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Robotic kitchens, restaurant tech, and fast-casual's future with Sweetgreen's Jonathan Neman | E1910

This Week in Startups

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Balancing Quality and Scale in the Restaurant Industry

This chapter discusses the difficulties restaurants encounter in maintaining quality during expansion, contrasting traditional methods with innovative models such as Sweetgreen's. It highlights the significance of on-site food preparation and the potential for automation, while cautioning against the pitfalls of franchising that may dilute brand values.

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