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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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Evolving Healthy Dining

This chapter examines the transformation of a restaurant brand from salad-centric offerings to a focus on protein-rich meals in response to shifting consumer preferences. The discussion highlights the importance of customer feedback in menu development, including the switch to olive oil and the introduction of innovative dishes that combine meat and salads. Additionally, it explores the broader implications of America's food system on health and the challenges of making nutritious options accessible to underserved communities.

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