BAR JUICE, MIXERS & LEMONADE
Cut Labor Costs, Not Quality!
Our fresh squeezed citrus juices are never heat treated, so they retain all of their bright, focused acidity. Discerning bartenders and chefs are saving labor and food costs by switching from in-house juicing programs to HPP citrus juice without compromising on quality.
We juice ugly fruit, purchased straight from the packing houses. This means farmers receive 100% of the value from a full harvest with no waste. Our food scrap is returned to the earth as nutrient-rich compost or as animal feed.
LABOR vs FOOD COST
What's really hitting your bottom line?
THE TRUE COST OF
ON-PREMISE JUICING
Labor The national average hourly bay for a bartender is $15.64/hr, plus payroll costs. This makes the fully loaded labor cost about $20/hr.
Yield Citrus Fruit pricing is volatile. Seasonal prices drive the annual ave. cost of limes to $55/case. Depending on your juicing method, you may be trading food cost for labor cost!
Opportunity Cost Not included in the calculation is the value your staff might bring doing something else.