Topic - Jonathan Neman

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  • The sound of great food _ curated restaurant music

    Walk into any Sweetgreen restaurant and alongside your locally grown mesclun topped with organic dressing you're likely to get a helping of Hot Chip _ the band, not the food.

  • PHOTOGRAPHS BY BARBARA L. SALISBURY / THE WASHINGTON TIMES 
Recent Georgetown University graduates Nicolas Jammet (left) and Jonathan Neman use primarily local produce in their Sweetgreen salad-and-frozen-yogurt restaurants. The green entrepreneurs recycle, compost, use biodegradable products and even have furniture made from repurposed bowling alleys.

    Sweetgreen takes eco-friendly approach

    When Jonathan Neman was a student at Georgetown University, he lived on Wisconsin Avenue, across from the old Little Tavern. He says he often thought someone should turn the space into a business he would like to frequent.

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Quotations
  • "When we started this business, I had signed up for a job with a consulting firm," Mr. Neman says. "It was a great job, but I wasn't creating anything. Working in a cubicle was torture. I work more than I did in the corporate world, and I am making less money, but I am creating something. This is a lot more fun."

    Sweetgreen takes eco-friendly approach →

  • Mr. Neman, who studied finance at Georgetown and did his senior thesis on Chipotle's successful restaurant concept, says Sweetgreen's simple idea is similar.

    Sweetgreen takes eco-friendly approach →

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