Zenblen’s Smooth Rise from Office Blender to Robotic Smoothie Bar

As a college athlete at the University of Chicago, Tom Zhang always made health and wellness a priority. A track and field runner who later competed in triathlons, he became known for his early-morning smoothie habit – a habit that stuck with him well after graduation into his professional career.

“I was that guy bringing a mini blender to the office,” Zhang said, laughing. “Every morning at my consulting job, I’d make a smoothie at my desk.”

It wasn’t long before colleagues started asking if they could get in on the routine. What began as a one-man habit soon turned into Smoothie Fridays, an office-wide tradition where Zhang blended drinks for all of his colleagues. 

“It was a hit. I would grab ingredients from the supermarket on the way into work on Friday, and then get to the office and start making smoothies,” said Zhang. “People would come up and tell me how it changed their mornings and their lives for the better.”

That’s when Zhang thought to himself: if it was so helpful, why weren’t people doing it before?

Following some conversations with colleagues, the answer became clear. 

“It was all about friction – people don’t have the ingredients ready at home and people don’t want to clean a blender,” Zhang said.

“That’s when it hit me,” he continued. “At the consulting firm, our bread and butter was helping people identify market opportunities. And I saw one staring right at my face.”

From that simple question, Zenblen was born – a fully automated, robotic smoothie bar designed to make it easy to stay nourished and in control, without slowing down your day.

A Fresh Idea, Blended with Purpose

Zenblen’s product is a kiosk-based smoothie station that blends personalized, nutrient-rich drinks on demand using real frozen fruits, coconut milk, and coconut water – no ice, fillers, or added sugar. Customers can choose from a variety of flavors and even add protein or collagen, with full nutritional transparency.

“We take a lot of pride in maximizing nutritional value,” said Zhang “Our smoothies are crafted with input from registered dietitians and nutritionists, and we’re constantly testing new recipes. It has to taste great, but it also has to be healthy.”

The concept is about more than just smoothies – it’s about removing barriers to better habits. 

“We want to make the healthy option the most convenient one,” he added. “People want to live healthier lives, but things get in the way. We use technology to change that.”

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Zhang’s journey from office blender to tech founder wasn’t linear. He never planned to become an entrepreneur until he found himself staring at an opportunity.

“I had no idea what I was doing at first,” he said. “But getting accepted into the New Venture Challenge (NVC) changed everything. That program was foundational, it gave me the framework, mentors, and network to turn an idea into a real company.”

Though accepted into the Booth Scholars Program, Zhang ultimately chose to forgo business school to build Zenblen full-time following NVC. Along the way, he participated in several Polsky Center programs and events, including Founders’ Circles, and credits the experience with accelerating his entrepreneurial development.

“NVC was like a crash course in entrepreneurship,” he said. “I learned how to pitch, how to build a business model, and how to communicate the value of our product. The network I built there of professors, coaches, other founders is still a huge part of my support system.”

One of the most meaningful moments came years after NVC: “One of the judges who helped me with pitching came back and coached me again as we prepared for a Series A. That kind of continuity and support is rare, and it made all the difference.”

From First Blend to Citywide Scale

Over the past five years, Zenblen has made major strides. The team has grown, the technology has evolved, and the product has gone from concept to commercial reality.

“I still remember the day we blended a smoothie robotically for the first time,” Zhang said. “That was a huge moment. And every milestone since, from the first user-ready demo to our most recent fully automated version, has been incredibly rewarding.”

Today, Zenblen operates 10 kiosks across Chicago, including in hospitals, offices, and university campuses. The team regularly hears from customers about the positive impact the product is having on their routines and their lives.

“We got a message from a leukemia patient undergoing chemotherapy who said they grab a Zenblen smoothie every day,” Zhang shared. “Those are the moments that really shine through in the tough times. Startups are hard. But knowing we’re building something that truly helps people, that’s what keeps us going.”

Looking Ahead: Blending Health and Growth

In the next 12 months, Zhang and the Zenblen team have their eyes set on expansion. 

“We want to make Chicago the smoothie capital of the world,” he said. “There’s such a strong food tech ecosystem here.”

The goal is to grow from 10 to 100 kiosks in the Chicago area, then expand nationally using the same playbook. 

“We’ve already built great relationships in places like Los Angeles,” he said. “With the LA Olympics coming, we’d love to work with athletes and position Zenblen as part of a health-forward lifestyle.”