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16min chapter
487: Ask Sweetgreen Anything with Nicolas Jammet
This Is TASTE
Innovating Dining Experiences
This chapter explores the evolution of restaurant operations, highlighting a critical moment when staff introduced self-service pickup shelves to enhance customer convenience. It delves into the vibrant food cultures of New York and Los Angeles, showcasing personal dining experiences and culinary trends that have shaped modern preferences. The discussion also covers the journey of launching a salad bar restaurant, focusing on branding, ingredient sourcing, and innovative approaches to healthy eating.
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