The Hustle
Years in Tampa Bay
3 years in Largo, 2 years in downtown Dunedin.
Hustle (job)
One of three owners. Our names are Taylor Meckly, Kathleen Hupp and Nathan Hupp – left to right in the photo.
What do you do?
What do we not do? 🙂 Everything is done in-house, from our accounting and marketing to our recipe development, training and production. Our shops have an entirely organic menu of cold pressed juice, smoothies and açaí bowls.
Why do you do it?
We love what we do. Offering organic food and juice that heals ailments and fuels those around us keeps us motivated.
What was your Catalyst? (How did you get started?)
We saw a drastic need for a healthy dining option in our community, with everyone being sick and tired, trying to keep up with this fast-paced world we’re in … and organic, cold-pressed juice was the answer!
What’s a common misconception or unknown aspect of what you do?
A lot of people aren’t fully aware of how amazing juice really is for our bodies. It feeds our cells, keeps them clean, helps our bodies fight off sickness, disease and cancer. It truly is healing stuff!
What’s the most challenging part of your Hustle?
Supply and demand. Our juice has a four-day shelf life, meaning we have to be very in tune with sales trends, busier times of the week, the way external factors like holidays and weather affect customer flow, etc. If we make more juice than customers want in a certain time frame, we have a lot of waste. On the flip side, if we don’t make enough, we turn customers away.
What’s the most valuable piece of business advice/insight that’s helped you?
Stay in front of your customers. In this fast-paced world, the sad truth is “out of sight, out of mind.”
