It turns out, making a healthier French fry is a nightmare. Sweetgreen workers warned their managers that the salad chain’s attempt — crinkle-cut potatoes air-fried in avocado oil — was too labor intensive.
But senior management, led by Chief Executive Officer Jonathan Neman and encouraged by a share price that climbed on every mention of the fast-food moonshot, persisted. Last March, Ripple Fries made their nationwide debut.
Soon, harried workers were coming up with workarounds to avoid the constant preparation needed to keep the fries hot and crispy. By fall, they were
The side item’s doomed introduction ...