7/ If you then add the cost of contractors, architects and subcontractors (according to HNGRY) is around $140K cash per store. What are people’s thoughts on the economics here?

6/ Add retrofit costs and the lost profit of a store closure to the IK’s $500K product cost. If an NYC store does $3.5M in sales, the opportunity cost of the retrofit is ~$53K per month ($3.5M/12 x 18%).

6) Quoted from HNGRY "Take the new Penn Plaza location, (assuming management’s 10% margin boost and $450K-550K reported CAPEX)" that means that infinite kitchen payback at the first two $2.6mm AUV suburban locations is about two years. How about retrofitting urban stores in NYC?

5/ thoughts on street models? SG priced to near perfection – street DCFs incorporate 2/3rds of sweetgreen’s with IKs after hitting 1k locations with $3.8mm AUVs by 2036. Limited proof of concept and high opportunity cost of retrofitting. Breaking down numbers next thread.

4/ Read a HNGRY article cannel check says 1 employee processes ~1 bowl/30 seconds --> 120 bowls per hour within the Infinite Kitchen (so 240/hour for 2 employees). Around 31% lower than Spyce’s original statement of 350 bowls per hour in its own retail locations

3/ Had chat with hyphen/$CMG investors who say it contributes to the notion of significantly overstated throughput – higher throughput/capacity unlocks flywheel of lower wait times → increased demand during peak hours → higher utilization of fixed labor costs.

2/ $CMG/Hyphen and 1.5 years proof of concept with $SG/IKs has ended debate about automation, most street models bake in 7-10%+ gross profit margins… Hearing debate is about the revenue story (so SSS + unit growth) was wondering what people’s thoughts are

Been looking into $SG and was wondering what people think. 1/ I understand that there seems to be a lot of interest in EBITDA margin expansion on a cost covered basis with IKs but what about the opportunity cost and cash conversion from opening new stores?