Depending on their personal taste preferences, dietary restrictions or lifestyle, people avoid entire portions of restaurant menus but sweetgreen is introducing a new curated menu format called Collections to support more personalized dining experiences. With Collections, sweetgreen offers an experience that "rethinks personalization and optimization" so that items meet guests' specific needs and tastes.
Collections was inspired by research that shows 25% of guests like to order dishes that are similar to what they've tried before yet are also willing to try new items from seasonal menus. sweetgreen’s Eat Like a Chef Collection gives diners the chance to order Michael Solomonov’s bowl of shredded kale and cauliflower rice or Danny Bowien’s kale and arugula salad with chicken breast, among other favorites from culinary leaders.
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