What would the world of food look like if every restaurant and fast food chain reinvented themselves? What would any restaurant look like if it started from scratch? While the first question may never be answered, a restaurant that started from scratch would look a lot like Sweetgreen.
Sweetgreen, co-founded and co-owned by Nathaniel Ru and two friends from college, is revolutionizing the food industry. While many restaurants claim to have fresh, local produce delivered on a regular basis, Sweetgreen co-founders put in months of work to ensure that every ounce of produce is healthy, fresh, organic, and locally grown.
Diners go crazy for all of Sweetgreen’s delicious salads. It wasn’t easy starting a salad-based legacy restaurant, but Sweetgreen’s ended up with 40 locations. Much of that success comes from their dedication to providing more than just plain lettuce salads. For Ru, in particular, it’s about more than just feeding people good food.
It’s sad that more companies aren’t learning from Sweetgreen. Sweetgreen hits the rights notes for a lot of people for a lot of reasons. Mainly, their implementation of technology gives them a huge advantage over other restaurants. Nearly one-third of their transactions happen through their app and website.
Their embrace of technology has pushed the company forward in more ways than one. Yet, their biggest innovation is certainly their unorthodox management strategy. Learn more about Nathaniel Ru: http://www.businessinsider.com/sweetgreen-founder-interview-nathaniel-ru-2016-3
The co-founders never felt comfortable with the idea of running their business from a giant corporate headquarters. Even their small corporate office is closed on a limited basis so that everyone can experience what it’s like working in the restaurant.
The objective behind everyone working in one of the restaurants is building a company where even the corporate office workers have a close bond with customers. As for the co-CEOs, they spend much of their time going back and forth between coasts, overseeing operations.
It seems like a harder way to run their company, but it works. For Ru and his old friends, Jonathan Neman and Nicolas Jammet, it’s the best way to do things.
They learned a lot about owning a business in their entrepreneurship class but learned even more from their entrepreneurial parents. Learn more about Nathaniel Ru: https://www.linkedin.com/in/nathaniel-ru-b04a7310 and https://en.wikipedia.org/wiki/Sweetgreen
Most companies wouldn’t do half the things that Sweetgreen has done the year. The confidence that the company has comes directly from the handed-down experiences of emigrant-entrepreneurs.