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.

Issue link: http://rddmag.epubxp.com/i/898696

Contents of this Issue

Navigation

Page 70 of 87

N O V E M B E R / D E C E M B E R 2 0 1 7 • 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 • 6 9 range has begun to include high school and college-aged students comfortably in the Z generation as well as Gen-Xers in their 40s looking to stay healthy and fit. For example, Project Juice's co-founder Marra St. Clair says its main customer base ranges from 25 to 40 and up. Flavors Green smoothies continue to lead the pack. The use of kale in particular has increased a whopping 400 percent over the past four years compared with other greens, according to Datassential's MenuTrends market research. At Project Juice Test Kitchen, which has expanded across California since first opening in 2015, you'll find flavors like the Marina Greens (cold-pressed orange and lime juices, coconut water, aloe, kale, spinach, avocado and spirulina), the Buff Beatnik (house-made almond milk, blueberry, banana, spinach, raw almond butter, dates, brown rice protein, hemp seeds and cinnamon), and the Blue Moon (almond milk, coconut meat, cashews, dates, vanilla and Blue Majik, a powder made from antioxidant-rich spirulina and other natural ingredients). Most recently, the smoothie shop in- troduced a seasonal, dairy-free Pumpkin Spice Superfood Smoothie with banana, chia seeds, almond milk, coconut, co-

Articles in this issue

Archives of this issue

view archives of Restaurant Development & Design - NOV-DEC 2017