Learn to liquefy greens and fruits easily for the most effective way to lose weight, clear skin, boost vitality and get mentally sharp.
Build a successful commercial fresh juice program that drives healthy sales and profit. Capture market share by offering a premium tasting experience that also supports cross-merchandising opportunities and customer loyalty.
Marketing and Communication
juice guru has gained popularity as a way to cleanse the body, lose weight and get energized. But, it is important to be aware of the pitfalls that can derail even the best-intentioned fresh juice programs. This CPD certified course will show you how to ensure your commercial juicing program is a consistent success.
The first step is attracting and retaining customers. This means leveraging multiple channels to communicate the health benefits and taste experience of your juices to drive sales and repeat visits. Investing in high-quality juicers that prioritize taste, hygiene and safety is also essential. Robust seals help to prevent juice infiltration in critical machine components and minimize the risk of equipment failure.
Another common stumbling block is underestimating the amount of capital and infrastructure that a well-run juicing program requires. This includes investing in the right refrigeration to support the temperature stability of freshly squeezed juices, and establishing an adequate supply chain to deliver the correct quantities of raw ingredients.
Lastly, some retailers approach juicing as a standalone product without realizing the many ways in which it can help drive overall store sales and margins. By integrating it with core products and services, grocery stores can capture additional market share, increase sales of other healthy food items and boost overall business growth.
The five-month Church Juice Mentorship Program includes monthly content to complete at your own pace, group calls with the cohort and one-on-one time with Bryan. This limited-enrollment program is designed for entrepreneurs who are serious about building a successful wellness business of their own. To learn more and apply to join the 2024 cohort, click here.
Sourcing Fruits
Juices are a key component of any health-conscious diet. They are known to boost vitality, longevity and help reduce a host of illnesses and conditions including heart disease, high blood pressure, cancers and other ailments. Developing a juicing concept that aligns with the overall business model allows stores to leverage the benefits of a fresh juice program as part of their brand. Strategically positioning juicers in store and implementing cross-merchandising strategies ensures customers can see the process, creating a connection between the product and its origin.
Choosing the right equipment is non-negotiable when it comes to establishing a successful juice program. The type and quality of the machinery determines how well juices are made, the resulting taste and appearance, hygiene, safety and efficiency. Investing in premium equipment from a trusted partner will help to drive program success and support the overall brand.
Training staff to operate and maintain the equipment is also essential. It ensures they have the knowledge and confidence to support customers in making the most out of their juicing experience and enhances customer service delivery. The training program should cover the basic juicing techniques and ingredients and include tips on using a variety of juicers to maximize effectiveness and performance.
Offering the right mix of fruit and vegetable combinations is another critical factor. Juices can be formulated for specific health needs and goals, from reducing joint pain to improving cardiovascular health. Incorporating different fruits, vegetables and recipes enables juicing businesses to differentiate themselves from competitors.
Juicing programs can provide both immediate and sustained revenue for grocers. They increase market share, encourage a higher rate of in-store visits and can be supported by other marketing initiatives planned throughout the year. With a clear strategy and well-trained team, it is possible to capture the growing demand for juices and establish a leading position in the industry. The skills learned in this course can be applied to launch a juicing or blending business, or to enhance careers in nutrition or wellness consulting.
Training and Supporting Staff
Juices are a great way to promote healthy living, and can be used for weight loss, detox, or simply as a refreshing treat. However, a commercial fresh juice program can be challenging to implement successfully. A well-run juicing program provides many benefits, including direct incremental profits from the sale of juice and increased in-store traffic to drive overall store sales. These are important factors for any food retail business, and it is critical to understand the strategic, operational, and financial benefits of a consistent and sustainable fresh juice program.
A key factor in a successful juicing program is effective marketing and communication. Failing to highlight the health benefits and taste experience of freshly squeezed juices can negatively impact customer interest and participation. Developing an extensive social media presence and creating compelling messaging around your juicing program is essential to its success.
The sourcing of fruit is another crucial component of a successful juicing program. Purchasing low-quality or inappropriately packaged fruits can compromise the quality and appeal of your juices. Establishing strong relationships with reliable fruit suppliers and implementing stringent quality control measures is an effective strategy for improving the quality of your juices.
Retail establishments that sell refrigerated and shelf stable juice products must adhere to strict processing guidelines to ensure the safety of their customers. This includes specialized processing, Process Authority Review (PAR) testing, a Hazard Analysis and Critical Control Point (HACCP) plan and training, and compliant labeling.
Identifying the relevant microorganism for your juice processing operation is one of the first steps in creating an HACCP plan. The relevant microorganism is determined based on whether or not any illness outbreaks have been caused by that particular type of juice, and the relevant pathogens identified in those illnesses. Once the relevant microorganism is determined, you will need to determine which process controls, e.g., temperature, equipment type and design, etc., will prevent the occurrence of that specific pathogen in your juice when subjected to moderate temperature abuse.
When establishing a HACCP plan, you must also identify monitoring procedures that will enable you to verify your ability to meet the 5-log pathogen reduction performance standard for juice. For example, you will need to know if the UV sensors in your equipment are designed to shut down your system if the flow rate of UV energy exceeds a critical limit.
Operations
Developing and implementing a successful fresh juice program requires a multifaceted approach. In addition to strong marketing and communication strategies, juicing programs require dedicated merchandising, efficient workflows, and effective cleaning and sanitation practices. In the absence of these essential components, juicing programs can fail to deliver on their potential to attract and retain customers.
The beating heart of any juicing program is the equipment used to process fruit into juice. Juicing machines need to prioritize taste, hygiene, and safety in their selection, as well as be easy to clean and operate. Opting for low-quality juicers can compromise the quality of the juice and introduce a host of operational inefficiencies. Instead, invest in high-quality commercial food-grade stainless steel juicers that provide durability, taste neutrality, and efficiency. Robust seals are also crucial to preventing juice infiltration and equipment failure.
All raw fruits and vegetables contain enteric microbial pathogens that can cause serious health effects if consumed, particularly in young children, the elderly, or immune-compromised people. Infections caused by consumption of contaminated juice have led to many hospitalizations and even deaths. As a result, the juice HACCP regulation establishes a 5-log pathogen reduction performance standard for any juice processor.
Juice processors should also consider the possibility that their juice may be contaminated by other foods containing allergenic ingredients. For example, if the juice is processed on equipment that has been used to process milk or other dairy-based products, an individual with milk allergies may suffer a severe allergic reaction. The hazard analysis and the juice HACCP plan should thoroughly address these possibilities.
In some cases, it may be appropriate to label a juicing product with “Keep Refrigerated” instructions rather than relying on a heat treatment to destroy non-proteolytic microbial spores (spores of the proteolytic strains can germinate and grow even in refrigerated conditions). These types of control measures should be addressed in the hazard analysis and in the juice HACCP plan. If the hazard analysis concludes that it is not feasible to use these controls, other mitigation measures must be implemented. For example, the contaminant could be eliminated by using a less rigorous pasteurization process.