UberLUNCH Pop Up Today!

Earlier this week Uber announced their national giving campaign by making a donation from Uber and raising funds for #3MillionMeals to support No Kid Hungry, to help eliminate child hunger in America. Today, Uber is teaming up with Sweetgreen to continue these efforts for a one-day UberLUNCH pop up. From 11 – 1:30 PM request and purchase a freshly-prepared meal by Sweetgreen delivered in 10 minutes!

Every dollar of your lunch meal will go to No Kid Hungry. The lunch menu includes a Kale Caesar Salad and a Date Cake for dessert for $12. The Kale Caesar is Sweetgreen’s popular spin on a classic; shredded kale with chopped romaine, tomatoes, shaved parmesan, parmesan crisp, roasted chicken, fresh lime squeeze, and house-made caesar dressing. The date cake is a special holiday treat crafted exclusively for UberLUNCH and so will not be available in any stores. The cake contains dates, walnuts, cloves, cinnamon, nutmeg and heart-healthy cold pressed extra virgin olive oil.

Here is How To Order:

  1. Open your Uber app on your smartphone between 11-1:30
  2. Select the LUNCH option on the far right of the slider
  3. Set your delivery location and request your LUNCH
  4. Once connected, your driver will text you to find out how many meals you would like to order (up to 10)
  5. Meet your driver outside and grab your delicious Kale Caesar and Date Cake!

No cash will be needed as your lunch will be billed directly to your UBER account, and every dollar will go to No Kid Hungry. UberLUNCH will only be available in the 11-1:30 timeframe within Manhattan. For more details on the giving campaign and delivery instructions, click here to visit the Uber blog.

Sweetgreen’s Health & Wellness Program for Children

A number of fast-casual brands have been developing in-school and in-store programs dedicated to cultivating a new generation of eco-conscious children aware of the link between food and health. Children are introduced to topics such as the environment, nutrition and sustainability through these programs. Sweetgreen is a fast-casual concept brand that began offering educational sessions to the public in their home base of Washington D.C. Sweetgreen representatives were then  invited to D.C. schools and saw an opportunity to create the schools program.

Laura Rankin, director of Sweetgreen in Schools and Sweetgreen’s Sweetlife Festival says the brand is hoping to inspire children to become “defenders of wellness.” The program has now expanded to New York and will soon be offered in 15 of Sweetgreen’s 27 outposts. Rankin states that the program, “evolved over the years to become a complete series of interactive education and nutritional classes where students learn the importance of sustainability, fitness, and eating right…the classes are also designed to introduce the benefits of healthy eating to the children.”

Sweetgreen also partnered with a team of AmeriCorps leaders, FoodCorps that focus on creating a more accessible connection of kids to healthy, sustainable food. FoodCorps founder Debra Eschmeyer stated that the partnership between Sweetgreen and Foodcorps felt very natural as both organizations share similar ideologies; “It grew from our mutual passion for connecting kids to real food…what’s remarkable and humbling about working in the healthy food space are the visionary leaders working together to create a larger lasting impact.”

To read more about the partnership between fast casual concepts and organizations that promote children’s education on nutrition, health and sustainability, click here. 

Demand For Fresh Ingredients Driving Growth

The restaurant trend to advertise locally sourced ingredients on the menu has now caused consumers to expect it. This demand is now beginning to be met in less expensive fast-casual restaurant chains. Guests are willing to pay extra for locally sourced fresh ingredients as is the case at Sweetgreen, Tortas Fronteras by Rick Bayless, Salata and Mad Greens. Marley Hodgson, cofounder of Colorado-based Mad Greens has states that, ” the plan is to have a dedicated portion of the menu that’s local specific.” As the chain begins to expand outside of Colorado, the availability of local produce and other ingredients will be an important determining factor for whether or not to install a new unit. For locations in markets that do not have long growing seasons the emphasis will be shifted to other ingredients that are produced in all seasons such as dairy.

Pricing structures in a fast casual business are not straightforward and the business models do not allow for much wiggle room, however, certain chains are coming up with ways around the structures in order to incorporate more locally sourced ingredients into the menu. Hodgson stresses that guests are willing to pay extra for local foods and believes that, “it’s a much more important trend than organic, but there’s a bifurcated customer base and you have to give them a choice. If you force them all to pay a higher price for local, that’s problematic, because there’s a portion that won’t pay. But there’s a large segment saying ‘yeah, I’m totally willing to pay more.’”

Salata, a franchise company operating in Texas, California and Chicago also sources local products and ingredients. Both Salata and Mad Greens are very transparent with their guests about where their food is coming from, which has proven to be much appreciated.

To read more about adding more locally produced foods to restaurant and fast casual chains’ menus and how it is helping to drive business growth, click here

 

SWEETGREEN: SALAD ENTERPRISE

1164 Broadway between 27th Street and 28th Street (NoMad) • 646.449.8884

sweetgreen

sweetgreen

Their Success… Rain or shine, sleet or snow, patrons are willing to form queues out the door for sweetgreen’s delicious and nutritious made-to-order salads and wraps. The food and interior design reflect sustainability. Sweetgreen’s fare is organic, local and sustainable, and any scraps are composted in the kitchen. Even the packaging and serviceware are 100% plant-based and compostable. Reclaimed materials comprise the store structure, and energy efficient LED and Fluorescent lights illuminate the space. Five core values, displayed on their site and in-store, echo sweetgreen’s “culture, spirit and dedication to doing what’s right.” These values speak to the importance of company-guest-community symbiosis, sustainability, authentic food and relationships, meaningful connections and making an impact. Sweetgreen, however, does not just talk about forging strong and persified community ties— they actually do it.

Sweetgreen introduced “sweetlife” in 2010, an original approach to unite fans with a meaningful cause. Sweetlife is an annual music and food festival hosted by sweetgreen that celebrates “flavorful music, wholesome food, and thoughtful living.” Sweetgreen donates all proceeds from sweetlife to “sweetgreen in schools.” “Sweetgreen in schools” is a collaborative initiative with DC Farm to School in which students learn about healthy habits, sustainability, local sourcing and food origins through an eight-lesson interactive program.

The successful salad chain lauds their local purveyors. Prominently displayed chalkboards that hang just above the communal seating pavilion illustrate the vinculum between ingredient, purveyor and region. The transparency in acknowledging those who have contributed to sweetgreen’s success through the supply of their produce resonates well with origin-concerned guests. Furthermore, the bold presentation promotes increased foot traffic and speedier lines by thwarting the “where does this ingredient come from?” dance with languid guests next-in-line.

Volunteerism and giving back to the community encompass key cornerstones in sweetgreen’s culture. Through mobile app payment, 1% of purchases are donated to City Harvest to support nutritional education and food rescue programs. The company’s internal volunteerism demonstrates an unwavering spirit. According to Head Coach Greg LaFauci, sweetgreen’s internal volunteer program with the Bowery Mission proved so successful that despite there only being a handful of spots available for staff to fill, literally dozens of employees volunteered to give up their Friday night plans without any incentives.

LaFauci said it best, “You can’t be successful in an unsuccessful community. Having staff aligned with the mission of giving back is tied in with their success”

Take Aways…Forging strong and diversified community ties extends beyond just an essential core value— it creates meaningful connections internally and externally.

Sweetgreen Expanding to Williamsburg and Tribeca

The sustainable and local salad and wrap chain, Sweetgreen, will be making its way to Williamsburg at 162 North 4th St and to Tribeca in the former Il Mattone space this summer. Co-owner Nicolas Jammet said in regards to the upcoming Brooklyn location: “Sweetgreen was born to live in Brooklyn and we could not think of a more perfect neighborhood than Williamsburg.”

Sweetgreen Offers Pay What You Want at Nomad

Sweetgreen is opening its first New York location in the NoMad hotel. On July 24, guests will pay what they want for food and drinks until 4 p.m., with proceeds benefitting City Harvest.

Customers are Embracing Sweetgreen Mobile App

Sweetgreen launched their mobile payment app a couple of months ago, and it has been embraced by their customers. The app, created in partnership with LevelUp, has already eclipsed MasterCard and American Express as a form of payment.

Read more at FastCasual.com