Gilad and her husband Roy built a 70-plus-unit system sourcing hard-to-find superfood ingredients as a response to their daughter’s severe food allergy
Acerola. Graviola. Camu camu. Moringa.
These superfood ingredients aren’t easy to pronounce, much less source for a restaurant concept with 70-plus locations across 18 states. But Vitality Bowls is doing just that, designing its entire menu of bowls, smoothies, juices, panini, wraps, and more around superfoods that are good for you and allergen-friendly.
Cofounder Tara Gilad and her husband Roy started the concept in 2011 after discovering that their young daughter had a severe food allergy that most restaurants could not accommodate. As the concept has grown through franchising, they’ve expanded the menu and committed to tracking down unique ingredients from around the world that can facilitate a better-for-you lifestyle.
Gilad joined the latest episode of Take-Away with Sam Oches to talk about the opportunities and challenges in developing a concept around these ingredients and how they find the right franchisees to activate such a passion-driven business.
In this interview, you’ll learn more about why:
Your franchisees’ passions should align with your own
In the healthy food segment, you need a crystal ball
Employees are as much order educators as they are order takers
Virtual brands offer brick-and-mortars some flexibility and creativity
Brand founders must prioritize their own wellbeing ahead of their business
Contact Sam Oches at [email protected].
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.jpg?width=400&auto=webp&quality=80&disable=upscale "Sam Oches")
