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CUPS Froyo, The Hooters Of Frozen Yogurt, Exists

by papercups - on Apr 26th 2014 - Comments Off on CUPS Froyo, The Hooters Of Frozen Yogurt, Exists frozen <a href=yogurt containers custom printed frozen yogurt containers cupc froyo cups" src="" width="300" height="126" />

Those who like to ogle while downing their wings and beer already have the option of doing so at a family-friendly “breastaurant,” and it’s also possible to get a shoe-shine with a view. Now the boobs-as-ambiance business model has been applied to selling another product: froyo.

BuzzFeed tweeted earlier today:

We’re not sure why anyone thinks you need boobs to market the most delicious thing in the world, but it seems to work for this place. CUPS, which has locations in New Jersey and New York State, is apparently successful enough to be recruiting new employees.

Like many breastauraunt owners, founder Rick Barbrick downplays the breast angle when discussing what makes his frozen yogurt chain stand out. In a summer 2012 press release, he defended the chain:

It’s more of a club like experience with an edgy vibe. We have loud dance music with lighting and murals that give us a look and feel that is very different from the normal yogurt bar or ice cream shop. Our edginess has drawn crowds and celebrities, such as one of the Jonas Brothers and the stars of television reality show Jerseylicious.

The company’s logo is two perky cups of froyo. Its slogan? “Frozen yogurt — that’s hot™.”

Lots of Custom Printed Paper Frozen Yogurt Cups! Chicago’s Top Ten Froyo sweet destinations

by papercups - on May 8th 2013 - Comments Off on Lots of Custom Printed Paper Frozen Yogurt Cups! Chicago’s Top Ten Froyo sweet destinations

Chicago can be known as the Windy City- but in the sprintime and summermonths… these folks like to cool down with some frozen yogurt or ice cream, often a branded or printed custom cup

5868 N Lincoln Ave, Chicago, IL

(773) 756-5696 ·
Category: Frozen Yogurt Shop
crepes · panini
“Awesome. Great food and great prices. Highly recommended”
924 E 57th St, Chicago, IL

Category: Frozen Yogurt Shop
“vn’t visited this certain one yet on 57th st. but soon will . my most recent
1 W Division St, Chicago, IL

(312) 573-9063 ·
Category: Frozen Yogurt Shop
“Flavors such as Tiramisu, Cheesecake are NOT to DIET for. Yogurt is healthly!”
222 W Merchandise Mart Plaza #238, Chicago, IL

Category: Frozen Yogurt Shop
924 W Armitage Ave, Chicago, IL

(773) 868-9000 ·
walk-up window · homemade italian ice · frozen yogurt · sidewalk
“Annette’s (formerly Anthony’s) offers a wide array of ice cream, fat-free soft serve frozen yogurt (in too-good flavors like peanut butter and
190 W Madison St, Chicago, IL

(312) 357-1041 ·
“Pick from ingredients that include fresh fruit, veggies, nonfat frozen yogurt, soy milk and dairy-free sherbet. Or order the Coldbuster, a blend of orange juice”
Chicago, IL

“great food and great costumer service. very nice and very clean.”
3601 W Grand Ave, Chicago, IL

(773) 342-2445 ·
Category: Frozen Yogurt Shop
6460 N Sheridan Rd, Chicago, IL

(773) 274-0680 ·
Category: Frozen Yogurt Shop
“Great place. Although the 0631 phone number is no longer in service.”
311 S Wacker Dr, Chicago, IL

(312) 435-0311 ·
rice bowl · wraps · veggies
“On the Menu: The frozen yogurt comes with two free toppings; choose from fresh fruits, granola and the less healthy (but delicious) Oreo crumbles.

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Self-serve frozen yogurt store is the 4th to open in Orland Park in less than a year

by papercups - on May 8th 2013 - Comments Off on Self-serve frozen yogurt store is the 4th to open in Orland Park in less than a year

Sally Van Cura was out to dinner and a movie with her two grandsons last Friday when they decided to make a stop at the new Cherry Berry frozen yogurt shop for a special treat.

“There’s almost too much!” said the New Lenox resident of the flavor and topping options at the self-serve yogurt bar. From peanuts to strawberries to gummy worms, her grandsons Bobby, 10, and Dominik, 9, carefully evaluated their options before filling their cups to the brim.

They were enjoying the new shop just as owner Jane Roehr hoped they would, stopping in during a family outing for a sweet snack.

“Kids can make some of the greatest concoctions,” said the former teacher during a phone interview from her South Dakota home.

With her husband, Ron, and their daughter, Alison Stogsdill of Chicago, Roehr is the latest business owner to set her sights on the frozen yogurt market in Orland Park.


The Cherry Berry franchise, which had a soft opening on April 26, is the fourth self-serve frozen yogurt store to open in Orland Park in less than a year. All four shops are located in a 1.5-mile span in the La Grange Road corridor. The sweet and tasty treat has grown in popularity in recent years as consumers have taken a greater interest in eating healthy.

Roehr said she knows there is competition out there, but her plan is just to maintain focus on her own shop.

“You just want to do a good job and you just don’t worry about your competition,” she said. “To me, that’s not a real big concern.”

A few blocks down the street, Red Mango owner Travis Tuomey said he thinks this is only the beginning of what will become a crowded frozen yogurt business in the area.

“They’re opening up everywhere,” he said. “They’re about to attack me in La Grange.”

The Oak Lawn resident opened his first Red Mango franchise in La Grange in 2010 when the frozen treat was just becoming popular in the Midwest. He opened his Orland Park shop in November and said new shops are opening up around both of his locations.

Tuomey formerly owned Millie’s Ice Cream shop in Oak Lawn in the 1990s, and when he noticed the increasing popularity of frozen yogurt on the east and west coasts, he thought it would be a good business move.

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“When I wanted to open up my next business, I thought that yogurt might be a more healthy alternative than ice cream,” he said.

More competition will only encourage him to better his own store for his customers and he thinks Red Mango’s product will help him outperform his competitors.

“I chose Red Mango for a reason,” he said. “I personally believe in the product and I think they offer the best quality yogurt.”

But of course, his competitors feel the same way about their own products.

Fade Kashkeesh of Orland Park opened a TCBY franchise as a family business in June. He already operated the Mrs. Fields store in Orland Square Mall and decided to try and catch a piece of the growing frozen yogurt business.

“There was a huge buzz all over, nationwide with frozen yogurt,” he said. “We tested all of them out, and we liked the TCBY.”

He thinks the name recognition of TCBY helps attract customers and that being the first shop to open in Orland Park also might give him an edge.

“We’re getting repeat customers, new customers,” he said. “So it’s definitely a great response.”

But he, too, thinks the market will only become more crowded in the future.

He opened in June, and then Trugurt, which sells frozen yogurt, smoothies and teas, opened down the street in August, according to a Trugurt employee. A manager or owner did not return messages seeking comment for this story.

So far, Kashkeesh said he hasn’t noticed a negative effect on his sales since the other shops have opened, but more competition means he’ll continue to push his store in an attempt to be better than the rest.

“Everyone always jumps on the hot trends, but it just basically comes down to who has the better product and who is giving great customer service,” he said.

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The Secret to Ultrasmooth Ice Cream: Liquid Nitrogen

by papercups - on May 7th 2013 - Comments Off on The Secret to Ultrasmooth Ice Cream: Liquid Nitrogen

The Secret to Ultrasmooth Ice Cream: Liquid Nitrogen [Video]

 Its texture is at once ice-cold and silky. But how does basic chemistry make this frosty, popular treat a reality?

Because of its ultra-low boiling point of negative 196 degrees Celsius, liquid nitrogen can be used to flash-freeze food without damage to cells

A soft, creamy treat: Because of its ultralow boiling point: –196 degrees Celsius, liquid nitrogen can be used to flash-freeze food without damage to cells. Image: Wikimedia Commons

Last year Americans spent roughly $20 billion on ice cream. With the return of fair-weathered spring, grocery stores are once again stocking up on the popular, refreshing treat.

Rather than heading to the grocery store, you can concoct super-creamy forms of this American favorite almost instantly at home, provided you have a key ingredient: liquid nitrogen. Yale University professor of mechanical engineering and materials science Ainissa Ramirez demonstrates how to make the treat—while conducting a mini science experiment—within minutes.






Liquid nitrogen, aka LN2, is an odorless, colorless, nonflammable element famous for its extremely low boiling point: –196 degrees Celsius. Because it vaporizes at such a low temperature, the gas it emits is frigid. Food-makers can therefore use the stuff to flash-freeze fresh items, such as herbs, which prevents water inside from forming large ice crystals that would damage cell membranes. It’s also used to give ice cream its velvety texture.


In this video, part of her Science Xplained series, Ramirez shows how just a few drops of liquid nitrogen can rapidly transform a bowl of milk or cream into a thick, frozen dessert.


Disrupting the Ice Cream Aisle: Talenti’s Path to Success

by papercups - on Apr 30th 2013 - Comments Off on Disrupting the Ice Cream Aisle: Talenti’s Path to Success


Following his college graduation, entrepreneur Josh Hochschuler booked a one-way ticket to Buenos Aires with two suitcases and enough money for a few weeks. After five years of ex-pat living there, while working in finance, he returned to the U.S. with a new-found appreciation for the country’s gelato.

It’s a passion that propelled Hochschuler on a years-long quest to carve out a successful niche in the premium American ice cream market.

Dallas Roots

“When I moved back to Dallas, where I’m originally from, I couldn’t find anything similar so I decided that I would bring something I loved back to the states from Argentina,” Hochschuler said.

To understand the intricate gelato-making process, he had spent months apprenticing with a local family in Argentina. They had been making the dessert for generations using a traditional Argentine gelato method that uses pure cane sugar rather than high-fructose corn syrup. The recipe also has less fat than ice cream.

Together, Hochschuler and the Argentine family opened up a retail store in Dallas named Talenti — a tribute to Bernardo Buontalenti, the Florentine artist credited for inventing gelato.

But Hochschuler soon realized he didn’t like retail’s hours or the business model, which usually only focuses on in-store consumption. Instead, he wanted to get quality product into people’s homes and restaurants.


Maple bacon frozen yogurt — a review with video!

by papercups - on Apr 30th 2013 - Comments Off on Maple bacon frozen yogurt — a review with video!

I am a big fan of food that doesn’t make any sense.

I have had more than one beer milkshake in my lifetime, friends.

That is why, when you ask yourself “Who is the target audience for maple bacon frozen yogurt?” the answer is me.

Yogurt Mountain recently made this miracle product available, along with other nontraditional frozen yogurts such as “Cup of Coffee.”

Yes. Not just a frappuccino.

Frozen yogurt with coffee flavor.


Lola’s Frozen Yogurt opens new location on South Main Street

by papercups - on Apr 30th 2013 - Comments Off on Lola’s Frozen Yogurt opens new location on South Main Street

The opening of" target="_blank">Lola’s Frozen Yogurt downtown provides customers with another local choice of a treat.

Julie Skeldon, daughter of owner Lolly Skeldon, is the store vice president. Together, the duo has expanded their business to multiple locations, with their newest addition located downtown on South Main Street, which opened March 17. The store is open Monday through Sunday 11 a.m. to 11 p.m., Skelton said.

“We have a lot of customers that go to Perrysburg and it was the smartest business decision we could make,” she said. “We were going to go north, but with so many of our customers based here, we decided going south was better.”

Pinkberry, a well-known frozen yogurt store located on campus, has set prices for their yogurt. Lola’s is a self-serving restaurant and their prices are determined by weight. It offers 10 flavors at a time with the ability to mix and match.

The process consists of: customers walking in, grabbing either a 24 or 32 ounce cup, getting as much frozen yogurt and toppings as they please, and at 43 cents an ounce, the weight determines the final price.

“We have over 95 toppings,” Skeldon said. “We really wanted to have a huge fruit selection. Typically on hand, we’ll have anywhere between 36 fruit toppings. We try to stay really healthy, but you have to still have chocolate.”

Lola’s uses non-fat or low-fat milk for their yogurt, Skeldon said. As opposed to ice cream, which is typically made from heavy cream, frozen yogurt is low in fat and calories.

Graduate Assistant Sarah Dewitt said she first heard about Lola’s from a friend in her program before the business opened their new store.

“I really like it, I like the number of options and all of the fruit and granola toppings,” Dewitt said. “I like the plain, original flavor. I put a lot of fruit and usually some brownie bites on it to spice it up.”

Each machine has two flavors on either side, with the ability to mix both in the middle. Carried on from their Perrysburg location because of popularity, Weightwatcher points and calorie counts are written next to the flavors, Skeldon said.

Sophomore Chase Leedy went to Lola’s for the first time a couple weeks ago. What he likes about Lola’s is the size of the cups and amount of toppings available. Leedy said he will probably be going back to Lola’s over Pinkberry because of the price.

“I think you get more for your buck at Lola’s,” Leedy said.

While Lola’s has only had their doors open for a month, the store is planning on having a variety of other options besides yogurt. An alternative or addition to yogurt available is bubble tea, a drink with a milk, green tea or black tea base with the option of adding tapioca balls called “boba.”

“We will have a little kiosk where you can actually just do it yourself,” Skeldon said. “We’re going to experiment with bubble tea and frozen yogurt together.”

The store is planning a grand opening in the summer as well as events and activities for that week. By the end of the year, Lola’s hopes to have another shop open, Skeldon said.

“We’re really fortunate and grateful,” Skeldon said.

Frozen yogurt shop hopes to target untapped market

by papercups - on Apr 30th 2013 - Comments Off on Frozen yogurt shop hopes to target untapped market

A recent college graduate’s first business soon will join the growing ranks of Iowa City’s frozen yogurt shops.

Cate Sarrazin, 23, graduated in May 2012 from Ashford College in Clinton with a business degree. She will open Cate’s Frozen Yogurt on May 9. The business will be located in the restaurant space of Dan’s Short Stop gas station at 2221 Rochester Ave., replacing Blimpie’s Sub Shop.

Cate’s will be the fourth frozen yogurt store to open in Iowa City after Yotopia Frozen Yogurt set up shop in September 2011, Orange Leaf Frozen Yogurt in August 2012 and Aspen Leaf Yogurt and Rocky Mountain Chocolate Factory in September 2012.

She said her store’s location in a residential neighborhood across the street from the Regina Catholic Education Center will help it remain competitive by marketing to a different demographic — the other three Iowa City frozen yogurt stores are located downtown and see heavy college student traffic.

“I definitely think the downtown businesses will always be competition,” she said. “But here it’s kind of a different market in the sense that we’re not targeting the same group of people.”

Dan’s Short Stop owner Dan Glasgow also said he thinks the new store will appeal to an untapped market.

“Our market here is almost all high school kids and their families and parents,” he said. “I’m fine with college kids, but they have virtually no effect up here.”

The new shop will be a family venture — Sarrazin’s father, Ed, owns 25 percent of the business, and her stepmother, Mary, helped Cate with the interior design and accounting.

“We wanted to help by assuming some of the risk and making the business somewhat of a family endeavor.” Ed Sarrazin said. “Cate is the principle owner but we hope to have the whole family involved. Even Cate’s younger sisters are excited about helping.”

Mary Sarrazin suggested to Cate that she pursue the frozen yogurt business after graduating from college, having seen the success of other stores in the area. Although Cate began researching the possibilities and looking into taking out loans, she was unable to find a suitable location until hearing about the opening at Dan’s Short Stop last fall.

At that time, she was working as a restaurant server in Davenport, so she said she was glad to pursue professional employment relevant to her area of study.

“Working at the restaurant gave me time to ease into things,” she said. “I had to mentally prepare myself for all the work (owning a business) would be. I had a little bit of a transition period, but now I’m excited to get it going.”

Why Menchie’s frozen yogurt chain is expanding rapidly in Canada

by papercups - on Apr 30th 2013 - Comments Off on Why Menchie’s frozen yogurt chain is expanding rapidly in Canada

“When Boris Lee travelled to California in 2011 with his family and discovered Menchie’s frozen yogurt, he was inspired by the friendly atmosphere, self-serve format, and delicious frozen treats.
Returning to Toronto, he started researching franchise opportunities with two partners — his brother and a close friend. There are many frozen yogurt companies ranging from small independents to big chains, and Mr. Lee studied each of them to determine which was best. After careful deliberation the partners settled on Menchie’s. Recently, they opened a new store in Toronto at St. Clair and Bathurst in the ground floor of a new condo tower.
“Menchie’s is very well recognized and growing in Canada,” Mr. Lee said. “Now they’ve gone global with the franchise so there is incredible support. A lot of marketing initiatives are driven through Canada and the U.S. brand recognition is something we really look at in understanding what they offer.”
The total cost of opening a Menchie’s is around $350,000 on average. The franchise fee is $40,000 for one store, or $105,000 for three, which brings down the cost to $35,000 each. Franchisees must provide one third of the capital to cover start-up fees while the rest is covered by a bank loan. On top of the franchise fee, they pay at least $150,000 for lease hold improvements, $100,000 or more for equipment, and there are also inventory and training expenses.
Founded in California in May 2007, Menchie’s has quickly expanded around the world, now numbering 285 stores in 12 countries. Canada has 33 locations and another 30 are scheduled to open in the next 90 days. Ultimately, Menchie’s plans to operate 200 stores across Canada and 150 of those are already spoken for, said Micheal Shneer, master franchisor of Menchie’s Canada and president of Yogurtworld Franchising Corp.
Menchie’s is a high-growth franchise, and the speed with which it’s spreading across Canada is hard to ignore. It was one of the eight frozen yogurt franchises operating in Canada registered with the Canadian Franchise Association. Its success is due to a number of things, including its tremendous celebrity cache.
At Mr. Lee’s St. Clair West location there is a wall covered with photos of teen favourites Paris Hilton, Selena Gomez, Justin Beiber and many others chowing down on its frozen yogurt. A large part of Menchie’s customer base is in the younger crowd, so when they see their pop idols eating at Menchie’s, they may want to do the same.

Darren Calabrese/National PostThe total cost of opening a Menchie’s is around $350,000 on average. The franchise fee is $40,000 for one store, or $105,000 for three, which brings down the cost to $35,000 each.
But this may not be the biggest contributor to its rapid expansion. “Part of the Menchie’s experience is engaging with the local community,” Mr. Shneer said. “We do it through fundraising, Facebook, Twitter, and some of the more fun things we do.”
“We allow each individual store to make its own decision about who it wants to support. We try and make it a neighbourhood-based decision,” he said. He also points to the many national and provincial campaigns. “For instance, this year we’ll be doing a big one with muscular dystrophy in which all the stores will participate. We’re also doing one in May against bullying and that’s going to be an Ontario-based one. We’ve done countless ones with cancer [fundraisers], The United Way… there’s probably not a week that goes by where we’re not doing a fundraiser.”
These community efforts give Menchie’s some social capital and makes one of its franchises a welcome addition to a neighbourhood.
Mr. Lee has already made community donations and is thrilled with the positive response his Menchie’s store has received so far.
“We want to understand what’s out there first of all,” Mr. Lee said. “There are nurseries. There are non-profit organizations. There are schools. There are after school programs. It’s important for us to get that information and get involved with the community. It’s going to be hard to get involved with everyone, but we certainly want to make sure we have a lot of the organizations in the area.”
But owning a franchise business isn’t for everyone, even if it is the crowded frozen yogurt sector you are getting into. Fred Asta is co-owner of Nom Nom Yogurt, a new independent chain in Vaughan that will soon open its second store and has a third planned for fall 2013.
“We actually went to Menchie’s first and all the locations were sold out,” says Mr. Asta. “With the lack of assistance once we looked through their franchise and their format we said, ‘ya know what, we can do this on our own and we can do it better.’ ” The store is similar to Menchie’s but has different product offerings such as pizza cones, and cakes.
“Us little guys are going to catch up to them. We’re not going to let those American guys beat us!”

An Interview with Menchie’s CEO Amit Kleinberger

by papercups - on Apr 29th 2013 - Comments Off on An Interview with Menchie’s CEO Amit Kleinberger

Hello, I name is Joe Matthews the author of Streetsmart Franchising and I’m here today with a meet Klineberg or CEO of Encino-based Menchies frozen yogurt. So very glad to be spending some time with you.

Thank you

One time you had said to me that you thought men cheese was more than just a yogurt franchise it was a whole other business which you were in, can you describe that for me?

Thanks Joe. I would like to say here at Menchie’s we are in the business of making people smile. How do we do it? We just happened to serve the smiliest cup of yogurt that you can find. When you enter the store, first thing which will happen is that you will be greeted”Welcome to menchies!” That act is meant to immediately cheer you up, lift your spirits. As you choose your cup you can choose a more colorful and playful cup Or you can choose a regular cup. You can go through the various yogurt flavors you are able to choose what your heart desires you go to the toppings bar you go to the register we had a seven star customer service program to help you along the way. Most brands so simply yogurt we sell smiles, It just so happens that we do it via yogurt. Our cult-like following is becoming a phenomenon by virtue and thanks to our we make you smile philosophy.

Now take us behind the scenes at the corporate office how would you describe the corporate culture?

Our business is unique as our franchisees our customers …they are the ambassador of Menchies who sits between us with a smile on his face- those franchisees offer Menchie’s a home in every community and as investors of the brand they facilitate this unique experience that has enabled us to expand worldwide as long as we continue serving our principles from our overarching purpose of making people smile and offering people a relatively healthy and tasty indulging product and a happy family friendly environment we are bound to be successful