What recipe and ingredient notes should a juice bar seller hand over?

Start with the menu. For each drink, write the recipe in the order the staff make it: how the produce is washed and cut, what goes into the press or blender, and how much goes into each cup. Add the small things that regulars notice, such as how ripe the fruit should be or when you swap an ingredient for the season.

Next, record where the ingredients come from. List each supplier, the contact name, the delivery days and what you do when an item is short or poor quality. A buyer who knows your backup plan can keep the shelves stocked in the first week. Include handling notes: how long a batch keeps, how you label it, how you track what is thrown out, and how you cover allergen questions at the counter. Staff training sheets and cleaning routines belong in the same binder. Decide beforehand which recipes the buyer is buying and whether you will help with a first few shifts. Put that agreed handover help in writing with your lawyer’s guidance, and keep one signed copy of the recipe binder.

Key takeaways

• Write each recipe with quantities, prep order and the staff who make it.
• List suppliers, delivery days and your backup plan for shortages.
• Agree in writing which recipes transfer and how much training help you will give.
• Note which ingredients are seasonal and note which items change with the season or supplier.