This is the final post of the beverage catering series. To read about the beverage catering business click here. To learn about the equipment you need to start this business, do so here. Avoid costly mistakes by reading about mistakes to avoid as a juicepreneur getting into beverage catering here. Most juicepreneurs in Ghana are not underpaid because customers are wicked. They are underpaid because they are underpricing. Let’s look at how to price beverage catering services in Ghana without losing money.
If you want to survive in beverage catering, you must understand this:
you are not just selling juice, you are selling service. And if your pricing does not reflect that, your business will slowly bleed, no matter how busy you are.
This is the foundation of profitable beverage catering in Ghana.
First, kill the ingredient-only mindset
Many people price like this:
cost of fruits + bottles + cups + ice + small profit. That is the fastest way to burn out. Your client is not paying for fruit. They are paying for:
• your time
• your transport
• your cold storage
• your equipment
• your staff
• your planning
• your stress
• your risk
• your reputation
When you leave these out, you become busy and broke.
Understand the two parts of your price
Every serious beverage catering price in Ghana has two layers:
-
Product cost – the juice itself
-
Service fee – the work of delivering that juice
If you only charge for the product and not the service, you are donating your labour. The service fee is where sustainability lives.
Build your base cost correctly
Before you talk about profit, you must know your true cost per event:
Raw ingredients
Packaging and consumables
Ice and cold chain
Transport and fuel
Labour
Equipment wear and tear
Event setup and breakdown
Losses and breakages
Most juicepreneurs never write this down.
That is why they never know if they are winning.
This is one of the biggest costly mistakes to avoid in the beverage catering business in Ghana.
Add your service margin deliberately
After your base cost, add your service margin.
This is not greed. This is business survival.
Your service margin should cover:
business growth
future equipment
emergency buffer
personal income
If your margin cannot do all three, your price is wrong.
Price for risk, not just effort
Every event carries risk:
weather, power failure, late guests, extra demand, staff issues, product loss.
Your price must account for this risk. Clients are not paying only for what happens.
They are paying for your ability to handle what might happen. That is professional beverage catering.
Stop racing the cheapest vendor
There will always be someone cheaper. Let them be cheap.
Your job is to be reliable, controlled, clean, and professional. Clients who understand events will pay for that. When your pricing is built on structure instead of fear, you stop begging for work.
Final thought
If your beverage catering business is busy but your savings are empty, your problem is not marketing. It is pricing. When you price correctly, growth becomes peaceful. The best way to keep up to date with your pricing is to keep accurate records of expenses and investments over a period of time to help you get a holistic picture of your financial standing. To learn how to take good records, read this.
Your Next Moves
First — Build on the right foundation
Download the Juicepreneur Blueprint. This gives you the full structure for equipment, production, compliance, service systems, and pricing for the Ghanaian market. This is where serious operators are built.
DOWNLOAD HERE
Second — Grow with people who are doing the work
Join the Juicepreneurs WhatsApp Community and engage. Real questions. Real experience. Real progress.
JOIN HERE
Third — Lock in your personal growth plan
Book a one-on-one consultation so we can fix your pricing model, equipment plan, and service structure around your goals and your city. This is where struggling juicepreneurs turn into operators.
BOOK NOW
