BY BUSINESS ROCKSTARS – Tara Gilad, COO and Co-Founder of Vitality Bowls, sits down with Pat O’Brien to talk about healthy food and having a healthy food business, being an entrepreneur, overcoming the fear, being a pregnant mom starting a business, the franchise system, having hundreds of employees, hiring family not friends, self-funding, and much more. read more
The bar, which is being added to new restaurants where space permits, features classic offerings such as espressos and lattes, but made with organic coffee, as well as organic kombucha on draft and coffees boosted with the nutrient-dense fruits and herbs that are the 28-unit chain’s hallmark. The three most popular dairy alternatives — almond milk, soy milk and coconut milk — are all available, too.
“We took a look around at local coffee places, and everyone’s doing the same thing,” vice president of operations Uriah Blum said.
Among the chain’s new specialty drinks are an açaí latte that combines espresso with açai purée, steamed almond milk and coconut sugar; and a pitaya latte made with espresso, pitaya (also known as dragon fruit), coconut sugar and steamed coconut milk.
The coffee bar serves kombucha and coffee on draft.
Organic coconut sugar is the default sweetener at the coffee bar, vice president of operations Uriah Blum said.
“As always with everything we do, we try to leverage the natural flavors of the ingredients,” he said, adding that coconut sugar does that better than more conventional sweeteners. However, he said Sugar in the Raw and stevia are available upon request due to customer demand.
The coffee bar was tested at the chain’s company-owned store in Walnut Creek, Calif., and has been introduced at new franchised locations in Atlanta; Lubbock, Texas; and Castle Rock, Colo.
The bar also offers organic cold brew coffee in a keg with nitrogen, and Blum said they are currently developing a whole cold coffee menu for next summer, as well as a chia seed protein latte with maca, a medicinal plant from Peru.
Vitality Bowls is headquartered in San Ramon, Calif.
BY ENTREPRENEUR MAG – Tara Gilad is specifically banking on being different. Her restaurant, Vitality Bowls, offers a variety of dishes based on the trendy superfruit açai, but it’s really the focus on allergies that sets her concept apart from almost any other franchise brand. read more
BY THE ATLANTA JOURNAL CONSTITUTION – Here’s some good news: Today, Vitality Bowls Superfood Cafe, a superfood restaurant, opens its door in the Viewpoint building in Midtown, making it the first location in metro Atlanta. To celebrate, the first 50 people will receive a free açaí-bowl meal; buy-one-get-one 50-percent off food bowls are also available today. Additionally, guests will receive coffee all day now thru Nov. 17—yes, a cup of Joe for seven days.
Vitality Bowls, based in Northern California, specializes in -based superfood restaurant, superfoods and antioxidant-rich menu ingredients. read more
BY PROGRESSIVE GROCER – In prepared food settings where cross-contamination is a risk, staying gluten free can be more challenging. Uriah Blum, vice president of operations at health-focused Vitality Bowls in California, relies on staff as enforcers of allergy safety. read more
“Our founders have a child who is highly allergic to many foods, so we’ve created a safe place,” he says. “At point of sale, our staff asks about allergies and flags meal preparation tickets accordingly. Line workers change gloves and equipment as needed.”
Blum also sees his staff as educators: “We steer clients toward nutritious ingredients and super foods that add nutrition to meals that have been adjusted due to gluten or nut allergies. It’s a great opportunity to build awareness around nutrition.”
BY CREATIVE LOAFING – California-based Vitality Bowls is slated to open its first Georgia location in the Viewpoint condos at 855 Peachtree St. next Thurs., Nov. 10. The health-focused concept specializes in açaí bowls, smoothies, fresh juices, soups, salads, and panini. read more
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