"This is a way to show that you can come to Sweetgreen, eat a salad, and have a little bit of a permissible indulgence around fries."
"I think it'll spark some conversation, says Neman, smiling."
"We don't think we're really a ketchup brand, says Sweetgreen head of culinary Chad Brauze."
"We fell in love with it."
Sweetgreen has introduced 'ripple fries' across its 250 locations, marking a significant shift for the salad chain known for promoting healthy eating. CEO Jonathan Neman emphasized the fries as a way to allow customers the option of a guilty pleasure alongside their salads. Unlike typical fries, Sweetgreenâs version is air fried and utilizes avocado oil, aiming to maintain health standards. The innovation comes as the company seeks to balance its identity with profitability, having reduced net losses in the past year. New dipping sauces complement the fries, showcasing customer involvement in its offerings.
Read at Fast Company
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