Professional juicer machine
Professional juicer machine
Looking for a way to make your juice bar menu stand out? Juice is one of the fastest-growing snack categories. From fruity sweet treats to green juice, juice-based smoothies, and functional infusions. While you’re sure to have a core menu your regulars know and love, innovation is required to drive upsells, retention, and new business. Below we explore trends and tips to ensure your juice bar maintains the competitive advantage required for sustainability.
In the United States, orange juice and apple juice are the top-selling bottled juices and OJ is the best-selling freshly squeezed juice. As a juice bar owner, you must innovate beyond these nationwide staples.
The 9 tips below will help you refresh your juice menu and add premium offerings to your year-round or seasonal menu.
Beyond your core produce and ingredient mix, keep things fun by adding seasonal fruits and vegetables to your menu. For example, you might serve red wonderful pomegranate juice year-round but offer yellow pomegranate juice while in season. Or create a few pumpkin juice recipes in the fall and more stone fruits juice recipes in the spring and summer.
Seasonal item pricing should be in line with your functional juice pricing, or at least $0.50 more, as long pricing maintains or exceeds a profit margin of 15% to 20%.
#2 Local ingredients
Health-conscious consumers are often environmentally and socially conscious. They advocate for supporting local farmers and prioritizing the lower carbon footprint of local produce. With indoor farming on the rise, especially leafy greens and microgreens, it’s never been easier to source local ingredients. You won’t be able to source everything locally, but source as much as you can—and be sure to let your customers know.
Maintain the same profit margins per fruit or vegetable, even if local produce costs less.
Your first concern with transitioning to 100% organic produce is likely to be the increased COGS. Health-conscious consumers want organic and are willing to pay for it. If not 100% organic, create an organic category. This juice business menu strategy can be particularly beneficial if your local competitors aren’t organic.
Don’t decrease your profit margin when going organic. Raise your prices to ensure margins of at least 15% to 20%.
If environmental consciousness is a brand initiative, source ugly produce. This refers to produce that is misshapen, oversized, undersized, or less vibrant in color than what grocery stores are looking for.
“Ugly” options are less expensive as they’ll end up as food waste otherwise. Be sure to market your food-waste-reducing initiative to your consumers. Maybe snap before and after shots of your pre-juiced less-than-perfect produce. Even if you can’t source ugly produce consistently, it supercharges your COGS when you can.
They might be ugly, but they’re still nutrient-dense and delicious.
As the saying goes, “one man’s trash is another man’s treasure”. Your produce pulp is a treasure you can turn into a new product, tax write-off, or a donation that reduces your contribution to food waste.
Sell pulp for a flat rate per pound. The sale is pure profit, minus the bag or container you sell it in. Consider offering delivery for an added fee. Donations to registered non-profits are a tax write-off.
You and your team work hard to create a delicious and nutritious fresh juice menu. That said, your customers might have a specific combination in mind. From replicating the juice they make at home to a functional combination or something that simply sounds good.
Although you’ve always offered the ability to create custom fruit and vegetable combinations, highlight customizations on your menu to supercharge sales.
The profit margin for customization should be closer to 25% and 30%. This might include a flat rate price per item or a general build-your-own-price that includes a high liquid volume base (apple, OJ, carrot, bok choy) and lower liquid volume add-ins.
Multi-day juice cleanses, fasts, and juice detoxes can be a lucrative line item. Consider working with a local dietician to create functional fasting juice combinations. Be sure to add a disclaimer to your menu that advises consumers to consult a physician before a cleanse, fast, or detox. Customers can come in to pick up 1 or 2 days of juice at a time, or have their juice delivered daily. This is often 3 to 5 16-ounce juices per day.
These functional recipes are likely to contain more expensive ingredients. Aim for a profit margin of 25% to 30%, or more.
The fresh and ready-to-drink (RTD) category is a fast-growing snack category. This is because modern customers are looking for both hydration and function in their beverages. So, consider using juice to create a variety of menu offerings.
Charge 10% to 20% more for functional beverages. For add-ins, your profit margin per serving can be between 50% and 70%.
Directly linked to your premium offerings, below are some of the top-trending non-produce upsells and add-ins for juice bar menus.
Pricing strategy
Your profit margin per add-in serving can be between 50% and 70%, or more.
Whether you want to upgrade from a centrifugal juicer to a cold press juicer, require a higher volume juicer, or you want to invest in a dedicated OJ or pomegranate juicer—Zumex has you covered.
Our advanced juicing technology is designed to be labor and COGS-efficient, supporting both your business objectives and environmentally conscious initiatives. To learn more about how Zumex can enhance your business success, we suggest using our ROI calculator. This tool shows you how integrating a juicer can greatly boost your annual profits.
