Georgetown University business majors Jonathan Neman, Nic Jammet, and Nathaniel Ru stated they couldn’t find a healthy or inexpensive place to eat near campus. So they started an eatery opening up shop in a Lilliputian M Street NW space opposite the apartment Neman shared with Ru.
However the start of Sweetgreen wasn’t smooth sailing. The tiny store didn’t have plumbing or electricity; its owner didn’t want to rent it to neophytes. But the guys, having decided to forego the investment banking jobs that many of their classmates had snagged, were determined. “I called every day for weeks,” Neman says. Opening up just ahead of the salad-and-tart-yogurt trends, they’ve since expanded to nine restaurants in three states and the District. Regularly logging 15-hour days, they plan to open eight more locations in the next year.
Family connections helped the trio raise start-up funds from investors including Joe Bastianich, the business partner of celebrity chef Mario Batali. Peter Hapstak, the architect behind Brasserie Beck and dozens of other hip D.C. restaurants, won awards for his eco-friendly design of Sweetgreen’s first store.
“Over time, this whole region and probably the whole country will know about Sweetgreen and Sweetlife,” Goldman says. It’s hard not to agree: After nine hours at the show, I realize I haven’t gone 30 seconds all day without seeing one of those two words.
“Next year, we’re going even bigger,” Neman says.
This article came from: http://www.justsalad.com.hk/PR%20kit%20_NYC_.pdf
Just Salad began with a simple question.
Why is there such a shortage of healthy fast food?
Nick Kenner and Rob Crespi were tired of the options available to them for lunch in
midtown Manhattan. So, instead of continuing to settle, they set off to develop a
restaurant concept that would serve a healthy, fast, and creative alternative. To make
sure that Just Salad would serve only the best salads in the world, Nick and Rob
sought the expertise of Chef Laura Pensiero.
Already world-renowned for her inventive and nutritious cooking, Chef Laura joined
Just Salad after founding Chef4Life, a provider of healthy and delicious solutions for
life-long improvements in diet while still stressing the importance of enjoying food.
She guaranteed Nick and Rob that Just Salad would stay true to its mission: offering
a meal that would be both healthy and delicious. (See the”Chef Laura” tab for her full
story.) Chef Laura designed the Just Salad menu from front to back, creating 27
unique dressings and 11 enticing combinations of toppings now known as Just Salad’s
Chef Designed Salads.
In May of 2005, after two years of research and preparation, Just Salad opened its
doors to the public on 51st and Park Avenue in New York City. It was an immediate
sensation. Such a sensation, in fact, that a sister store opened only eight months later
at 134 West 37th street.
Every detail of Just Salad was thought out carefully. Customers enjoy everything
from the food to the music to the environmentally friendly bowls. Shipments of fresh
ingredients are delivered every morning, so our patrons are happy knowing that they
are getting the freshest possible meal.
When you’re eating at Just Salad, you’re eating well.
Kogi : An idea born from late night hunger.
We take the taste of Korean BBQ and fuse it with select spices to create some of the most unique and savory bites in LA. We’re always on the go, which means we’ll be updating our new locations soon and you can always find us live on Twitter. Fusing the taste of Korean BBQ and the portability of tacos and burritos together doesn’t magically happen. In case you were wondering, here are the people who make all of this possible.
Mark is not only the founder of Kogi, but also our front man. With his presence and gift of gab, he opens doors for us that would otherwise be closed. Without him, Kogi may never have become more than a random idea after a late night out on the town. It was Mark’s initiative and intuitive business sense that brought everything together.
Having worked in some of the most prestigious five star hotels in Los Angeles and achieving the title of Food and Beverage director before the age of 30, Mark has the pedigree of a world class restaurateur.
Caroline is second in command and the one that handles the finances. Caroline is responsible for keeping our daily operations in line and running smoothly. So that one day we can all become rock stars of the LA late night eating scene.
If you’ve ever been to the Four Seasons at Beverly Hills, you most likely have met Caroline. With her personable demeanor and persistence, Caroline has worked her way up from working in the kitchen at the Omni Hotel to the Food and Beverage Manager at the Four Seasons at Beverly Hills. With her experience, Caroline’s business acumen is as sharp as her chef’s knives which has given her the nickname “Ginsu.”
Though Mark may have envisioned the idea, it’s Roy’s creativity and culinary talent that makes our food so special. Nothing puts a bigger smile on Roy’s face than creating food that people genuinely enjoy eating. With the goal of creating the very best food he possibly can, no criticism or suggestion goes unheard.
Roy’s list of experience is so long it reads like an encyclopedia. Top of his class at the Culinary Institute of America, Roy started out cooking at Le Bernardin in New York and was the only American to ever work in Iron Chef Michiba’s kitchen. Of his most recent endeavors, he has worked as the chef de cuisine at the Beverly Hilton, executive chef at Trader Vic’s, and opened Rock Sugar Pan Asian Kitchen in Century City. As we like to say at Kogi, “Roy’s got flavor in his finger tips!”
As a writer and food geek, Alice is in charge of PR and getting the word out to the blogging community. Her philosophy on great food is to get it to the people from the ground up. Whether it’s through word-of-mouth or writing short blurbs over the internet, she is in the midst of promoting our humbly fierce truck on the web all the way from New York City.
Alice currently writes for the Greenpoint Gazette and Eats.com while trucking along at attaining her masters in writing and food studies at New York University. When she’s not working, she’s probably conducting serious research. Others might classify this research as “eating,” but hey, who’s to judge?
As the youngest of the bunch, Eric is the padawan in training. Addicted to the taste of Kogi, Eric works for free food and helps out as much as he can in the kitchen when not taking pictures. Not quite yet the suave business man, Eric works mainly on the creative side by snapping photos and organizing this site as well as the MySpace and Facebook profiles.
Having graduated film school, Eric likes to take a cinematographic approach to his photos and loves to create drama and mood. He loves to take candids of people working and really wants to share the energy and love that binds Kogi together with the rest of the world through pictures. Currently, Eric works as a videographer and video editor for the website, Tom’s Hardware.
Is the Brand Director and New Media Consultant, Mike is responsible for giving Kogi a name, a look, and a twitter. He focuses on building Kogi’s presence, presentation and culture not only on the streets but also online in the social media world utilizing tools like Twitter, Qik, and other coolness.
Mike’s background is in the web and social media. He loves building brands and leveraging social media. It’s all about engagement and interaction for him. His most recent endeavor is launching GirlGamer and consulting for a few select awesome companies such as Kogi, Black Card Circle, and others.
Working along side Mike, Andrew is part of the New Media team. Always finding new and exciting ways of getting the brand out there for people to enjoy. He can often be found hanging around the truck brainstorming up the latest and greatest ideas for how to get Kogi mentioned on blogs, in newspapers and other forms of media, both traditional and new.
A jack of all trades he brings knowledge of blogging, design, social media as well as a love for food to the table. If he’s not stuffing his face with Chef Roi’s latest creation, you can usually find him talking about movies, music, video games, poker or all things on the internet. If you see him at the truck be sure to ask him if he’s mastered the unicycle yet. Which he probably hasn’t. Follow Andrew on twitter.
Todd Graves (born February 20, 1972) is an American entrepreneur and the founder, chairman and CEO of Raising Cane’s Chicken Fingers, a quick-service restaurant that offers fried chicken fingers as its only main course. Graves, along with Craig Silvey, founded the restaurant in Baton Rouge, Louisiana on August 26, 1996. Graves had a vision for a quick-service restaurant focusing on a simple menu item, chicken fingers. Unable to gain financing, Graves decided to raise his own capital and worked as a boilermaker in Los Angeles, California and a commercial sockeye salmon fisherman in Naknek, Alaska. On August 26, 1996, Graves opened Raising Cane’s for business. Over the next 12 years, Graves would oversee the company expansion to over 70 restaurants and over $100 million in annual sales. The Baton Rouge Business Report, a local business news magazine, named Graves the Young Businessperson of the Year for 2002. Additionally, the Business Report named Graves to their 2000 Top 40 Under 40 list, a recognition given to young businessmen and women in the Baton Rouge Capital Region for their achievements before the age of 40. Graves has also been named an Ernst & Young Entrepreneur Of The Year 2008 award winner.
What’s their secret? Concept: doing one thing and doing it well
If you ask Raising Cane’s CEO and founder Todd Graves what the secret is to his company’s success, he will tell you it’s being committed to a vision and having a quality product and a cool corporate culture with great “crew members.”
But there’s an even simpler and more fundamental reason that the chicken-fingers chain has grown to a $97.4 million company with 73 stores in 13 states and limitless plans for expansion: It focuses on one thing and doing it well.
“We stay focused and committed to that one love,” Graves says. “We do one thing, and we do it better than anyone else.”
That was Graves’ intent when he founded the company: to sell just one product, but to do it right. That product was a high-quality meal of fresh fried chicken fingers, and the target market was the college crowd. Back then, however, Graves and partner Craig Silvey had their eye on just a single location outside the North Gates of LSU.
The rest of the story is the stuff that has become local lore. A business school professor told Graves, then a student, his plan had no future. Local banks wanted no part of it, either. He worked 20 hour days as a commercial fisherman in Alaska to raise the seed money to launch his dream.
From those humble beginnings in 1996, the company has grown exponentially, particularly in recent years. Employees now number more than 2,300, and the chain has an expanding presence throughout the South and West, with a mix of company- and franchise-owned stores.
When the company moves into a new market, it seeks to establish itself through aggressive promotional campaigns. It advertises heavily on local airwaves and, more important, gives away copious amounts of its chicken fingers, banking that once people try their product they’ll come back for more.
“Then, once we get them in the door, we’ve got them,” Graves says.
While focusing on a limited menu has been one of the biggest factors behind Cane’s success, another key has been the fun ambience of the restaurants, which are decked out with ceiling fans and sports or movie posters, and the playful attitude of its employees.
“If we had people who didn’t care and weren’t inspired, our sales wouldn’t be nearly where they are today,” Graves says.
The company recently announced plans to relocate the bulk of its corporate operations to Dallas, though Graves maintains Baton Rouge will remain the company’s headquarters. It’s a move designed to fuel even more growth and enable Cane’s to join the ranks of the big-time, fast-food chains, which have thousands of outlets around the world.
“We want to be international,” Graves says. “This is the next logical step.”
Chick-fil-A has historically been most closely identified with shopping malls, as the majority of its first locations were in malls. However, in recent years, most of its growth has been in freestanding units with sit-down and drive-through service; as of October 2007, the chain has over 700 freestanding units. It also has drive-through-only locations and has placed its restaurants in universities, hospitals, and airports through licensing agreements.
The chain grew from the Dwarf Grill (later the Dwarf House, a name still used by the chain), a restaurant opened by S. Truett Cathy, who is still the company’s chairman, in the Atlanta suburb of Hapeville in 1946. This restaurant is located near a now defunct Ford plant, where workers once caught meals between shifts. The first Chick-fil-A opened in Atlanta’s Greenbriar Mall in 1967. The current slogan, “We Didn’t Invent the Chicken, Just the Chicken Sandwich,” is based on a true story: at a time when hamburgers dominated fast-food menus since the beginning, Cathy was credited with creating and inventing the chicken sandwich, which went on to be Chick-fil-A’s flagship menu item. His idea for the chicken sandwich stemmed from the idea of creating a quick way to serve food. He discovered that pressure cooking the chicken in peanut oil allowed for a fast serving time. The sandwich also comes with two pickles simply because that was the only condiment he had on hand when the sandwich was created.
Chick-fil-A achieved quite a bit of notability in October 2003, when it was publicly announced in a major ad campaign that a new store, opening in Goodyear, Arizona, on October 16, 2003, would offer, to the first 100 to enter its doors, coupons for a free combo meal every week for a year. Along with this promotion (which was widely featured on the Internet), the company threw a huge opening day carnival, complete with karaoke, free ice cream, klieg lights, and prize raffles. The “First 100″ promotion is now held at the opening of every new Chick-fil-A restaurant, with people camping out for up to several days before the opening to guarantee their place in line.