blueland has raised a total of $35 million to date from investors including pop star Justin Timberlake; Nicolas Jammet, CEO of Sweetgreen; and Jennifer Fleiss, co-founder of Rent the Runway. 

Ghia, a pioneering brand of non-alcoholic cocktails, takes its name from an Italian car designer who wanted his vehicles to convey the sophistication of a Ferrari while being as accessible as Fiat. It's not surprising that the beverage brand's aesthetic and business strategy are similar in nature. Founded by former Glossier executive Mélanie Masarin, Ghia aligns three fast-growing beverage trends: premium ingredients, ready-to-drink cocktails and alcohol-free alternatives. Inspired by Mediterranean aperitivo culture, Ghia made its debut in June 2020 with flagship product The Aperitif, a glass-bottled, still beverage made with Riesling grape juice, gentian root, lemon balm, fig and elderflower. Ten months later, the company launched Le Spritz, a ready-to-drink, single-serve can made with Ghia's signature formula and blended with sparkling water, yuzu and rosemary. In September, Ghia extended the brand once more with Ghia Ginger, a ginger-infused version of Le Spritz.  Lauded for its sleek package design, novel formulation and resonance with sober-curious consumers, Ghia is currently sold at several hundred retailers and direct-to-consumer via its website.   In an expansive interview featured in this episode, Masarin provided a deep dive into the origins, development and launch of Ghia, including the influence of her previous work experience at Goldman Sachs and Glossier, how the company pivoted when its plans to build as an experiential brand were sidelined by the pandemic and why she's not thrilled about social media despite her prowess on Instagram. She also shared a remarkable story about how she won over Ghia's brand and package designer, why “growing up in the right way” often means pumping the brakes and why she's optimistic about achieving a lofty professional goal in the near future. Show notes: 0:51: Mélanie Masarin, Founder & CEO, Ghia - Masarin spoke with Taste Radio editor Ray Latif about her recent travels in Mexico and Ghia's new headquarters in Los Angeles, her documentation of the brand's development via an Instagram stories compilation and why she has so many reservations about social media. She also discussed the origins of the brand name, the importance of her experience at Goldman Sachs and gaining a financial skill set at the investment bank, how focusing on creating “IRL” experiences at Glossier helped create a new way for customers to interact with the company and how she conceptualized Ghia beginning with her own personal lifestyle. Later, she recounted literally chasing down a branding expert for A-list musicians and convinced his firm to take on Ghia as a client, how Sweetgreen co-founder Nicolas Jammet became a key advisor to the company and why she's both excited and guarded about the rising tide for non-alcoholic beverages. Brands in this episode: Ghia, Sweetgreen

Salad chain Sweetgreen made its trading debut today on the New York Stock Exchange. The D.C.-based company, which was founded in 2007, is trying to tap into what it describes as a grossly underserved market for fast-food that is also fresh, seasonal, and healthy. Sweetgreen co-founders Jonathan Neman, Nicolas Jammet and Nathaniel Ru explain their vision for a “McDonald's of this generation.” Deere & Co. workers approved a new contract late yesterday, delivering 10% raises immediately and ending a month-long strike for more than 10,000 employees. Shares of Nvidia are soaring after reporting a 60% year-over-year increase in adjusted quarterly earnings per share and a 50% year-over-year rise in revenue. Both measures exceeded expectations. More than 2 million children have already received their first dose of Pfizer's Covid vaccine, just two weeks after the CDC authorized distribution of the shots for kids ages 5 to 11. Plus, Oprah, Reese Witherspoon...and Joe Kernen love their Spanx!In this episode:Jonathan Neman, @sweetgreenNicolas Jammet, @nicolasjammetNathaniel Ru, @nathanielruAndrew Ross Sorkin, @andrewrsorkinJoe Kernen, @JoeSquawkBecky Quick, @BeckyQuickKatie Kramer, @Kramer_Katie

It's a fair guess that few can recall the last time -- if ever -- that they were excited about visiting a convenience store. That may soon change as Foxtrot Market, a fast-growing chain of hybrid upscale corner stores and cafés -- and one of the most hyped retailers in recent memory -- prepares to open dozens of new locations across the U.S. Founded in 2013, Foxtrot's mission is “redefining convenience for the modern consumer” by aligning the retailer's brick-and-mortar locations with a mobile app that makes its entire inventory available for delivery in less than 60 minutes. The company currently operates nine locations in Chicago along with two each in Dallas and Washington D.C, and boasts a loyal following drawn to its curated product selection -- 40% of which is sourced from small and local businesses -- along with the stores' neighborhood-centric design and aesthetic. In February, Foxtrot announced a $42 Million Series B investment round led by Almanac Insights and Monogram Capital Partners, and included food and hospitality luminaries Momofuku founder David Chang, Sweetgreen co-founder Nicolas Jammet and Whole Foods co-founder Walter Robb. The funding will fuel the launch of 50 new stores, in cities including New York, Austin, Miami, Los Angeles, Boston and Houston. On the heels of the announcement, Foxtrot co-founder and CEO Mike LaVitola joined us for an expansive interview featured in this episode that delved into the origins of the company, how it cultivates an intimate understanding of its consumers and why he believes Foxtrot's online and retail customers are the same people. He also discussed what Foxtrot looks for when adding new brands to its shelves, the evolution of its private label business and why the company is simultaneously going head-to-head with the likes of Starbucks, 7-Eleven and DoorDash.   Show notes:   0:42: Interview: Mike LaVitola, Co-Founder & CEO, Foxtrot Market -- LaVitola spoke with Taste Radio editor Ray Latif about lessons learned from a forerunner to Foxtrot, communicating the company's business model to consumers and industry professionals and the retailer's target consumer. He also explained how analytical and anecdotal data factor into the Foxtrot's product selection and merchandising strategy, managing logistical challenges as it relates to sourcing and inventory and why not everything the company carries is trendy or “better for you.” Later, he discussed why Foxtrot is adding more private label items while staying focused on telling brand stories, the importance of a physical store presence, assessing long-term value when determining the locations of new stores and what he views as the company's biggest threats.  Brands in this episode: Dunkaroos, Oreo, Coca-Cola, Olipop, Van Leeuwen, High Road Ice Cream, Haagen-Dazs, Halo Top, Banza

Robert Tuchman sits down with Sweetgreen Founder and CEO Nicolas Jammet to discuss how the restaurant chain is facing the challenges of Covid. Nicolas also discusses the incredible growth of the company as America's leading healthy fast casual chain as well as Sweetgreen's focus on maintaining its authenticity and transparency as it expands.

Robert Tuchman sits down with Sweetgreen Co-Founder & Chief Concept Officer Nicolas Jammet to discuss how the restaurant chain is facing the challenges of Covid. Nicolas also discusses the incredible growth of the company as America's leading healthy fast casual chain as well as Sweetgreen's focus on maintaining its authenticity and transparency as it expands.

We get it. Custom made meals served in biodegradable bowls and ordered through an app or over a sneeze guard are really good and really convenient.And plenty sell each year—the fast casual sector posted an 8% sales gain in 2018, and traffic jumped 3% in the space despite the fact that total U.S. foodservice traffic was flat as a board. You can thank a confluence of factors from the ’08 financial crisis to rising rents for the industry’s recent ascent.But not even the fast casual space, home to relatively fast, relatively cheap, and relatively healthy food we’ve seamlessly integrated into our lives and diets, is safe from COVID-19. The sector, much like fine dining and the rest of the hospitality space, has been brought to its knees by shutdowns designed to keep us all safe...and at home.So today on Business Casual, we’re exploring what makes fast casual tick, what’s changed since the coronavirus set in, and what comes next for the Chipotles of the world. Most importantly? We’re pinpointing exactly what it is that helped fast casual thrive through the last recession—and determining which of those lessons can help us get through today.This episode features two entrepreneurs in different stages of building their businesses: Nicolas Jammet of famed salad company Sweetgreen and Chef JJ Johnson of Harlem’s new(ish) rice bowl shop Fieldtrip.We decided to bring in not one, but two experts to show differing perspectives on building moats around a business. For Nicolas and Sweetgreen, the biggest competitive advantage is white label tech that’s made the chain the envy of both fast casual restaurants and Silicon Valley alike.For JJ and Filedtrip, the biggest competitive advantage is a tight-knit community that’s served as the best marketing tool imaginable. The insight the two bring...to the table...is unbeatable. They’re operating and more importantly adapting during an unimaginably difficult time for business and in a sector notorious for razor-thin margins. Listen now to get their perspectives. + FYI, this is Part II of our two-part exploration of the restaurant industry in a post-COVID world. If you want to hear Part I, go check it out. It features fine dining czar Chef Marcus Samuelsson and tackles issues like government funding, small business, furloughs, and so much more.

Nicolas Jammet and Jonathan Neman met at Georgetown University in 2003 and quickly bonded over their frustration at the lack of healthy food on campus. So during their senior year, along with a third friend, Nathaniel Ru, they decided to open a 500 square-foot restaurant serving fresh salads made with organic produce. They had no idea what they were doing and almost ran out of money five months in. But today, Sweetgreen has over 100 locations, and is using new technology to re-imagine the fast-casual model, even as it faces unprecedented challenges from the coronavirus crisis.

Dave sits down with Sweetgreen co-founder Nicolas Jammet to discuss the creation and growth of the restaurant chain as well as the philosophies behind the company’s ethos.

 Check out Eric Sandler's Top 100 Restaurants (http://houston.culturemap.com/top-100-restaurants/) list. 

This week’s conversation is with Jonathan Neman, Co-Founder & CEO of sweetgreen, the destination for simple, seasonal, healthy real food.Jonathan and his co-founders Nathaniel Ru and Nicolas Jammet started sweetgreen in 2007, opening their first location in Georgetown, DC, just three months out of college.The mission driven brand's strong food ethos, embodiment of passion and purpose, tech-forward thinking and investment in local communities has enabled sweetgreen to disrupt the fast casual space and grow into a national brand with over 90 locations.Jonathan passionately believes in the democratization of real food - it should be convenient and accessible to everyone, which is why sweetgreen is on a mission to build healthier communities by connecting people to real food.He has been recognized as a key innovator in food and business, named to Fast Company's "50 Most Innovative Companies", Inc’s “30 Under 30”, Forbes’ “30 Under 30” and Food & Wine’s “40 Big Food Thinkers 40 and Under,” among other accolades.I wanted to speak with Jonathan because I went to his restaurant in New York City, loved the vibe.I wanted to understand how it was built and sure enough, you'll get a feel for just how thoughtfully they've curated their business.--------------Please support our partners!We're able to keep growing and creating content for YOU because of their support. We believe in their mission and would appreciate you supporting them in return!!Click here for all links and codes to take advantage of deals from our partners.

Jonathan Neman is Co-Founder & CEO of Sweetgreen, an American fast and casual restaurant that focuses on simple, seasonal, healthy food that uses locally sourced ingredients. Jonathan and his co-founders, Nathaniel Ru and Nicolas Jammet, started sweetgreen in 2007, opening their first location in Georgetown, DC – just three months out of college. The brand’s strong food ethos, embrace of passion and purpose, and investment in local communities has enabled Sweetgreen to grow into a national brand with more than 90 locations and over 4,000 employees across the East Coast, Midwest and California. Sweetgreen has a very strong company culture that focuses on passion and purpose. Jonathan, Nathaniel, and Nicolas have done an amazing job, not just fostering a meaningful employee experience for their people, but also in creating a great experience for their customers that goes above and beyond. They are on a mission – not just a job. There is a greater purpose – both as a company and community perspective. The Treehouse is the support center at Sweetgreen – they support the restaurants. About 150 people work at the Treehouse – they work on the brand, marketing, HR and so on. Some of the 150 people at the Treehouse are in the field, overseeing regions. They have a strong regional workforce. The ‘head coach’ is the general manager of the restaurant. The head coach runs everything within the restaurant, creates the culture, motivates the team, etc. Jonathan has been recognized as a key innovator in food and business, named to Fast Company’s “Most Creative People in Business,” Inc’s “30 Under 30,” Forbes’ “30 Under 30” and Food & Wine’s “40 Big Food Thinkers 40 and Under.” In 2016, Sweetgreen was named one of Fast Company’s “Most Innovative Companies.” Jonathan defines Sweetgreen’s culture as: happy, humble, hardworking, curious and coachable At Sweetgreen they view the work as a team sport. It is not a company in which one person can do it alone. The work is cross functional. They look for people that will share the credit and have a positive intent.  Employees need to be able to ask for help. Humility leads to wanting to hire people that are better than you. People start to come to Sweetgreen for the brand and food, but what keeps them coming back is the connection to the team that works there and the “Sweet Touch” that is one of Sweetgreen’s core values. It all goes back to the company’s desire to not just bring food to people, but to do it in a way that makes an impact on their customers and their community. Jonathan’s advice for companies: Connect to your mission Don’t just put values up on the wall. Make them real action items that everyone is responsible for Allow your team to co-build the culture together Understand that your culture will evolve over time– this is good and expected What you will learn in this episode: How and why Sweetgreen got started How Sweetgreen is impacting the surrounding community Why Sweetgreen hires ‘sincere, not serious’ people What is a ‘sweet touch’ at Sweetgreen Jonathan’s unique morning routine How Sweetgreen fosters a culture of goal setting and continuous learning Contact: sweetgreen.com  (Company Website) sweetgreen.com/blog  (Blog) twitter.com/sweetgreen  (Twitter

Nicolas Jammet, Jonathan Neman, and Nathaniel Ru know what sweetgreen customers want because they are sweetgreen customers. More than 10 years ago, they were frustrated by the lack of affordable and delicious food that was also healthy and made them feel good, so the three then-college seniors set out to make salad cool. In 2007, they opened the first sweetgreen and immediately knew they were on to something. They have since grown the ingredient-driven, fast-casual chain to 86 locations across the United States and continue to innovate and elevate healthy food. I sat down with Nicolas and Jonathan to talk about their mission of connecting communities to healthier food, what "passion with a purpose" means, and how they build trust with their customers. They explained how a salad restaurant ended up hosting a music festival, the combination of art and science behind everything they do, and where they find the local artists that decorate their stores (spoiler: in line at sweetgreen). We also touched on the emotional experience of eating, food fatigue, sweetgreen's constantly evolving menu, and why they no longer serve bacon. Nicolas and Jonathan also dive into tackling food waste, introducing more sustainable ingredients, and educating consumers about the true cost of real food. If you love sweetgreen as much as we do, this one is a must-listen. Hungryroot delivers weekly boxes of healthy convenience foods that customers can use to make a variety of inspiring and delicious dishes. All our food is plant-based and gluten-free, and comes either ready to eat or ready in less than 15 minutes. Use code mbg to get $25 off your first two deliveries with a total savings of $50. Promote energy, immunity and vitality with Om Mushroom Superfood Powders. Grown in the U.S., Certified Organic and Gluten-Free with no added sugars or fillers, Om Mushroom Powders are the perfect superfood boost to smoothies, coffee or any recipe. Learn more about Om at ommushrooms.com and enjoy a 30% offer for Mind Body Green listeners. Use the code: MBG30 To contact Jason with comments, questions, or speaker ideas, please e-mail podcast@mindbodygreen.com. For all sponsorship inquiries, please e-mail sales@mindbodygreen.com. Want to join our podcast newsletter? Sign up here!

The Sweetgreen team has watched their business grow over the past nine years from a single 500-square-foot storefront location in DC's Georgetown, which they opened when they were still college students, to what will be 60 restaurants nationwide by the end of 2016. How did they pull it off? Jammet tells us that and more in this episode of our podcast.

Continuing our series, Families in the Industry, we visit with Rita Jammet, owner of La Caravelle Champagne, who with her husband, Andre, ran New York City's legendary La Caravelle restaurant for more than two decades. Rita's passion for good food and gracious hospitality has been passed down to her son, Nicolas, Founder and Co-CEO of sweetgreen, a lifestyle brand based around quick service restaurants which offer a healthy, delicious, eco-friendly experience, now with 29 locations and growing.This show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network http://www.talk4media.com/).

Darin Bresnitz is talking salad with Nicolas Jammet of Sweet Green on this week’s edition of Snacky Tunes! Tune in to learn about the origins of Sweet Green during Nicolas’ senior year at Georgetown University, and how the salad shop took Washington, D.C. by storm. Why does Nicolas see the need for a healthy chain restaurant in today’s society? Hear about the restaurant’s expansion to New York City, as well Nicolas’ involvement in the Sweet Life Festival! Later, Brooklyn’s Raccoon Fighter plays some of their songs and talks about South Jersey farm country. Find out where you can find their new album, ZIL! This program has been brought to you by MOOD Magazine. “We wanted to build a place that fit our values and and beliefs, but at the same time not be boring.” [8:15] — Nicolas Jammet on Snacky Tunes