Sweetgreen’s Healthy and Organic Way to Better Eating

There is a healthy food chain on the market that is successfully growing in time, and Sweetgreen’s so happens to be that new model in the fast food industry. Sweetgreen is an industry that is on the rise of making its legacy by not just offering healthy and fresh food, but it is also organic and local food that is purchased from local farmers and purveyors. Sweetgreen’s has 40 locations including areas such as; Boston, Philadelphia, New York, and Washington. Sweetgreen’s have almost shut down the corporate office five times per year due to wanting everyone to work in the restaurant. Now, the co-Ceo’s recently opened offices in the Los Angeles area without a main headquarters and is continuously looking to expand the company nationally. The great name investors, along with Nathaniel Ru, along with his co-CEO’s, Steve Case, Danny Meyer and Daniel Boulud is all about creating brands that protest for the good and wanting to feed more people with healthier food. They are also in the process of reassessing their management strategies for room of improvement within the company as they continue to expand.

 

Before the launch of their business, how it all started from the roots, they all met in their entrepreneurship class at Georgetown University. Not only did the entrepreneurship class and gathering together intrigued them to starting this business and united them together, but they all share something in common of having parents who too started their own business and are also first-generation immigrants. As they were going to school, they all realized that the area of Georgetown lacked plenty of healthy food options and knew they had to do something in order to make a change because it was quite difficult. A great idea came to mind when they realized that the landlord of their apartment building turned out to also be the landlord of the tavern located in the downtown area on M Street that they wanted to open their business venture. From then on, every day for a straight month, the entrepreneurs consistently contacted their landlord of hope and faith that she would agree to meeting with them to discuss their plans. Their hard work, dedication and determination made it all happen to where they were successful able to open their very first restaurant in 2007 of August, just some time after they graduated from college. It was predicted by them that this business venture would make a great success since they were able to empty out during the winter break, as all of the students had left campus for the holiday.

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