Palmetto Superfoods Edified with Technology

 

When it comes to customer relevance there are few companies that are as tied to technology in a customer facing way than Palmetto Superfoods; according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.

So, in case you have not heard, Palmetto Superfoods, the Bay Area’s beloved build-your-own acai bowl and smoothie concept, is partnering with ROBOjuice, a fully automated, first-of-its-kind kiosk to create and serve menu items in under 60 seconds. This advanced technology by ROBOjuice founder Nik Sakhno is reimagining the fast-casual industry, allowing restaurant operators to serve guests faster, and at a lower price, than traditional brick-and-mortar stores.
 
Edifying Palmetto Superfoods with incremental technology once again to drive new electricity is CEO Charles Lee, this strategic partnership marks the superfood concept’s introduction into the advanced technology space. The first Palmetto Superfoods ROBOjuice kiosk is currently undergoing beta testing at San Francisco’s Metreon Mall, with plans to add kiosks throughout the Bay Area by 2023. 

 

Consider that once an order is placed through ROBOjuice’s touch screen, the machine’s robotics-powered system measures, cuts and dispenses ingredients from temperature-controlled containers into a serving cup. The machine then pours in liquid bases, such as plant-based milks or coconut water, and adds organic mix-ins or toppings, like chia seeds and granola, either before or after blending. To ensure there is no cross-contamination of flavors or ingredients, the system completely self-cleans in fifteen seconds after each order is completed.

Yes, the robot recognizes errors and spills in real-time, automatically adjusting its settings to ensure the error doesn’t reoccur. Currently, Palmetto Superfoods’ ROBOjuice kiosk offers four signature creations: Berry Banana Smoothie, Passionate Pitaya Smoothie, Açaí Cold Brew Smoothie and Palmetto Açai Bowl. Additional items will be added to ROBOjuice’s menu throughout its beta phase.  

The combined, Palmetto Superfoods’ ROBOjuice kiosk uses the same proprietary, house-made, Brazilian-imported ingredients as the brand’s two San Francisco store locations. Organic superfood berries are imported directly from Amazonian rainforests and used in recipes developed by Brazil-born, sister-chef duo Thaís and Amanda Moriera. Including a vast range of toppings—such as fresh fruit, granola, house-made nut butter, raw honey, and more—everything at ROBOjuice is plant-based and void of artificial sweeteners, colors or preservatives.

Now when you are thinking brand relevance in an evolving world, what will edify brand value with relevance and new electricity? According to Johnson, “Brand relevance is in part driven with innovation in new food products in combination with new avenues of distribution all of which are the platform for the new electricity.” 

Johnson stated “that in my minds-eye the new electricity must be very efficient for the supply and includes such things as fresh foods, smaller footprint, developing brands, fresh flowers, grocerant positioning, fresh food messaging, autonomous delivery, cashier-less retail, plates, glasses, cash-less payments, digital hand-held marketing.

All retailers to survive the next generation of retail must embrace the artificial intelligence revolution while simultaneously embracing fresh food that is portable according to Johnson.

Looking for success clues of your own? Foodservice Solutions® specializes in outsourced food marketing and business development ideations. We can help you identify, quantify and qualify additional food retail segment opportunities, technology, or a new menu product segment.  Foodservice Solutions® of Tacoma WA is the global leader in the Grocerant niche visit us on our social media sites by clicking one of the following links: Facebook,  LinkedIn, or Twitter

Moe's Opens Kiosk-Only Restaurant focuses on Fresh and Fast

Success does leave clues, and today consumers want grocerant niche Ready-2-Eat and Heat-N-Eat fresh prepared food that is flavorful, fresh, with fast service.  According to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions® kiosk-only outlets can drive incremental top line sales and bottom-line profits for one restaurant or a chain of restaurants.  

At the intersection for marketing messaging, technology, and relevant consumer touchpoints kiosk help brands get closer to consumers at a lower cost. COVID-19, has un-ended traditional retail food channels and Moe’s Southwest Grill has not only managed to stay open, but evolved to bring in revenue, engage with their customers in new ways and fast-tracked innovation.

Here is the best part of this kiosk according to Johnson, it helps drive more contactless ordering options that drive consumer relevance in the time of COVID-19. Combine that with additional sanitation efforts that have been put in place in accordance with CDC guidelines and consumer adoption will very likely follow.  

Today, consumer have embraced a more digital-first dining experience, this restaurant is a natural next step. The kiosk-only restaurant, owned and operated by Moe’s multi-unit franchisee, Mike Geiger, also features Moe’s new brand design.

This is just the latest in a string of new product offerings and technological advancements the brand has put into place since March of this year. Other examples include:

·         A completely revamped app, which launched earlier this month

·         Launch of Taco Kits for easier family-style dining at home

·         The announcement of Moe’s Market, where stores would sell bulk ingredients that were in low stock at local markets.

·         Free delivery via the Moe’s app March 16-April 17

·         Ramped up curbside dining

How are you reducing cost, extending your brand messaging, while driving top line growth?

Invite Foodservice Solutions® to complete a Grocerant Program Assessment, Grocerant ScoreCard, or for product positioning or placement assistance, or call our Grocerant Guru®.  Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche. Contact: Steve@FoodserviceSolutions.us or 253-759-7869

Shake Shack Fresher Faster Growth

Success does leave clues and Shake Shack has picked up the best of food industry clues and is using them to drive top line sales and bottom line profits too fuel incremental growth according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.

One clue that Shake Shack  has picked up is do what the customer wants and customer demand for Shake Shack food has been tremendous.  To meet the demand Shake Shack plans to accelerate its growth with a new platform “kiosk-units”.  The new platform will allow it to open more restaurants in 2018 that it  has ever  opened in one fiscal year according to the company.

Shake Shack plans to open 32 to 35 new domestic company-operated restaurants in 2018, along with 16 to 18 licensed units. The aggressive growth will continue into 2020. Shake Shack CEO Randall Garutti stated “By 2020, we intend to have more than doubled our current Shack base to at least 200 domestic company-operated Shacks and at least 120 global license Shacks,” … “We want to nearly double our total revenue to over $700 million.”

Why should you care well Shake Shack anticipates the average annual sales volume for total domestic units to be between $4.1 million and $4.2 million for 2018. The team at Foodservice Solutions® thinks that the sales numbers reflect the proper implementation of previous success clues that Shake Shack picked up.  What clues are fueling your next success steps? How are you prepared to evolve in 2018?

Shake Shack has found the new electricity to fuel its growth in kiosk units as a new platform. Where is your brand getting its swag, your mojo, to drive growth? If there is there is one dominate element that can power incremental success within the restaurant sector over the coming years it is what Johnson calls it the new electricity that is strategic partnerships.   

 The new electricity must be very efficient for the supply and includes such things as regional fresh foods, urban farming (produce, seafood, etc.), Chefs, Consultants, local wine, and local beer, autonomous delivery, consultants, chefs, cashier-less retail, cash-less payments, digital hand held marketing and outside-eyes.

Are you ready for some fresh ideations? Do your food marketing tactics look more like yesterday that tomorrow?  Visit www.FoodserviceSolutions.us for more information or contact: Steve@FoodserviceSolutions.us Remember success does leave clues and we just may have the clue you need to propel your continued success.