Sweetberry CEO predicts 300% growth in sales

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“Predicting a 300 percent sales increase for a 1-year-old brand is a pretty gutsy statement for any new business, but Sweetberry Bowls CEO Desi Saran is confident that he’s on to something.

The restaurant veteran and serial entrepreneur first opened the New Jersey-based brand, which serves acai, coconut and pitaya bowls, wraps, salads, smoothies, in 2017, and has since grown it to 13 locations. That was after he served as an operating partner at Playa Bowls, four years ago, helping to grow it from a beach-front smoothie stand to a national chain. He left that behind, however, to launch Sweetberry Bowls, which Saran said is on its way to becoming a global chain.”

“Q: What sets you apart from your competitors?
A
: Sweetberry Bowls is a brand new company, and we’re truly making a name for ourselves in the growing Acai bowl category, which is fairly new in the fast casual space. But, we’re not just a bowl concept or smoothie shop – we serve a full product mix of salads, sandwiches and wraps as well. As a result, our product offering isn’t just seasonal, but fully functional all year round.”

Read full interview here.

 

 

 

Rice, bean bowls have become fan favorites

“Bowl builds are a powerhouse on menus today, fueled by a number of significant drivers. First, consumers love them so the demand is high. Thanks to a halo of wholesomeness, a promise of satiety and a bowlful of intriguing flavor combinations, that demand doesn’t look like it’s subsiding any time soon.

Second, bowls play well in a number of dayparts, from breakfast and lunch to that all-important snacking segment. “Bowls are easy to eat, they tend to look very pretty and for some reason, they open the door for people to be more adventurous with their menu choices,” says Jorge Cespedes, culinary creative director with Marlin Network, based in Springfield, Mo.”

“From an operator perspective, bowls have a place on every menu and in every daypart, playing into so many different trending flavor combinations.” They also are an ideal delivery system for the plant-forward trend, offering a perfect format for greens, grains, beans and legumes.”

Read more here.

Fast Casual + Hawaii = Wisefish Poké

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In a true sign of the chain’s enduring influence even in it’s downfall, you can now find a “Chipotle of” nearly every cuisine, from salad to curry to falafel and back again. So the opening of fast casual “Chipotle of Hawaiian” Wisefish Poké yesterday should come as no surprise to anyone, although poké itself might be a dish non-Hawaiians are less familiar with.

Traditional poké is a raw fish salad extremely popular in Hawaii. It’s most commonly made with yellowfin tuna but also available with salmon, octopus or shellfish and dozens of seasoning combinations. At Wisefish you can construct your own bowl from bases of rice, zucchini noodles or mixed greens and toppings like crab salad, wasabi-avocado cream, and citrus-ponzu sauce. The fish is responsibly sourced from vendors like Greenpoint Fish & Lobster Co, and aims to be un-selfconsciously fresh and healthy. All told, this seems like a great moment for a concept like Wisefish: fast casual bowls are as popular as ever, and mainland Americans have already fully embraced raw fish. Poké provides just enough of a twist to get the lunch crowd out of their usual routine.

Check out Wisefish Poké at 263 West 19th St.and read more here.