We were lucky to catch up with Joshua Rolnick recently and have shared our conversation below.

Joshua, appreciate you joining us today. Let’s start with the story of your mission. What should we know?

I started Immunity because I was managing a bar in a restaurant that charged an average of $16 for a glass of wine and served food filled with butter and salt. A light bulb went off insisting that for the same price as a glass of wine, I could give my guests something that not only fills their soul, but also helps them feel better for the long term. I am proud to do what I do now. People walk up to me on the street here in Hollywood, Florida and thank me for helping them feel better. That’s worth more to me than anything.

Joshua, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I am Joshua Rolnick. I worked as a Bartender for over a decade in places ranging from dive bars to fine dining. I cut my teeth at Pubbelly Gastropub, where I learned about food and drinks as an artform and raw expression of passion. I thank Chef Jose Mendin for opening my eyes to the wonders of mixing flavors and sharing unforgettable experiences. I now own Immunity Juice Bar in Hollywood, Florida and use what I’ve learned in my decade of experience to put a cocktail bar spin on the concept of a juice bar. In the smoothie named “Flower Power” I make a tea out of Lavender and Butterfly Pea Flower as the base, mix it with Pineapple Puree made from the waste of juicing Pineapples, Almondmilk, Vanilla Protein Powder, and Honey. I live by the concept of “No Waste” that has become common in the food industry from Massimo Bottura. I save the pulp that comes out from juicing cucumbers and mix it with Greek Yogurt and the same Lavender Butterfly Pea Flower tea used in Flower Power to create a facemask that has become popular for my guests.

What else should we know about how you took your side hustle and scaled it up into what it is today?

Immunity started out of me saving the ginger juice while making ginger syrup for a cocktail in a restaurant and giving it to the staff as a way to fortify their health and have a bonding experience. They loved it so much that I started making ginger juice at home and selling it on the streets of Hollywood with a square reader for $3 a shot. I met my partners selling the ginger shots and it grew into a whole juice bar.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

I use fresh fruits and vegetables for every product I create. It’s a lot of work, but it’s worth it. It separates me from most of the traditional juice places that use powdered ingredients and frozen purees. You can taste the difference

Contact Info:

• Instagram: Instagram.com/Immunityjuicebar
• Yelp: https://www.yelp.com/biz/immunity-juice-bar-hollywood

Image Credits
Bryan Lares