Tran family bonds over frozen yogurt

Everything you need to know you DIDN’T learn in Kindergarten
August 3, 2011
Keith Joseph Landry
August 5, 2011
Everything you need to know you DIDN’T learn in Kindergarten
August 3, 2011
Keith Joseph Landry
August 5, 2011

Tired of working in the New Orleans’ hotel industry, Tiffany Tran, a graduate of culinary school, quit her job to look for something better. After weeks of searching, she was unable to procure a dream job and was feeling a bit disheartened … that was until her dad approached her with a business proposition.


“I said, ‘Tiffany, you want to open a business with Dad?’ Her eyes lit up and she said, ‘Okay!’” explained Bing Tran, the 23-year-olds’ father.


Originally interested in opening a Vietnamese restaurant, after doing some research the pair decided upon a self-serve, frozen yogurt shop instead. Thus, Bing Cherry was born.

Fortunately for the duo, a family member who recently opened a similar store in Boutte allowed Tiffany an inside look at her fro-yo operation. And while the daughter learned the ins and outs, Bing, a DirecTV distributor by day, took care of almost everything else.


“At that time my niece was about to open a frozen yogurt shop, too, so I said, ‘You know what? She’s about to open. Learn all you can about the product and I’ll take care of the construction side,” the father expressed. “While she did that, I did my own DirecTV and then at night I came down here and built this. It took exactly two months to construct.”


According to Bing, the kid-focused, decorative decisions n the hodgepodge of stools, contemporary hanging lamps that resemble white lotus flowers and the bright green, orange and yellow color scheme, were a shared venture between father and daughter.

“We made sure we decided on stuff we both agreed upon,” he said. “We have great teamwork.”


“With my daughter, I trust everything that she does and she does a great job,” the proud pop said of his child who now handles the majority of the day-to-day operations of the business.


Tiffany chimed in with a laugh, “He’s the paperwork side. ‘He just writes the checks,’ is what I tell people.”

Bing, who grew up in Thibodaux and currently lives with his family in New Orleans, decided upon the Houma Corporate Drive location while stuck in what he thought was accident-related traffic. When he arrived at the Enterprise Drive and Corporate Drive intersection, he was surprised to find that there was no collision.


“So I turned around and I parked right in front of this location right here. And I sat and watched the traffic and it was crazy. It was as far as I could see. … I said this is the place,” Bing remarked.


The lease was signed at the end of March and by May 23 the business opened its doors to the Houma population. Since then, business has been booming.

“I think it is 10 times more than I ever imagined,” exclaimed Bing.


Upon entering the facility, a customer retrieves a cup located at the end of the row of frozen yogurt machines. With 10 flavors to choose from, such as original tart, green apple, cake batter, red velvet, pomegranate, cheesecake and cookies and cream, sampling and mixing and matching are encouraged. A couple of sugar-free options are also available.


After deciding on a flavor (or two) and serving up the exact amount desired, it is on to the toppings bar with more than 40 different delectable items to compliment the frozen yogurt treat.

“You know, you walk into a candy store and you see the same thing as you do here, animal crackers, candy and all sorts of things,” said Tiffany.

Other toppings include a slew of fresh fruits, which are cut daily according to the owners, colorful cereals, Ghirardelli chocolate, caramel and peanut butter sauces, nuts, granola, an array of crushed chocolate candy bars, and so much more.

Once the dream dessert is created, the cold concoction is then weighed at the register and paid for by the ounce. Both Bing and Tiffany agree this process is a benefit to the customer.

“When you go to an ice cream parlor, if you see a good kid, a friendly kid, and you are being friendly with him, they give you an extra scoop or they give you more for the same amount of price. If that person has a bad day, guess what? Your scoop is small. People like to do it themselves because they like to put in what they want and how much they want,” said Bing, who believes that kids especially enjoy the independence of creating their own treat.

“You can get however much you like and it’s healthy,” Tiffany added about the freedom of portion control.

Many people also feel a lot less remorseful about eating frozen yogurt instead of ice cream because of the fat intake said Bing.

“I didn’t know anything about yogurt, and I was so shocked about how many people actually worry about their body. The people say, ‘I love ice cream but you know what, I don’t feel as guilty eating this as I do ice cream. I’d also rather bring my kids over here so they can eat a healthy snack,’” the friendly owner explained.

“Yogurt has no fat. There is nothing but fat in ice cream,” he added.

In less than a month’s time, the Tran family plans to open their second Bing Cherry location. This one is in Thibodaux.

“When we opened up this one (in Houma), within the first week of opening I told my daughter I wanted to open up a second,” explained Bing, who does not fear the emergence of copycat competitors because of the frozen yogurt business’ startup costs. The machines alone cost almost $90,000.

“My goal is to have three shops for my three kids,” he confessed.

While Bing’s 22-year-old son currently has aspirations of becoming an optometrist, his youngest son Taylor, who’s been a huge help at the Houma store, has shown interest in operating the Thibodaux shop in the future. According to Bing, the 17-year-old has to complete his senior year of high school and then college before he can join in the family business.

“I’m going to start giving him a percent of the business when he finishes college, but only when he finishes college. I want him to have a four year degree,” the dad said, adding that since the business opened, he has seen a huge improvement in his daughter, and he’s noticed that his son has grown up and is so much more responsible.

“I have the best job. I work with my kids,” Bing said with a smile.

After the first business name was thrown out, Tiffany Tran, left, came up with “Swirl it Up,” to which her brother, Taylor Tran, far right, countered with “Top it Off.” A late night Google search resulted in the frozen yogurt shop’s final name, Bing Cherry. Also pictured is employee Raeana Soudelier. ALYSON SHOWALTER