Up front, employees assemble Harvest Bowls, Kale Caesars and infinite customized variants from a spread of freshly prepared ingredients, in a ritual that has become a hallmark of the modern midday meal.Īt 3.0, to increase efficiency, the action had been moved offstage, to a kitchen in the rear. They were discussing a new store format, called Sweetgreen 3.0, that had recently been introduced in New York City after two years of planning.Īt Sweetgreen’s other 102 locations, customers brave queues that, at peak lunch, can make T.S.A. On a Wednesday morning last fall, several executives at Sweetgreen, the fast-casual salad chain, gathered around a conference table at their headquarters here.
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