BY EKIBA JOSEPH
Add high-margin Sea Moss Gel to Your Café Menu Without the Chaos
I help established cafés and juice bars launch profitable sea moss gels and other menu items with standardized recipes, smart pricing, and simple prep systems your staff can follow.
I will help you create profitable products, stronger systems, and smarter growth strategies that increase revenue and improve margins.
I can help you create compliant product labels and help you source everything you need to be successful.
You will be able to answer any questions about sea moss because your customer will have them. You will sound like an expert, and they will trust you even more.
Sea moss gels carry a gross margin of around 70%.
Your customers are already buying it online.
They should be buying it from You, made fresh in their local community.
One ingredient, Multiple menu items, Very high margins
You already have the kitchen, the customers, and the licenses. Now you need the system.
The Sea Moss Gel System helps established cafés and juice bars add sea moss gel to their business with a clear strategy for sourcing, pricing, product selection, and menu integration.
Turn the business you already have into a more profitable wellness-based offer with a system designed for structure, simplicity, and growth.
You need is a menu add-on that sells, stays consistent, and doesn’t create more work for your team.
That’s what I help you build.
Sea moss is popular—but most cafés implement it the wrong way.
They add it to the menu without a system and end up with:
Inconsistent recipes and inconsistent taste
Staff doing it “their way”
Unclear portions and pricing
Waste, spoilage, and margin leaks
Customers who don’t reorder because the product isn’t consistent
A great ingredient won’t save a messy operation.
I’m Ekiba Joseph, Sea Moss Consultant, Educator and Certified Holistic Nutritionist.
I spent 7 years owning and operating a sea moss business, where I developed over 80 sea moss-infused products, including gels, juices, skincare, and capsules. I gained hands-on experience in sourcing, importing, production, branding, and customer education.
Most of my customers were sea moss resellers, and I have always consulted with them in an unofficial capacity. I wanted them to have what I didn't have when I started. Knowledge.
Before that, I spent 15 years as a Logistics Coordinator, building real operational discipline across shipping, packaging, systems, and inventory flow.
So I don’t teach sea moss as an idea.
I teach it as an operational system that works in real businesses.
Your Plan (simple 3-step)
Here’s how I add sea moss to your café the right way:
1) Menu + Offer Strategy
We choose the right sea moss gels and add-ons for your customer base, brand, and kitchen reality.
2) Recipes + Margin System
We standardize Gel recipes, portions, and pricing to make sea moss profitable and consistent.
3) Prep + Execution System
We set up batch routines, storage, sourcing guidance, and staff training so your team can execute without confusion.
By the end, you’ll have:
A sea moss gel line that fits your brand and sells
A product like sea moss gel that can scale massively
Standardized recipes your staff can replicate
Clear portions and pricing to protect margins
A prep workflow that reduces waste and inconsistency
Educational materials so that your staff will sound like sea moss experts
A system you can scale across staff shifts
The #1 Sea Moss question in the world!
Wild-harvested vs wildcrafted
What is the difference?