Juice bars deal with perishable produce and high waste rates. Price cold-pressed juices and smoothies to cover fruit costs, equipment, and spoilage.
Optimize your pricing strategy with AI-powered insights
Enter your shop name for a personalized PDF report with your business name.
How many items do you expect to sell each month?
💡 Why needed? Fixed costs (Rent/Labor) must be split by each item. Lower sales = Higher cost per item. We need this to calculate your min break-even price.
Percentage of items that are wasted or unsold.
✅ Price is above break-even $18.35. You are making profit!
How much will you charge for one item?
Net Profit
$3325
per month
Margin
26.6%
profit margin
Break-Even
312
units/month
✓ Margin Detected: Your 26.6% profit margin is healthy for the cafe industry. You need to sell 312 units to break even, currently projecting 500 units.
Required Volume Growth ≥17% to break even
Current Expectation: 30% ✅
Cold-pressed juice has a tough cost structure: it takes a lot of produce to make one bottle, so food cost can run 30–40%, and fresh produce spoils fast. A 16oz cold-pressed juice typically sells for $7–12. Yield (how much juice per pound of produce) and spoilage are your two biggest levers — price for the produce that goes in plus the produce that gets tossed.
Cold-pressing takes pounds of produce per 16oz. Pricing as if a bottle uses a handful of fruit drastically understates food cost.
Fresh produce and unsold juice have a short shelf life. High waste is built into this business and must be priced in, often pushing effective food cost to 40%.
Blended smoothies use less produce and have higher margins. Cold-pressed juice is more expensive to make and should be priced higher.
Glass or PET bottles, caps and labels add real per-unit cost on top of produce. Include them in the build.
Once your pricing works, these are the tools small operators use to take payments, keep books, and market.
Some links above are partner links. We may earn a commission at no extra cost to you.
A 16oz cold-pressed juice typically sells for $7–12. Because it takes pounds of produce per bottle, food cost runs 30–40%. Price for produce in plus spoilage. The calculator above models your true per-bottle cost.
It uses far more produce than a smoothie — often several pounds per 16oz — and fresh produce spoils quickly, so both ingredients and waste drive the cost up.
Aim for 30–40%, but account for high spoilage which can push the effective rate higher. Tracking yield per pound of produce is the key to controlling it.
You can't eliminate spoilage of fresh produce, so build a realistic waste percentage into the price. Smart prep and limited daily batches help, but the cost still belongs in the math.
Yes. Smoothies use less produce and blend in cheaper bases, so they carry higher margins. Cold-pressed juice costs more to produce and should sit at a higher price point.
Many small business owners use the "3x material cost" rule or simply match competitor prices. The problem? This ignores your unique cost structure. Your rent might be higher, your waste rate different, or your labor costs vary by location. This calculator reveals your true break-even point and ensures sustainable pricing.
Download a clean, shareable PDF of your pricing breakdown — cost structure, break-even point, and profit scenarios — completely free, with no sign-up. Useful for partners, lenders, or your own records.