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Freshly Squeezed Juice For Your Bar Restaurant Spain

Juice is Good for Business

Serving freshly squeezed juice serves two main business objectives for your bar restaurant.

• Because many bars don’t serve fresh fruit juice you will build up a niche market of clients that only use bars that do. These days there are many people who like to be able to drink fresh juice when they are in a bar; either as a straight juice or in the form of say a vodka and orange.
• Fresh juices give a high profit yield and securing this market can significantly add to your turnover and profit.

Which Juices Sell The Best?

1. Orange
2. Apple (although it needs to be served as soon as you have juiced it, as the oxidization process begins immediately and it turns brown within a few minutes).

You can then add mixed juices to your menu thus creating more selection, without having to keep more than three fruits/vegetables in stock. These are my juices in order of turnover:
Orange

1. Orange and apple, (strawberries can be added when in season)
2. Apple and carrot.
3. Orange Apple and Carrot.

Of course you can buy books of juice recopies, but in a bar where you are concerned with producing juices quickly, which have a high demand and high profit mark-up, the above juices have proven to work best in my bar. For late night cocktails where you can charge more, you could offer a much wider range of ingredients.

Preparation

You need to buy in your fruit every 2-3 days. Each morning peel about a carrier bag full of oranges, keeping the bag closed and in a fridge. Apples, carrots and strawberries just need to be washed (Strawberries are delicate so don’t wash them until you need to use them.)

You’ll need a commercial sized juicer (centrifugal type.) This will cost you between £300 and £500.

When you serve a juice, put loads of ice in a glass, this both looks good and saves on fruit .(If the glass has been kept in a freezer this gives a great effect.) Take the jug from the juicing machine and pour out your client’s juice directly in front of him/her; if there is some left over in the jug then leave it for your client to top up his/her glass with. It’s these little tips that make all the difference and win you regular business.

This entry was posted on Friday, January 11th, 2008 at 1:33 am and is filed under Business. Find similar posts by selecting and of the following tags: tips and tricks. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.