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The New York Times had a really good piece about fast-casual salad chain Sweetgreen, which has ambitious plans "to become something bigger - much, much bigger - than a boutique urban chain serving arugula to health nuts and yoga moms."

There's a 3.0 format store that looks to redesign the experience, built on both a better in-store experience and a mobile technology strategy … an expanded menu that is likely to go beyond its core items and even offer (gasp!) sandwiches … delivery-only "ghost kitchens" … and an Outpost strategy that has it "erecting its signature blond-wood shelving units in office and apartment buildings, where the brand can drop dozens of orders at once. For the conscious achiever, this represents a frictionless nirvana, where healthy food simply materializes. There are no delivery fees and no awkward interactions with the assembly line. For Sweetgreen, it means orders that can be prepared in an off-site basement kitchen, cutting down on real estate expense and delivered efficiently by a single courier."

All of this is designed to make Sweetgreen the Warby Parker of salad retailing, with "plans to double in size to 200 stores in the next three years, growing at 35 to 40 percent each year."

Fascinating stuff … and you can read all about it here.
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