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Nicholas Jammet on the future of ghost kitchens at Sweetgreen.

Will they or won’t they? Sweetgreen is testing ghost kitchens, but will the chain invest more capital into this emerging space?

Chief Concept Officer Nicolas Jammet talks about the brand’s digital push and how delivery only kitchens might play a role.

Sweetgreen, which has grown to 110 units since it was founded 13 years ago in Georgetown University, has made it a priority to build the brand’s digital channels – even before the coronavirus pandemic.

Part of that digital push includes dipping their toes into the emerging ghost kitchen space. The company is currently testing the delivery only strategy with Zuul Kitchens in New York City.

Nicolas Jammet, co-founder and chief concept officer, addressed the ghost kitchen test during a recent Extra Serving podcast. Jammet also spoke about the chain's biggest pandemic move, a larger menu while most other large chains like Taco Bell and McDonald's decided to trim menus.

Here’s a clip from that Zoom interview where Jammet talks about the role ghost kitchens might play in the brand’s future.  

Contact Nancy Luna at [email protected] 

Follow her on Twitter: @fastfoodmaven

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