LOS ANGELES--(BUSINESS WIRE)--Today, sweetgreen, the seasonal restaurant with the mission of connecting people to real food, announces the launch of its Plates menu, offering consumers access to more healthy, sustainable and plant-forward meal options. Plates is the newest menu category sweetgreen has developed since 2016 with the launch of warm bowls.
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 while maintaining the same craveability and convenience that guests have come to love. 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. Originally slated to roll out in 2021, sweetgreen sped up development of the Plates menu to cater to requests for more warm, satisfying options as families are spending more time around the dinner table.
“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,” said Nicolas Jammet, co-founder and Chief Concept Officer of sweetgreen. “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.”
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.
With the launch of Plates, sweetgreen will continue to support healthcare professionals on the frontlines of the COVID-19 response, with one plate donated for every one purchased*. Since March of this year, sweetgreen has focused its Outpost operations on delivering real food to healthcare 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.
For more information about sweetgreen’s plate offerings, please visit sweetgreen.com/menu. Follow sweetgreen on Instagram, Facebook and Twitter @sweetgreen for additional updates.
*up to 10,000 total plates
About sweetgreen:
Founded in 2007, sweetgreen passionately believes that real food should be convenient and accessible to everyone. Every day, across its 100+ restaurants, their team creates food from scratch, using fresh ingredients and produce delivered that morning. sweetgreen’s strong food ethos and investment in local communities have enabled them to grow into a national brand with a mission to build healthier communities by connecting people to real food.
