Today, students return to campus for new classes, new professors and a new place to eat in the EMU.
Andrew Smash, a juice bar and restaurant, opens today in the EMU, replacing Jamba Juice and Pizza Planet in the food court.
This week’s menu features a variety of fruit smoothies called “Smashies.” The full menu will be available the second week of classes and will include meatless burgers, chicken breast sandwiches, salads, soups and Smashies.
Some students may already be familiar with Andrew Smash because of the express branch of the restaurant located at the Student Recreation Center. The new Andrew Smash outlet, however, will have a more extensive menu than the express location.
Justin Zinser, president and CEO of Smash International Inc., said he’s excited to open another restaurant outlet at the University because they “love being on campus.”
Andrew Smash is a restaurant known for its unique atmosphere. It differs from many conventional restaurants with its vibrant colors and 3-D cartoon characters, along with a menu that features healthy fast food.
“It’s a mix between Jamba Juice and Red Robin with a healthy twist,” Zinser said.
Refreshing Concepts, the company that runs Jamba Juice, has a lease on the location that runs through 2003. Richard Arthur, director of concept development at Refreshing Concepts, said the company decided to sublease the space because the restaurant was not profitable.
“It never really was real successful,” he said. “Slow times during summer and on breaks were more than we anticipated.”
Zinser said Smash International Inc. and Refreshing Concepts have been in negotiations for months and just finished the deal Sept. 19, which left 10 days for the company to open in the EMU.
Arthur said he believes that the opening of the new Andrew Smash outlet will be a positive change because it can offer a more varied menu than Jamba Juice.
EMU food services director John Costello said Jamba Juice was hurt by its low profit margins, which eventually forced the restaurant change.
“They never hit the numbers they thought they were going to make when they opened,” he said.