Restaurant Development & Design

January-February 2017

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

Issue link:

Contents of this Issue


Page 48 of 79

INTRODUCING Zoe Chair NAFEM BOOTH #4238 explore our collections at emuamericas llc 800.726.0368 it's in to be out ® 60 years of manufacturing experience in outdoor furniture. "Made in Italy" at its best. Seeking to claim their share of specialty coffee sales, many restaurant companies are buying espresso machines and add- ing a few premium coffee selections to their menus. Superfoods-focused Vitality Bowls, a 27-unit fast-casual concept with stores in Northern California, Atlanta, Miami, Colorado, Indiana, Texas and Nevada, went further. A little over a year ago, the brand added dedicated coffee bars to its prototype. Uriah Blum, vice president of opera- tions for the San Ramon, Calif.-based chain, says that given how competi- tive the coffee segment has become, his team knew that just adding coffee wouldn't be enough. "We started in our flagship corporate store, and there's a lot of coffee competition right on our street, so we wanted to do something nobody else was doing," he says. For Vitality Bowls, whose specialties include acai bowls, superfruit smoothies, cold-pressed juices, and healthful salads and sandwiches, that meant extending its core sensibilities to its coffee program. For starters, all of its coffee is organic, fair trade and non-GMO; almond, soy and coconut milk are offered; and sweeteners, used sparingly, are all natural and organic. Traditional espresso drinks are offered, but Blum went further to develop beverages that incorporate some of the chain's signa- ture ingredients. The result is a Superfood Coffee menu with selections such as Acai Latte, Superfood Mocha and a selection of organic teas. Comprising roughly 150 square feet of space and positioned in the stores' lobbies, the coffee bars are designed by the company's in-house architect to be key front-of-house features. Franchisees are Vitality Bowls' Adds Coffee Bars If franchisees can't or decline to install a full-blown coffee bar, Vitality Bowls has another way for them to benefit from specialty coffee sales: systems for serving cold-brewed coffee on tap. Photo courtesy of Vitality Bowls

Articles in this issue

Links on this page

Archives of this issue

view archives of Restaurant Development & Design - January-February 2017