This article covers some of the most important aspects of starting a juice business.
Click a section to skip to it:
- Juice Bar & Kitchen Layout Infographics
- Kitchen Flow
- Juice Bar Equipment List
- Total Cost of Equipment
- Using a Commissary Kitchen
This article has been updated (originally published September 8th, 2016).
How to Design a Commercial Juicing Kitchen
JUICE BAR AND KITCHEN LayoutS
One of the most common questions we get from people starting a juice business is how to set up a kitchen for cold-pressed juice. We decided to put together infographics that show simple setup, equipment lists, and flow diagrams for a cold-pressed juice kitchen and for a juice bar. You can download the free PDFs here:
When designing a kitchen, you need to think about the flow. How are people going to move around the kitchen? We don’t want two people crossing paths and running into each-other if it can be avoided, and we want to minimize the amount of time people spend moving around. In this example, we designed the kitchen so that the juice-making process flows in a clockwise fashion around the kitchen. Designing a kitchen in this way will make your employees more efficient and with minimum confusion in their work area.
The Juice Bar Equipment List
Some of the equipment covered in the layout examples include:
- Goodnature M-1 Commercial Cold-Press Juicer – Can make 100 bottles of cold-pressed juice per day
- Goodnature X-1 Commercial Cold-Press Juicer – Can make 1,000 bottles of cold-pressed juice per day
- Goodnature X-1 Mini Commercial Cold-Press Juice – Can make 300 bottles of cold-pressed juice per day
- Food processor or blender is used to make smoothies and grind nuts to press nut-milks.
- 3 compartment sink with sprayer – Can be used to wash machine parts, bottles, and the sprayer can be used to wash the X-1 machine.
- Prep sink for produce – It’s nice to have a separate sink for washing fruits and vegetables, but optional
- Hand sink – Most health departments require a separate sink for washing hands (and nothing else)
- Prep table – Stainless steel used to prep the produce for juicing
- Drying rack – This rack is used to air-dry dishes, machine parts, and press bags
- Walk-in cooler – Produce and juice should always be stored in a refrigerated space. If possible, the entire juicing kitchen should be cooled.
Total Cost of Equipment
You can expect to spend around $20,000 – $75,000 on the equipment listed above. If you are interested in calculating return on investment for cold-pressed juice equipment, try out our Juice Profit & ROI Calculator.
Using a Commissary Kitchen
If you are looking for a way to save on the initial investment of a commercial kitchen, check around your area for shared kitchens that allow you to rent the space by the hour. These commissary kitchens are used by many food and beverage startups looking to use a commercial kitchen without owning the space themselves. These kitchens usually have sinks, counters, and refrigeration space. You would most likely still need to purchase the juice press and any specialty equipment. Some kitchens will allow you to store the equipment in the space even when you’re not using it. The terms and pricing vary a lot by location and business, so you will need to do your own research in your area.
Before You Go
Here are a few free articles that cover essential info for juice business operators:
- 5 Tips for Starting a Cold Pressed Juice Business
- Cold-Pressed Juice Bar Business Plans: The 4 Basic Models
- 7 Tips for Navigating Juice Bar Regulations
- How to Increase Your Juice Bar Business Profit
And if you’d like to add some delicious, chef-made recipes to your menu, browse our juicing recipes here!