Flavor Trends, Strategies and Solutions for Menu Development

Do-It-Yourself Juicing


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Thinking about making more fresh juices in house? Consultant Kim Haasarud of Liquid Architecture offers these suggestions:

1. Take it slow. Try starting with one juice.

“I wouldn’t try to do too much at once, or change your entire program to a fresh juice program if you are not doing this already. I’ve seen fresh juice programs backfire where the account tried to change everything all at once and just threw their hands in the air and gave up,” she says.

2. Get the first one right. Profitable fresh juicing requires establishing pars and standards first, so pay attention to what your operation can handle. Start with branding a fresh-squeezed margarita on the menu; this controls the juice pars for one drink per day. “Once you get it down—the squeezing, the labeling, how to monitor what’s fresh and what’s not, what the sales will be—you can start to implement it on a bigger scale,” she notes.

3. Sell it! “If you’re bringing in a new juice or squeezing a fresh seasonal juice for a special drink, let customers know,” she says. Don’t bury it on your menu. Find multiple ways to market and feature juices—in non-alcohol beverage combinations or in cocktails. “Train the staff and help them sell. The more they know, the more they are able to engage with the customers.”

Haasarud encourages trying signature blends once the operational aspects are under control. Carrot-ginger, hibiscus-grapefruit, apple-clove and blueberry-lavender are among the many creative combinations operators are trying.

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About The Author

Jack Robertiello

Jack Robertiello writes about spirits, cocktails, wine, beer and food from Brooklyn, N.Y.