Anyone in Rancho Park, Westwood or even greater Los Angeles has always known that the Bigg Chill frozen yogurt shop is a special treat. But now it is national news.
This weekend the New York Times ran a story on the enduring and endearing corner store that always seems to have lines of customers spilling out the door (and fighting for parking spaces), regardless of the time of day or month of year.
The story explains how the Bigg Chill has not just survived but thrived since first opening in 1990 and serves up several explanations for its success. One key ingredient say the experts in the story, who include a USC Marshall School of Business professor, is that the Bigg Chill has managed to stay trendy and timeless at the same time. You can always find the "flavor of the month" (actually the store rotates their choices three times a week) including tart, dairy-free, gluten-free and vegan varieties. But the pink and aqua interior design, which has never been updated, retains a familiar feel that reminds customers that it has "been around forever," says the article.
One reason the story does not mention as part of the Bigg Chill's recipe for success - portion size. The servings of both yogurt and toppings are huge. And although the article mentions competition from newer establishments like Pinkberry, Red Mango and the newer self-serve yogurt shops, it fails to mention that the Bigg Chill vies for visitors on the crowded corner of Olympic and Westwood Blvds, an intersection that features frozen yogurt-selling establishments, there is Penguins to the north and Baskin-Robbins to the east - on three of its four corners,
I have enjoyed the Bigg Chill since my student days at UCLA and still enjoy it two decades later. What about you? Do you have a Bigg Chill favorite flavor? What did you think about seeing our neighborhood yogurt store on the pages of the New York Times? Pretty cool! Or shoud I say Chill?
10850 W Olympic Blvd. Los Angeles, CA 90064