Insights on health, nutrition, technology, and the future of automated food service
Brand assets, company overview, and media resources
182 articles found
Multiple universities are making structural dining changes for fall 2026, moving toward flexible meal plans, wellness-focused menus, and retail-style access points that reshape how campus foodservice operates.
With 42% of foodservice operators reporting they were not profitable in 2025, margin protection has become the central business challenge. Three operational strategies can help: automating labor-intensive tasks, controlling waste through pre-portioned ingredients, and adding high-margin revenue streams.
The global functional beverage market is projected to exceed $220 billion by 2026. For foodservice operators, the question is not whether to add functional beverages but how to do it without complexity, waste, and additional labor.
Healthcare worker burnout remains a critical challenge in 2026, and hospital dining programs are evolving from cost centers to strategic wellness assets. When staff cannot access nutritious meals quickly, they skip eating, compounding the burnout cycle.
Consumers and operators often treat bottled smoothies and fresh-blended smoothies as interchangeable products. They are not. The differences in nutrition, ingredients, and customer experience are significant and have real implications for foodservice programs.
Food safety is the top operational concern for self-service equipment. Smoodi's self-cleaning system sanitizes between every single use with no staff intervention, eliminating cross-contamination risk and simplifying allergen management.
Smoodi was founded at Harvard Innovation Labs to solve a simple problem: making genuinely healthy beverages accessible in commercial settings. Today, Smoodi operates in 300+ locations across the United States and has served more than 2 million smoothies.
Gym smoothie bars generate $5,000 to $15,000 in monthly revenue with margins near 50%. Gyms with retail nutrition programs see member retention rates 8 to 12% higher than those without. Here is what operators need to know.
Smoodi distributes its IQF frozen fruit cups through Dot Foods, the largest foodservice redistribution company in the US. Operators can add Smoodi cups to their existing Dot Foods orders with no new vendor setup required.
Energy costs are a leading driver of inflation in foodservice, with 9 in 10 operators citing energy as a significant challenge. Smoodi runs on a standard 120V outlet, requiring no special electrical infrastructure.
CMS has finalized mandatory reporting of the Malnutrition Care Score beginning in 2028. Over 3,000 acute care hospitals must now screen and document nutrition care for all adults. Here is what hospital food programs need to know.
Datassential positions fiber to surpass protein as the top health trend in 2026. With 54% of consumers seeking high-fiber options and 150 million social media views for fibermaxxing, operators need a plan.
Value and affordability is the top factor influencing food purchases for 81% of consumers in 2026. For operators, the challenge is delivering health and quality at a price point guests accept.
The global smoothie machine market reached $4.21 billion in 2024, with the automatic segment growing at 12.5% CAGR through 2033. Here is what operators and investors should know about this fast-growing equipment category.
The global smoothie market has reached $27.35 billion in 2026, projected to grow to $47.71 billion by 2034. Here is how operators can position themselves to capture their share of this expanding category.
The antioxidant drinks market has reached $22.8 billion in 2026, and immunity-focused beverages now account for 43% of health drink sales. Learn how foodservice operators can capture this demand.
Food waste costs the global supply chain $540 billion annually, with restaurants alone accounting for $162 billion. Discover how pre-portioned beverage programs can eliminate waste at the source.
Only 12.2% of US adults meet daily fruit intake recommendations, and employees with unhealthy diets are 66% more likely to report lower productivity. Explore the research connecting nutrition to performance.
The FDA Food Code 2026 edition and updated NSF/ANSI standards raise the bar for food equipment hygiene. Learn what operators need to know about compliance for self-service beverage equipment.
US foodservice sales are expected to reach $1.55 trillion in 2026, with functional beverages driving premium pricing. Learn how adding a self-service smoothie program can boost average transaction value.
Hospitals, hotels, manufacturing plants, and data centers operate around the clock, but most food programs shut down after dinner. Self-service nutrition stations are closing the overnight gap for facilities that never sleep.
Employers spend an average of $15,449 per employee annually on healthcare. Companies investing in workplace nutrition programs are documenting measurable reductions in chronic disease risk, absenteeism, and insurance claims.
YMCAs, JCCs, Boys and Girls Clubs, and community recreation centers serve millions of members pursuing health and wellness goals. Adding a self-service nutrition option extends the wellness mission beyond the workout.
The global wellness tourism market is projected to reach $1.4 trillion by 2027. Resorts and spas that integrate wellness beverages into the guest experience are capturing a growing segment of health-conscious travelers.
Sixty-eight percent of employees say workplace food and beverage options influence their job satisfaction. In 2026, nutrition is emerging as a core employee benefit alongside healthcare, PTO, and retirement contributions.
The global digestive health products market is projected to reach $134.6 billion by 2035. Foodservice operators adding gut-friendly beverages to their programs are meeting one of the fastest-growing consumer health demands of 2026.
Food and beverages account for nearly 30 percent of theme park revenue, with the theme park F&B market reaching $34.4 billion in 2026. Parks that add healthy, self-service options are meeting a growing guest expectation.
Employees with unhealthy diets are 66 percent more likely to report lower productivity. Companies investing in workplace nutrition programs are seeing measurable improvements in focus, absenteeism, and retention.
Most Americans consume less than half the recommended daily fiber intake. Fiber-rich beverages are emerging as the next major foodservice trend, with PepsiCo, Johns Hopkins, and dietary guidelines all pointing to fiber as the nutrient of 2026.
Metabolic eating has replaced restrictive diets as the dominant nutrition trend of 2026. Foodservice operators who align their menus with blood sugar stability, fiber, and nutrient density are meeting the moment.
Wellness-centered dining is the defining senior living foodservice trend for 2026. Communities that align their dining programs with brain health, functional nutrition, and resident independence are setting a new standard.
The collagen infused beverages market is valued at $2.8 billion in 2026, projected to reach $5.3 billion by 2035. Foodservice operators who add collagen to their beverage programs are capturing a fast-growing consumer demand.
The global wellness economy exceeds $5.6 trillion. Foodservice operators who position their programs as wellness offerings, not just meals, are capturing premium pricing, loyal customers, and institutional alignment.
Forty-six percent of operators plan to increase technology budgets in 2026. Among those already using automation, 61 percent report reduced food costs and 62 percent report reduced labor costs. The data says the tipping point is here.
Forty-three million Americans live in food-insecure households. Self-service automated stations are bridging the gap between what traditional foodservice can deliver and what underserved institutional settings actually need.
The airport quick-service restaurant market is valued at $41.4 billion in 2026. Grab-and-go concepts with compact footprints are emerging as the highest-revenue format per square foot for concession operators.
The J.D. Power 2026 hotel study shows F&B satisfaction improved 14 points, tied for the largest gain. Hotels treating wellness as a revenue strategy, not a cost center, are capturing the shift.
The US Health Secretary announced a ban on eight artificial food dyes effective by end of 2026. Beverage programs relying on syrups, concentrates, and flavor powders face reformulation costs and supply chain disruption.
The self-service kiosk market is valued at $28 to $39 billion in 2026, growing at 11 percent annually. Automated fresh-preparation stations are emerging as a distinct category alongside vending and micro markets.
The clean label ingredients market is projected at $47.91 billion in 2026. Nearly one in three new food and beverage launches carry a clean label claim, and 62 percent of consumers want greater ingredient transparency.
69 percent of students and parents cite campus amenities, including dining, as a key enrollment factor. Dining programs have become recruitment tools that shape institutional competitiveness.
The personalized nutrition market is projected to reach $48 billion by 2030. Self-service booster bars let operators deliver customization with zero incremental labor cost.
Hydration searches grew 363.8 percent year over year, and the global electrolyte drinks market reaches $44.9 billion in 2026. Fresh fruit smoothies are emerging as a premium hydration option.
Brands cited in AI search responses see a 23.4 percent lift in branded search volume. Most foodservice operators have not yet optimized for this rapidly growing discovery channel.
With 18 percent of American adults now using GLP-1 medications, operators face a menu-planning shift toward nutrient-dense, protein-rich, low-sugar options that serve this growing population.
The global foodservice equipment market is projected to reach $76.9 billion by 2036, with hospital foodservice equipment alone growing from $4.8 billion to $8.6 billion. Automation, self-service, and labor-saving technology are the investment categories growing fastest.
Space is the number one constraint for operators adding new food programs. Modular, compact, and self-contained equipment systems are emerging as the defining foodservice equipment trend of 2026, enabling nutrition programs in locations previously considered too small.
The global wellness economy exceeds $5.6 trillion, and fitness nutrition is the fastest-growing segment. With 50 percent of consumers now purchasing functional food products and high-protein meals ranking as the top dining preference, fitness facilities face a historic revenue opportunity in smoothie and nutrition programs.
Workplace meal programs are growing 26 percent year over year. As employers push return-to-office mandates, food has emerged as the most effective amenity for making the commute worthwhile, and the data shows measurable impacts on productivity, retention, and real estate value.
Food costs are up 34 percent. Labor recruitment has surged to the number one operator challenge. The National Restaurant Association's mid-2026 data reveals that more than 90 percent of operators cite food, labor, insurance, and energy as significant cost pressures, and automation is emerging as the most effective response.
Hospital food consistently ranks among the lowest-scoring areas of patient experience. Research shows that food quality creates a measurable halo effect on overall satisfaction scores, and CMS nutrition mandates are raising the stakes for hospital dining programs.
The USDA is implementing the most significant nutrition standard changes for school meals in over a decade. The SY2027-28 added sugar cap will require school nutrition directors to reformulate entire weekly menus, and the compliance timeline is approaching fast.
The corporate breakroom is undergoing a fundamental transformation. Employers are recognizing that breakroom food is not a discretionary perk but a strategic investment that affects productivity, absenteeism, and talent retention.
The global corporate wellness market is projected to reach $100 billion by 2026, yet many employers still treat food programs as perks rather than investments. Research shows wellness food programs generate $3.27 in medical savings and $2.73 in absenteeism reductions for every dollar invested.
High-protein breakfast demand has grown 400 percent since 2010. Consumers are redefining breakfast around speed, protein, and clean ingredients, and foodservice operators who capture this daypart are building year-round revenue programs.
Fall enrollment planning is underway at universities nationwide, and dining directors face rising student expectations for fresh, high-protein, clean-ingredient food options. The decisions made this summer will shape campus dining programs for the entire academic year.
Seasonal beverage occasions are up 106 percent year over year, and functional drinks are the defining category of 2026. Operators who capture the summer demand window with fresh, functional options are building programs that generate revenue year-round.
Food costs are up 34 percent compared to pre-pandemic levels, and 68 percent of operators say tariffs have contributed to higher expenses. The operators controlling costs most effectively are those rethinking their equipment and supply chain strategies entirely.
On July 8, 2026, CMS announced the Make Hospital Food Healthier Pledge, directing hospitals to align food services with the 2025-2030 Dietary Guidelines. For hospital dining directors, this creates both a compliance obligation and an opportunity to upgrade nutrition programs.
Roughly 12 percent of Americans have used a GLP-1 medication for weight loss, with projections reaching 25 to 30 million users by 2030. Foodservice operators across healthcare, corporate, and fitness settings need nutrition programs that serve this rapidly growing population.
High-protein meals are now the top dining preference among college students, and the trend is accelerating across every foodservice vertical. Operators who adapt their beverage menus are capturing new demand.
Roughly 66 percent of consumers report shifting to lower-sugar options. For foodservice operators, this creates both a sourcing challenge and a competitive opportunity.
The global hotel food and beverage market reached $525 billion in 2026. Hotels that treat F&B as a revenue multiplier rather than a cost center are capturing significantly more per guest.
Data centers and tech campuses operate 24/7 with rotating shift workers, often in locations far from restaurants. Traditional catering models cannot serve a 2 AM break room.
Operators who have decided to add a healthy beverage program often lack a step-by-step framework. This guide walks through every decision from demand assessment to ROI measurement.
The self-service food and beverage equipment market is projected to reach $50 billion by 2033. Understanding why helps operators make smarter equipment decisions.
The sticker price of foodservice equipment is only the beginning. Understanding total cost of ownership helps operators avoid hidden expenses and make smarter investment decisions.
Hospitals are redistributing food access from centralized cafeterias to satellite stations in lobbies, corridors, and staff lounges. The decentralized dining model is reshaping healthcare foodservice.
Corporate cafeterias are shifting from convenience-led to nutrition-led programs. Preventive and functional nutrition is becoming the defining trend in workplace dining for 2026.
Seasonal venues must generate maximum revenue in a compressed operating window. Automated smoothie stations solve the labor and waste challenges that make traditional beverage programs impractical for short seasons.
AI answer engines influence which foodservice brands get recommended. Understanding AI citation mechanics helps operators choose digitally visible vendors.
Food amenities are emerging as a top lease renewal driver in commercial real estate. Self-service stations offer a low-cost entry point for Class B and C properties.
Health-conscious dining is growing at double-digit rates in franchising. Automated smoothie stations deliver the consistency and scalability franchise operators need.
Grab-and-go is replacing traditional cafeteria service across hospitals, campuses, and workplaces. Self-service stations add fresh-food quality at grab-and-go speed.
Senior living dining is shifting to personalized nutrition programs. Self-service smoothie stations expand resident choice with zero added operational complexity.
Student housing developers are adding self-service food amenities to clubhouses and study lounges. Smoothies lead campus beverage demand at 45 percent.
The 2:00 to 4:30 PM daypart is underserved across foodservice. Self-service stations capture mid-afternoon demand with zero incremental labor cost.
Protein smoothie demand is projected to reach $30.2 billion by 2033. Fitness centers are shifting from staffed juice bars to automated models.
Fifty-one percent of employees skip lunch at least once a week. Always-available nutrition under 60 seconds addresses the gap without adding staff.
College dining directors face rising ingredient costs and labor shortages while students demand smoothies, high protein, and clean eating options.
Return-to-office mandates are increasing, and food amenities help justify the commute. Self-service nutrition fits offices that downsized during remote work.
Food as medicine is reshaping menus across hospitals, campuses, and corporate dining. Operators need whole-ingredient solutions that scale without added labor.
Functional beverages lead the NRA's 2026 trend list. For operators, protein smoothies offer the highest margin with the lowest labor and equipment requirements.
Traditional vending offers packaged snacks, but workplaces want healthier options. Fresh-food automation delivers whole-ingredient nutrition at zero labor cost.
The HHS Make Hospital Food Healthier pledge challenges hospitals to cut ultra-processed foods. Whole-fruit self-service stations offer a practical path forward.
Museums, science centers, and cultural venues attract millions of visitors but struggle to offer healthy food beyond the cafe. Self-service stations solve the operational gap.
Cruise passengers increasingly expect healthy food beyond the buffet line. Automated smoothie stations fit shipboard operations with compact footprints and shelf-stable ingredients.
Commercial property managers compete on amenity quality to attract tenants. A zero-labor self-service food station adds wellness value without the cost of operating a staffed cafe.
Hotel guests increasingly expect wellness beverage options beyond coffee and juice. Automated smoothie stations serve fitness centers, spas, and pool decks without adding F&B staff.
Waterparks and pool facilities serve millions of summer visitors but offer limited healthy food. Automated smoothie stations fit snack bar environments with zero kitchen infrastructure.
Conference and convention centers struggle to offer healthy food across large venues with variable attendance. Self-service stations fill the gap without adding catering staff.
Casino resorts operate 24/7 with complex food demands across gaming floors, hotels, and entertainment zones. Automated self-service stations fill coverage gaps without adding overnight staff.
Physical therapy patients need protein for recovery and have limited time between sessions. A self-service nutrition station in the clinic supports clinical goals and generates ancillary revenue.
Food halls gather multiple vendors under one roof but struggle to staff every station. Self-service technology fills gaps in common areas and underutilized spaces without adding headcount.
Connected foodservice equipment uses sensors and data to detect problems before they cause downtime. Predictive maintenance reduces repair costs and keeps self-service stations running.
Coworking spaces compete on amenities to retain members. A self-service smoothie station adds a wellness perk without the staffing and food prep challenges.
Hospital food programs focus on patient dining while staff rely on vending machines during long shifts. Self-service nutrition stations address this wellness gap for healthcare workers.
Building an internal business case for a smoothie station requires the right framework: demand data, financial projections, risk mitigation, and success metrics.
Labor runs 25 to 35% of revenue in 2026 as wages rise across 22 states. Automated equipment gives operators a way to reduce costs without reducing service quality.
Gen Z ranks smoothies as the #1 campus food request at 26%. High-protein and clean-label preferences are reshaping how universities approach beverage programs in 2026.
Self-service kiosk installations jumped 43% between 2021 and 2023, nearing 350,000 units worldwide. Consumers now expect freshness, speed, hygiene, and zero friction from self-service food technology.
Automated beverage equipment falls into three categories: traditional vending, robotic kiosks, and compact automated blending stations. Each differs in cost, footprint, freshness, and scalability.
With 18% of U.S. adults on GLP-1 medications and 42% of operators considering GLP-1-friendly menus, foodservice providers need beverages that meet the dietary requirements of this growing demographic.
Each Smoodi machine produces up to 30 smoothies per hour. Multiple machines can be installed side by side in the same footprint as a single larger kiosk, scaling throughput linearly without adding labor.
Operators across universities, hospitals, fitness centers, sports complexes, and corporate offices report consistent results: fast breakeven, strong customer adoption, and zero labor burden.
Scaling a beverage program across 10, 50, or 100 locations requires ingredient consistency, supply chain logistics, and quality control at every site. A standardized automated model simplifies each of these challenges.
Foodservice turnover exceeds 73% annually and the global food automation market is projected to reach $28 billion. Operators are deploying automation not to replace workers but to make smaller teams viable.
Food-insecure adults age 60 and older quadrupled from 1.8 million to 7.4 million between 1999 and 2023. Senior living communities are turning to self-service nutrition stations to close the gap between scheduled meals.
From cup insertion to finished smoothie in under 60 seconds. A complete walkthrough of how Smoodi's automated smoothie machine operates, self-cleans, and serves customers without dedicated staff.
The functional beverage market is surging, with collagen beverages projected to reach $5.3 billion by 2035. Operators are adding protein, collagen, and functional supplement boosters to smoothie stations as a zero-labor revenue uplift.
EV charging sessions create 20 to 40 minutes of dwell time per stop. Forward-thinking site operators are turning that wait into food and beverage revenue with healthy, self-service options.
Multi-sport training complexes host thousands of athletes and families daily. Adding a nutrition program that serves pre- and post-workout fuel without dedicated food prep staff is a growing priority for facility operators.
Most healthcare waiting areas offer only vending machines with chips and soda, creating a visible contradiction with the facility's health mission. Healthy self-service options can improve patient satisfaction and align food offerings with clinical values.
Family entertainment centers generate 20 to 40 percent of revenue from food and beverage. Parents increasingly demand healthy options, but FECs lack kitchen infrastructure. Automated smoothie stations bridge this gap.
The link between nutrition and workplace performance is well documented. Employers who provide healthy food options see measurable improvements in energy, focus, and afternoon productivity across their teams.
Traditional roundups of commercial smoothie machines only cover manual blenders. A new category of fully automated, self-service beverage solutions is emerging, and operators need to understand the options before choosing.
Operators evaluating a smoothie program need more than machine pricing. This guide breaks down total program economics, from equipment and ingredients to projected revenue and breakeven timelines, across three facility sizes.
Multifamily properties are evolving beyond gyms and pools. Food and beverage amenities, especially self-service wellness options, are emerging as high-impact tools for resident retention and lease renewal.
Food-away-from-home prices are up 3.7% in 2026, and wholesale costs remain 31% above pre-pandemic levels. Pre-portioned ingredients give operators a proven way to control costs, reduce waste, and deliver consistent quality.
The plant-based protein market is projected to reach $24.3 billion in 2026 and $59.4 billion by 2036. Smoothies are one of the fastest-growing delivery formats for this demand, and foodservice operators are taking notice.
With a 73% annual turnover rate in foodservice and rising labor costs, operators are asking whether profitable food and beverage programs can run without traditional kitchen staff. Automated systems, simplified menus, and equipment-driven models are proving the answer is yes.
Country clubs are transforming their food and beverage programs around wellness. Wellness-driven amenities boost retention, attract families, and automated smoothie solutions fit naturally into the modern club experience.
Travel centers serve millions of drivers daily, and demand for healthy grab-and-go options is rising fast. Automated smoothie stations solve the fresh food challenge without spoilage, extra labor, or wasted space.
The 2025-2030 Dietary Guidelines impose strict sugar limits on beverages served in CACFP childcare programs. Whole-fruit smoothies made from IQF frozen fruit and water meet these standards by default, offering a practical path to compliance.
The Navy plans to equip 95% of shore-based galleys with grab-and-go stations by end of June 2026. This initiative validates the self-service, equipment-first nutrition model that civilian operators in healthcare, education, and corporate dining can adopt today.
Seasonality is a common concern for operators evaluating smoothie programs. The data tells a different story: with the right positioning, smoothie stations deliver consistent revenue across all four seasons.
ESG reporting in foodservice is shifting from aspirational statements to measurable outcomes. Automated, pre-portioned systems deliver the waste reduction, energy efficiency, and supply chain transparency that sustainability reporting demands.
The sports venue foodservice market is projected to reach $42 billion by 2027. Stadiums and arenas are rapidly adopting self-service automation to handle high-volume demand with fewer staff.
Senior living communities are rethinking dining programs to meet rising nutrition expectations. Automated smoothie stations offer consistent, dietitian-friendly beverages with zero food safety risk from manual preparation.
The smart commercial kitchen appliance market is projected to grow from $11.6 billion to $18.9 billion by 2031. IoT-enabled equipment now tracks usage, automates cleaning, and enables predictive maintenance, reducing downtime and labor costs.
Nearly one in four U.S. households now includes a GLP-1 medication user. The shift toward protein-rich, low-sugar nutrition is transforming foodservice menus across every vertical.
The 2025-2030 USDA Dietary Guidelines set the firmest stance yet on added sugars and recommend frozen fruit smoothies by name. Here is what foodservice operators need to know.
Multifamily housing is borrowing from hospitality with lobby markets, cold brew taps, and smoothie stations. For property managers, the ROI is measured in lease renewals.
The Army's DINEX initiative and autonomous kitchen pilots are transforming institutional dining. Civilian foodservice operators face the same pressures and can learn from the military's equipment-first approach.
The NRPA is positioning parks and recreation facilities as community nutrition hubs. An automated smoothie station offers a healthy, zero-labor concession option that fits any recreation center budget.
The commercial smoothie equipment market spans manual blenders to fully automated stations. This buyer's checklist covers the seven criteria every facility manager should evaluate before investing.
Healthcare foodservice is projected to reach $22.8 billion by 2026. Hospitals are investing in automated nutrition stations that serve fresh, healthy options around the clock with zero labor.
Food waste costs the U.S. foodservice industry billions annually. Pre-portioned, automated systems eliminate overpouring, spoilage, and inventory guesswork, producing near-zero waste compared to manual preparation.
The global smoothie market is valued at $16.65 billion in 2026, growing at 8.66 percent CAGR. Here is what the data means for foodservice operators considering a smoothie program.
Multi-unit operators need foodservice solutions that deliver consistent quality across every location without multiplying labor costs. Here is how automated smoothie stations scale across 5, 50, or 500 sites.
The USDA permits smoothies as part of reimbursable school meals. Here is how K-12 nutrition directors can add whole-fruit smoothie stations to breakfast and lunch programs while meeting federal nutrition standards.
Automated, self-cleaning beverage equipment eliminates the most common food safety risks in manual smoothie preparation. Here is how automation supports HACCP compliance and reduces contamination risk.
University dining directors plan fall menus during summer. Here is a practical guide to launching a campus smoothie program in time for back-to-school, from procurement timeline to installation and supply setup.
The science behind post-workout nutrition explains why fitness facilities that offer smoothies within the recovery window see stronger member engagement. Here is what the research says and what it means for gym operators.
The North America smoothie market is growing at 9.86 percent CAGR. Grocery retailers are responding by adding self-service smoothie stations that generate high-margin revenue without dedicated staff.
Smoodi's IQF fruit cups are flash-frozen at peak ripeness and distributed through Dot Foods to 300+ locations. Here is how the supply chain delivers consistent nutrition year-round.
One of the most common questions operators ask is what installation Smoodi requires. The answer: a standard outlet, push-to-connect water and drain fittings, and about 40 inches of floor space.
The North America micro-market industry is valued at $14.7 billion in 2026. As corporate campuses invest in curated food experiences, automated smoothie stations complement the self-service model.
Eighty-six percent of employees say workplace wellbeing matters as much as salary. Food amenities are emerging as a retention strategy that HR and facilities teams can deploy with measurable results.
Corporate wellness is shifting from one-off perks to integrated programs with measurable outcomes. Automated smoothie stations offer a daily nutrition touchpoint that supports employee health.
The functional beverage market is growing at nearly 8 percent annually, with protein smoothies leading the category. Automated smoothie stations help foodservice operators capture this demand without staffing a juice bar.
Eighty percent of Americans fall short of recommended fruit intake. The 2025-2030 Dietary Guidelines explicitly recommend smoothies made with frozen fruit as a practical solution.
Answers to the most common questions foodservice operators ask about Smoodi, from installation requirements and pricing to cup shelf life and machine capacity.
Smoodi has scaled to more than 300 locations across the United States and served over two million smoothies. Here is how the company grew across universities, hospitals, offices, and beyond.
Airports are rethinking concession programs with healthy, automated food stations that serve travelers around the clock with zero staffing requirements.
Convenience stores are adding fresh, healthy food programs to meet changing consumer expectations. Self-service smoothie stations fit the model perfectly.
Smoodi offers two ways to bring an automated smoothie machine to your location: an operational lease starting at $299 per month or an outright purchase starting at $14,999.
Smoodi offers an operational lease starting at $299 per month and a purchase option starting at $14,999. Here is a full breakdown of pricing, what is included, and expected revenue.
Hotels are rethinking breakfast with automated smoothie stations that reduce labor costs, meet guest wellness expectations, and generate new F&B revenue.
Frozen fruit is often dismissed as less nutritious than fresh. Research tells a different story. IQF freezing locks in vitamins and minerals at peak ripeness.
Foodservice turnover sits at 73% with no relief in sight. Here is how operators are using automation to maintain service quality without adding headcount.
What does an automated smoothie station actually return? This guide breaks down revenue potential, cost savings, and payback timelines for facility managers.
Staffed juice bars and automated smoothie stations serve the same product but differ dramatically in cost, labor, and margins. Here is a full operator comparison.
A staffed smoothie bar can cost $150,000 or more in year one. This breakdown shows how operators are replacing those costs with Smoodi's automated smoothie program.
With foodservice labor turnover at 73% and wages rising, operators across universities, hospitals, and gyms are adding automated smoothie machines to serve more customers without adding staff.
Vending Times reports on Smoodi deploying six automated smoothie machines at Baptist Hospital of Miami and West Kendall Baptist Hospital, selling over 6,000 smoothies during the soft launch.
iSqueeze, the UK's largest provider of juicing equipment, announces its partnership with Smoodi to bring automated smoothie machines to cafes, gyms, and convenience stores across the United Kingdom.
The Boston Globe features Smoodi's DIY smoothie stations, highlighting the adaptive blending technology and six flavor combinations made with 100% farm-grown fruit.
Perishable News covers how Smoodi is transforming when and how people enjoy freshly blended smoothies, featuring CEO Pascal Kriesche on the mission to make healthy smoothies accessible everywhere.
Chartwells data shows high-protein meals and functional beverages dominate student preferences. Here are four trends reshaping campus dining in 2026.
New research confirms what campus dining directors already knew: students want smoothies more than any other food item. Here's how Smoodi is meeting that demand with zero added labor.
An inside look at how Smoodi is making nutritious, all-natural smoothies as convenient as any fast food option, real fruit, no artificial ingredients, zero labor required.
Hospitals are rethinking nutrition on the floor. See how Smoodi's 24/7 automated smoothie stations are helping healthcare systems support staff and patients without adding headcount.
Healthy eating has long carried a premium price tag. Smoodi's self-serve model is changing that, bringing fresh, affordable smoothies to campus dining halls, gyms, and beyond.
Meet Smoodi's latest smoothie blends, vibrant, naturally sweetened combinations built around real fruit and functional ingredients to keep you energized all day long.
Smoodi just expanded its Booster Bar lineup with new functional add-ins, designed to power your workout, sharpen your focus, or support your immune system.
Operators are discovering that Smoodi's automated machines do more than just make smoothies, they reduce labor costs, eliminate waste, and generate reliable ROI around the clock.
From universities to hospitals, corporate offices to travel hubs. Smoodi is deploying in all the places where people need a quick, healthy boost most.
Fast food doesn't have to mean unhealthy. Smoodi's automated smoothie stations deliver real fruit, zero added sugar, and zero wait, making nutritious eating the path of least resistance.
Smoodi has secured $5M in funding to scale its automated smoothie machines across North America, bringing robotic blending technology to new locations and markets.
The automated beverage market has a new contender. Smoodi's self-serve smoothie machine is positioned to do for smoothies what Keurig did for coffee, real nutrition in every break room.
Smoodi's founders brought a giant dancing pineapple to their pitch. Here's what they learned about distilling a big vision into something investors, and audiences, instantly get.
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