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Sweetgreen opens its robotic Infinite Kitchen restaurant

The concept's fully automated makeline is described as faster and more accurate, and could cut labor costs in half.

Lisa Jennings, Executive Editor

May 15, 2023

2 Min Read
Sweetgreen opens its robotic Infinite Kitchen restaurant
The first Infinite Kitchen unit opened in Naperville, Ill., outside of Chicago. / Photo courtesy of Sweetgreen

Promising a faster and more convenient experience, Sweetgreen’s long-awaited, fully automated Infinite Kitchen restaurant made its debut last week in Naperville, Ill.

The automated makeline is an adaptation of the Spyce technology the company acquired in 2021. Over the past year and a half, Sweetgreen has been working to design what it describes as a “frictionless experience,” in which bowls are moved down a conveyor belt with guest selections being added along the way. The company said the automated system is faster, uses more exact portions and is more accurate.

Yet the process is not entirely human free.

At the unit, guests are greeted by a host—a newly created position— who helps guide them through the process. Diners can order using self-service kiosks or ahead of time via the chain's app, but they can also order in the restaurant through the host. Once the bowl is created, a human at the end of the process adds final touches, like a sprinkle of herbs or scoop of avocado.

The Naperville restaurant also will feature a Tasting Counter, where guests can sample certain dishes before making their selection.

Digital screens in the restaurant will offer “brand storytelling,” and merch is also available that is specific to the Infinite Kitchen location.

Company officials declined to answer questions about the number of team members needed at the Infinite Kitchen, compared with traditional units. In November, the company said the technology is expected to cut labor costs in half while boosting throughput.

Jonathan Neman, the brand's CEO and co-founder, said in a statement, “We believe that automation will enable us to elevate the quality and integrity of our food, while also providing a faster and more convenient experience for our customers, and a better, more dynamic job for our team members. With the integration of our Sweetgreen Infinite Kitchen in our restaurants, we can unlock efficiencies that will enable us to grow more quickly as we scale.”

A second Infinite Kitchen location is scheduled to open later this year. An existing unit will be converted to the automated technology, but the company has not yet said where it will be.

If the two units are as successful as anticipated, the company plans to start rolling out the technology as soon as next year.

About the Author

Lisa Jennings

Executive Editor, Nation's Restaurant News and Restaurant Hospitality

Lisa Jennings is executive editor of Nation’s Restaurant News and Restaurant Hospitality. She joined the NRN staff as West Coast editor in 2004 as a veteran journalist. Before joining NRN, she spent 11 years at The Commercial Appeal, the daily newspaper in Memphis, Tenn., most recently as editor of the Food and Health & Wellness sections. Prior experience includes staff reporting for the Washington Business Journal and United Press International.

Lisa’s areas of expertise include coverage of both large public restaurant chains and small independents, the regulatory and legal landscapes impacting the industry overall, as well as helping operators find solutions to run their business better.

Lisa Jennings’ experience:

Executive editor, NRN (March 2020 to present)

Executive editor, Restaurant Hospitality (January 2018 to present)

Senior editor, NRN (September 2004 to March 2020)

Reporter/editor, The Commercial Appeal (1990-2001)

Reporter, Washington Business Journal (1985-1987)

Contact Lisa Jennings at:

[email protected]

@livetodineout

https://www.linkedin.com/in/lisa-jennings-83202510/

 

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