CEO Susan Taylor and director of R&D Noah Burgess discuss how the company develops distinctive menu items that resonate with guests.
Customers all over the U.S. are becoming more adventurous with the food and beverages they try, particularly with platforms like TikTok and Instagram putting menu education right in the palms of their hands.
But it’s one thing for a person to try an ingredient because some influencer said it was tasty. It’s a whole other thing for a restaurant to build a profitable business out of that ingredient.
Such is the case for Juice It Up, the Southern California-based franchise that was one of the originators of the juice, smoothie and bowl category that continues to spread across the country. Juice It Up is developing new menu items leveraging superfood and functional ingredients that are unique to the foodservice space, and leaders there are constantly faced with the challenge of developing menu items that are both exciting and distinctive as well as profitable.
CEO Susan Taylor and director of research and development Noah Burgess joined the latest episode of Take-Away with Sam Oches to talk about how they collaborate on this process and how they ensure that the needs of both customers and franchisees are met through Juice It Up’s menu innovation.
In this conversation, you’ll learn more about why:
There’s a time and a place for outside the box menu innovation
You should watch other categories for innovation opportunities
Customers and guests are equally impacted by the innovations on your menu
TikTok is introducing the world to new foods and flavors
Your most loyal customers are a perfect focus group
Contact Sam Oches at [email protected].
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.jpg?width=400&auto=webp&quality=80&disable=upscale "Sam Oches")
