Latest news with #KBBQ
Yahoo
20 hours ago
- Entertainment
- Yahoo
Sweetgreen's New Menu Comes from a Michelin-Starred Steakhouse—Here's What You Need to Order
If you're like me, your Sweetgreen salad order is predictably consistent. (Buffalo chicken salad, hold the carrots, extra pickles, please.) But once I heard that the fast-casual chain teamed up with COTE Korean Steakhouse—aka the first and only Michelin-starred Korean steakhouse in the U.S.—to create a Korean barbecue-inspired menu, I knew I had to mix things up. The menu just hit stores nationwide, though it's only available for a limited time. It includes three new items that are designed to deliver all the savory, punchy flavors that KBBQ is beloved for. Below, you'll find my reviews of each item, as well as original photos for transparency and an overall ranking. Read on for my hot takes. (Note: Prices and item availability may vary by location.) PSA: Sweetgreen Just Launched a Healthier Version of Your Favorite Fast-Food Side Taryn Pire What It Is: grass-fed steak with savory-sweet KBBQ glaze, romaine lettuce, white rice, apple kimchi sauce, spicy roasted broccoli, cucumber kimchi and pickled cabbage Price: $16 The glaze on the meat conjures fond memories of bulgogi as you chew. The steak was very tender, despite being fully cooked through. The apple kimchi sauce was really interesting—sweet, vibrant, fruity, just a touch sour—but I wished it was a bit spicy, too. The rice provided nice texture and bulk, while the cukes and slaw offered plenty of crunch. They were refreshing and tasty, but I wished they were more acidic. (The cucumbers tasted very fresh, more like a raw kimchi, and the pickled cabbage could've been more pickle-y, IMO.) I'd hoped the broccoli would add heat, but I didn't find it spicy at all. For peak KBBQ flavor, mix everything together before digging in. Learn more Taryn Pire What It Is: romaine lettuce, spring mix, roasted sweet potato, spicy broccoli, cucumber kimchi, bold KBBQ glaze, apple kimchi sauce, pickled cabbage and crispy onions Price: $12 Sweet potatoes took over for steak (along with crispy onion bits) to create a vegetarian option for Sweetgreen fans. Personally, I thought the spuds paired gorgeously with the umami-rich, salty, savory side of glaze. The pickled cabbage replaced much of the tartness missing from the cucumbers, but this was still equal parts satiating, refreshing and just right for eating al fresco. I'd recommend stirring in half the glaze, then seeing if you want more; the kimchi sauce will be stirred in as well, so you might not want to overdo it at first. Learn more Taryn Pire What It Is: grass-fed steak with savory-sweet KBBQ glaze, cucumber kimchi, white rice, apple kimchi sauce and pickled cabbage Price: $16 This had everything the bowl did, minus the greens. It felt less instinctual to mix everything together, but I wanted that apple kimchi sauce on every forkful. While I still wouldn't mind more spice, the ingredients were very balanced and complementary. The steak was savory and tender, but the marinade's sweetness was most dominant. The rest was mildly acidic, vegetal and crunchy, besides the impeccably fluffy-not-sticky rice. Learn more Try This Simple Sweetgreen Menu Hack to Get Two Meals for the Price of One
Yahoo
09-05-2025
- Business
- Yahoo
SG Q1 Earnings Call: Menu Innovation and Loyalty Investments Amid Consumer Slowdown
Casual salad chain Sweetgreen (NYSE:SG) beat Wall Street's revenue expectations in Q1 CY2025, with sales up 5.4% year on year to $166.3 million. On the other hand, the company's full-year revenue guidance of $750 million at the midpoint came in 1.8% below analysts' estimates. Its non-GAAP loss of $0.13 per share was 27.2% above analysts' consensus estimates. Is now the time to buy SG? Find out in our full research report (it's free). Revenue: $166.3 million vs analyst estimates of $164.8 million (5.4% year-on-year growth, 0.9% beat) Adjusted EPS: -$0.13 vs analyst estimates of -$0.17 (27.2% beat) Adjusted EBITDA: $285,000 vs analyst estimates of -$1.52 million (0.2% margin, significant beat) The company dropped its revenue guidance for the full year to $750 million at the midpoint from $770 million, a 2.6% decrease EBITDA guidance for the full year is $30 million at the midpoint, below analyst estimates of $33.62 million Operating Margin: -17.2%, in line with the same quarter last year Free Cash Flow was -$29.86 million compared to -$9.98 million in the same quarter last year Locations: 251 at quarter end, up from 227 in the same quarter last year Same-Store Sales fell 3.1% year on year (5% in the same quarter last year) Market Capitalization: $2.14 billion Sweetgreen's Q1 results were shaped by ongoing investments in menu innovation, the rollout of new restaurant formats, and an intensified focus on operational execution. CEO Jonathan Neman highlighted external headwinds, including adverse weather events and shifting holiday patterns, but emphasized that the company's Infinite Kitchen and sweetlane formats contributed to operational efficiencies, while menu launches such as Ripple Fries boosted customer engagement. Management acknowledged that the same-store sales decline reflected both traffic softness and mixed results in core urban markets, especially as consumers became more selective with discretionary spending. Looking ahead, management's full-year guidance factors in a more challenging macro environment and the impact of tariffs on build-out costs and packaging. CFO Mitch Reback cited 'a dynamic environment' and noted that April sales trends were softer than typical seasonal patterns, citing shifting consumer sentiment and tariff announcements. The company plans to lean on its newly launched SG Rewards loyalty program, expanded menu offerings, and a continued rollout of Infinite Kitchen restaurants to counteract these headwinds. Leadership expressed confidence in the long-term strategy but acknowledged that near-term volatility could persist. Sweetgreen's management addressed both positive strides and ongoing challenges in the first quarter, focusing on operational adjustments and strategic initiatives to support future growth. Menu innovation impact: New offerings like Ripple Fries and collaborations such as the upcoming KBBQ menu with COTE Korean Steakhouse were cited as direct drivers of increased ticket averages and customer frequency, supporting a refreshed brand perception. Restaurant format advances: The Infinite Kitchen and sweetlane formats drove operational efficiency, higher digital sales, and improved restaurant-level margins, particularly in new and emerging markets. Management noted that these formats continue to outperform traditional units in cash-on-cash returns. Geographic and market variation: While markets like Texas and Colorado saw double-digit same-store sales growth, core urban regions—Los Angeles, New York, Boston, and Washington, D.C.—experienced persistent softness, with management attributing some of this to lingering effects from regional events and changing consumer behaviors. Loyalty program relaunch: The nationwide rollout of SG Rewards resulted in 20,000 new digital customers per week, broadening Sweetgreen's access to customer data and enabling more targeted marketing campaigns. Early adoption rates were described as 'very encouraging.' Tariff and cost management: Management outlined efforts to mitigate tariff-related cost pressures, particularly for packaging and Infinite Kitchen components sourced from China. Initiatives include supply chain diversification and pre-purchasing materials to limit near-term exposure, with longer-term cost reductions anticipated as sourcing shifts progress. Management's outlook for the remainder of the year is anchored in driving traffic through menu and technology innovation, while navigating macroeconomic uncertainty and external cost pressures. Menu and loyalty initiatives: Sweetgreen aims to increase visit frequency and attract new customers with limited-time menu offerings, seasonal rotations, and expanded use of the SG Rewards program, which management believes will become a key lever for traffic and retention. Expansion of innovative formats: Continued investment in Infinite Kitchen and sweetlane locations is expected to drive improved operational efficiency and higher digital sales, supporting restaurant-level margin expansion despite cost headwinds. Tariff and macro uncertainty: Management highlighted risks associated with consumer sentiment, ongoing tariff impacts on build-out and packaging costs, and operational challenges in legacy urban markets. The company cautioned that a sustained slowdown in discretionary spending and further cost inflation could pressure results. Jon Tower (Citigroup): Asked whether tariffs would alter plans for Infinite Kitchen rollouts; management replied that returns remain attractive and deployment strategy is unchanged despite higher build-out costs. Sara Senatore (Bank of America): Inquired about regional performance differences; management noted ongoing softness in Los Angeles and a recent downturn in Washington, D.C., attributed to lingering wildfire impacts and changing consumer patterns. Zach Ogden (TD Cowen): Sought clarity on the cadence of same-store sales recovery; management indicated that Q2 would remain challenged but expects seasonal menus and loyalty initiatives to improve trends in the second half of the year. Sharon Zackfia (William Blair): Queried value perceptions and operational challenges in core markets; management pointed to the need for a return to more frequent seasonal menus and greater discipline in digital order execution. Christine Cho (Goldman Sachs): Asked about SG Rewards metrics and data usage; management reported strong weekly signups and highlighted plans to leverage customer data for targeted marketing and menu development. In the coming quarters, our team will closely monitor (1) the impact of new menu launches, including the KBBQ collaboration and seasonal offerings, on guest frequency and sales trends; (2) adoption and engagement levels of the SG Rewards loyalty program as a driver of digital and in-store traffic; and (3) the scale-out of Infinite Kitchen and sweetlane formats, especially their effect on margin and throughput. The company's ability to offset tariff and macroeconomic pressures through operational discipline and customer engagement tactics will also be an important area of focus. Sweetgreen currently trades at a forward EV-to-EBITDA ratio of 51.7×. Is the company at an inflection point that warrants a buy or sell? The answer lies in our free research report. Donald Trump's victory in the 2024 U.S. Presidential Election sent major indices to all-time highs, but stocks have retraced as investors debate the health of the economy and the potential impact of tariffs. While this leaves much uncertainty around 2025, a few companies are poised for long-term gains regardless of the political or macroeconomic climate, like our Top 5 Growth Stocks for this month. This is a curated list of our High Quality stocks that have generated a market-beating return of 175% over the last five years. Stocks that made our list in 2019 include now familiar names such as Nvidia (+2,183% between December 2019 and December 2024) as well as under-the-radar businesses like Comfort Systems (+751% five-year return). Find your next big winner with StockStory today. Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Business Wire
07-05-2025
- Business
- Business Wire
Sweetgreen Introduces First-Ever Korean-Inspired Menu in Collaboration with COTE Korean Steakhouse
LOS ANGELES--(BUSINESS WIRE)--Today, Sweetgreen announced the launch of its first-ever KBBQ menu, a bold new offering created in collaboration with COTE Korean Steakhouse, the first and only Michelin-starred Korean steakhouse in America, with locations in Manhattan, Miami, Singapore, and a forthcoming outpost in Las Vegas. Launching nationwide on May 13 for a limited time, the menu features three new entrees that combine Sweetgreen's fresh ingredients with rich, vibrant flavors of classic Korean barbecue, inspired by COTE's commitment to quality. Launching nationwide on May 13 for a limited time, the menu features three new entrees that combine Sweetgreen's fresh ingredients with rich, vibrant flavors of classic Korean barbecue, inspired by COTE's commitment to quality. Share Building on Sweetgreen's longstanding history of partnering with renowned chefs and culinary innovators, the new KBBQ menu underscores its commitment to reimagining the fast casual dining experience and bringing innovative flavors, high-quality ingredients and chef-caliber menu items to customers nationwide. Since introducing grass-fed, pasture-raised steak with a caramelized garlic flavor to menus nationwide last year, customers have been craving more ways to enjoy this popular protein. Now, Sweetgreen is expanding on that fan favorite with a new sweet and spicy Korean BBQ glaze, capturing the irresistible flavor combination that people love. 'Korean barbecue is all about connection—sharing food, stories, and moments around the table,' said Nicolas Jammet, Sweetgreen Co-Founder and Chief Concept Officer. 'That spirit of community is something we deeply value at Sweetgreen, and it's what makes this collaboration with our friends at COTE so exciting. By bringing together our fresh, high-quality ingredients with the bold and vibrant flavors of Korean BBQ, we're offering an experience that's more than just a meal. It's a celebration of coming together.' Mouthwatering New Ingredients in Three Bold Entrees Sweetgreen's KBBQ menu with COTE draws inspiration from classic Korean dishes. The collaboration introduces new ingredients to Sweetgreen's menu for a limited time, including the brand new KBBQ-glazed steak, along with other additions like apple kimchi sauce, fresh cucumber kimchi and pickled cabbage. From rich and savory to light and crisp, the new KBBQ menu brings dynamic flavor for every mood: The KBBQ Steak Bowl strikes a balance for something satisfying yet filling. Featuring tender grass-fed steak finished with a savory-sweet KBBQ glaze, it's layered with crisp romaine, fluffy white rice, apple kimchi sauce, spicy roasted broccoli, cucumber kimchi, and pickled cabbage. The KBBQ Steak Plate offers a more indulgent take—ideal for a bold lunch or a comforting dinner. KBBQ steak is paired with cucumber kimchi, a hint of spice, fluffy white rice, and tangy pickled cabbage. The Cucumber Kimchi Crunch Salad is a lighter, veggie-forward option—bold and refreshing with every bite. Spicy, tangy, and packed with crunch, this salad layers roasted sweet potato, crisp romaine and spring mix, spicy broccoli, and fresh cucumber kimchi with a bold KBBQ glaze and apple kimchi sauce. It's all finished with tangy pickled cabbage and crispy onions for a fresh yet fiery bite. 'Sweetgreen is a brand that I have always admired–from their dedication to sourcing to their ability to bring joy to a broad, national audience,' said Simon Kim, Founder and CEO of Gracious Hospitality Management (COTE Korean Steakhouse and COQODAQ). 'At COTE, we live by a beef-and-leaf philosophy—serving steak alongside pickled vegetables. It's all about balance, the yin and the yang. This collaboration brings the spirit of Korean BBQ to a whole new audience in an unexpected way that feels both authentic and accessible. It's rare to find a partner who shares our values and standards, but with Sweetgreen, the connection was immediate—it felt organic, like we were speaking the same language.' COTE Korean Steakhouse joins a celebrated roster of renowned Michelin-starred chefs and culinary partners who have co-created bold, seasonal dishes with Sweetgreen over the past decade, including David Chang, founder of Momofuku restaurant group, Chefs Luciana Giangrandi and Alex Meyer of Miami's Boia De, Dan Barber, Founder and Chef of Blue Hill, and Chef Nancy Silverton of Osteria Mozza. Early Access For SG Rewards Sweetgreen's partnership with COTE Korean Steakhouse arrives just as the brand rolls out SG Rewards, its new loyalty program designed to make every eligible Sweetgreen order more rewarding. The program lets members earn points toward free items, unlock surprise offers, and enjoy exclusive early access to limited-time menu drops like the KBBQ collaboration. SG Rewards members can get a first taste of the new KBBQ menu on May 12 when they order through the Sweetgreen app or at This early access perk is just one of the many ways the program rewards guests for being part of the Sweetgreen community. Fans can sign up for SG Rewards* for free today to unlock early access and be among the first to try this limited-time menu before it officially launches! To stay on top of Sweetgreen news, visit and follow along @Sweetgreen on Instagram and TikTok. *Minimum purchase requirements, delivery and other fees apply to rewards redeemed via delivery. Certain purchases not eligible to earn points. See SG Rewards Terms for details. About Sweetgreen: Sweetgreen (NYSE: SG) is on a mission to build healthier communities by connecting people to real food. Sweetgreen sources the best quality ingredients from farmers and suppliers they trust to cook food from scratch that is both delicious and nourishing. Sweetgreen plants roots in each community by building a transparent supply chain, investing in local farmers and growers, and enhancing the total experience with innovative technology. Since opening its first 560-square-foot location in 2007, Sweetgreen has scaled to over 250 locations across the United States, and its vision is to lead the next generation of restaurants and lifestyle brands built on quality, community and innovation. To learn more about Sweetgreen, its menu, and its loyalty program, visit Follow @Sweetgreen on Instagram, TikTok, Facebook and X. About COTE Korean Steakhouse COTE is America's first and only Korean Steakhouse™ with a Michelin star and named North America's Best Steakhouse. COTE blends the conviviality and interaction of Korean barbecue with the hallmarks of the classic American chophouse. The result is a unique, unforgettable dining experience, built on a foundation of the highest quality USDA Prime beef, unmatched service, an impeccable 1,200+ label wine list and a suite of classic, creative cocktails. Smokeless grills in every table, combined with premium cuts from Cote's in-house dry aging room, ensure that every morsel of steak is hot, fresh, and caramelized to perfection. COTE currently has three locations, including its flagship in New York City's Flatiron, an outpost in Miami's Design District, and its first international venture in Singapore. The brand is set to expand further with its first West Coast location at The Venetian Resort Las Vegas in Fall 2025, followed by a second New York City location at 550 Madison Avenue in 2026.
Yahoo
07-05-2025
- Business
- Yahoo
Sweetgreen Introduces First-Ever Korean-Inspired Menu in Collaboration with COTE Korean Steakhouse
Sweetgreen's KBBQ menu with COTE draws inspiration from classic Korean dishes. From rich and savory to light and crisp, the new KBBQ menu brings dynamic flavor for every mood. COTE Korean Steakhouse joins a celebrated roster of renowned Michelin-starred chefs and culinary partners who have co-created bold, seasonal dishes with Sweetgreen over the past decade. Pictured: Chef David Shim The fast casual brand and the Michelin-starred restaurant team up to launch three KBBQ-inspired entrees, blending farm-fresh ingredients with Korean steakhouse artistry LOS ANGELES, May 07, 2025--(BUSINESS WIRE)--Today, Sweetgreen announced the launch of its first-ever KBBQ menu, a bold new offering created in collaboration with COTE Korean Steakhouse, the first and only Michelin-starred Korean steakhouse in America, with locations in Manhattan, Miami, Singapore, and a forthcoming outpost in Las Vegas. Launching nationwide on May 13 for a limited time, the menu features three new entrees that combine Sweetgreen's fresh ingredients with rich, vibrant flavors of classic Korean barbecue, inspired by COTE's commitment to quality. Building on Sweetgreen's longstanding history of partnering with renowned chefs and culinary innovators, the new KBBQ menu underscores its commitment to reimagining the fast casual dining experience and bringing innovative flavors, high-quality ingredients and chef-caliber menu items to customers nationwide. Since introducing grass-fed, pasture-raised steak with a caramelized garlic flavor to menus nationwide last year, customers have been craving more ways to enjoy this popular protein. Now, Sweetgreen is expanding on that fan favorite with a new sweet and spicy Korean BBQ glaze, capturing the irresistible flavor combination that people love. "Korean barbecue is all about connection—sharing food, stories, and moments around the table," said Nicolas Jammet, Sweetgreen Co-Founder and Chief Concept Officer. "That spirit of community is something we deeply value at Sweetgreen, and it's what makes this collaboration with our friends at COTE so exciting. By bringing together our fresh, high-quality ingredients with the bold and vibrant flavors of Korean BBQ, we're offering an experience that's more than just a meal. It's a celebration of coming together." Mouthwatering New Ingredients in Three Bold Entrees Sweetgreen's KBBQ menu with COTE draws inspiration from classic Korean dishes. The collaboration introduces new ingredients to Sweetgreen's menu for a limited time, including the brand new KBBQ-glazed steak, along with other additions like apple kimchi sauce, fresh cucumber kimchi and pickled cabbage. From rich and savory to light and crisp, the new KBBQ menu brings dynamic flavor for every mood:
