From Froyo To Freshii

Freshii Founder & CEO Releases an Open Letter to Unprofitable Frozen Yogurt and Juice Bar Franchisees Around the World

CHICAGO, May 16, 2016 /CNW/ -- TO: Frozen Yogurt Shop Owners and Juice Bar Operators Struggling to Stay Relevant

FROM: Freshii Founder and CEO, Matthew Corrin

As the Founder & CEO of a market defining restaurant brand, I am announcing a new initiative to help owners of struggling and over-saturated frozen yogurt shops and juice bars around the world. I call it: "From Froyo to Freshii."

Since founding Freshii in 2005, I have never cut deals when selling a Freshii franchise. Until now. With the help of our "From Froyo to Freshii" program, converting your frozen yogurt shop or juice bar to a Freshii restaurant will never be easier or more affordable. For a short time, we are waiving our franchise fee for qualifying partners.

Please read on for details.

The challenge you face is real. Industry leaders admit that froyo revenues are declining. Juice bars have been closing all over. As one industry leader said, "The standard business model of the American juice bar just doesn't work anymore."

I challenge you to make your restaurant relevant again. My offer is real, and it's win-win. The time to act is now – before your froyo or juice business goes out of business.

For over a decade, I have watched many different restaurant fads emerge, grow, and go bust. In 2010, nothing was hotter than cupcakes. But the fad was unsustainable. Take the rise and collapse of Crumbs, which was once the world's largest cupcake company. Shortly after their IPO in June 2011, the stock plunged from $13 down to $3.75. By August 2012 the stock had fallen to $1.49. In 2014, Crumbs filed for bankruptcy.

In recent years, the two most notable fads have been frozen yogurt shops and juice bars. Thousands have popped up in every city around the world – as both one-offs and national franchise brands. Owners of these niche brands are realizing that they are unsustainable.

Cupcakes are dead. Froyo is finished. Juice is next.

Admittedly, Freshii has benefited from these trend cycles. There was a time when frozen yogurt made up 30% of our sales. But as that fad faded, so did our froyo sales. So we moved on to the next trend – fresh pressed juice – which during certain seasons, makes up a significant amount of our sales. We appreciate the seasonal surges of these on-trend menu categories. But there's risk in selling just one product line.

Menu Innovation is a pillar of our brand. We consider ourselves the "fast fashion" of food: our dedicated team tracks food trends in global culinary markets and quickly introduces new menu items. This model encourages guests to visit our stores more frequently. This approach allows us to adapt and grow as the definition of healthy foods evolves over time.

It's no secret the restaurant industry is tough. There are no guarantees; sometimes even good businesses fail. Over the years, even some Freshii locations have closed. Through these failures, we have learned how to choose the right franchise partners and the right real estate locations for our brand.

Thousands of owners of frozen yogurt shops and juice bars are now struggling to stay in business, to no fault of their own. Fortunately, some of them have come to us and converted their locations to Freshii.

Listen to their stories:

"Our store already had a kitchen and topping bar. So instead of having a topping bar full of fruits, it simply became both fruits and vegetables. So we just had to convert in terms of design. It was an easy process that took three weeks and limited capital."

"We were selling only one product: frozen yogurt. When we decided to add food to the menu, there was no better partner in the health-casual market than Freshii. Basically, Freshii is a one-stop shop. It satisfies everyone, with healthy food and great taste."

"I'm confident in the Freshii team. They're always adding new items and innovating ideas. Freshii's offerings are on-trend and easy to execute."

We have now transformed dozens of failing frozen yogurt shops and juice bars into thriving Freshii stores. By converting their brands into Freshii outlets, these entrepreneurs have created successful new businesses for around $100,000. While not insignificant, such investments constitute a much better outcome than fully writing off their business, dealing with leasing issues, and managing all the other negative consequences of closing shop.

I hate seeing passionate, hardworking entrepreneurs fail. That's why I'm revealing "From Froyo to Freshii."

Before it's too late, before your bank account goes to zero, I urge you to embrace the same strategy that has already rescued many troubled owners in the frozen yogurt and juice bar categories. Consider converting your frozen yogurt shop or juice bar to the Freshii brand.

The Details:

Our qualification process is fast and efficient. If you are approved as a Freshii franchise partner, we'll waive our upfront franchise fees.

If you feel "handcuffed" by a current froyo/juice franchise concept, we'll arrange a free consultation with our New York franchise attorney to help determine the most efficient way to convert.

Email us at [email protected] to start the #FroyoToFreshii conversation.

The deal melts on Monday, July 4, 2016.

At Freshii, we consider our franchise partners to be true business partners. Come partner with us.

I can't wait to meet you.

Matthew Corrin
Founder & CEO
www.freshii.com

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SOURCE Freshii

Nikki Nardick, [email protected], 847-910-3008, http://www.freshii.com