What started with a family’s hunt to find healthy, safe alternatives for a child with severe food allergies has turned into a national phenomenon that conquers America’s nutrition quest.

The vision of Roy and Tara Gilad, husband, wife, and triumphant entrepreneurs several times over, Vitality Bowls has become a sensation that is quickly on a course for coast-to-coast café franchise expansion.

“There is undeniable consumer excitement around Vitality Bowls right now—and we are feeling it just as much from entrepreneurs who want to invest in the concept,” says Tara Gilad, who is the chief operating officer for Vitality Bowls, working closely with each of the brand’s franchisees. “When we take a step back and look at how much we have accomplished with the brand over the past year, we realize that this is more than just a superfood café—it’s a part of America’s fitness and nutritional movement. As a family, we have always strived to live healthy lifestyles. Now, being able to share this way of life with thousands across the country is truly a dream come true for us.”

Reshaping the mindset of consumers who previously were put off by the lack of healthy options when eating out and the foul taste of healthier alternatives, Vitality Bowls has redefined the healthy foods restaurant category through its unique café vibe, the extraordinary taste profile of its product line, and the nutritional values of each and every menu item. The concept has garnered a fan following that has now catapulted the brand into an aggressive growth phase. Vitality Bowls has set a plan in place to have 100 locations open and in development by the end of 2016.          

The momentum Vitality Bowls has achieved since launching in 2011 ignited the brand’s growth strategy. In 2014, the concept began franchising and within the past 12 months signed 38 units. Today, there are nearly 20 open and operating, with additional cafés opening soon in Cupertino and Castro Valley, California, as well as Denver, Colorado. Based in Northern California’s San Ramon Valley, the superfood café has a strong presence throughout the state, from San Diego to San Francisco, and has opened already in Indianapolis and the Dallas-Fort Worth market.

Nationwide growth is on the horizon. The company has identified regions such as those in Florida, Arizona, Nevada, and Virginia as prime opportunities, along with expansion in territories where there are already cafés.

“The time is now to hit the ground running and share the emerging concept with communities across the country. Healthy food is not just a trend—it’s the future,” says Roy Gilad, who serves as CEO of Vitality Bowls. “Our customers can’t get enough of the fresh, made-to-order dishes created from the healthiest ingredients the earth has to offer. We are beyond thrilled to be expanding in existing markets and sharing our wellness movement in new territories.”

To that point, the brand has flourished in creating unique flavor combinations that are favorable for both the body and taste buds. The Gilad’s family member, Uriah Blum, brother to Tara, leads recipe development. He brings an extensive culinary background to the business, which includes several years of experience in the foodservice industry. Vitality Bowls blends the healthiest foods on the planet, and the açaí berry is the focal point. In fact, the açaí berries that Vitality Bowls uses come from what is known as the “Tree of Life,” which stands along the banks of the Amazon. It is the inspiration behind the brand’s distinctive motto, “The Food of Life.”

The superfood café concept specializes in making delicious açaí bowls, which are a thick smoothie-like blend of the açaí berry topped with organic granola and a selection of superfood ingredients. Additional antioxidant-rich menu items include smoothies, fresh juices, organic soups, salads, and panini. All items on the menu are made to order for each customer and are prepared in a kitchen to avoid cross contamination so customers with food allergies can feel safe about eating at Vitality Bowls. No ingredient fillers such as ice, frozen yogurt, added sugar, or artificial preservatives are used, giving the purest taste possible to each menu item.

There are a total of 15 varieties of bowls available for breakfast, lunch, and dinner; 10 smoothies; eight juices and four soups and salads.

As Vitality Bowls expands, the brand is awarding franchise opportunities to qualified individuals who share the company’s vision, who will follow the proven business model and who are driven to succeed. Tailored to owners and operators that place value in the nation’s nutritious food movement, the franchise model provides structure and scalability. Many of the current franchisees began as loyal customers who wanted to be a part of the future of food chains. Franchisees can open up to three stores in a protected territory.

News, Vitality Bowls