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Kennesaw delivers ready-to-pour citrus made from grower-backed fruit, with one consistent spec shipped to every location and a supply chain built to scale. Standardize your beverage program without adding vendors to manage.
100 years grower-backed citrus
Non-GMO Project Verified
SQF and HACCP certified
Trusted by operators across the country
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The price per case is the part you see. The cost of one location running short, or pouring a different glass than the unit down the road, is the part that quietly erodes the brand.
Order fill rate, so no location runs short mid-service
Identical citrus spec at every location, from Florida to California
In place of the patchwork of regional suppliers and price-by-market sourcing
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The highest-volume programs across breakfast and bar, pressed from grower-backed fruit and ready to pour the moment a case arrives at any location.

At scale, most groups choose between a flat national brand and a patchwork of regional suppliers. Here is the option that is fresh and consistent everywhere.
Taste and consistency
Kitchen prep labor
Yield and waste
Cost per drink
Same premium glass, every cover
Open and pour
Every ounce usable
Locked and predictable
Mass-Produced Juices
Flat, artificial, sugar-heavy
Open and pour
Every ounce usable
Low, and one can taste it
In-House Juicing
Varies by staff and season
Hours of juicing before service
Fruit varies, spoils in storage
Swings with produce prices
Taste and consistency
Same premium glass, every cover
From-Concentrate Juice
Flat, processed, sugar-heavy
In-House Juicing
Varies by staff and season
Kitchen prep labor
Open and pour
From-Concentrate Juice
Open and pour
In-House Juicing
Hours of juicing before service
Yield and waste
Every ounce usable
From-Concentrate Juice
Every ounce usable
In-House Juicing
Fruit varies, spoils in storage
Cost per drink
Locked and predictable
From-Concentrate Juice
Low, and one can taste it
In-House Juicing
Swings with produce prices

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The operator replaced hand-squeezing with the Kennesaw lime and sour mix program and reduced weekly prep labor across every shift.
Drink prep time reduced up to 90%, so bartenders serve more guests at peak
Guest complaints below 5% with the same recipe at every location
Product waste down about 15% from consistent portioning and better inventory control
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Tell us about your operation and our team will reach out with pricing built for your volume. We will also send a sample case so you can taste it before you commit.
No obligation. We will only use your details to prepare your quote.
Taste it first with a sample case for your team.
Prefer to talk now? Call 954-782-9800.