Once you develop a nice core menu, you can rotate new experimental recipes as needed. Creating a small menu allows you to manage your costs and inventory better and to reduce waste. I always tell people that it’s better to have a small menu with 6 or 7 juices than a big menu with dozens of options. You can produce fruit and vegetable juices, citrus and pomegranate juice, nut milks, and more. The Goodnature X-1 is very popular in grocery stores because of its efficiency and produce flexibility. We have created “The Future Is Fresh” Guide that has a nice description of a basic kitchen layout and an equipment list for creating cold-pressed juice. Once you decide on the model of juice bar you want to create, you will need to lay out the kitchen and retail space. Step 2: Plan the retail space and kitchen layout Whole Foods offers the “made right here” bottles of juice, as well as fresh juice on demand. This usually equates to a lower up-front investment, lower labor costs, and less retail space required.Īlso popular is to do a combination of both (think Whole Foods Market). The other option is to produce bottles of juice in batches, and market them in a cooler as grab-and-go. Customers see this as the freshest way to get juice, however, the labor costs are high and you need a dedicated retail space to making juice on demand. The first option is a made-to-order juice bar that offers the option of providing juices on-demand as customers order them. There are two main types of juice bars in grocery stores: Step 1: Decide which type of juice bar you want to create
Here is a list of four main steps and what you need to consider when starting a fresh juice program in a grocery store:
When you have apples or lemons that may not look perfect, but are still healthy and good, you can use them to create juice instead of letting them go to waste when customers won’t purchase them. īeyond just serving a fresh product, making juice is also important for reducing fruit and vegetable waste.
In-store freshly-squeezed juice, infused water, and smoothies were up 22% over 2015 and 105% over the past three years. Having food and beverage options made in-store attracts new customers and helps retain your current customers. The “Fresh Format” grocery store is becoming the standard. 4 Steps to Creating a Juice Bar in a Grocery Store
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