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Adaptable kitchen model supports Crussh’s franchise ambitions

Crussh store

Crussh Fit Food & Juice bars is planning more franchised sites after proving that it can adapt it in-store kitchen set-up and menu to almost any location.  

The chain, which is firmly anchored in the capital but operates sites in St Albans, Birmingham and Bristol, boasts 38 outlets.

Franchise agreements with travel operator SSP and contract caterer Sodexo have allowed it to expand its presence in the market and secure unique sites, including Paddington station.

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It is lining up a large site at Liverpool Street station in early 2020 and it will feature the full Crussh offer, while the Sodexo arrangement is likely to see it venture into more universities and hospitals.

James Kidman, head of food at Crussh, said that franchising offers a “more sustainable” pathway to growth in the current difficult high street environment and said the company’s kitchen model and route to market model supports expansion outside of London.

“As a business we are very adaptable. The set-up in Paddington is almost like a kiosk format. It has got a reduced menu but it still offers all the main components of what Crussh is, so it has got fit food, it has got coffee and it has got raw juice.

“At our site in City University, we took over an old shop so we weren’t able to offer freshly made juices and smoothies there but it has still has a full fridge and hot food offer. We are adapting the model as we go to fit the environment that we are given by Sodexo and SSP.”

Crussh operates a central kitchen in East London where it makes all the food that sits in its refrigeration cabinets, including salads, healthpots, wraps, sandwiches, toasties, yogurt pots, dessert pots and energy balls.

It has strict processes and procedures in place in our Crussh kitchen to eliminate cross contamination risks, so that it can say that products are free from certain allergens.

All of its juices, smoothies, hot drinks, hot breakfast and hot lunch products are freshly prepared in its on-site kitchens.

EXCLUSIVE: Marrying menus with kitchen capability is key for Crussh’s head of food

Tags : CrusshfranchiseSodexoSSP
Andrew Seymour

The author Andrew Seymour

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