Financing
Can a salad chain become the next big thing in the restaurant business?
A Deeper Dive: Nancy Kruse, the new menu trends columnist for Restaurant Business, joins the podcast this week to discuss whether Sweetgreen can find enough salad demand to grow big.
Food
Why one meat-loving restaurant owner is on the plant-based bandwagon
“Non-meat options are no longer only for vegetarians or vegans. In my restaurants, I’ve seen a lot more ‘flexitarian’ guests looking for plant-based options,” said Hereford. “It’s important to me as a chef to offer rich and crave-worthy options to allof my customers.”