LOS ANGELES--(BUSINESS WIRE)--Today, sweetgreen, the seasonal restaurant with the mission of connecting people to real food, announces the launch of Collections, a new menu format featured on the restaurant’s digital platforms that rethinks personalization and optimization. Through Collections, sweetgreen offers an expansive list of thoughtfully curated categories that aim to meet guests' specific needs, whether they want more of a seasonal hit, easy access to dishes that meet dietary needs, or an insider tip from sweetgreen’s favorite chefs.
The launch of Collections comes after conducting research with customers, in which sweetgreen discovered that 25% of guests like to order similar dishes to what they’ve had before, but will venture to try something new from the seasonal menu. Additionally, 73% of those respondents were interested in finding new ways to incorporate seasonal ingredients into their orders. By introducing Collections, sweetgreen aims to help their guests further explore the menu by giving them tailored suggestions based on their preferences.
Known for collaborations with influential chefs across the country, sweetgreen’s Collections launches with “Eat Like a Chef” giving diners an under-the-hood look at what their favorite culinary minds and past collaborators order from the restaurant. Guests can order Michael Solomonov’s bowl of shredded kale and cauliflower rice, topped with spicy broccoli, toasted almonds, chickpeas, za’atar breadcrumbs and avocado, tossed in a lime cilantro vinaigrette, or indulge in Danny Bowien’s kale and arugula salad with chicken breast, cherry tomatoes, basil, walnuts, chickpeas and parmesan with caesar dressing, lime squeeze and a touch of hot sauce. Additional chefs include Kwame Onwuachi, Missy Robbins, Mei Lin, Liz Prueitt, Malcolm Livingston and Nancy Silverton.
On Monday, September 14, 100 percent of proceeds from sales from sweetgreen’s “Eat Like a Chef“ Collection will be donated to the Independent Restaurant Coalition, which is currently fighting to save local restaurants affected by COVID-19.
In addition, sweetgreen’s online menu will include five new Collections that cater to dietary needs, like Dairy-Free or Protein Packed, or flavor preferences like Crispy Rice or Super Seasonal. Categories will continue to be added and adjusted based on seasonal offerings and available menu items, and will eventually include menu recommendations unique to each user, with the goal of encouraging guests to discover new salad and plate creations with each visit.
“Our goal with Collections is to make the sweetgreen experience more personal for both new and returning guests, while adding a sense of discovery and fun to their visit -- a culinary playlist, if you will,” said Nicolas Jammet, co-founder and Chief Concept Officer of sweetgreen. “We know many of our guests have a go-to order, and Collections is our way of encouraging them to try new creations that other diners, team members and chefs are enjoying at the moment.”
For more information about sweetgreen’s new Collections, please visit the sweetgreen app or order.sweetgreen.com. Follow sweetgreen on Instagram, Facebook and Twitter @sweetgreen for additional updates.
Founded in 2007, sweetgreen passionately believes that real food should be convenient and accessible to everyone. Every day, across its 100+ restaurants, their team creates food from scratch, using fresh ingredients and produce delivered that morning. sweetgreen’s strong food ethos and investment in local communities have enabled them to grow into a national brand with a mission to build healthier communities by connecting people to real food.