This case study presents the sustainable business practices of Ras Rang Rush, a juice bar committed to achieving a zero-waste operational model. Through innovative methods, such as serving juices in natural fruit shells and composting organic waste, Ras Rang Rush has significantly reduced its environmental footprint. The study explores the sustainability strategies that drive the company’s operations, including product design, waste management, and local sourcing. It also examines the positive impact on customer engagement, brand reputation, and cost savings. Key challenges faced in the implementation of these sustainability measures, as well as the financial and environmental benefits, are analyzed. The findings highlight how small businesses in the food and beverage sector can integrate sustainability into their core operations while maintaining profitability and customer loyalty.