Just a quick question because we’re in the midst of our second week of our Soft Opening.
Somehow we’ve found a groove and are producing 100+ 16oz. bottles in one pressing. We prep one afternoon (store in fridge to crisp) and juice the following afternoon. We actually have a very open kitchen (3 compartment sinks are 36" from our POS system… so we are letting people pick-up juice, etc. after close time because we’re in the store.
I’m just curious how others here do it or have done it starting out… Love to hear how you schedule your production.
Thanks & Press On.