Building the Modern Restaurant

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[00:03:04] - [First question] - The origins of Sweetgreen

[00:05:47] - Something they did from a position of naivete, working their supply chain

[00:07:18] - Most common reason restaurants go wrong

[00:08:35] - Building the first restaurant and lessons along the way 

[00:12:22] - Effective menu building

[00:14:36] - The Sweetgreen network and how they view the restaurant as a network

[00:21:05] - What their digital business means compared to other restaurant businesses

[00:23:55] - How they have improved at converting people into their ecosystem

[00:27:40] - Creating win-win partnerships

[00:29:12] - The pros/cons of the marketplaces in the food industry

[00:32:58] - The general economics of a restaurant

[00:36:58] - Allocating capital differently when the focus is the customer and not the store

[00:39:36] - How tech trends aimed at improving personal health plays into Sweetgreen’s plans

[00:45:11] - Their focus on sustainability for the business

[00:47:56] - The core values of ‘Add the Sweet Touch’ and ‘Live the Sweet Life’

[00:50:18] - Kindest thing anyone has done for him