That combination can prove habit-forming. Blended juice drinks and juice smoothies are showing up in various types of restaurants where menu makers realize freshness, flavor and perceived health benefits appeal to kids of all ages. They all tell us what it's done for their energy, their skin, their overall health. For its part, foodlife simply provides literature outlining the health advantages of juicing fresh produce.
Smoothies even do well at more upscale concepts.
Smeraldi's Ristorante at The Regal Biltmore Hotel in Los Angeles has served a signature papaya fruit smoothie as part of its Power Breakfast since 1990. Made with yogurt, papaya, banana, maraschino cherries and orange juice, the smoothie is especially popular when the hotel serves as the headquarters for the Los Angeles Marathon, according to Executive Chef Roger Pigozzi. But it pays for itself quickly because the actual cost of the product ingredients is minimal. About half of Jamba Juice units share space with Starbucks Coffee or Noah's Bagels operations. Whether they look at juice drinks to energize a menu, complement other concepts or grow as a stand-alone chain, operators can cash in on rising consumer interest by blending a little creativity with a few fruits and vegetables.