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Smoothie King launches ‘clean blending’ platformSmoothie King launches ‘clean blending’ platform

From new DFW headquarters, brand tests initiative at 76 units

Ron Ruggless, Senior Editor

June 19, 2018

2 Min Read
Smoothie King launches ‘clean blending’ platform
Ron Ruggless

Smoothie King Franchises Inc. over the past week has launched a 76-unit test of its new “cleaner blending” platform that removes added sugars and artificial ingredients, the brand owner says.

“I think Smoothie King should lead the way to change the industry,” said Wan Kim, CEO of Smoothie King, in an interview at the company’s new headquarters in Irving, Texas, where it recently moved from Metairie, La. “We should feel the responsibility to change it.”

The Clean Blending initiative was announced earlier this fall.

Smoothie King has also re-organized its menu boards into a quartet of categories to better accommodate the new platform of no added sugars and no artificial colors, flavors or other ingredients.

“We have four categories on our menu board: Fitness, Slim, Wellness [and the snack offerings of] Take a Break,” Kim explained. “Our menu board is not driven by the flavor. Before I bought the company, it was driven by flavor: strawberry, blueberry, cherry. Now it’s driven by the four categories or purposes. We’re selling the purposes.”

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Kim, who closed on his purchase of the company in July 2012, said the approach returns to Smoothie King to its roots as founded in 1973 by Steve Kuhnau in the New Orleans, La., area. Kim started as the master Smoothie King franchisee for South Korea in 2003 and bought the brand after growing the franchise in his home country to 110 stores by 2010.

“Smoothies started as a better, healthier alternative, but over time they changed,” said Kim, the father of three. “It’s in the DNA of the brand, and it’s important. And I believe I want to sell something our kids can have every day.”

The company has also made sure its ingredients are gluten-free as well as contain no genetically modified ingredients.

“We believe everybody wants to live a healthier lifestyle, but that means different things to different people,” Kim said. “We don’t define what ‘health’ means for you.”

That healthful approach has been a selling point of new products introduced by the company this year.

Earlier this month, Smoothie King partnered with Premama, a leader in prenatal vitamins, to create an exclusive prenatal smoothie.

The Premama Smoothie contains bananas, wild blueberries, raspberries, organic spinach, apple juice, a protein blend and Premama Prenatal Multivitamin, and can be sweetened with stevia plant-based sweetener.

And in April, Smoothie King collaborated with the American Cancer Society to create the Daily Warrior, a high-calorie smoothie designed to help people who face challenges meeting their daily caloric and nutritional needs.

Smoothie King now has 967 units with about 845 in the United States. Of those, 29 are company-owned.

Contact Ron Ruggless at [email protected] 

Follow him on Twitter: @RonRuggless 

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About the Author

Ron Ruggless

Senior Editor, Nation’s Restaurant News / Restaurant Hospitality

Ron Ruggless serves as a senior editor for Informa Connect’s Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) online and print platforms. He joined NRN in 1992 after working 10 years in various roles at the Dallas Times Herald newspaper, including restaurant critic, assistant business editor, food editor and lifestyle editor. He also edited several printings of the Zagat Dining Guide for Dallas-Fort Worth, and his articles and photographs have appeared in Food & Wine, Food Network and Self magazines. 

Ron Ruggless’ areas of expertise include foodservice mergers, acquisitions, operations, supply chain, research and development and marketing. 

Ron Ruggless is a frequent moderator and panelist at industry events ranging from the Multi-Unit Foodservice Operators (MUFSO) conference to RestaurantSpaces, the Council of Hospitality and Restaurant Trainers, the National Restaurant Association’s Marketing Executives Group, local restaurant associations and the Horeca Professional Expo in Madrid, Spain.

Ron Ruggless’ experience:

Regional and Senior Editor, Informa Connect’s Nation’s Restaurant News and Restaurant Hospitality (1992 to present)

Features Editor – Dallas Times Herald (1989-1991)

Restaurant Critic and Food Editor – Dallas Times Herald (1987-1988)

Editing Roles – Dallas Times Herald (1982-1987)

Editing Roles – Charlotte (N.C.) Observer (1980-1982)

Editing Roles – Omaha (Neb.) World-Herald (1978-1980)

Email: [email protected]

Social media:

Twitter@RonRuggless

LinkedIn: www.linkedin.com/in/ronruggless

Instagram: @RonRuggless

TikTok: @RonRuggless

 

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