All episodes

Opening a Juice Bar in a Small Town: Toni McCarvel of Wild Honey

Scaling Wholesale & Events with Katelin and Chris - Plus the JuiceCon Experience

JuiceCon 2026 - What to expect at the juicing event of the year!

Mastering Juice Bar Inventory, Plus JuiceCon and School of Juice Updates

Opening a Juice Bar - Staff Training, Soft Open, Grand Opening

Fancy Smoothie Demo, JuiceCon Announcement, Menu Design

Just do it! Dirt Juicery Founders Kendra and Missy on starting and growing a juice bar

Commercial Juicing Essential Equipment and Tools for Success

The Effects of Tariffs on a Juice Bar, Spring Seasonal Recipe Ideas, School of Juice Live

Avoiding Juice Bar Pitfalls - Common mistakes when starting a juice bar

Mandatory Tips, Nutritional Labels, Bottle Return Programs, Applying Labels, and More

Shanique The Kreative Vegan - Juicing for health with a Caribbean influence

Katelin Slifer, Founder of Juice Co LG - The benefits of glass bottles, local sourcing, and more

Olivia Depature and the Future of the Podcast

Profitable Juicing Summer - Watermelon, farmers markets, and more

Hummingbird Juicer Technology - Deep dive with Goodnature CEO Eric Wettlaufer

Chris Goode, Founder of Ruby Jean's Juicery

Essential Juice Bar Equipment - Blenders, fridges, juicers, and more!

Juice Bar Delivery - Using third party apps and services to deliver juice and more

Increasing Profit by Controlling Costs - Focus on variable costs for extra profit

Profitable Catering Orders - Offering catering as a juice bar

Level up your juice business with our new weekly mentorship group!

Juice Bar Names and Trademarks - Is it worth it to register a trademark?

Fresh vs Raw - The important differences between the two terms

Lynsay Connell of Norfolk Juice Co

Juice Bar Branding - Secrets to a captivating brand

#41: Employee Comps - How much free stuff should we give our staff? How much is too much?

#40: Deceptive Raw Labeling - HPP Juice, Almonds, Certified R.A.W.

#39: Starting a Juice Bar feat. Cherry Pickin'

#38: Food Cost and COGS - How to calculate your costs and why it's important

#37: Slow Times and Low Seasons - How to keep profit rolling in

#36: Juicer Maintenance - Tips and tricks from the pros

#35: Cleanse Season Coming - Are you ready?

#34: Juice Labeling - FDA Requirements, design, sourcing, how much to pay

#33 Audience Questions - Pricing juice for wholesale, turning around declining sales

#32: Setting Par Levels in a Juice Bar - How to set inventory levels and production schedule.

#31: Fall Seasonality in Your Juice Bar - Creative Recipes and Promotions to Stay Busy

#30: Organic Certification - Pros, cons, and how to become USDA certified organic.

#29: Juice Bar Customer Service and Handling Complaints, Online and In Person

#28: Extending Shelf Life of Cold Pressed Juice

#27: Sourcing produce and working with distributors

#26: Juice Marketing Tips and Defining Core Values

#25 Audience Questions - Juicing herbs, juicing watermelon, using beverage dispensers

#24 Juice vs Smoothies - How to respond to customer objections

#23: How Much to Charge for Juice

#22: Sea moss benefits and profitability, juice discoloration, press overflow

#21: JuiceCon dates, the truth about spirulina, bottling smoothies, using fresh herbs in juice

#20 - Expo West recap and new trends in health food, how high to fill juice bottles, more

#19 - Olivia closes down a store, what to expect from the Goodnature Marketplace

#18: Laying out a new juice bar and equipment, juice pulp ideas, serving coffee

#17 - HACCP rules and how to interpret them, the importance of a good brand, new event coming!

#16: How to sell more juice cleanses, using a shared juicing space, Goodnature’s new website

#15 - Big beverage lobbying shenanigans, starting to franchise, shipping juice, and more

#14 - What to do during slow times in your juice bar, ingredients that change taste over time, and more

#13 - Plant based milk options, promoting juice cleanses, CBD in juice

#12 - Planning and executing a made-to-order cold pressed juice program

#11: Looming lettuce shortage, customer service complaints, rosemary extract, pro tips.

#10 - Juice Served Here is back! Again… Plus customer education in our juice bars

Goodnature Founder Dale Wettlaufer tells the founding story - GNR Interviews

#9 - Smart fridge deep dive, adding sea moss to menu, seasonal menu changes, more on HPP

#8: A juice vending machine that actually works and growing from a home juice business to brick and mortar

#7 - HPP and UV pasteurization, additives and tricky labeling, HACCP for farmers markets

JK Juices Ascorbic Acid Clarification

#6 - Shelf life, preservatives and HPP, JK Juices and ascorbic acid, juice pulp ideas, good sugar vs bad

#5 - Making oat milk in-house, operating a home juice business, raising juice prices.

Nori Ko runs ultra marathons and travels around Japan in his juicing van - GNR Interviews

#4 - Importance of having a chef at your juice bar, working with the health department, COGS, and more.

#3 - Glass vs plastic juice bottles, juice bar logs and lists, and more

#2 - Sports nutrition and how to better serve athletes with Annie Parks

#1 - Hiring juice bar staff, rising costs, inflation