Shopping Center Business

MAY 2017

Shopping Center Business is the leading monthly business magazine for the retail real estate industry.

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RETAIL REVIEW 78 • SHOPPING CENTER BUSINESS • May 2017 a great white tile." The response from consumers was overwhelming — not just in the design, not just in the look but also in the layout. Before the redesign, food prep was more behind the scenes. There was a smoothie maker behind a window, so you could par- tially see your smoothie being blended, but you could not interact or see all the ingredients. In the new design, there is a smoothie bar front and center with fruits, vegetables, nuts, etc., all laid out for you to see and choose from. The entire kitchen is exposed, with the smoothie bar right up front. Customers can sit at the bar, see all the ingredients being scooped into the blenders, and can talk and interact with the smoothie maker. Says Rotondo: "It's so much more expe- riential when you're communicating with the smoothie maker. It really has a very different feel to it. The consumers have responded overwhelmingly with their appreciation; they just love this new look and feel." Given a new layout that is much more centralized in the 1,500-square-foot space, operational efficiency from a labor stand- point naturally is higher — and so is the satisfaction of the consumer. Tropical Smoothie Cafe knows this because Ser- vice Management Group (SMG) handles the customer service surveys that print on customer receipts. The smoothie bar is now fully exposed, front and center, in the new design prototype, centralizing operational efficiencies for staff and making the interaction more experiential for the consumer.

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