Protein Bar & Kitchen | Chicago, IL
Photo Credit: Protein Bar & Kitchen
Blending Flavor and Function
At Chicago-based Protein Bar & Kitchen, menu innovation starts by making every ingredient work harder. With nearly 20 locations nationwide including O’Hare and Laguardia airports, the fast-casual concept specializes in bowls, salads and smoothies that combine purposeful nutrition, exceptional flavor and a little indulgence. Oh, and protein.
Protein Bar & Kitchen’s Cloud Berry Smoothie with The Perfect Purée Coconut has 15 grams of protein, or about 30 percent of the average daily value. Coconut is one of those ingredients that can be cross-utilized, adding to a diverse menu while making sourcing, inventory and execution manageable for busy teams, says Laura Camerer, senior manager of culinary, supply chain & facilities.
For an article in FastCasual.com, Laura says consumers are pushing the envelope of what ‘better-for-you’’ means, seeking options that satisfy health goals and culinary cravings. Coconut checks the creamy indulgence and flexible categories. Along with fruit-forward Cloud Berry, Coconut appears in coffee-based Daily Grind and refreshing Strawberry Breeze. “Coconut works especially well in smoothies and blended beverages because it pairs naturally with fruits, coffee flavors and protein-forward formulations,” Laura says. “It helps streamline operations by providing a consistent ingredient that’s easy to portion and use. That consistency supports faster execution, reduces variability between locations and team members and helps minimize waste compared with more labor-intensive alternatives.”
Director of Marketing Teddy Heidt says that versatility is especially valuable in the blend program, which is central to PBK’s brand. “Guests come to us looking for convenient, great-tasting options that align with their health and wellness goals, whether that’s fueling a workout, supporting recovery, increasing protein intake or simply enjoying a satisfying meal replacement,” he says. “Like the rest of our menu, our shakes and smoothies balance nutrition, customization and flavor.”
Coconut in the Clouds
Coconut is especially popular this time of year ahead of World Coconut Day on Sept. 2, which marks the founding anniversary of the Asian and Pacific Coconut Community in 1969 and celebrates farmers in coconut-producing countries.
Cloud Berry is made with fresh blueberries and bananas, vanilla whey protein, honey and almond milk. It’s swirled with ‘clouds’ of coconut purée. The effect looks like coconut-white cirrus clouds floating in a deep blue twilight sky. The same swirl is used for Strawberry Breeze. “We were looking for an ingredient that could visually elevate our offering while delivering authentic coconut flavor, consistent texture and operational simplicity,” says Teddy. “The Perfect Purée stood out because it offered a high-quality, ready-to-use solution that aligned with our standards for flavor, consistency and ease of execution.”
To give Coconut Purée its consistently silky-smooth texture, The Perfect Purée mixes coconut meat and cream and homogenizes them to prevent separation. That texture gives Cloud Berry a soft, velvety layer that makes it indulgent without sacrificing its fruit-forward profile. Flavor-wise, Coconut complements the bright, tart flavor of blueberry and the natural sweetness of banana, giving the smoothie a balanced tropical finish and a layered flavor experience.
Laura says the PBK team develops new recipes based on guest feedback, emerging nutrition trends and evolving flavor preferences as well as internal R&D. “We’re always interested in exploring flavors that bring both versatility and consumer appeal. Tropical fruits, citrus-forward options, and ingredients with strong culinary crossover potential are areas that continue to inspire our innovation process,” she says.
While guests seek cleaner labels, higher-protein options, functional ingredients and more customization, they also value flavor and texture. It’s a tall order for any outlet and, Laura says, and will continue to define the better-for-you fast causal sector. “Our approach is to develop products that deliver meaningful nutritional benefits without compromising on taste, convenience, or overall enjoyment,” she says.
Lessons from the ground up: The operational path to success
Protein Bar opened in 2009 serving protein-packed shakes to health-conscious Chicago professionals. In 2018, it rebranded as Protein Bar & Kitchen with an all-day menu of bowls, salads, wraps and breakfast items. Now owned by Founders Table Restaurant Group, it’s expanding nationwide with new locations at airports in New York and Salt Lake City.
Laura started as a team member in 2012 and spent more than a decade working her way up through roles including assistant manager, general manager, and eventually her current role. She’s now responsible for PBK’s nutritional focus and global flavors, including the Chicago Med Bowl and the Saigon Bowl, as well as smoothie and bowl expansions. Her path offers a practical lesson for those entering the industry today.
“Stay curious, understand the operational side of the business, and never lose sight of the guest experience,” Laura says. “Great ideas only succeed when they can be executed consistently, so learning how to balance creativity, efficiency and scalability is essential.”
That goes back to her emphasis on cross-functional ingredients. She says fast casual operators considering The Perfect Purée for smoothies and blended beverage programs should balance cost with consistency, operational simplicity and authentic flavor. “Having a reliable ingredient simplifies training, improves execution, and helps ensure guests receive the same great experience every time they order,” Laura says.