Continue to Site

    Vitality Bowls Reaches 70 Locations

  • Industry News May 29, 2019

    Vitality Bowls announced today the achievement of reaching 70 open locations. Amanda White claims the 70th location for Vitality Bowls with the unveiling of Vitality Bowls Bellingham. This location also marks the brand’s first location in Washington.

    The superfood café brand has more than quadrupled in size since launching franchising efforts in 2014. The brand also revealed today that it now has more than 132 units open or in development across the country. 

    “When we first launched in 2011, we knew that our nutritious and allergy-conscious food would thrive in markets across the country, and hitting the 70 café mark proves just that,” says Tara Gilad, co-founder of Vitality Bowls. “We can’t underscore the role our loyal customers play in helping us to celebrate this outstanding achievement. We’re eager to continue this momentum for years to come.”

    Originating in Northern California and specializing in açaí bowls, Vitality Bowls’ menu features a variety of superfoods, including graviola, acerola, mangosteen, camu camu, spirulina, aronia, moringa, maca, bee pollen and more. Guests can choose from a variety of options, such as the Green Bowl (with organic graviola, spirulina and hemp seeds), the Dragon Bowl (featuring organic pitaya, coconut milk and bananas) and the Vitality Bowl (with organic açaí, strawberries and honey). Many Vitality Bowls locations also include a full-service coffee bar as well as organic cold brew nitrogen-poured coffee and organic kombucha on-tap.

    Roy and Tara Gilad founded Vitality Bowls in 2011 in San Ramon, California. The duo started the superfood café concept as a result of discovering their daughter’s severe food allergies and wanting to find safe, healthy food alternatives. Since franchising began in 2014, the brand has seen significant growth with more than 100 cafes open or in development. 
     

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.