Juice’d Café is the brainchild of Stacey and Luis Gonsalves, a wife and husband team who believe in providing healthy and affordable food options to the community and BEI Cohort IV graduates. Located in Fall River and New Bedford, the cafés offer dine-in and online food ordering, from pressed juices and smoothies to nutritious bowls and burritos.

Juice’d saw a decrease in business during the pandemic, as did many restaurants. Their New Bedford location, which had only been open for eight months, was hit the hardest as most of their customers were from nearby businesses and were now working from home. The BEI Henry P. Kendall Foundation made a significant impact on Juice’d as it enabled them to create both functional and strategic purchases, helping them stay afloat and increase their bottom line. Due to grant funds, they were able to bring aboard a consultant specializing in business strategy, purchase a software system to help keep track of food costs, and purchase new kitchen equipment.