“Despite having multiple years of experience as a restaurant owner, I soon discovered there were unique elements to the juice bar business. Having Ari to assist with any questions and consult on the cold-press process was instrumental to our success.”
– Omar Kasim, founder of Juice Palm
Ari Sexner is a classically trained chef who has worked at some of the finest dining restaurants in America and eventually made his way into cold-pressed juice, developing the first USDA Certified Organic juice program on the Las Vegas strip for Bellagio Hotel.
After consulting for Goodnature clients in his free time for more than two years, he became so busy with juice companies that we recruited him to work as our full-time consultant. He has a passion for guiding new cold-pressed juice companies through kitchen planning, operations, recipe creation, food costing, sourcing ingredients, NSF and HACCP training, SSOP programs, USDA Organic Certification, and more.
“We consulted Goodnature for guidance in our cold-pressed juice recipes and procedures. We have used consultants in the past, and I have to say Ari is exceptional . He has tremendous knowledge and truly takes on your goal / vision. He was readily available to us and he worked efficiently to deliver exactly what we wanted in a very cost effective manner, staying within our budget. We couldn’t be more pleased.”
– Michael Youssef, Founder of The Nutrition Factory – Tampa, FL