1) Judy, it's thrilling to witness a woman leading the way as a franchisor in the health food sector. Can you share the story behind the inception of Fresh Monkee?
The journey of The Fresh Monkee began with the timeless wisdom, "If you can't find it, build it."
My background was in finance, a career I loved for many years. However, life took unexpected turns. A complex divorce left me with minimal savings and little more than my two young children. Returning to finance, I found myself in a corporate role, realizing it wasn't the right fit. Yearning for a change, I began daydreaming about what that change could look like. Fate led me to a modest 650 sq ft space in Wethersfield, CT, where I spent my childhood after being adopted from Korea. It felt like the perfect place to start anew.
Considering a small business, I gravitated towards something health-focused. Growing up with body image challenges, I understood the importance of nutrition. Overcoming a decade-long battle with an eating disorder, I learned what the body truly needed to thrive.
As I contemplated a business from scratch, nutrition became my core focus. Making Protein Shakes at home had been a daily ritual during my challenging days as a single mom. Disenchanted with the artificial and sugar-laden options at popular smoothie chains, I knew I could create something better.
Armed with a single blender, a used fridge, Ikea shelving, and the support of friends and family, we painted and opened the first Fresh Monkee. A year later, we expanded to a second location, added a food truck, and, within a couple of years, three more locations. Word of mouth spread, and our Protein Shakes, rich in macronutrients, gained a reputation for being deliciously wholesome. We prioritized No added sugars and whole fruits and vegetables, resulting in unique and flavorful combinations.
From a newly divorced single mom seeking assistance for utilities and Christmas gifts, I became a thriving small business owner. Starting with a bold idea for quick, healthy, and delicious offerings, we now boast five shops and embark on national franchising.
If you ever wonder if it's possible, remember: If I can do it, ANYONE CAN!
2) Please enlighten our readers about your vision for Fresh Monkee and the positive impact you hope to make on the world, one shake at a time. It must be super exciting to receive feedback.
Since opening in 2014, we've enjoyed serving customers and working alongside our dedicated staff for almost a decade. It's heartening to receive messages from those who've moved away, expressing how they miss our unique Shakes, often saying, "There's nothing like your Shakes here; you should open one in our new community."
Contemplating this possibility, the most thrilling aspect for me was that our brand could become a beacon for others. It could empower individuals to replicate our success, introducing a healthy and straightforward option to their communities while providing a lively avenue for earning a living. The Fresh Monkee has the potential to flourish in every city and state, catering to individuals of all ages. The simplicity of our offering not only facilitates the management of multiple units but also creates opportunities for everyone—from teenagers to adults—to join our team, with the possibility of advancing into management roles.
3) How many locations is "The Fresh Monkee" currently operating?
We currently have five corporate locations that opened between 2014 and 2018. As of 12.11.23, we expect to have 10-12 franchised locations open
4) Looking ahead to 2024, could you share the expansion plans? Are there specific states you're targeting for initial growth?
Our focus is the Northeast, Southeast, and the western states of Texas and Arizona. We will add over 10 locations in 2024 and over 20 in 2025 and beyond.
5) What sets 'The Fresh Monkee' apart as an easily manageable franchise?
When I envisioned TFM, simplicity was key. I aimed to provide wholesome, tasty Protein Shakes exclusively unlike competitors with a diverse menu, including salads, soups, sandwiches, bowls, etc. I opted for mastery in one area: Shakes. This strategic decision eliminates the need for complex cooking equipment like hoods, stoves, or ovens, making it cost-effective. With staffing averaging 2-4 people, even during peak times, and a straightforward menu, training, ordering, and inventory management are seamless. This simplicity facilitates the efficient operation of individual units and makes handling multiple units entirely feasible. And, above all, it's enjoyable!"