How Many Oranges Do You Really Need Per Day - Calculator
How Many Oranges Do You Need Per Day
Punch in your menu size, yield, and costs. Get a clean count of oranges, cases, and margins.
Inputs
Results
Daily juice needed: 0 oz
Oranges needed: 0
Cases to order: 0
Produce cost per drink: $0.00
Daily produce cost: $0.00
Daily revenue: $0.00
Margin per drink: $0.00 (0%)
Tip. Many operators keep a two case buffer for weekends or events.Room helper for hotels
Assumptions. Yield per orange varies by variety, ripeness, and machine. Start at 3.2 to 3.4 oz per medium orange and adjust as you track real numbers.
Fresh OJ sells itself, but running out in the rush is painful. A quick plan keeps ordering tight and margins healthy.
Use the calculator above to set drinks per day, ounces per drink, yield per orange, and your case price. It will spit out oranges, cases, cost per drink, and daily margin.
Fast rules of thumb
Most medium juicing oranges land around 3.2 to 3.4 ounces of juice each. Start there and adjust once you track a few days of real numbers.
Keep a ten percent waste allowance for peel moisture, rough fruit, and spills. Many operators hold a two case buffer for weekends.
Hotel breakfast example
120 occupied rooms with a sixty percent take rate at one ten ounce glass each. That is seventy two glasses and about 233 oranges with a ten percent waste allowance.
Ordering by 88 count cases puts you at three cases for the day. With a 45 dollar case, your produce cost for a ten ounce glass is about 1.65 and a six dollar menu price leaves roughly 4.35 per glass before labor.
Brunch spot example A, straight OJ
150 covers and thirty percent order a twelve ounce glass. That is forty five glasses and about 175 oranges for the shift.
Plan on two cases for most common counts. Cost per glass and margin follow your case price just like the hotel example.
Brunch spot example B, mimosas
150 covers and forty percent order, with an average of 1.2 mimosas per guest at four ounces of juice each. You will pour about 288 ounces of juice and need roughly 93 oranges.
That is one case if you buy 113 count or larger, or two cases if you buy 88 count. Produce cost per mimosa is about 0.66 at a 45 dollar, 88 count case.
How to measure your real yield
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Weigh and juice ten oranges from your usual case.
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Record total ounces and divide by ten for ounces per orange.
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Update the calculator yield and waste to match your operation.
Do this once per new supplier or size and you will order with confidence. It also shows you what fruit size gives the best cost per ounce.
Picking the right citrus machine
Small front bar or coffee counter that wants fresh OJ on demand. Look at compact self contained models like the Zumex Minex.
Busy cafés or steady all day service should step up to auto feed units in the Zummo Z14 or Zumex Soul range. Hotels that need peel control and easy refill should consider a cabinet model built for breakfast service.
Want me to tailor presets for your actual menu and plug in your case prices. I can wire it into a blog post with internal links to your citrus juicers and parts pages.