DeepSummary
Jonathan Neman, the co-founder and CEO of Sweetgreen, discusses the state and innovation of the fast-casual restaurant chain. He talks about the importance of hiring and developing talent, especially managers or 'head coaches' who drive the hospitality experience. Neman explains Sweetgreen's decision to own and operate restaurants rather than franchise, in order to maintain quality control and scale the brand sustainably.
Neman delves into Sweetgreen's adoption of robotics and automation, unveiling their 'Infinite Kitchen' technology that can assemble over 500 bowls per hour with perfect accuracy and temperature control. He addresses challenges like inflation, supply chain issues, and changing customer preferences, leading to menu innovations like protein plates and potential personalized recommendations using AI.
The episode covers topics like the origins of Sweetgreen's concept inspired by Australian cafe culture, building a brand through exceptional hospitality experiences, addressing customer concerns like seed oils, and increasing accessibility to underserved communities. Neman emphasizes the importance of real, unprocessed food and a sustainable food system.
Key Episodes Takeaways
- Sweetgreen is focused on developing talent from within, with managers or 'head coaches' being the key to driving exceptional hospitality experiences.
- The company has opted for an owned and operated model rather than franchising to maintain quality control and sustainable growth.
- Robotics and automation, like Sweetgreen's 'Infinite Kitchen' technology, are being adopted to improve accuracy, speed, and efficiency in food preparation.
- Menu innovations like protein plates and potential personalized recommendations using AI are addressing changing customer preferences and dietary needs.
- Building a strong brand involves creating memorable experiences through 'unreasonable hospitality' and a commitment to sustainable, unprocessed food.
- Challenges like inflation, supply chain issues, and the obesogenic food system in the U.S. are being navigated through pricing strategies, sourcing practices, and education efforts.
- Increasing accessibility to underserved communities requires addressing education, access, and pricing barriers in stages.
- Neman emphasizes the importance of real, unprocessed food and a sustainable food system in promoting better health outcomes.
Top Episodes Quotes
- “We want to empower our frontlines and everyone in the company to just try to do that one thing, that one unreasonable hospitality thing, or whether you're thinking about design to experience. What's that one little thing that makes someone remember what you did. And that's the best way to build a brand.“ by Jonathan Neman
- “Like diabetes, disease, diabetes, they all come back to metabolic dysfunction. And I want to be clear, this isn't people's fault. This is not the individual's fault. This is the system. Right now, our subsidies, 95% of our subsidies go to corn and soy. These are things that are then going into the processed food system.“ by Jonathan Neman
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Episode Information
This Week in Startups
Jason Calacanis
3/7/24
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Todays show:
Jason is joined by sweetgreens’ Jonathan Neman to discuss: the x-factor that makes a strong manager (7:36). deciding between the franchise model vs owned and operated (16:02), robotics in the restaurant industry (24:23), and more!
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Timestamps:
(0:00) Jonathan joins Jason.
(2:30) The scale and innovation of sweetgreen today
(7:36) The x-factor that makes a strong manager
(10:05) Wistia - Try Wistia for free at http://www.wistia.com/startups
(12:31) The “Sweetlife” and the importance of “polishing forks”
(16:02) Navigating the decision between the franchise model vs owned and operated
(18:30) CLA - Get started with CLA's CPAs, consultants, and wealth advisors now at https://claconnect.com/tech
(24:23) Robotics in the restaurant industry
(29:28) Lemon.io - Get 15% off your first 4 weeks of developer time at https://Lemon.io/twist
(30:33) The details and benefits of the machines Sweetgreen has brought into its restaurants.
(37:15) Restaurant difficulties with inflation, COVID and “sticker shock”
(38:46) Delivery in the business today pre and post-pandemic
(45:10) How Australia fits into the origin of sweetgreen
(48:01) The best way to build a brand
(52:28) The seed oil conversation
(45:53) sweetgreen is positioned towards tailored menus.
(1:01:12) The challenging topic of food options and availability across different socioeconomic groups.
(1:05:58) The definition of healthy food
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LINKS:
Check out sweetgreen: https://www.sweetgreen.com/
Watch The Founder (2-16): https://www.amazon.com/Founder-Michael-Keaton/dp/B01MY7FSMF
Watch our Business Breakdown of the film The Founder: https://youtu.be/kYqzEEFU_nw
Watch The Bear: https://tv.apple.com/ca/show/the-bear/umc.cmc.javg04xbn3eonbgfvnaqmodk
Check out Unreasonable Hospitality: https://www.unreasonablehospitality.com/
Subscribe to This Week in Startups on Apple: https://rb.gy/v19fcp
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Follow Jonathan:
X: https://twitter.com/JonnyNemo
LinkedIn: https://www.linkedin.com/in/jonathan-neman-9a28aa8/
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Follow Jason: X: https://twitter.com/Jason LinkedIn: https://www.linkedin.com/in/jasoncalacanis
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Thank you to our partners:
(10:05) Wistia - Try Wistia for free at http://www.wistia.com/startups
(18:30) CLA - Get started with CLA's CPAs, consultants, and wealth advisors now at https://claconnect.com/tech
(29:28) Lemon.io - Get 15% off your first 4 weeks of developer time at https://Lemon.io/twist
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Great 2023 interviews: Steve Huffman, Brian Chesky, Aaron Levie, Sophia Amoruso, Reid Hoffman, Frank Slootman, Billy McFarland
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