Tips / How-to’s

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…

Continue reading

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…

Continue reading

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…

Continue reading

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…

Continue reading

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…

Continue reading

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…

Continue reading

HACCP and SSOP Example for Cold Pressed Juice

Guest post by Eric Toussant, President of GlobalCert Food Safety, LLC For HACCP consulting services, contact Ari Sexner, juice business consultant. Download the complete example HACCP plan: New Juice Co HACCP Plan.zip Download the example SSOP program: New Juice Co. Sanitation Standard Operating Procedures HACCP Program Description: HACCP – Hazardous Analysis Critical Control Points. HACCP is a…

Continue reading

Mixing Produce or Grinding Separately

Should I juice every ingredient separately? This is definitely one of the most frequently asked questions regarding the Goodnature X-1 / EG-260. In general, it is best to combine ingredients prior to grinding. We have found that when there is a nice mix of soft and fibrous fruits and vegetables, one can achieve at least 5%…

Continue reading

Plastic vs Glass Bottles

  Buying bottles for your juice business – Where to buy glass and plastic bottles in bulk   Which type of bottles should I use? Choosing either plastic or glass bottles for your new juice business is an important decision that might have more factors than you have considered. I will explore some of the…

Continue reading

Sourcing Organic Produce (using CSA’s)

As a small business, it’s important to introduce a high quality product and keep food costs down. Sourcing all that organic produce for cold pressed juice can be challenging, so here’s a tip to help you out: Community Supported Agriculture (or CSA’s) are a fantastic way to help your local farms/community, and supply your business with…

Continue reading