Food & Beverage

Sweetgreen going 'outside the bowl'

April 30, 2020

For the first time in 12 years, Sweetgreen has launched a category outside of salads and bowls. Its Plates menu offers consumers access to more healthy, sustainable and plant-forward meal options.

"We're continuing to look for ways to evolve our offerings as the needs of our guests change due to the impact of COVID-19," Nicolas Jammet, co-founder and chief concept officer, said in a company press release. "With Plates, our goal is to help create meaningful connections and good-for-you dining experiences during times where it may seem hard to do so. We hope these new items invoke the warm, comforting feeling of home-cooked food, paired with quality ingredients and rich flavors that are unique to Sweetgreen."

Originally slated to roll out in 2021, Sweetgreen sped up the development of the Plates menu to cater to requests for more warm, satisfying options as families are spending more time around the dinner table, Jammet said. 

With a total of nine offerings such as Hot Honey Chicken and Shroomy Asada, and sides like Spicy Pesto Sweet Potatoes and Cauliflower Rice + Beans, Sweetgreen aims to reimagine the traditional dinner experience. The new offerings feature proteins — like chicken thighs and tofu steaks — flavored with fresh herbs, paired with vegetables and an abundance of whole grains and beans for a hearty and healthy meal, Jammet said.

Plates will be served in PFAS-free packaging with square plating to look and feel like a traditional dinner plate. Unlike Sweetgreen's salads and warm bowls, individual components are placed next to one another instead of mixed together in a bowl with dressings or sauces already added, according to the release.

With the launch of Plates, Sweetgreen will continue to support health-care professionals on the frontlines of the COVID-19 response, with one plate donated for every one purchased. Since March of this year, the chain has focused its Outpost operations on delivering real food to health-care heroes in the communities it serves. To-date, Sweetgreen has donated more than 100,000 meals to more than 130 hospitals around the country through the Impact Outpost Fund, created in partnership with Jose Andrés' World Central Kitchen. sweetgreen continues providing real food for those who need it by committing to a new goal of serving 250,000 meals.

Founded in 2007, Sweetgreen has more than 100 locations.