The Coffee Bean & Tea Leaf Launches Its First-Ever Non-Traditional Franchise at Utah Airport
The Coffee Bean & Tea Leaf is now available in an airport for the first time.
The Coffee Bean & Tea Leaf has launched its first-ever non-traditional franchise at a Utah airport.
According to Franchising.com, the coffee brand’s location at Salt Lake City International Airport adds to its momentum in non-traditional franchise development. This is the brand’s 23rd airport café at seven major US airports, reinforcing its position as a favored beverage concept in some of the country’s largest airport hubs.
This location is owned by the franchising group, Bambuza, which is women & minority owned & operated.
“As we continue to expand our non-traditional footprint, airports represent a key growth channel for The Coffee Bean & Tea Leaf,” said Peter Vavra, Director of Franchise Development for The Coffee Bean & Tea Leaf, in a statement to the outlet. “With our rich heritage and globally recognized offerings, we’re seeing tremendous opportunity to introduce travelers to the premium coffee and tea experience that has set us apart for more than 60 years. Operator groups like Bambuza, who bring operational excellence and a deep understanding of airport environments, exemplify the caliber of franchisees we’re looking to grow with.”
The coffee company is actively expanding its non-traditional presence with skilled operators such as Bambuza, who are paving the way for new, nourishing, and fully realized brands in some of the country’s main airports and metropolitan areas. Bambuza, led by President and CEO Katherine Lam, owns well-known brands such as The Coffee Bean & Tea Leaf and creates award-winning concepts such as Bambuza Vietnamese Kitchen & Bar and Embarque Whiskey Grill.
The Coffee Bean & Tea Leaf Has Always Had Bold Menus
Regardless of the franchise’s nature, The Coffee Bean & Tea Leaf has always experimented with bold menus, as it did in the fall of 2024 when it unveiled a limited-edition autumn menu.
“At Coffee Bean and Tea Leaf, our goal every day is to offer our guests a flavorful and indulgent experience, while thinking outside the box to elevate our product offerings,” said Dee Hadley, the then-head of marketing, in a statement accompanying the menu announcement. “Our new fall menu is a tribute to the season, featuring the introduction of the all-new Pumpkin Trio and Salted Maple Duo. We welcome our guests to savor the essence of Autumn and take a moment to be extra!”
The Pumpkin Trio includes an Iced Pumpkin Dirty Chai Latte with Cream Cap, a Pumpkin Dry Iced Americano with Half & Half, and a Pumpkin Extreme Ice Blended, each with a unique take on iconic fall flavors.
