What regulations must a Beyond Juicery Eatery franchisee comply with regarding food preparation and sale?

According to the 2025 Beyond Juicery Eatery Franchise Disclosure Document, franchisees must adhere to specific regulations concerning food preparation and sales. These include compliance with federal, state, and local health regulations related to food preparation, handling, storage, and sale. Franchisees must also meet United States Department of Agriculture (USDA) standards, truth-in-menu and labeling laws, and all license, certificate, and permit requirements for restaurant operation and occupancy, in addition to all other applicable federal, local, and state laws and regulations.

This means a prospective Beyond Juicery Eatery franchisee needs to be aware of and prepared to meet all legal requirements related to food safety and operational standards. This encompasses everything from how food is stored and handled to ensuring that menus accurately represent the products being sold. It also involves securing all necessary licenses and permits to legally operate the restaurant.

Failing to comply with these regulations can result in fines, penalties, or even the closure of the restaurant. Therefore, it is crucial for franchisees to stay informed about current regulations and implement procedures to ensure ongoing compliance. This may involve regular training for employees, implementing strict food safety protocols, and staying up-to-date on changes to relevant laws and standards.

Beyond Juicery Eatery also provides confidential operating manuals that contain instructions, requirements, standards, specifications, methods and procedures for the operation of the Restaurant including without limitation, (i) those relating to the selection, purchase, service and sale of all products and services sold at the Restaurant; (ii) those relating to the maintenance and repair of the Restaurant, buildings, grounds, equipment, signs, interior and exterior décor items, fixtures and furnishings; (iii) those relating to employee apparel and dress, accounting, bookkeeping, record retention and other business systems, procedures and operations, and other brand protection standards; and (iv) the purchase, storage, and preparation of all Menu Items.