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Vitality Bowls headed to Beaches

BY FLORIDA TIMES-UNION – Jacksonville Beach will be home to Vitality Bowls, a California-based franchise that offers a selection of acai, breakfast and dessert bowls, in July.

The acai berry bowls are topped with organic granola and customers can choose from an array of toppings including fruit, honey and chia seeds.

Jacksonville native Amy Sears and her husband, Donnie, are scheduled to open Vitality Bowls on July 6 at North Beach Plaza at 1516 3rd St. N. in Jacksonville Beach.

The 1,100-square-foot location will feature 12 seats inside and additional seating outdoors.

Vitality Bowls is expected to have nearly 50 locations throughout nine states by the end of the year.

For more information about Vitality Bowls, visit www.vitalitybowls.com.

Vitality Bowls to open in Jacksonville Beach this summer

Vitality Bowls to open in Jacksonville Beach this summer

BY FLORIDA TIMES-UNION – Jacksonville natives Amy Sears and her husband, Donnie, are bringing California-based Vitality Bowls to Jacksonville Beach this July.

“We loved the idea of bringing something fresh and healthy to our town,” Sears said. “We’re such a fitness and nutrition-oriented community and we needed more places to get fresh, healthy food options that are fast and casual.”

The 1,100-square-foot location will open on July 6 at North Beach Plaza at 1516 3rd St. N. in Jacksonville Beach.

Vitality Bowls, which will have nearly 50 locations throughout nine states by the end of the year, offers a selection of açaí, breakfast and dessert bowls.

The açaí berry bowls are topped with organic granola, and customers can choose from toppings that include fruit, honey, chia seeds and more.

Sears, a stay-at-home mother, said she and her husband were looking for a new venture now that their two children are teenagers when Donnie discovered Vitality Bowls while visiting California.

“My husband was raised at the beach, my kids went to elementary school there and my in-laws still live there, so we have a rich connection to the community,” she said. “… We’re also located across the street from Native Sun, near several hotels and close to Fletcher High School so we’ll offer another great lunch option for students.”

For more information about Vitality Bowls, visit vitalitybowls.com.

Women in Franchising: Emerging Entrepreneurs

Women in Franchising: Emerging Entrepreneurs

BY FRANCHISE BUSINESS REVIEW – Tara Gilad, Co-Founder and COO of Vitality Bowls: Without Tara’s guidance and dedication, Vitality Bowls would not be experiencing such rapid success on all levels of the business.. Tara’s philosophy of leading by example has truly set a course for the brand’s image, operations and franchise development. Sydney Trepel, All Points Public Relations

The New Hotness: One hundred franchises ready to take you to the top

BY ENTREPRENEUR MAGAZINE – Each year we see a rising number of new and established companies grow their brand through franchising. To wit, more than 22 percent of the 988 companies that submitted their information for Entrepreneur’s 2017 Franchise 500 ranking started franchising in the past five years. You’ll find the top 100 of them on the following pages. These newcomers are helping to shape the franchise industry’s future with innovative products and services, creative marketing methods, and ever-evolving technological tools. Bottom line: They offer new franchise owners the chance to latch onto the next big thing.

95: Vitality Bowls: Acai bowls, smoothies, juices, paninis, salads; Franchising since 2014; Startup cost: 152,6K-513.5K; Total franchises/co-owned: 23/6

Salad gets a center-of-the-plate upgrade

Salad gets a center-of-the-plate upgrade

BY NATION’S RESTAURANT NEWS – Last year, Vitality Bowls, the San Ramon, Calif.-based chain that specializes in acai bowls, added new superfood salad to its menu. The idea was to appeal to health-conscious consumers with something more than traditional lettuce-based salads, offering salads that pack a superfood punch.

The new salads are Spinach, made with fresh spinach, goat cheese, quinoa, strawberries, almonds and housemade balsamic vinaigrette; and Kale, made with kale, cucumbers, goat cheese, quinoa, celery and housemade Dijon vinaigrette. Customers have the option to add roasted turkey breast or seasoned, seared, grass-fed sirloin to either salad.

“As more people are becoming health conscious, they’re looking for creative meal options, so it’s important for us to provide unique flavor combinations while utilizing ingredients that match our superfoods cafe concept,” said Uriah Blum, vice president of operations. “We’re always recipe testing and researching new ingredients and hope to add to our salad offerings in the coming months.”