What does fresh citrus actually cost your restaurant? Beyond the price of lemons and limes, you’re paying for prep labour, waste, spoilage and inconsistent juice yields.
Zack Lister, Calgary entrepreneur and founder and CEO of Bodega Brands, joins us to discuss citrus sourcing, cocktail mixers and the hidden costs facing Canadian foodservice operators.
Zack founded Well Juicery in 2014, taking it from his home kitchen to thousands of retail locations across Canada. Today, he leads Bodega Brands, developing beverage brands and helping partners bring products to market across North America.
Its flagship brand, Drink Arté, works with producers in Mexico to supply premium juices and cocktail mixers to Canada’s hospitality industry.
In this episode, we explore the citrus supply chain from Mexico to Canada, Mexico’s influence on cocktail culture, and the operational tradeoffs between fresh squeezing and prepared juices. Zack also shares lessons from building and scaling beverage businesses.
If you own a restaurant, manage a bar or oversee food and beverage purchasing, this conversation offers a closer look at your citrus costs, prep time and margins.
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