Bouchon Bakery
(212) 823-9364
10 Columbus Circle
New York, NY

After shopping around Time Warner Center, Bouchon is a great treat.

With a fluffy crust, the chocolate soufflé featuring hot molten chocolate is a winner.

Also, try the peanut butter cookies display rich tones that contrast well with chilled vanilla ice cream.

Just a great place to relax and enjoy a few New York minutes.

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Yogo
G/F Lei Shun Court Leighton Road
Hong Kong

Yogo frozen yogurt is set up as a self serve frozen yogurt but according to Hong Hong food department, the staff must do the serving.

Alright. Great frozen yogurt starts with flavor profile which had the right about of tartness. The texture was hard and solid, not slurry.

But the mangoes were too soft and lacked crunch. Overall, not a bad frozen yogurt but not remarkable like Pinkberry.

Read Pinkberry frozen yogurt Santana Row San Jose: First store in Northern California for my favorite pick for frozen yogurt.

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Yo MaMa
Shop 1061, 1/F, Tower Two, IFC Mall, No.1 Harbour View
Hong Kong
http://www.yomama.com.hk/

Yo Mama serves great frozen yogurt. I like their texture and their fresh shaved chocolate out does regular chocolate chips served at other frozen yogurt shops.

Their tart level is just right and I like the fact that their frozen yogurt texture is solid and not slurry.

Their interior design is also pretty cute with flying cow items around.

For interior design lovers, view the Pinkberry video below when Campusfork was invited to their grand opening in Santana Row.

A great Hong Kong skyline view pairs so ever well with delicious desserts. Cafe Grey serves a chocolate cake worth remembering. The strong nutty notes marries well with the moist cake.

The puff pastry with orange peel was a sure miss lacking character and substance. When I devour dessert, I think about a comfort food feel which the puff pastry surely missed.

Overall, the great view makes Cafe Grey worth visiting.

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With mountain high ceilings, the Grand Hyatt is grand and spacious. Their buffet spread has a great range from served Chinese desserts to house made ice cream.

I found the fresh made waffles to highlight great nutty egg notes.

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Dessert houses are a popular place to wind down the day and just have chatter.
With a rich consistency, my sesame paste dessert was on par. Friends ordered an array of dishes from durian roll and shakes.

This dessert house itself is very crowded and noisy. I suggest visiting Honeymoon Dessert in World Trade Center if you’re trying to carry on some good conversation.

{click for address + food photos}

Last week, we interviewed restaurant owner Candice Suen of Yo Ma Ma, a very good frozen yogurt in Wan Chai. After Vietnamese food, I decided to head over to Berry Good in central.

Since I arrived at closing, I tried the already frozen packed frozen yogurt. I have covered numerous frozen yogurt restaurants and I have to say that not one taste alike. Berry Good has a different texture component than Yo Ma Ma along with a more obvious tart taste.

Sweet ripe mangoes act adds more character to the dessert.

For a review of YoMaMa, another frozen yogurt shop in Hong Kong, read the YoMaMa post.

{click for address + photos}

Campusfork has been covering the frozen yogurt craze. From our interview with Pinkberry.

The chilly dessert has now arrived in Hong Kong. Firmly planted on trendy Starstreet in Wan Chai district, the minimalist décor warms the senses, just long enough for me to order my frozen yogurt treat. A playful cow theme radiates throughout the store.

Behind this operation is Candice Suen, an energetic entrepreneur that also operates Triple O’s, a burger franchise in Asia.

As a former restaurant consultant, I have always connected the success of a start-up business with the business owner and in this case, it is more obvious. As “regulars” walk up the slope toward Yo Ma Ma’s, she happily greets them with a smile and is more than happy to make menu suggestions.

Aside from her original and green tea flavors, Suen has created a special menu with flavor combinations named after her friends. The Charm’s special (blueberries, granola, nata, de coco’s, coconut) hits the spot. The velvety frozen yogurt pairs well with crunchy nutty granola. The blueberries act as a tart amplifier.

Since frozen yogurt is relatively new to Hong Kong, word of mouth marketing will be key and Suen’s charming personality along with experience in the QSR (quick service restaurant) industry will make her solid contender.

Prices:
Original/Green Tea (includes 1 topping)
R: $28 HKD L:$35 HKD

At the grand Times Square, City Super is a great place for food lovers. The posh super market carries a solid selection of International staples.

Fresh kimchi (Korean preserved vegetables) are sold fresh along with other pan chan (Korean side dishes)

For Japanese seafood lovers, Canadian sea urchin shipped fresh is available for, around $30 USD. Vibrant tray of yellowtail (hamachi) sashimi “whets” my palate.

A food court is available, mostly filled with Asian bites awaits the senses.

Reminds me of child hood. Lovely!

2150 Irving St
(between 22nd Ave & 23rd Ave)
San Francisco, CA 94122

2240 Chestnut St
San Francisco, CA, 94123

Jubili
www.jubili.com
1515 Fillmore St
(between Geary Blvd & Ofarrell St)
San Francisco, CA 94115

Clear Optometry
138 E 3rd Ave
San Mateo, CA 94401
(650) 348-8818

{click here: search for more food photos}

Ever so often, a major trend sweeps across the Bay Area food industry creating buzz and a cult following. This has lead to an insurgence of Asian entrepreneurs in the frozen yogurt market.

The new trend of frozen yogurt is derived from larger corporate frozen yogurt companies such as Red Mango and Pinkberry. While traditional frozen yogurt stores such as TCBY (The Country’s Best Yogurt) feature a creamy yogurt, the new trend offers the perfect level of tartness, just enough to excite the palate but without creating an overpowering sour taste.

A few operators have been able to harmonizing decor and delicious frozen yogurt.

Amongst the several Bay Area frozen yogurt shops I have tasted, there are common patterns. Most have minimalist decor and attract mainly consumers from students to young professionals. One major reason for the growth of the frozen yogurt is the relatively low financial cost to enter the industry.

The major investment is the frozen yogurt machine.

On the business end, high gas prices has resulted in slimmer margins for operators since the delivery for goods has increased. Bad weather has correlated to poor business as well. After interviewing a few operators, a few has shined on center stage while others have failed.

Frozen yogurt is more that just a sweet treat, it is also part of our pop culture. On past Sex and the City episodes, Carrie Bradshaw holds a frozen yogurt while she “unloads” her problems to hear dear friends. Frozen yogurt is the new excuse to be on dates or get together with friends.

Unless you’re on an extreme budget, skip the frozen yogurt at Quickly’s. Attractively priced at only fifty nine cents, the texture is on the creamier side. The yogurt, developed with a joint partnership with Dreyer’s, misses the mark. On two occasions, the yogurt has bites of minature ice pieces making the yogurt watery in texture.

After graduating from UC Berkeley, Roy Lam worked for a hi-tech company but was not happy. He started Tuttimelon, which now has several locations in the Bay Area. Lam believes that his fat free yogurt helps improve an individuals’ daily diet with the aids of probiotic (dietary supplements containing potentially beneficial bacteria or yeasts).

Lam said, “The hardest part of being an entrepreneur is to know every aspect of a business including technical, legal issue, marketing, strategy, finance, and operations. Patrons can enjoy a cup of frozen yogurt (more on the tart side) while relaxing to vibrant green walls.

Attempting to stand out from the rest of the pack, Andy Choi started Jubili (frozen yogurt and cereal shop) derived from a business project in his class while attending UC Davis. Jubili imports and manufactures its own private label frozen yogurt and sorbert mix from Italy .

The smooth texture excites the palate pairing well with the trendy minimalist decor. Only twenty four years old, Choi’s entrepreneurial itch began early starting his first business at age fourteen. Currently already on his seventh business venture, Choi admits that finding proper funding and partners as the hardest challenge. As the son of a pastor, Choi learned from his father that creativity is paramount but business structure is critical.

Located on San Mateo restaurant row, owner Katherine Chen (UCLA alumni) is an innovator integrating a refresh bar into her hi-end optometry. Patrons relax in a modern elegance at their 16 foot communal table or designer ottomans. Chen serves natural fat free yogurt with active cultures and antioxidant-rich teas.

The noticeably frosty temperature and full bodied texture makes this place one of my favorite frozen yogurt. Aside from offering fresh fruits, her custom made flavored cubed mochi steals the show. Fresh shaved dark chocolate further adds to the experience.

As a mother of three, her flexible hours have helped her to balance being a mother, entrepreneur, and optometrist. Chen advises entrepreneurs to choose their employees wisely since they represent the company. Additionally, Chen believes the key to keeping employee turnover minimal is to create a positive and fun working environment. Chen said, “With a soft economy, high gas and food prices, and fierce competition, making your store stand out is key.”

{click here: search for more food photos}

Through Facebook, I reconnected with high school classmate Kishna. Even after twelve years, she is the same girl with the big smile.

But now, Kishna arrives with a touch of food creativity. She is showcasing food pendants. My favorites includes taco and Smores pendant sold through Etsy.

I value quality over quantity anytime. Traveling to Paris on a food trip two years ago, I affirmed this philosophy. Take bread alone. Every baker practices their craft with care and this show in the result. Bay Bread reminds me of this level of quality.

With a crispy crust, the brownie cake is just simply delicious. Soft pillowy inside pairs so well with a cup of coffee, especially French roast.

Their baguettes are a winner as well with an addicted chewy texture.

Food porn, a term that describes food we lust to eat at first glance. We salivate as we make a connection with the food dish.

Not here. The Oreo Cookie pizza from Domino’s just looks disgusting.

For innovative pizza dishes, I rather the Pizza Hut hot dog pizza. {sorry guys, only available in Korea}

Back in June, I visited Scharffen Berger in Berkeley with some buddies. (Read Scharffen Berger post). Feeling just like a character from Charlie the Chocolate Factory, the nutty smell from fresh made chocolate hit the spot. A remarkable tour featuring chocolate tasting and history made it fun.

Sadly, Hershey, who bought the artisan chocolate maker in 2005 is now closing down the manufacturing plant. ( Read Scharffen Berger SFGate article)

Campusfork host Rayfil Wong interviews Pinkberry Vice President Todd Putman
Tip: Click High Quality

Santana Row
3055 Olin Ave
San Jose, CA 95128
(408) 551-4611
www.pinkberry.com

“My name is Rayfil, and I’m a Pinkberry addict.” (in a deadpan expression)

Making a swift right turn to Olin street entering Santana Row, my eyes widen and jaw drops simultaneously. After a long anticipated opening, frozen yogurt leader Pinkberry has arrived. Firmly planted, Pinkberry anchors itself between high end shops right on center stage.

If only the walls could talk, Pinkberry seemingly stating, “We have arrived, and we are here to stay.”

On a leafy street on Santana Row, a high-end shopping complex, Pinkberry excites the eye with its modern exterior. Large window panel complimented the vibrant interior. Pop music blasts as patrons hip hop through the doors.

While in line, a shelf filled with remarkable industrial design gadgets keep the eyes entertained.

A simple menu welcomes the customers.

The green tea flavor is a pop of refreshing tones, while the pomegranate provides a berry-like taste. The original with a perfect balance of tartness and creaminess is my home run choice.

Once the dessert hits my palate, I know I have arrived in sweet comfort food heaven. Immediately, my taste buds gravitate towards the slight tartness with a touch of creaminess. The taste is simply refreshing. In culinary terms, it just excites the palate.

There is something reassuring about the swirly goodness on Santana Row. Fresh cut fruits enhance but do not detract from the experience. Mango adds a bit of sweet crunch and mochi adds a gentle chewy nudge.

Clearly, this review is about Pinkberry frozen yogurt, but there is more. It is also about design, customer experience, and the growth of an entrepreneurs dream. These details alone are what separate Pinkberry from the amounting mom ‘n pop shops.

In 2005, Korean American Shelly Hwang and Young Lee opened the first Pinkberry stores. This is a testimony that any entrepreneurial dream starts with small steps. (Pinkberry Fortune article)

Keeping the menu to simply to just three flavors (original, green tea, promegranate) generates an easy to order system.

Well trained staff would ask for your name and greet you with a smile. Customer experience is definitely enhanced and pairs well with the Santana Row audience.

While trying to find a great frozen yogurt shop, customers will miss the mark if they focus solely on the dessert as oppose to a great overall experience. There are few things better to end a day than with Pinkberry in hand gathered with friends on yuppie Santana Row.

In terms of the business aspect, just like a Ferrari blazing down the Autobahn, Pinkberry will be able to scale with a strong brand. Customers can no longer be bought with glowing billboard adds or annoying web pop ups. Instead, customers crave both authenticity and community.

With a “groupie” and “cult-like” following even from Hollywood celebrities, Pinkberry is on a blazing path. Surely, American Express Plum Card (credit card for small business) commercials featuring Pinkberry will help bring exposure but at the end, the winner of the frozen yogurt war is a company that creates something remarkable.

Pinkberry features in American Express Plum Card commercial

Remarkable = something worth talking about (wow factor, jaw dropping)

Formula
(remarkable product) + (design) + (service) + (community) = winner yogurt war

Red Mango, a frozen yogurt from South Korea, is their closest competitor. Last year, I interviewed one of their franchisee Yul Kwon(Survivor winner). Just across the street from Santana Row at Valley Fair, Red Mango just opened a location. Red Mango delivers on point but with a hint (more) creaminess.

Hint to mom ‘n pops, focus on customer experience and on entering a price war.

As the food writer for now AsianWeek last year in San Francisco, often I was asked “what is the best frozen yogurt and can you really tell the difference?”

Clearly, the answer is a firm “Yes!”

But I did more research so I requested an interview with Pinkberry Vice President Todd Putman.

I discovered that Pinkberry does not serve water. Putman claims that Pinkberry has been formulated so that it does not leave a creamy after taste that makes a consumer thirsty. After our interview, I entered their RSVP party and ate over four cups of Pinkberry frozen yogurt and found the point to be true.

Pinkberry delivers a great product and a great costumer experience.

Prices for Original Flavor

(s) $2.50 (m) 3.50 (l) 5.50
w/ topping (2 included)
(s) $3.95 (m) 4.95 (l) 6.96

Disclosure: Pinkberry invited Campusfork to their grand opening event as a food blogger. We do not claim accurate pricing.

Pinkberry in SNL skit

As its name suggest, get in there “Quickly” and get the crap of this place!

“I’ll have the almond tea, no finger nails please!”

Me calling Quickly’s today.

“Just wanted to let you know, yesterday night I had a drink. Your boss was sitting in a table with his friend. She was clipping her finger nails. Tell him it made me very uncomfortable.”

“Snap, popple, and crack.” This is meant for the sounds of a delicious bowl of cereal, and not someone clipping their nails.

After a fascinating display of bank shots and quick steals at evening basketball, I trekked over to Quickly’s with my teammate.
There are not much options in the Sunset.

As my friend (J) mesmerized me with his adventurous account through Thailand. The poverty, the girls he had met, the vibrant scene of life. Then,

“Snap.”

“Jerry, is she clipping her finger nails?”
I was outraged. One thing I hate is unsanitary conditions.

While drinking my almond tea to replenish my thirst and soothe my soul, the clipping sound of finger nails had simply crushed my mood and ambiance.

More to rant about.

Often times, the manager has a stone cold faced expression.
No “thank you” and not a hint of gracious “smile.”

4 Top Tips to Increase Business without spending a Dime

4) Train your staff to ask for the name of your customers during their order. They do this at Jamba juice and Pinkberry. This means you care.

3) Ask the customer for feedback. “What is your favorite drink?” “How can we improve your experience?” “How was your weekend?”

2) I am an immigrant from Hong Kong. I understand that English may be an obstacle. But, mom ‘n pops need to understand that this is a not a food business, but HOSPITALITY. If the owners or workers don’t speak English, use body language. Smile, throw out some wacky two finger peace sign. Create some fun energy.

1) Leave your nail clipper at home!

Key to increase business = make your customers feel special

In return, this generates great word of mouth marketing.

As a well mannered person myself, these Chinese mom ‘n pops don’t help increase our profile.
Truth. In this economy, “YOU” the customer are king. “YOU” only have a rather short weekend to enjoy yourself.

My job, tell you places to AVOID so that you can save your money and avoid the chance of a finger nail spiking your drink or poking your eye ball.

“Quickly go in for cheap drink special, quickly dash out.”