US Smoothie & Juice Bar Cost Guide: Price Smoothies, Bowls, and Juices

Smoothies feel profitable. Until you track the fruit.

A heavy-handed scoop of frozen fruit or an extra splash of juice looks small and costs real money at volume.

This guide is a U.S.-focused smoothie and juice bar cost calculator. It uses U.S. price benchmarks, portion math, and real menu examples. Use it to price smoothies, bowls, and juices without guessing.

Quick Summary

• Cost smoothies by fruit ounces + liquid ounces, not by cup size
• Track spoilage and shrink for fresh produce
• Portion add-ins (protein, nut butter, chia) with scoops
• Reprice quarterly when fruit and dairy move

Why Smoothie Costing Is Tricky

1. Fruit portions are easy to over-serve.
   • A 2-oz extra scoop wipes out margin.
2. Add-ins hide real cost.
   • Protein and nut butters are expensive.
3. Fresh produce spoils fast.
   • Shrink is a real cost line.
4. Cup and straw costs add up.
   • Packaging is not “free.”
5. Seasonality hits hard.
   • Fruit prices swing faster than most menus.

The Core Smoothie Cost Formulas

Smoothie cost = Fruit + Liquid + Add-ins + Sweeteners + Ice + Packaging
Juice cost = Produce cost / Yield % + Packaging
Food cost % = Item cost / Menu price

U.S. Price Benchmarks (Retail, City Average)

These are BLS average retail prices via FRED. They are retail, not wholesale. Use them as a sanity check when suppliers change fast.

Price conversion formulas:

Price per oz = Price per lb / 16
Price per oz (milk) = Price per gallon / 128

Price Outlook (Why Repricing Matters)

USDA ERS forecasts food-away-from-home prices +4.6% in 2026. Smoothie bars feel that pressure fast. If your menu sits still, your margins do not.

Portion Standards to Lock In

• Fruit portion (oz)
• Liquid portion (oz)
• Add-in scoop size (oz)
• Ice volume (oz)
• Cup size (oz)

Example 1: 16 oz Banana PB Smoothie

Assumptions (example):

• Banana: 6 oz ($0.65/lb)
• Milk: 6 oz ($4.05/gal)
• Peanut butter: 1.5 oz ($0.22)
• Honey: $0.06
• Ice: $0.02
• Cup + lid + straw: $0.28

Cost Breakdown

Target price for 22% food cost:

$1.01 / 0.22 = $4.59

Menu price range: $4.49-$4.99

Example 2: 12 oz Cold-Pressed Juice

Cold-pressed juice has higher produce cost and lower yield.

Assumptions (example):

• Produce cost per bottle: $1.80
• Yield loss: 15%
• Bottle + cap: $0.35

Total juice cost: $2.46

Target price for 28% food cost:

$2.46 / 0.28 = $8.79

Menu price range: $7.99-$8.99

Example 3: Smoothie Bowl (12 oz base + toppings)

Bowls look premium but toppings can crush margin.

Assumptions (example):

• Base smoothie: $1.05
• Granola: $0.35
• Fruit toppings: $0.50
• Drizzle + seeds: $0.20
• Bowl + spoon: $0.32

Total bowl cost: $2.42

Target price for 25% food cost:

$2.42 / 0.25 = $9.68

Menu price range: $9.49-$10.49

Spoilage Control (The Hidden Cost)

If you are not tracking shrink, you are underpricing.

• Track daily discard by fruit type
• Freeze ripe fruit before it spoils
• Build a “rescue” smoothie using aging fruit

Weekly Costing Checklist (10 Minutes)

1. Update fruit and dairy prices
2. Weigh your standard fruit scoop
3. Review shrink and discard logs
4. Recalculate top 5 sellers
5. Adjust prices or portions before weekend rush

How KitchenCost Helps Smoothie Bars

KitchenCost lets you build recipes by fruit, liquid, and add-ins. Track portion size and price changes in one place.

• Store standard scoop sizes
• Track shrink per ingredient
• Separate add-ins as paid upgrades
• Recalculate menu prices in seconds

Want to stop guessing? Try KitchenCost - free to start.

Related guides:

• US Food Cost Calculator
• US Menu Pricing Calculator
• US Coffee Shop Pricing Guide
• US Restaurant Portion Control Guide
• Food Cost Ratio Guide
• Menu Engineering Guide

Sources

• FRED: Bananas (APU0000711211)
• FRED: Orange juice, frozen concentrate (APU0000713111)
• FRED: Milk, fresh whole, per gallon (APU0000709112)
• USDA ERS Food Price Outlook: Summary Findings (Jan 2026)