Taste Radio

In this podcast, BevNET CEO John Craven interviews Doug Evans, the founder and CEO of Juicero, a new high-tech countertop juicing machine. Recorded in Calabasas, Calif., Evans discusses the development of Juicero, its introduction to the market and how it fits into the expanding landscape for cold-pressed juice. He also responds to criticism about the unit's price tag ($700) and talks about his long-term vision for Juicero.

Every week we receive samples of new drinks sent to us from a wide variety of beverage companies, ranging from Red Bull to upstart cold-pressed juice shops. Most of the products are loaded into a cooler in the front of the office and available to everyone. While some drinks fly off the shelf, others sit around for weeks on end. In this podcast, we discuss why this happens and attempt to delineate the reasons behind consumption decisions in the office.

In this edition of the BevNET podcast, BevNET CEO John Craven sits down with Alex Matthews, the co-founder and CEO of Juice Served Here, a fast-growing cold-pressed juice chain based in Los Angeles. Founded in 2013, Juice Served Here launched 11 new locations in 2015 and plans to add three more this summer. As quickly as the company is expanding, Matthews and Juice Served Here executives recently pulled back on the reins as a way to reflect on operations, staff training and marketing campaigns for current stores. Matthews describes the initiative as "really healthy" and something that enabled for a clearer path forward. Matthews also discusses the thriving market for cold-pressed juice in Southern California -- "there's probably going to come a moment when there's a juicery on every street corner here in L.A.," he says -- and why he believes "staying true to your mission" will be the key factor for success among the growing range of juice companies in the region. Listen to this podcast for the full interview, which includes Matthews' comments on an increasingly competitive landscape for cold-pressed juice, why coffee and juice go hand-in-hand, and new technology in the category. As always, please send feedback, comments and ideas for future episodes to [email protected].

Discussing a growing trend in repurposing food waste, the pitfalls of cause-based marketing, a surging nut milk category and sugar as "public enemy number one."