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Bethenny Frankel’s new Supermodel Café opened in the Hamptons and already has people talking — both fans and critics. The pop-up leans on her viral low-calorie, high-protein recipes, and Frankel says customer reactions are helping shape the concept in real time.
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The debut drew a mix of praise and critique from beachgoers and influencers alike. Frankel called those responses her living research lab. She wants honest takes and treats them as product development.
- Location: Hamptons pop-up with a seasonal vibe.
- Concept: Social-media-driven recipes turned into café dishes.
- Approach: Fast changes based on guest reactions.
Influencer voices influenced the menu decisions
Celebrities and influencers sampled dishes and flagged items they didn’t enjoy. Frankel listened and acted quickly.
- Names mentioned: Halley Kate Williams, Jazz Smith, and Greta Louise Tomé.
- Menu change: The miso tahini item was removed after negative feedback.
- Policy: Frankel said she can pull items off the menu immediately.
She treats customer feedback as real-time R&D, not as personal attacks.
Healthy food with taste trade-offs — and intentional choices
Frankel admits the dishes are focused on better-for-you nutrition. That sometimes means flavor compromises.
She described one staple as not the most indulgent chicken dish. Still, she believes it’s the best version of a low-calorie, high-protein chicken salad.
The café prioritizes guilt-free eating over rich, calorie-heavy comfort food.
Controversy becomes part of the marketing mix
Rather than shy away from criticism, Frankel leans into it. She embraces playful provocation on the menu to spark conversation.
- Example: A tongue-in-cheek item named the “Rage Bait Bagel.”
- Intent: Encourage buzz and social sharing.
- Mindset: The community and chatter matter more than any single product.
For Frankel, the social conversation is as important as the food.
Expansion plans: taking Supermodel Café beyond the Hamptons
Frankel is already exploring growth for the brand. She says offers are on the table to bring the café concept to new locations.
- Potential destination: St. Barts, via a partnership with a big-name brand.
- Format idea: Rotating stores and menus each month, like a culinary pop-up tour.
- Goal: Build a flexible, evolving concept that keeps customers engaged.
How the model could scale
Frankel imagines the café as a living business. Locations could change frequently, and menus could evolve.
- Short-term pop-ups in seasonal hotspots.
- Partnerships with established hospitality brands.
- Menu updates driven by customer feedback and social trends.
The vision: a dynamic, interactive brand rooted in healthy recipes and social buzz.
