Restaurant Development & Design

NOV-DEC 2017

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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6 8 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • N O V E M B E R / D E C E M B E R 2 0 1 7 T he ultimate meal replacement in cup form, smoothies (and their sibling juices) have taken over a new corner in the health arena as a way for consumers to pack more nutrients into their day. The $5 billion segment has opened up plenty of opportunity for designers to help expanding smoothie/juice bar chains reconfigure their look, feel and overall brand. Tropical Smoothie and Smoothie King, two established chains, have had to reinvent themselves in recent years as they faced more competition from newer, hip and "California-cool" brands like Project Juice (with outposts in some Whole Foods stores), Real Good Juice Co., Qwench Juice Bar and many others in urban markets coast to coast that make dairy-free veganism chic. Even the once-popular frozen yogurt cafes are evolving, introducing lines of less sugary, fresh fruit-infused smoothies with live and active probiotic cultures. Frozen yogurt chain Red Mango, for one, changed its name to Red Mango Yogurt Café Smoothie and Juice Bar, now with more than 300 locations across the U.S. with expansion plans abroad. The general smoothie customer base seems to be expanding as well. Once reserved for just younger-generation consumers, as Millennials age, that age BEVERAGE BONANZA: BY AMELIA LEVIN, Contributing Editor Smoothie & Juice Bars

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