Frozen yogurt popularity grows despite industry downturn

(From an article published by Dawn Reiss, Special to R&I -- Restaurants and Institutions, 5/1/2008)

The economic chill gripping much of foodservice—bringing less-ambitious forecasts for new-unit openings and sales growth—has so far skirted at least one corner of the industry. Proving that little luxuries can thrive even when basic necessities are scrutinized, the frozen-yogurt segment is expanding inward from the coasts and keeping warm the industry’s entrepreneurial spirit.
This really is frozen yogurt’s second expansion wave. The first, in the 1980s, driven by brands such as TCBY and I Can’t Believe It’s Yogurt, lost its momentum. According to the Agricultural Marketing Resource Center, retail sales of frozen yogurt declined between 1998 and 2003 while ice cream sales grew by 24%.

Frozen yogurt’s current popularity wave is led by new brands. Berry Chill, sno:la, and FreshBerry are joining the ranks of Pinkberry and Red Mango, which already have a strong hold on the East and West coasts. The product these new purveyors serve is different: tangier or more tart, depending on the brand, and lighter than frozen yogurt’s previous incarnation. It usually is topped with fresh fruit, granola, cereal or a more-decadent splurge, such as chocolate. Flavor choices go well beyond chocolate and vanilla territory to more-exotic options such as green tea, pomegranate and sour cherry.

The free-standing frozen-yogurt shops cater to an audience that shuns fluorescent lightening and expects a sit-and-chat type of ambience. In place of the outmoded ice-cream-parlor look, many of the stores have opted to feature high-end furniture, flat-screen televisions and Wi-Fi to lure everyone from business professionals and teens to late-night revelers. Many play upbeat dance music and have sofas and cafe-style tables that encourage customers to linger. Of more importance, the operators think that consumers are willing to spend $5 on a different frozen-yogurt experience.

See entire article at: http://www.rimag.com/index.asp?layout=article&articleid=CA6556318&article_prefix=CA&article_id=6556318

San Francisco fights pollution and saves sewers

Here's a great way to help keep our sewers flowing and our municipal vehicles running cleaner - free grease recycling from the City of San Francisco. SF Greasecycle was recently established to reduce FOG (Fats - Oils - Grease) pollution from the sewer system (a $3.5M annual problem) and to create a renewable resource to run the city's diesel vehicles, as well as others interested in using this less polluting fuel source.

Blue Sky Bio Fuels in Oakland is charged with this lofty recycling project and is completing a facility that will produce 20 million gallons of converted grease to biodiesel each year. Among its customers are Michael's Transporation who serves both Vallejo and Oakland area school districts.

For more information on how to recycle your used cooking oil in San Francisco, please contact SF Greasecycle at (415) 695-7366 or visit http://www.sfgreasecycle.org/fse.shtml.