Menu Explained - Cost Control and Nutritional Density

Using fresh fruit instead of powder and syrups increases our risk and labor-costs.  We have to be concerned about the perishability and price fluctuations of produce and the labor-cost of procuring produce on a daily basis.  We have to minimize waste. 

To reduce risk, we've decided on a menu that changes seasonally and primarily relies on tropical fruits.  Prices of fruits grown in temperate climates are volatile, while those of fruits grown in tropical climates tend to be stable.  Temperate climates are unpredictable; tropical climates are constant. 

So we'll probably have bananas and mangos year-round.  (And we'll probably be learning alot about the political and economic infrastructure and climate of places like Panama and Ecuador).  Mangos are nutritionally dense and keep well for many days in cool storage.  Bananas don't keep as well but at least they're easier to prepare.  We may add other tropical fruits such as papayas once we know more about them. 

Berries don't keep well and are too expensive for us to use for most of the year.  We'll use them when we think their prices are reasonable for our operation but we have to very careful to not waste them.  We'll do our best to use lemons and limes throughout the year because their distinctive taste (high acidity) is too important to not have. 

Vegetables seem hardier, less impacted by volatile weather.  Yams, sweet potatoes, and beans keep well and will likely be available year-round.  We expect the price of soy to remain stable throughout the year.  Expect smoothies that include kale and beets. 

Our other consideration is the nutritional density of our products.  Fitness fanatics are obsessive about protein to carb to calorie ratio.  Many want to get as much protein out of each calorie as possible.  We're not just competing on taste and cost of a smoothie, we have to develop products that provide the right combination of nutritional value (with emphasis on protein) at a lower cost per dollar than that of our competitors.  We're hoping that customers will accept azuki beans , which offer more protein (and fiber) per dollar than does protein powder.  We'll offer protein powder, but at an additional cost. 

We'll continue to explain our menu in another post.