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Profile
Inspired by the success of frozen yogurt chains in Los Angeles and New York City, a team of Bay Area entrepreneurs sought a way to participate in this more authentic 'yogurt' update of the traditional frozen dessert. While the likes of existing offerings such as Pinkberry were being dubbed 'crackberry' among the 18-25 year-old demographic, the entrepreneurs suspected that the low barrier to entry and quick acceptance by the general public would make this a fleeting trend. In the hopes of making a fad-proof, high-integrity product, the team approached The Culinary Edge for assistance in uncovering what would differentiate their concept and for full concept development support.
Challenge
The start-up team at Fraiche knew they could differentiate their retail concept from their rivals through an offering that reflected the highest integrity possible. Within the framework of their operational platform and resources, the key question was whether the product should be sourced from reliable partners or controlled entirely and manufactured on site. Either way, the concept required an impactful, high integrity product and retail experience.
Solution
The Culinary Edge team worked alongside the Fraiche entrepreneurs through its disciplined process to evaluate suppliers, analyze operations and equipment needs and an extensive kitchen testing program. With a deep bank of knowledge and learnings about making yogurt, The Culinary Edge's final retail concept for Fraiche integrated a full yogurt making facility on site and centered around selling both fresh and frozen yogurt.
The unique proposition that the retail concept offers has ensured that the buzz about the Fraiche store grew even before it opened. After a successful build out and launch guided by the support of The Culinary Edge, Bay Area mavens and tipsters have now filled many web pages on sites such as yelp.com and chowhound.com with recommendations. Sales at the first store have far exceeded projections that the team put in place initially.