Introduction:The "Super Veggie" series by TeaBaiDao has attracted numerous consumers with its innovative flavors, but it has also placed a heavy burden on store employees during preparation. This article delves into the production processes of these popular fruit and vegetable juices, the manual juicing challenges faced by staff, and the real difficulties during peak hours, helping readers understand the true situation behind their popularity.

TeaBaiDao’s recently launched "Super Veggie" series beverages, including the wheatgrass-focused "Cat Grass Juice" and the "Vitamin C Quick Burn Pepper" that combines bell peppers with various fruits, quickly captured market attention with their novel flavor combinations and effectively boosted store sales performance. However, this wave of vegetable and fruit juice enthusiasm has put significant pressure on kitchen staff. Since stores are not equipped with professional juicers and mainly rely on blenders to process ingredients, employees are required to manually squeeze fruit purees to extract juice, which is especially strenuous during surges in order volume.

The "Vitamin C Quick Burn Pepper" drink has sparked much discussion after its launch. In addition to bell peppers, it also includes a variety of fruits such as Valencia oranges, pineapples, and apples. It is understood that to balance taste and nutrition, each serving of pepper juice requires multiple processing steps. First, staff must peel and deseed fresh Valencia oranges, then juice them separately to obtain pure juice; as for other ingredients such as bell peppers and apples, they are blended with ice in a blender to create a thick puree-like mixture.

Next, these purees must be manually squeezed through filter bags to extract the remaining juice. This step is precisely what many staff members find the most laborious.Since blenders cannot separate juice from pulp as directly as professional juicing equipment, the resulting puree relies on human effort to continuously knead the filter bags in order to fully squeeze out the liquid.. Even when employees do their best to prepare and operate, the actual amount of juice extracted often falls short of expectations, leading to supply shortages during high-demand periods.

Most store employees report that during peak hours in the afternoon and evening, the demand for juices increases significantly, but the pre-prepared quantities are often quickly exhausted. At these times, they have to repeatedly return to the kitchen to repeat the juicing and squeezing processes, with some even describing their hands becoming cramped or sore from overexertion.One employee bluntly stated: "The cleanse wheatgrass always gets squeezed down to the last bit of liquid—just a few cups and it’s gone, you have to keep replenishing," "Even triple the amount juiced still ends up being just that, and I almost break down every time at the filtering stage," "I can’t even get motivated in the morning just thinking about having to start juicing.". This situation has turned what should be an innovative highlight—the vegetable and fruit juices—into a psychological burden for some staff members.

Currently, the "Super Veggie" series is only sold in specific cities and has not yet been rolled out nationwide. For employees who have not yet been involved in its preparation, while they are temporarily spared from facing the intense manual juicing, they generally hope that the brand will reassess its equipment and processes when expanding in the future to alleviate the workload of frontline staff. After all, while innovative products can attract consumers, the execution experience of employees also deserves attention.

For consumers, a freshly hand-squeezed fruit and vegetable juice may represent health and novelty; but for the employees in the back of the store, it may be a long process of battling fruit purees and filter bags for several hours in a row. When enjoying these special drinks, perhaps we can also have a bit more understanding and consideration for the team working hard behind the scenes.

The above content is compiled by CoffeeHunters, a coffee news website.