title: "Behind The Counter: A Day in the FruitFitz Kitchen" slug: behind-the-counter category: Behind the Scenes date: 2025-03-05 author: FruitFitz Team excerpt: What does it actually take to serve 200+ fresh juice orders in a single day? We take you behind the counter for a look at the FruitFitz morning prep routine. emoji: 🐒

Behind The Counter

The alarm goes off at 6:30am. Most of our customers won't arrive until 8, but our team is already at work.

6:30am — The Mandi Run

Our stock manager heads to the local fruit market before it gets crowded. Mangoes, strawberries, bananas, spinach — everything is inspected for freshness before it's loaded. We never use fruit that was sitting around from yesterday.

7:15am — Washing and Prepping

Back at the outlet, everything is washed, peeled, and cut. Our preppers know the recipes by heart — each ingredient is portioned and stored in labelled containers, ready for blending on demand.

8:00am — Opening Checklist

Before the first customer walks in, our team runs through a 21-point opening checklist: hygiene, equipment, temperatures, stock levels. Nothing gets skipped.

8:01am — First Order In

The first order of the day sets the tone. Our cashiers take pride in smiling, the blenders work fast, and packers ensure every cup is perfect before it crosses the counter.

12:00pm — Lunch Rush

This is when the magic happens. Orders fly. Our system shows every blender and prepper exactly what to make and in what order. No paper tickets, no confusion.

Peak: 3 Minutes Order to Hand

Our target is 3 minutes from payment to cup-in-hand. We track this every day. When we miss it, we find out why.

8:45pm — Closing

Clean everything. Count the cash. Log any waste. Brief the next shift. By 9:15pm, the outlet is spotless and ready for tomorrow.

We work hard so you can sip easy. See you tomorrow at 8am. 🐒