Tips / How-to’s

4 Steps to Creating a Juice Bar in a Grocery Store

4 Steps to Creating a Juice Bar in a Grocery Store The “Fresh Format” grocery store is becoming the standard. Having food and beverage options made in-store attracts new customers and helps retain your current customers. In-store freshly-squeezed juice, infused water, and smoothies were up 22% over 2015 and 105% over the past three years. Source:…

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How to Make Cold-Pressed Orange Juice or Pomegranate Juice

Follow these 6 steps to make cold-pressed orange juice or pomegranate juice using the Goodnature X-1: Wash fruit in cold water with your produce wash of choice, let air dry. Cut each piece of fruit in half. Do not grind. Prepare your press by opening it just enough that 1-2 pieces of fruit will fit…

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Cold Pressed Juice ROI Calculator

Should you add cold-pressed juice to the menu at your existing cafe or restaurant? Is it worth the investment?   This article has been removed. Please go to our new Juice Profit Calculator app.

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Cold Pressed Cocktail Recipes

These recipes were prepared using the Goodnature Countertop CT7 commercial juice press. Cold-Pressed Cocktails The easiest way to add cold-pressed juice into your favorite cocktail is to consider the flavor profile of the drink you want to recreate. If it is on the savory side, try to use more vegetable juices to replace some of the…

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5 Tips for Becoming USDA Certified Organic

Guest post by Ari, professional chef and cold pressed juice consultant. For consulting inquires, please contact us or see our consulting services page. Is becoming USDA Certified Organic right for your business? There’s not a lot of information available about going through the process of becoming certified organic for cold pressed juice. After going through the…

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How to Make Nut Milk on the Goodnature X-1 (with video)

Nut milk (also known as “mylk”) makes a great addition to any business that sells juice.  Nut milks have grown in popularity both in the grocery store and in juice bars within the last few years.  There are even companies now that are making only raw nut milks. So what is nut milk? Well, it’s…

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24 Gallons of Juice in 36 Minutes (video)

People often ask about the validity of the “up to 20 gallons per hour” claim of the Goodnature X1 cold press juicer, so we decided to test it ourselves in our demonstration kitchen. In preparation, we purchased enough cucumbers to make a bit more than 20 gallons of juice (about 240 lbs), and to our…

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Cold Press Juicer – How Much Pressure is Too Much?

This is a guest post by Dale Wettlaufer, the founder of Goodnature, and the inventor of the commercial cold press juicer. Some of the things that nature has taught us about making the best tasting juice: Don’t squeeze too hard Don’t squeeze too fast Although the natural tendency in a busy kitchen is to get…

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Determining Pounds of Produce for Recipes

If I want to mix my produce together for grinding per recipe, how much of each ingredient should I use in each batch? Great question and I’m glad you asked!  As you may have read in Charlie’s post,  “Mixing Produce or Grinding Separately, ” grinding your produce together will actually give you a higher yield.  But…

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How Much Produce to Buy

Guest post by Paul Baudier, cold pressed juice, raw food, and smoothie consultant.  How much produce should I plan on buying for my new cold pressed juice business? How much produce to order is a dilemma every operator faces. Do you under or overestimate? What is better for the bottom line? This can be as…

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Calculating Food Costs for Cold Pressed Juice

Food Cost Basics Under normal conditions, a food service establishment needs to keep average food cost under 34% of revenue in order to make a healthy profit. That being said, a retail store that sells bottled juice can achieve a lower food cost, and should strive for 20% – 25% average food cost for organic…

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Cold Pressed Juice Branding

How to build a strong cold pressed juice concept. By Kenny Lao, Culinary Task Force I’ve had the honor of speaking with loads of folks and companies who are interested in opening up their own restaurant concepts. I always learn just as much from them as I hope they learn from me! Recently I have…

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