"It also matters, you know, what are you uniquely good at? What do you love to do... You got to find that intersection."
"You went to your executive team and you present this plan and within a year, they all left... And then, so the last person quits and we're just like, oh God, what are we gonna do?"
"My gut is to stay focused and stay focused on wings and be known for the best wings in the world."
"The turnover in the stores with the infinite kitchen is significantly less than our classics... It's a little bit easier job to work in."
"I think where some people get stuck is they think bigger is better, and it's not always better because... to get big, you have to go through years and years of less profit."
"If you could go just really authentic, here's how we do it... you become a little bit of a famous farmer."
"Yeah, I'm selling out everything I produce." Guy says, "It's a great sign, it means that you're producing something that people want."
"I'm actually very bullish on brick and mortar right now... I can have delivery coverage in an area, and then I can open a restaurant there, and the whole thing lifts."
"The art is leadership. And the most important position at Sweetgreen is the general manager... One of the critical metrics we track is our stability at the head coach level... everything gets more consistent and all the numbers get better."
"The infinite kitchen is our newest way of doing that. It is an automated assembly line... customers are loving it. We can do 500 bowls an hour, perfect consistency, the food quality better."