Where to Sell Juice: 7 Places That Actually Work

You pressed a batch of green juice for yourself on Sunday, brought a few bottles to work, and by Wednesday three coworkers asked if you would make them some every week. One of them runs a spin studio and wants to know if you could stock her fridge.

Those are two very different sales, and the difference is the most important thing to know about selling juice. If you want the booth setup, the juicer and the startup costs, start with how to sell fresh juice at a farmers market. If you want to know whether your state lets you press juice at home at all, read the state-by-state rules for selling homemade juice, and for the number on the bottle, how much to sell juice for. This guide is about where: seven places small juice vendors actually sell, which rules each place triggers, and what a real $48 order costs you on each way to take payment.

Where Can You Sell Juice?

You can sell juice in seven places, and a small juice vendor usually runs two or three of them at once. Five of them put the bottle straight into the drinker's hand, and two of them run through another business, which changes the federal rules you follow.

1. A farmers market booth. Juice pressed to order and sold by the cup, or cold bottles from a cooler. The most walk-up buyers in one place.
2. Your own storefront link with pickup or delivery. Regulars order and pay before you press, then collect from your porch, your booth or their doorstep.
3. A weekly juice club or cleanse. A prepaid pack of bottles, sold to a short list of people who drink juice every day.
4. Pop-ups at gyms, yoga studios and offices. A table you staff for an hour at the place your buyers already go.
5. Events and festivals. Fairs, races, street festivals and summer concerts, where cold juice sells itself on a hot afternoon.
6. Cafes and coffee shops. A standing weekly order from a shop that resells your bottles in its fridge.
7. Grocery stores and co-ops. The biggest orders, the most paperwork, and the strictest rules.

Two ideas are left off on purpose. Shipping fresh juice across the country is not a real channel for a home juice vendor, because raw juice has to stay cold the whole way, and our state-by-state juice rules guide found at least one state (Illinois) that bars shipping homemade juice outright. One vendor in our catalog pull, Frugally Bougie, does list a $20 shipping option on its 3 Day Cleanse, so check your state's rules and how long the juice can stay cold in transit before you offer it. And big online marketplaces built for shipped crafts are a poor fit for a bottle that has to be in a fridge within hours.

Which Place Fits the Juice You Make?

Start with the place that matches how you make juice today, then add one place at a time. The right first step depends on whether you press to order or bottle ahead, and whether you have a licensed kitchen or only your own.

Scroll sideways to see every column.

These rows are planning guides, not legal advice. Your state and county decide what kind of kitchen you need and which permit covers each place; the rules section below explains the one federal line that applies everywhere.

Most small juice vendors never need the last row. The first four rows keep a $10 bottle going straight from your hands to your customer's, which keeps you on the simpler side of the federal juice rules, and those places can keep a home or rented kitchen busy for years.

Why Does Who You Sell To Change the Rules?

Who drinks the juice decides which federal rule you follow, and the line runs between a customer and a business. If you sell juice directly to your customer, you are a retail establishment and the Food and Drug Administration's juice safety plan rule does not apply to you. If you sell or distribute juice to another business, even once, you are a juice processor and it does.

The rule is 21 CFR Part 120, often called Juice HACCP (short for Hazard Analysis and Critical Control Point, a written plan for the steps where juice can become unsafe). Section 120.3 says processing "does not include" the operation of a retail establishment. It then defines a retail establishment as one that "provides juice directly to the consumers" and does not include a business that "sells or distributes juice to other business entities as well as directly to consumers." Read that last part twice. A juice vendor who sells 95% of her bottles at the market and one case a week to a cafe is not a retail establishment anymore.

UConn's food safety program spells out that a juice retailer is someone who sells directly to the consumer at their own farm stand, a farmers market or online, and that retailers do not need to adopt a HACCP plan. Online counts. That puts your own storefront link, a delivered juice club and a pop-up at the gym on the same side of the line as your market booth.

What changes when you cross the line:

• A written HACCP plan. Someone on your team needs standardized training, which Florida's agriculture department says means the Juice HACCP Alliance course or equivalent experience.
• A 5-log treatment. Minnesota's juice HACCP page states that juice under the rule "is NOT allowed to be sold without a 5-log pathogen reduction," which is a 100,000-fold cut in the most resistant harmful germ. In plain terms, raw juice cannot go to a cafe.
• It applies inside one state too. The same page lists juice "produced and sold within the same state" as covered, so a cafe two miles away counts.
• Records and inspections. Processors keep monitoring records and get inspected against the plan.

Is a Farmers Market Booth the Best Place to Start?

A farmers market booth is the best first place for most juice vendors who press to order, because juice sold by the cup needs no federal warning label and the market brings the buyers to you. The FDA's juice safety page says it "does not require warning labels for juice or cider that is sold by the glass," and it names farmers markets, roadside stands and juice bars as examples.

The trade-off is the permit and the setup. Pressing at the market usually needs a temporary or mobile food permit from your county or city, a hand-washing station and cold holding, and our guide to running a fresh juice booth lists every piece with its cost. Then the booth fee comes out before you earn anything, and the real cost of selling at a farmers market walks through every line of it.

Run the math with your own numbers before you apply. Say your market charges $40 a day (booth fees vary widely; this is only an example). At $6 a cup, that is 7 cups before the booth is paid for, plus your produce, cups and ice.

What helps a juice booth sell more:

• Sell by the cup and by the bottle. Cups are for the walk-up crowd. Sealed bottles are for people who want one for tomorrow, and they carry the warning label if the juice was not treated.
• Keep the menu to three to five blends. Every extra recipe is another bin of produce to prep and another thing that can run out.
• Take pre-orders for pickup at the booth. Regulars reserve six-packs before market day, so you know how much to press on Friday night.
• Bring a card reader and cash. Square's free plan charges 2.6% + 15 cents on a tap, which is $0.31 on a $6 cup.
• Put a QR code to your link on the table. The person who liked the cup on Saturday can order bottles for Wednesday.

How Do You Sell Bottled Juice From Your Own Link?

The best way to sell bottled juice is to sell the batch before you press it: post this week's blends on Sunday, close orders Tuesday night, press Wednesday morning, and hand out paid orders Wednesday afternoon. Fresh juice keeps for days, not weeks, so a pre-order is worth more than a walk-up sale, and every bottle nobody claimed is a loss by the weekend.

That is the job a Homegrown storefront does for a juice vendor who is tired of guessing how many bottles to fill. It is $10 per month billed annually with no percentage fees beyond standard payment processing, which is 2.9% + $0.30 per order. You list each blend with its sizes (an 8-ounce and a 16-ounce bottle can sit under one listing, each with its own price) and its ingredients, set how many bottles you will make, and the count goes down as people order. Regulars pay up front and pick up at your porch or your market booth, or you set a delivery radius and a delivery fee and keep all of the fee, minus card processing. Sales tax is calculated and filed for you. Payouts land the next business day, with 20% of each order held for 30 days as a reserve before it releases to you.

Here is how it compares with what most juice vendors try first:

• Hotplate charges you no subscription and takes 2.9% + $0.30 in card processing, and by default adds a 5% + $0.55 fee to your customer's checkout. On a $48 six-pack that is $2.95 more for your customer, so the order costs them $50.95. You can choose to pay that fee yourself instead, which makes the same six-pack cost you $4.64.
• Square's free plan is great at the booth at 2.6% + 15 cents a tap. Its online checkout runs 3.3% + 30 cents, which is $1.88 on a $48 six-pack against $1.69 on a Homegrown storefront, though Square charges $0 a month and comes out 40 cents cheaper than annual billing at 50 six-packs a month.
• Venmo or cash plus a text thread costs the least in fees (1.9% + $0.10 on a Venmo business profile, $1.01 on $48), but the orders live in 20 separate conversations and you count bottles by scrolling.
• Shopify Basic has the same 2.9% + 30 cents online rate on standard cards, and 3.5% + 30 cents on premium cards ($1.98 on $48), but costs $29 a month paid yearly or $39 paid monthly once the $1-a-month price for your first 3 months ends, which is three to four extra bottles at $10 before you press one to sell. For your first 6 months, Shopify also gives back 1% of your sales as credits toward the subscription (0.5% if you do not use Shopify Payments), which is $24 a month at 50 six-packs.

What Homegrown does not do: your customer creates a Homegrown account to place a first order, and there is no timed release feature. It also does not bill customers automatically every week, so a juice club is sold as a prepaid package and bought again, the way Press It Juice Bar runs its Monthly Juice Club on Homegrown. Your storefront is listed on the Homegrown marketplace, but plan on most orders coming from people you send to your own link. And it does not make your kitchen legal, write a HACCP plan, print your warning label or keep your juice cold.

If you are tired of pressing juice and hoping it sells, set up a Homegrown storefront and post this week's blends before you buy a single bag of kale. Your regulars order and pay first, you press exactly what sold, and the market table gets whatever is left.

How Does a Weekly Juice Club or Cleanse Work?

A juice club is a prepaid pack of bottles, bought weekly or monthly by people who drink juice often, and a cleanse is a fixed pack of several days of juice sold as one product. Both turn single $9 or $10 sales into one order of $64 to $160, which cuts your card fee per bottle and tells you exactly how much to press.

Two real listings show the range on Homegrown. Press It Juice Bar sells a Monthly Juice Club at $64 for eight 12-ounce bottles, $90 for twelve and $160 for twenty, delivered on set delivery days, and says plainly that it "does not automatically renew." Frugally Bougie sells a 3 Day Cleanse for $120 with twelve 16-ounce juices and three wellness shots. For turning single buyers into repeat ones, converting one-time buyers into subscribers covers the ask.

• Pick one pack size to start. A six-pack of 12-ounce bottles for one person's week is easier to press, bottle and deliver than three sizes.
• Price the pack below six singles. Press It sells single 12-ounce bottles at $9 and a six-pack at $48, which is $8 a bottle, enough of a reason to commit to the week.
• Set one pickup or delivery day. Same day, same window, every week. A predictable day is what makes a club feel like a habit.
• Close orders the night before you press. That gives you time to buy exactly the produce you need.
• Ask for the flavors in the order notes. Press It asks buyers to list their mix at checkout, so one listing covers every combination.
• Remind members before the next round. A prepaid pack does not renew itself, so a short message the week before is the renewal.

A cleanse brings its own buyer: someone planning a reset for a specific week. That buyer orders for one planned week rather than every week, so treat cleanses as the way new people find you and the weekly club as the way they stay.

Can You Sell Juice at Gyms, Yoga Studios and Offices?

You can sell juice at gyms, yoga studios and offices, and the safest way is a pop-up you staff yourself: a table and a cooler for an hour after the Saturday class or during the Tuesday lunch break. When you hand each bottle to the member or coworker who drinks it, you are still selling directly to the consumer, so the retail side of the juice rules still applies.

The other version, where the gym buys a case to stock its own fridge and sells your bottles to members, is a sale to another business. Under 21 CFR 120.3 that makes you a juice processor, with the HACCP plan and 5-log treatment that come with it. Selling food at yoga studios and gyms covers how to pitch the owner, and selling food at work covers the office version.

What works at a gym or office:

• Pre-orders delivered on one day. Members order by Monday night, and you leave labeled, paid bottles in a cooler with ice at the front desk at 7 a.m. Wednesday, and members collect them that morning.
• A table after the busiest class. The Saturday 9 a.m. class or the Tuesday lunch rush brings the most people past your cooler at once.
• Two blends, not five. A green juice and a sweeter citrus blend cover most post-workout buyers.
• Shots as an add-on. A $4 ginger shot rides along with a bottle order, where its card fee is shared.

Ask the owner what they want in return, whether that is a few bottles for the staff or a share of pop-up sales, and get the pop-up days in writing.

Do Events and Festivals Work for Juice?

Events and festivals work well for juice when the weather is hot and the crowd is outside for hours, like a summer street fair, a 5K finish line or an outdoor concert series. Cold juice sold by the cup needs no warning label, and one good event can outsell a month of porch pickups.

The catch is the paperwork and the fee. Expect an event to ask for a temporary food permit from the county for that date, proof of insurance, and a vendor fee that can be a flat rate or a share of sales. Selling food at craft fairs and festivals walks through the application.

What to plan for at an event:

• Ice, then more ice. A day in the sun can go through far more ice than a market morning. Pack twice what you think.
• Batch your top blend. Pressing every cup to order makes a line of 15 people wait too long. Press your best seller before the gates open and keep it cold.
• Price in whole dollars. $6 and $10 make change fast and keep the line moving.
• A sign with your link. The festival crowd lives all over town. The ones who loved the juice need a way to order next week.
• Ask how many juice vendors are booked. Some events limit how many juice or smoothie vendors they accept, and a second juicer two tables down cuts your line in half. Ask before you pay the fee.

How Do You Sell Juice to Cafes and Coffee Shops?

You sell juice to cafes and coffee shops by becoming a juice processor first: a written HACCP plan, a trained person to run it, a treatment step that meets the 5-log standard, a licensed kitchen, and labels that meet federal rules. Once that is in place, a cafe gives you something no market can: a standing order every week, by the case. A shop that takes two cases of 12 every Monday (an example, not a quote) is 24 bottles you never have to sell one at a time.

The shop resells your bottles, so it will pay you less than your retail price, and wholesale pricing for food products shows how to set a number that still pays you. Getting your food into a local coffee shop covers the pitch itself.

• Move into a licensed kitchen. Home kitchens rarely qualify for wholesale juice. A rented commissary kitchen is the usual first step, and how a commissary kitchen works covers hourly rates and contracts.
• Take a juice HACCP course. Florida's agriculture department points processors to the Juice HACCP Alliance course or equivalent experience.
• Write the plan. List every step where juice could become unsafe, what controls it, and what you record each time.
• Add a treatment step. The juice itself has to get a 5-log reduction, usually through pasteurization or another process your regulator accepts. Citrus juice is the one exception, where treating the surface of the fruit can count.
• Get the processor license and register with the FDA. Your state agriculture or health department licenses and inspects juice processors, and a processor also registers its kitchen with the FDA as a food facility, a step Florida's agriculture department lists before you start.
• Pitch one cafe with a sample case. Bring a price sheet, a delivery day and the paperwork up front.

That is six steps, including a new kitchen, for one cafe. Many small juice vendors decide it is not worth it and keep every bottle on the retail side. That is a real business model, not a lesser one.

Will a Grocery Store or Co-op Carry Your Juice?

A grocery store or co-op will carry your juice once you meet the same processor rules a cafe needs, plus retail-ready labels, a steady weekly supply and usually product liability insurance. Stores sell to strangers who never met you, so they want the paperwork more than any other buyer.

Food co-ops are often the friendliest store door for a small vendor, because many already buy from local producers and have a buyer you can talk to. Selling through a food co-op covers how to reach that buyer.

What a store usually asks for before the first order:

• Your processor license, FDA food facility registration and HACCP plan, since the store is reselling your juice.
• A full label: product name, ingredients, net amount, your business name and address, allergens, and usually a best-by date.
• Insurance, often with the store named on the certificate.
• The same bottle, same blend and same day every week. A store fills a shelf slot. Missing a week loses the slot.
• A price that leaves room for their margin, which means a wholesale price well below your $10 retail bottle.

For a one-person juice business, a store is the last step, not the first. The retail places build the regulars, the cash and the recipes that a store buyer wants to see.

What Does Each Way to Get Paid Cost on a $48 Six-Pack?

On a $48 six-pack, card processing costs you between $0 in cash and $1.88 on Square's free online checkout, or $1.98 on a premium card through Shopify, and a Homegrown storefront link costs $1.69 plus the $10 plan. The bigger gap is who pays the platform fee: on Hotplate your customer pays $2.95 more at checkout by default, or you pay it and the six-pack costs you $4.64, and on Shopify, once the $1-a-month price for your first 3 months ends, you pay $29 a month or more before your first sale.

Swipe left for the full fee stack on each row.

We checked every fee on each company's own pricing page on September 24, 2026: findhomegrown.com/signup, squareup.com/us/en/pricing, venmo.com/resources/our-fees, hotplate.com/pricing and shopify.com/pricing. Card fees are figured on the $48 subtotal and shown rounded to the cent; the monthly column multiplies the unrounded fee by 50 orders and adds one month of the plan. Hotplate shows its 5% + $0.55 fee to the customer at checkout unless you choose to pay it yourself; Square's in-person rate needs a reader or Tap to Pay on your phone. Sales tax and tips are left out.

The table hides the cost that matters most for juice: waste. A $1 difference in fees is small next to one unsold six-pack: six bottles of produce, the bottles themselves and an evening at the juicer, all poured down the drain. Whatever you use, the win is knowing your orders before you press.

What Do Real Juice Listings Charge?

Real juice listings on Homegrown charge $5 to $6 for 8 ounces, $9 for 12 ounces and $10 for 16 ounces, with packs and clubs working out to $7.50 to $8.33 a 12-ounce bottle. Two-ounce juice shots cost the most per ounce, $1 to $2, while Frugally Bougie's 4-ounce shots run 63 cents to $1 an ounce.

Drag the table to see each listing.

Prices read from the live Homegrown catalog on September 24, 2026. Per-ounce figures are the price divided by the fluid ounces in the listing, rounded to the cent. Prices change, so treat these as a snapshot, and use how much to sell juice for to build your own price from produce cost.

The order size matters as much as the price. Card processing is a percentage plus a flat 30 cents, and that 30 cents hurts most on small orders.

That is why shots sell best as add-ons and bundles. Immunity Artisan sells a single 2-ounce shot at $4 and seven for $20, and Frugally Bougie sells four-packs of its shots at $8 and $14.

What Paperwork Does Each Place Need?

Almost every place to sell juice needs a local or state permit of some kind, and the two places that sell through another business also need a federal HACCP plan and a 5-log treatment. The table below sorts the federal rules by place; your state and county add their own on top.

Slide the table over for every permit column.

Federal rules from 21 CFR 120.3 and 101.17(g) on eCFR, the FDA consumer page on juice safety and Minnesota's juice HACCP page, all loaded September 24, 2026. This is a map, not legal advice. Check the rules in your own state and ask your county health department before you sell.

The warning label is a fixed sentence. Under 21 CFR 101.17(g), untreated packaged juice must say: "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems." The labeling requirements for cottage food cover the rest of the label.

States then go their own way. Virginia is a good example of how it splits by place: Virginia Cooperative Extension's Going To Market guide says bottled juice needs a home food processing permit from the state agriculture department, juice made at the farmers market goes through the health department, and untreated juices "would be limited to retail sales."

What About Lemonade, Smoothies and Juice Shots?

Lemonade made with fresh-squeezed lemon juice counts as juice under the federal rule, a smoothie made from whole fruit usually does not, and a juice shot is juice. Minnesota's juice HACCP page spells out all three: the rule covers "lemonade using fresh squeezed lemon juice," it does not cover "beverages using whole fruits or vegetables without juice extraction (e.g., smoothies)," and it does not cover lemonade made from pasteurized lemon juice.

What that means for where you sell:

• Fresh-squeezed lemonade follows the same retail and wholesale line as juice. How much to sell lemonade for covers the price side.
• Smoothies sit outside Juice HACCP, but they still need refrigeration, and your health department will still want a food permit. Both federal rules, Juice HACCP and the warning label rule, count fruit and vegetable purees as juice, so ask your regulator whether your smoothie counts as a puree before you bottle it untreated and skip the warning.
• Juice shots are juice in a small bottle, usually 2 or 4 ounces, so an untreated shot in a sealed bottle carries the warning label.
• Shelf-stable and longer-keeping drinks get you around part of the cold chain. Powdered drink mixes are the one truly shelf-stable option here: they fit many states' cottage food laws, and they can sit on a shelf at a craft fair without a cooler. Shrubs and drinking vinegars and lemonade concentrate keep longer than fresh juice, but our guides recommend keeping them cold unless they are properly preserved.

Plenty of juice vendors end up with both: fresh juice for the market and the weekly club, and a shelf-stable product for the places juice cannot go.

How Do You Start Selling Juice Somewhere New This Week?

To start selling juice somewhere new this week, pick one place from the retail side, confirm the permit it needs, and take your first pre-orders before you buy the produce. The steps below fit in one week if your kitchen is already legal in your state.

• Pick one place. Your office, one gym, or the market you already visit. Not three at once.
• Call your county health department. Ask one question: "What permit do I need to sell fresh juice directly to customers at this place?" Write down the answer and the name of the person.
• Choose two blends and one pack. A green juice, a sweeter blend and a six-pack price.
• Post the menu with an order deadline. "Orders close Tuesday at 8 p.m., pickup Wednesday 5 to 7" on your link, sent to the 20 people most likely to buy.
• Buy produce for what sold, plus a little extra. A few extra bottles for walk-ups, not a full second batch.
• Label and chill every bottle. Use the label your state requires. Virginia's is a good model: product name, net amount, ingredients with allergens, your name and address, the date you pressed it, and the warning statement if it is untreated. Keep it cold from press to pickup.
• Ask every buyer the same question. "Want me to save you a pack next week?" That one question builds the club.

What Habits Help a Juice Vendor Sell Out?

Sell the batch before you press it, keep the menu short, and move buyers from singles to packs. Treat every bottle that goes unsold as the real cost of the business, bigger than any fee, and build your week around knowing your numbers first.

Habits worth building:

• Press on order day, not market day. Orders set the batch. Walk-up sales are the bonus.
• Sell on a set delivery schedule. Press It Juice Bar's Monthly Juice Club delivers on scheduled delivery days, and each buyer picks a date at checkout.
• Price packs and shots so the bigger order wins. Press It's $48 six-pack and Immunity Artisan's seven shots for $20 both make the larger order the obvious pick.
• Keep a longer-keeping product on the table. A drink mix, or a shrub kept cold, gives buyers something to take home on the days the juice runs out.
• Stay retail until wholesale is worth the paperwork. One cafe account does not pay for a HACCP plan, a treatment step and a licensed kitchen. It takes several steady accounts before the paperwork pays for itself.
• Show the ingredients. Juicy's Juices lists every fruit and vegetable in each of its blends, which answers the first question a new buyer asks.

Frequently Asked Questions

Where can I sell homemade juice?

If your state allows home juice, you can sell it anywhere you hand it straight to your customer. That means pre-orders from your own link, a weekly juice club, a gym or office pop-up you staff, a farmers market booth with the right permit, or an event. Selling to cafes or stores needs a licensed kitchen and a federal HACCP plan. Five of the eight states we checked on September 22, 2026 leave fresh juice out of their home kitchen rules or ban it, so check yours first.

Can I sell juice to a coffee shop without a HACCP plan?

No. Under 21 CFR 120.3, a business that sells or distributes juice to other businesses is a juice processor, even if it also sells directly to customers. Processors need a written HACCP plan and must treat the juice for a 5-log reduction, a 100,000-fold cut in harmful germs, before it goes to the shop. Raw, untreated juice cannot be sold to a coffee shop for resale.

Can I sell juice online?

You can sell juice online to local customers who pick up or get it delivered, and it still counts as a retail sale. UConn's food safety program lists online sales directly to the consumer alongside farm stands and farmers markets as retail. Bottled juice that was not treated to kill germs needs the federal warning label, and your state decides whether you can make it at home.

Do I need a warning label on fresh juice?

You need the federal warning label on packaged juice that was not treated for a 5-log reduction, such as raw juice in a sealed bottle. You do not need it on juice sold by the glass: the FDA names farmers markets, roadside stands and juice bars as places where cups poured to order need no label. States can add their own labeling rules on top, so check with your county before you print.

Is it better to sell juice by the cup or by the bottle?

Sell by the cup at the farmers market and events, and by the bottle through pre-orders and a juice club. Cups need no warning label and draw a crowd, but each sale is small, so card fees take a bigger share: a $6 cup loses 5.1% on Square's tap rate of 2.6% + 15 cents ($0.31), and 7.9% through an online link at 2.9% + $0.30 ($0.47). A $48 six-pack loses 3.5% and tells you how much to press.

Can I sell juice at a gym?

You can sell juice at a gym if you sell it directly to members, through a pop-up table you staff or paid pre-orders you deliver with each member's name on them. If the gym buys your bottles to resell from its own fridge, you are selling to another business, which puts you under the federal juice HACCP rule. Ask the gym owner and your county health department before your first day.

Related Reading

These six answer the next question most juice vendors have once they know where to sell. Each one goes deeper on a single step this guide only touched:

• How to sell fresh juice at a farmers market: the permits, the juicer, the cooler and the booth layout, with a startup budget from about $645
• Can you sell homemade juice?: what eight states' rules said on September 22, 2026 about juice from a home kitchen, state by state
• How much to sell juice for: the price on a 16-ounce bottle, built up from the produce, the bottle and your time
• How to sell food at yoga studios and gyms: how to pitch the owner and run a pop-up members look forward to
• How to sell shrubs and drinking vinegars from home: the vinegar-based drink that keeps far longer than fresh juice
• Where to sell tea: the same seven-place method, applied to a drink that needs no cooler

Sell the Batch Before You Press It

Fresh juice is only worth what sells before it turns, so the place you sell matters less than knowing your orders first. A six-pack that nobody claimed costs you the produce, the bottles and an evening at the juicer. A six-pack that was paid for on Tuesday costs you $1.69 in card processing on top of your plan, and none of the produce goes to waste.

Start on the retail side, where you hand every bottle to the customer who drinks it: a market booth, your own link, a weekly club, a pop-up at the gym, a summer festival. Those five places keep you outside the federal juice HACCP rule, and together they can keep a small kitchen busy all year. Move to cafes and stores only when the paperwork pays for itself, which usually means several steady accounts, not one.

When you are ready to take pre-orders, start your Homegrown storefront. It is $10 a month billed annually with no percentage fees beyond standard payment processing, and your regulars can order this week's six-pack before you buy the kale.