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124 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2015 while others may rotate on a weekly basis. It is dependent on what the local market demands. There can be anywhere from 40 up to 80 toppings as well. These include dry selections like candy, nuts, cookies and coconut fakes as well as fresh fruit, syrups and sauces. We've also provided savory products, like trail mix. FE&S;: Obviously, favor popularity depends on the region, but what are the universal prefer- ences when it comes to frozen yogurt? JK: Typically, chocolate and vanilla are the most popular, but fruity favors also are in demand, especially strawberry and mango. We also ofer our signature Frutti Pebbles, made with traditional fruit-favored rice cereal and milk, that tastes like a frozen version of the classic breakfast cereal. We try to have a new featured favor at least every two months and keep adding to the list. We rarely retire any of our yogurt varieties. FE&S;: It seems most frozen yogurt shops don't have large footprints. Is that true for Tutti Frutti's model? JK: Our square footage ranges from small 250-square-foot airport kiosks to more than 2,000-square-foot locations with party areas. On average, our sites are between 800 and 1,000 square feet. There is typically a maximum of 30 seats. Our atmosphere is modern with warm, bright colors. The back of house encompasses between 20 and 30 percent of our stores. FE&S;: How does your equipment support the menu? JK: We co-manufacture and distribute frozen yogurt machines under our Wellspring name. We also utilize ice makers and blenders for smoothies. For locations that ofer baked goods, there will be deck ovens and other baking equipment and supplies. While some stores have walk-in freezers, most utilize upright freezers and refrigerators. FE&S;: You've recently unveiled a new market- ing strategy to help further diferentiate the Tutti Frutti brand. How does this ft in with plans for the year ahead? JK: Last year, we introduced our new TF Friends mascots, including Candyce Prinkle, Betty Red, Viola Blu and Banana Bo, to enhance our child- and family-friendly brand. We're also looking at diferent options, including new products, difer- ent favors and possibly a new look for Tutti Frutti Frozen Yogurt stores in the future. e&s; segment spotlight Tutti Frutti's locations include 250-square-foot kiosks. When husband and wife Danna and Adam Caldwell opened the frst Menchie's in Los Angeles back in 2007, they didn't anticipate that it would be the start of one of the larg- est franchises of its kind. Menchie's had approximately $140 mil- lion in sales in 2013, an increase of more than 17 percent from the year prior, according to Chicago-based market research frm Tech- nomic. Units also grew almost 20 percent during this period. Now with 500 stores in 35 states and 15 coun- tries, this chain now includes partners Elie Balas and Amit Kleinberger. "Since we started franchising Amit Kleinberger, CEO Menchie's Frozen Yogurt, Encino, Calif. Q&A; Right: Menchie's loca- tions are whimsical, with bright colors and modern decor. Far Right: Menchie's products, including its wafe bowls, are made from scratch.