Nicolas Jammet, Cofounder and Chief Concept Officer of sweetgreen, discusses the brand's innovative journey in health-focused dining. He reveals how they're revolutionizing the customer experience with their 'Infinite Kitchen' technology while balancing operational efficiency with employee satisfaction. Jammet also explores agricultural technology advancements and the art of recipe development, emphasizing the importance of consumer insights. Additionally, he shares strategies for maintaining value perception amidst rising costs, setting sweetgreen apart from struggling fast food chains.

Nicolas Jammet, Co-Founder of Sweetgreen, talks about their decision to remove seed oils from their meals and the importance of transparency in the food industry. They discuss the benefits of extra virgin olive oil and avocado oil compared to seed oils, as well as the evolution of Sweetgreen's menu and the introduction of protein plates. They also emphasize the significance of prioritizing protein, their partnerships with regenerative farming practices, and the importance of personalizing one's diet for overall well-being.

Nicolas Jammet, co-founder and chief concept officer of Sweetgreen, discusses his journey from a small shop to a publicly traded company. He shares insights on innovating dining experiences and the importance of customer convenience. The conversation highlights Sweetgreen’s commitment to sustainability and local sourcing. Jammet also emphasizes transparency in food quality, along with exciting new menu innovations. Additionally, he reflects on vibrant culinary experiences in the Pacific Northwest, revealing the evolving landscape of modern dining.

Nicolas Jammet, co-founder of Sweetgreen, discusses the changing landscape of consumer preferences and the importance of healthy food options. He shares the founding story of Sweetgreen and their mission to redefine fast food. They explore the evolution of the coffee industry, creating customizable and healthy meal offerings, and the use of high oleic sunflower oil in cooking. The speakers also discuss the future of fast food, expanding into international markets, and balancing work and personal life.

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. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.