Self-Serve Frozen Yogurt Concept Opens First Store in New York
Manhattan, NY (RestaurantNews.com) California based, self-serve frozen yogurt chain Yogurtland will unveil its first store in the state of New York late-July/early-August at 1275 1st Ave. in Manhattan. Taking the city by storm, a total of 88 locations are planned for the greater New York City metropolitan area over the next five years. Other locations slated to open, include one this summer in upstate New York in Ithaca, on Long Island and in the Chelsea district.
California native Peter Nguyen will introduce the concept to the Big Apple, relying on Yogurtland’s sleek and colorful retail locations, self-serve business model and proprietary frozen yogurt recipes shock full of calcium, vitamins, probiotics and live active cultures to stand out in the competitive marketplace.
“We are so excited to bring Yogurtland to Manhattan residents,” said Nguyen, 37, franchise owner of the Manhattan location. “I currently own a Yogurtland location in San Diego and have seen firsthand the concept steadily gaining popularity throughout the West Coast and in other major markets across the country. It’s about time New Yorkers get a chance to taste our delicious frozen yogurt and unique flavors. I’m confident the community here will fall in love with the brand and the ability to build their own creation with whatever flavors and toppings they want. All our yogurts are probiotic, and 90 percent are non-fat; we also have a selection of no sugar added flavors, so I know it will fit in well with the active lifestyle of the people in the area.”
After earning a bachelor’s degree and a master’s degree from Cornell University in New York, Nguyen went on to earn a master’s in business administration (MBA) from University of San Diego. He spent the last 12 years in the telecom industry in product management and marketing while dabbling in real estate development and restaurant ownership. He purchased his first Yogurtland store in San Diego, Calif. in June 2009. He now hopes to enter the New York market and open 1-2 additional locations per year over the next three years.
This second coming of the yogurt revolution – the first took off in the 1980s – has its share of keen competition, but Yogurtland has been a frontrunner since fruition and is one of the nation’s first and largest self-serve frozen yogurt chains. The brand has transformed the industry by reshaping a popular trend into an empowering new definition of a treat experience – delivering ultimate customer control.
When guests walk into Yogurtland, a wow-inspiring wall of flavors and a cool modern interior with a relaxed ambiance greets them. They can choose from classic frozen yogurt flavors that include traditional favorites such as cookies and cream or other more exotic flavors like taro, green tea, maqui berry, yuzu, and guava pineapple. There are also no sugar added options available and a choice of over 35 topping selections that include fresh fruits, nuts, cereals, candy and much more. The average customer spends approximately $3.50 per cup.
“Despite the lackluster economic climate over the past several years, Yogurtland has grown tremendously, gaining a strong presence on the West Coast,” said Larry Sidoti, vice president of development for Yogurtland. “As we’ve expanded across the country, we’ve found that people love our innovative flavors and the self-serve experience. We feel there’s a real need for high-quality frozen yogurt in the New England area and expect to see similar success on the opposite coast.”
Since the opening of its first location in California in 2006, Yogurtland has grown to more than 190 locations throughout the U.S., Mexico and Guam. Yogurtland expects to have 75 additional locations either open or in development by the end of 2012, expanding to more than 1,000 total locations by the end of 2017. The focus will be on expanding existing markets in Texas (Dallas-Fort Worth, Houston, Austin), Atlanta, Portland, Seattle and the Tri-State Area surrounding New York City. Growth will come from a combination of single and multi-unit operators. Restaurant, food service or retail experience is a plus, but is not required. For more information, please visit www.yogurt-land.com.
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