Name: Regine Flimlin
Business/Location: juice basin/Asbury Park, NJ
Specialty: USDA Organic certified hand-crafted juice cleanse and meal replacements
What makes your business unique?: We are connectors, energized by New Jersey's audacious urban communities inspired by the arts, disenfranchised youth and legacy architecture. We are proud to be USDA Organic. We act as stewards for the environment, supporting clean farming practices that safeguards field workers’ health. We only use USDA Organic certified ingredients and we create all the juice press extractions never purchasing FROZEN products nor utilizing a co-packer to do our work. And we incorporate science into every step of intelligent and sanitary manufacturing principles.
What’s your story?: In 2010, we created a Jersey Shore wellness mecca in downtown Asbury Park called yoga basin, a hot yoga studio that included a café, basin bar and an annual charity event called the Global Mala. In 2012, we transitioned to juice basin, a 2000 sq. ft. cold press juice manufacturing facility and retail storefront, located in the heart of Asbury Park on the tracks close to Main St. That same year, in response to Hurricane Sandy, we opened a second location in Montclair. By 2014, the FDA introduced new requirements to the wholesale raw juice distribution within HACCP (Hazard Analysis and Critical Control Points). It took us two years to achieve USDA Organic certification and wholesale FDA compliance. In 2017, juice basin opened a third location in Jersey City. We employ 20 part-time glorious juice’aristas and were recently awarded the global trademark for bridalcleanse.
One piece of advice you have for other food entrepreneurs: It’s easy to be affected by entrepreneur enthusiasm. Remember to remain in good health and continue to recognize those supporting your dream.
What do you wish you had known before you started your business?: I wish I had managed by the numbers and less by my passion.
What’s your greatest challenge in your business and how are you overcoming it?: To create a turn key system so this model of incorporating science into our cold press process can roll out across the country. Investigating funding and/or technology partnership.
What are you most proud of about your business?: juice basin serves its communities by hiring locals. We recognize their aspirations, support those goals through work-related tasks and advocate on their behalf to assist their personal journey.
What do you love most about being a food entrepreneur?: Exploring the endless possibilities of brand development.
Please provide in additional information that you would like to share here. I have over 20 years of global business development experience and have shepherded many start-ups to global success.
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