SEA BEANS
JUPITER, FL 2026
EARLY DRAFT - DO NOT SHARE WITHOUT PERMISSION
Sea Beans is a VITALITY BAR. Its a disruption in the existing coffee shop / juice bar / smoothie
We aim to be to the “restaurant / coffee bar / juice or smoothie store” what the Yoga / Pilates Studio & Gym is to the “workout”. We aim to be a Vitality & Longevity Salon through an exceptional and customizable (for members) Coffee, Tea, Juice & Smoothie product, service, experience and community & experience that is sticky and viral.
We aim to be a space for the preparation & recovery before and after the “workout”, elsewhere, for now. One day, we hope to combine our F&B offerings with physical gyms and studios as well as a collection of outdoor sports & adventures.
PROBLEMS SOLVED = OPPORTUNITIES
PROBLEM: Food & Bev options that are designed around health & wellness / vitality & longevity are very widely distributed. There is a section for healthy juices in your grocery or market. There is a smoothie bar in the strip mall near your nail salon. There is a coffee shop by your bank. So, to get good coffee drink, a healthy juice and a nutritious smoothie, you are making 3 stops. And half of your coffee options are Starbucks or Dunkin!
SOLUTION: We will aggregate all of these things in one space AND make them all much, much better.
PROBLEM: Spaces designed to create a daytime scene for (or community around) healthy food & bev focused (and customized) for health & wellness / vitality & longevity do not exist
SOLUTION: Sea Beans will create this.
PROBLEM: A lack of sophisticated, healthy beverage options in S. Florida.
SOLUTION: Sea Beans will create this.
OPPORTUNITIES CREATED
Filling the gap between the doctor’s office & the social setting.
Offering people an alternative to cocktail bars by evening and replacing it with a Vitality Bar in the mornings and afternoon, before and after workouts.
Community: Like-minded guests and members sharing ideas, information and best practices.
Mix and mingle with dozens of like minded consumers.
Consult with nutritionists, dietitians, doctors, thought leaders and influencers in the space of health & wellness, vitality & longevity and fitness.
Take the process of learning about health, wellness, vitality and longevity off-line, out of a hotel conference center (occasionally) and out of the doctor’s office. Make it fun, personal, social and exciting. Make it a daily routine and become a community center for that lifestyle.
Leverage that community for revenues from F&B, specialized consulting / training, bespoke wellness travel, bespoke vitality and longevity treatments.
PROCESS FLOW
First, members will be evaluated for their nutritional deficiencies and personal metabolic strengths & weaknesses. Bespoke beverage plans will be crafted to fit each member’s profiles.
Next, results will be documented and evaluated
Ultimately, best practices will be discovered and adopted for best results.
Continually, best practices will be shared and revenues generate from multiple sales channels.
SEA BEANS is an Incubator for Health & Wellness based on a simple principle: Feed your body what it REALLY wants and needs. You are 70% water and 0% of that water is “Fresh Water”. Ergo, you are a marine creature, more closely related to dolphins and whales than terrestrial mammals. Eat & Drink like a marine mammal, at least part of the time. What does that mean?
Consume sea vegetables & salts
Consume only the safest & healthiest options in fish and other marine animals
Consume healthy amounts of natural sugars in moderation
Understand your genetics: Find out what your body best metabolizes and cannot metabolize and then tweak your diet accordingly
Find out what you are deficient in and then eat, drink and supplement for it.
Maintain a diet that is whole, live, raw & bio-available
Vitality and Longevity is the goal of the concept. Doctors, Nutritionists, Dietitians will give weekly talks to members, evaluate results, share best practices and results, and tweak plans on a monthly basis. Members will exchange ideas and share results with each other in their comings & goings and as they mix & mingle. Our aim is to offer an unprecedented suite of products, services and consultation and become a community hub for Health, Wellness, Vitality and Longevity through best practices in diet, nutrition and supplementation. In doing so we will sell products, services and experiences.
Sea Beans is something more than a coffee shop & smoothie bar and something less than a doctor’s office. The cornerstone philosophy is vanguard best practices in vitality & longevity through nutritionally dense & bio-available beverages, crafted, specifically, to the needs of the members. Fitness training & exercise plans will be offered though best in class trainers as an addition service. Blue Zone travel itineraries will be crafted and offered as well. Kind of like a SCUBA shop sells dive trips to their “community”, we will sell a suite of vitality & longevity products, services and experiences to our members and their guests.
THREADS: Nutrient Dense Drinks + Craft & Artisan Ingredients + Bespoke Formulations + CrowdSolving for Best Practices in Health, Wellness, Vitality & Longevity.
TIMELINE FOR JUPITER
Expected Grand Opening…11.11.26
JAN - APRIL 2026
Finalize Permits
Finalize Contractors
Order Any Necessary Equipment
MAY - JULY 2026
Construction Window
AUG 2026
Construction Complete
Hiring
Receive / Install Equipment
SEPT 2026
Training
OCT 2026
Add The Details for Decor
Train Staff
Friends & Family Nights
NOV 2026
Fully Operational 11.11.26
JUPITER LOCATION
Does it get any better? This is one of the most affluent zip codes on Earth!
ADVANTAGES IN JUPITER MARKET
There is no lack of demand for this product in Palm Beach County. There is nothing like it, anywhere, really.
“We will flip the coffee shop / smoothie bar model. Ours is an entirely disruptive methodology. We will do to the “COFFEE SHOP” what CIRCE DE SOLEIL did to RINGLING BROTHERS or what THE SPHERE did to LIVE MUSIC. We will truly change the game, or more accurately, form a new league. SEA BEANS is to “coffee shops or juice/smoothie bars” what UFC is to Boxing.”
THE HACK / DISRUPTION / INNOVATION
We will simply flip the model to create a community we can sell a lifestyle to and in doing so, a suite of premium products, services & experiences while maintaining a remarkable value proposition through results and the maintenance of a community.
THE OLD, TIRED WAY
Coffee shops, Juice Bars and Smoothie Stores are often combined with ice cream, pastries and other sugar filled, unhealthy options. We will be the opposite of that. Each of these things (when done at a higher level) are their own thing…”stand alones”, if you will. We will combine them and customize them in a private, bespoke what for a premium price and value proposition.
BELOW THIS LINE….WORK IN PROGRESS…SAVING / RE-PURPOSING CONTENT HERE TO REVISE FOR THE SEA BEANS CONCEPT…WORK IN PROGRESS
“There’s really only been one way / model for coffee shops or juice/smoothie bars since the beginning. And it’s tired, broken because it is not solving problems or creating opportunities.
Scan your experiences with the raw bar niche and you’ll discover that, like us, like everyone, you’ve never really sat at a “Raw Bar” that wasn’t part of a Seafood Restaurant. In this model (table service / a la carte) there is little or no interaction between guest and expert (chef, shucker) as the server is the point of contact. Servers knowledge of the people, process and product that is being served is usually very limited. Though this has been improving of late, myths abound and are often perpetuated. Failure to deliver the entire value proposition for the product is the norm and almost always the case. In this model the terms oyster bar or raw bar are positioning tools/terms. They showcase a feature or specialty of the restaurant. Its marketing and positioning, not the DNA of the offering.”
“We are doing to oysters, caviar and seafood what Sommeliers did to wine in American restaurants. This has already happened with beer and spirits too. Its the education of the consumer and the value added. Food items have had value added through terms and processes like “heritage” or “local”. “free range” or “organics” for years now too. For the most part, value has been added to product that is farmed or produced, where the production is less “variable”. We’ve simply been applying all of these value adds, (traceability, storytelling, sustainability, responsibility...etc) to a wild catch or cultured seafood which has a much more variable in it’s production. Seafood is one of the last industries to be disrupted for two reasons. MASSIVE foreign demand which takes 80% of American caught product abroad at a premium and the variability of the production. ”
OUR WAY
We combined three key “Elements of Style” in a new and fresh way that delivers unprecedented value to the diner:
USE OF SPACE / SERVICE STYLE: Do this in a way that delivers exponential fun & discovery (value) to the consumer. That is, build a U-SHAPED BAR and offer an OMAKASE STYLE OF SERVICE
CUISINE: #RaistTheRawBar by developing and perfecting a new culinary ethic. We call it MARINE CUISINE & DelicaSEAS
PERSONALITY: CREATE AND POLISH THE EVANGELIST, EXPERT, MAVEN, ARTIST, PERFORMER: MASTER MERMMELIER. Invent the role, title and define the expertise, experience and skill set needed to execute. Put that person in the middle of fewer, more interesting, interested and influential people and put on a show at $300+ per seat.
HOW ITS DONE
Design and build a new kind of dining space that could allow for all of this. Remove the RAW BAR from the RESTAURANT and eliminate the “restaurant”. BE, an actual RAW BAR, but NOT just a RAW BAR….THE BEST RAW BAR EVER, anywhere. In doing so you can eliminate the fine dining / expensive seafood restaurant (and the staff, overhead…etc), 3,500 sf space needed, parking needed, the need to turn tables, the need to expose yourself to unreasonable risk by cultivating a bar scene, create a focus on wine pairings and a more responsible appreciation of wine.
Develop and execute on a 10 - 12 course menu that 1 chef could present to 12 guests in under 4 hours.
Create and polish the personality / performer to execute it all.
“We have created the Salon de Marine Cuisine. This is extremely powerful because very well-traveled, well-fed consumers enjoy comparing their luxury seafood / culinary experiences AND learning about what their safest, healthiest, most sustainable, most responsible (SMARTEST) seafood choices are. More importantly, to be participant to this give the guest the opportunity to channel the status of those who hosted and attended Salons in Europe between 1500 and 1800…the Aristocracy. ”
This new model allows us tO…
Replace “FINE Dining” with “FUN Dining”.
Delivery 30 - 50 “Points of Discovery” to savvy consumers.
Do to fine dining in restaurants what fractional private jet ownership did to aviation.
Offer an extremely dynamic experience that incorporates a much higher level of choreography of food, music and lights than is possible in the traditional restaurant environment.
Provide sophisticated and influential Gourmands & Epicureans with a new, exciting, social media friendly option for culinary edu-tainment which they are motivated to share.
Invent a new ways to create a lot more value in the product, service and experience through a nano / semi-private experience that delivers 1000x the value that could ever be delivered in the old model (table service / a la carte).
Find and deliver a lot of new value in extremely expensive seafood products. This is a new “margin” which is not based on winning through pricing, rather through value.
No one thing is the answer. The magic is in the combination of the “elements of style””
BOTTOM LINE: THE SPACE & SERVICE STYLE + THE CULINARY ETHIC + CHEF PERSONALITY AS HOST = A transcendent experience that delivers extraordinary value.
WHY RAW LAB WORKS
It works because we fixed an old, tired, 1-Dimensional model that was no longer delivering value to the consumer commensurate with the costs of the product, which have risen, and will continue to rise. Consumers do not seek out formal dining product they seek out fun dining experiences in the post consumption consumer economy we live in. EVERYONE has had fine Champagne, Caviar Service and Fois Gras on a white linen table cloth. Now they want see it plated, learn about where it came from and who created it. Our model allows for a discussion on these topics that busts myths, reveals the truth about many things, makes people laugh and think and learn…without being made to feel stupid. Curiosity is rewarded in this model whereas in the old model ignorance was often scorned.
“In Jupiter, FL we will do to “THE ELITE DINING EXPERIENCE” what THE SPHERE in Vegas has done to the “Concert Experience”
