What about the other expenses besides the ingredients how do you calculate each of them and what is the final expense should be like and the percentage of the profit for a healthy grow of business?Ģ. I hope I can get a complete explanation so I get started soon…ġ. You got me into this but I have questions in order to understand this business thoroughly. It tastes better, cleaner, and has a longer shelf life. Yes, the juice off of a cold press juicer is more filtered and contains less pulp. Is there any difference in taste of juices while comparing X1 versus any Slow Juicer like Omega, Breville or Hurom? What is the shelf life of these juices if not kept under any sort of refrigeration?Īll raw juices must be refrigerated for safety reasons, or consumed within 4 hours.ģ. We recommend doing recipes with strong color or tastes at the end of the process to avoid extra cleaning.Ģ. It’s usually as easy as changing the press bags and rinsing out the machine with water, however if the ingredients are particularly potent ingredient like ginger, you may want to do a full wash down with soap and scrubbing that takes about 10 minutes. The second produce will taste to perfection only if there are no bits of celery left in the machine after the first produce. For e.g one recipe might have apples, celery, cucumber and the next produce might have orange, pineapple. I would like to understand how easy it is to clean this machine thoroughly after every produce. Hi PK, here are answers to your questions:ġ. if anyone else is starting up I would welcome a brainstorm Skype session. I’m assuming stainless steel in the working are. Would love any feed back on what type of benches are used. (Would I be wrong) I’m thinking of refrigerating up stairs, but not sure how that would be practical… I’m looking at a small foot fall trade and mostly cooperate and juice cleanses so I am anticipating I will need a built In Cool room right by the machine plus and extra one upstairs for storage and supplies. Im thinking 25O sqft is enough for production and packing. What sort of square footage would I need in space for workable kitchen are people’s? I have a 450 sqft shop space on the ground floor and the same on the floor above. It’s 200 kg right, what would a rough estimate for shipping be. Also generally the shipping to the Middle East. I have two machines I’m currently researching, yours and one from Australia… Is the gx American made in USA OR CHINA. It makes decisions earlier when purchasing. Charlie, thanks for your information and demonstrations. My local organic prices are (I’m just making these up):ġ5 * $1.50 + 5 * 1.25 + 3 * $3.00 + 2 * $1.00 + 1 * $2.00ĭaniel, it is interesting you asked that question, for I too am setting up In a country that has little competition. So use the following formula to achieve an estimated food cost for each bottle of juice:įC per Bottle = Total Cost / Total Weight in lbs * 1.6įC per Bottle = Total Cost / Total Weight in kg *. of juice, so for a 16 Oz / 500 ml of juice, you need about 1.6 lbs /. In general, each pound of produce makes about 10 oz. a “bunch of kale,” you need to weigh the item to determine the weight.Ĭalculate the total cost of the recipe by adding the cost of each ingredient. If your distributor or grocery store doesn’t have some items sold by weight, e.g. If you do not yet have a distributor, you can use the prices at the grocery store, but keep in mind that those prices will be much higher. Get current pricing of the produce from your local distributor. Hint: The Goodnature X1 takes between 20-30 lbs of produce per juicing cycle, so the total weight of the recipe should be 20-30 lbs (9-13 kg). Here is an easy guide to estimate food costs, without actually making any juice.ĭetermine how much of each ingredient, in weight, goes into the recipe. Keep in mind that the actual food can vary quite a bit between recipes, as long as the average food cost stays under the 20%-25%.
This means that if the juice is selling for $10.00 / bottle, the cost of the actual produce that goes into the juice should cost no more than $2.50, on average. That being said, a retail store that sells bottled juice can achieve a lower food cost, and should strive for 20% – 25% average food cost for organic juice.
Under normal conditions, a food service establishment needs to keep average food cost under 34% of revenue in order to make a healthy profit.
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