David Rawnsley, who guided brand’s expansion in Los Angeles, named president.
Los Angeles, CA (RestaurantNews.com) Robeks Fresh Juices & Smoothies has named David Rawnsley the new president of the brand. Rawnsley joined the franchise system as a regional director in 2004, purchased his own franchised location in 2008, and was named the brand’s Chief Financial Officer in 2014.
“It’s an exciting time to lead Robeks,” he said. “We will be debuting a number of innovations over the course of 2016, including some new products, new technology, and a revamped menu board. We also have a number of store remodels scheduled at locations nationwide.”
Rawnsley says having run his own store gives him insight into more profitable ways to operate which will in turn grow the brand. He is touring locations nationwide to meet with franchisees and gather their thoughts, too.
Robeks is celebrating its 20th anniversary this year. The brand, which opened its first store in Southern California in 1996, has been an innovator in the smoothie and fresh juicing industry. It was one of the first to introduce Americans to açaí bowls and Greek yogurt smoothies, and the company offers a wide array of fruits and vegetables that can be fresh squeezed to create custom juice blends. Healthy smoothies and fresh-squeezed juices have hit the mainstream, and Robeks is enjoying sales growth as a result.
Robeks is working with franchisees to open new stores nationwide to meet the surging demand for healthy eating options.
Juice and smoothie franchise is simple to operate
Rawnsley says that one of the factors that has made Robeks attractive to first time business owners for two decades is the simplicity of operations. Most other food concepts require cooking, the management of raw protein, and a large number of employees. Robeks, by contrast, has lean staffing requirements, and team members who blend and juice frozen fruits and raw vegetables according to our simple recipes. There is very little food waste, and training is simple.
Startup costs are also low relative to other food concepts. Startup costs range from $228,500 to $339,500. Franchisees should have $150,000 in liquid capital and a net worth of $500,000 to get started.
To learn more, visit www.robeksfranchise.com.
Senior Director, Franchise Development