Robeks Smoothie and Juice Franchise's Same-Store Sales Grow

New Menu Innovations, Health Trends Drive Revenues Upward

LOS ANGELES, CA - (Marketwire - Sep 6, 2012) - The revenues of smoothie and fresh juice franchise Robeks have spiked this year, riding a wave of menu innovations and a growing interest in healthy living.

The national franchise has enjoyed a string of successes this year:

The Smoothie Bowl: A treat developed by San Diego franchisee Dennis Sato last year has become a sensation, as customers embrace the chance to enjoy a healthy sit-down meal that combines premium fruit and granola with nonfat frozen yogurt.

An expanded line of vegetable juices: Robeks saw its juice sales double as more consumers embraced juicing to improve their health -- prodded in part by celebrity advocates and documentaries like Fat, Sick & Nearly Dead. To meet the demand, Robeks added vegetable juice drink recipes with combinations of carrots, tomatoes, bell peppers, parsley, cucumber, beets, garlic, celery, spinach, kale, ginger and cayenne pepper.

The Tropi-KALE Paradise smoothie: This smoothie, which Robeks added in June, combines kale with papaya, pineapple and nonfat frozen yogurt. Amazingly, the resulting blend tastes a lot like a Granny Smith apple -- and even customers who were slow to try out vegetable juices have embraced it, making it one of our most popular menu items.

"Robeks works hard to stay on top of health trends so that we can meet customers' needs and help our franchisees thrive," said President and CEO Steve Davidson. "The dozens of items on our menu reflect 18 years of innovation in order to find healthy recipes that customers will love."

Robeks was founded in Los Angeles in 1996 and has grown into an international franchise system with 119 units in the United States and Japan.

Robeks offers premium smoothies and juices, using only ingredients that have been allowed to ripen naturally. All drinks are made to order, and unlike many competitors, it uses no artificial ingredients or artificial flavorings.

To learn more, visit


Dan Hieb


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