Attract New Customers Into Your Ice Cream Shop

You need to attract new customers to your ice cream shop consistently if you want to stay in business. Because as you know, if you own a frozen dessert business like an ice cream or custard shop, there is a lot of competition out there in your marketplace. And since it is such a popular […]

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Ice Cream Shop Checklist for Spring Openings

For most ice cream shop owners across the country operating a store is a seasonal business. Therefore every spring owners are tasked with re-opening there store for another season. Which means owners have a whole slew of issues and concerns they need to address before actually opening the store. So, before you even begin to get things ready from an operational standpoint, use this ice cream shop checklist for spring openings to review the seasonal success drivers of your shop.

Prices

One of the most important factors in the success of your ice cream shop is pricing. If you haven’t raised your prices from previous years or aren’t considering a price increase from last year, then this is the year to do it. Increase prices. No one knows your customers better than you and there is no doubt you pride yourself on a quality product and great customer service. Your product and service is what separates you from your competition, therefore your prices should not be based on what your competitor is doing. Quality products demand a better price and customers who understand that do not hesitate paying a little extra for it. There’s a concern by many shop owners that increasing prices will decrease the amount of customers. Truth be told, if you increase your prices by only a little bit each season the customer may not even notice or remember what they paid last year. A couple of cent increase per product could have a tremendous impact on your bottom line. Think about it, if you increase a milkshake price by just a quarter then that 25 cent increase will add up to an even bigger number by the end of the season. The longer you’ve been in business the more reference points you should have on determining the right price points. Use the previous years data to gain insight. People will complain about price no matter what (even if you don’t increase the price). If you feel that you’re losing customers because of price then it’s time to look at another area of your operation because the price is not the factor that is driving them away.

Marketing

Another important factor before you open for the season is to have a plan in place for ongoing marketing during the season. Hopefully you have a marketing plan or calendar implemented for your business that you refer to and execute every month. If you don’t, then contact us and we can help you do that. This marketing plan or calendar will help you get a jump on things and keep you from scrambling when it comes to drumming up new business. This means your constantly posting videos and promotions to all of your social media accounts, your getting involved with and attending community events and you’re taking advantage of holidays to run specials in your store. If you have a plan, your chances for success greatly increase. Though this just skims the surface when it comes to marketing your ice cream shop, the good news is that we can help you with other channels of success when it comes to getting your name out there.

Equipment

The equipment is the lifeline of your shop and without quality equipment, your product and store will suffer. There’s a reason the most successful ice cream shops across the globe use Electro Freeze machines – because they produce a great product and they run forever with the proper maintenance. We’ve discussed this before in earlier blogs on why having the right equipment makes all the difference and how you should never compromise when it comes to buying equipment. This is common sense but all your equipment should be thoroughly cleaned and serviced before the season begins. If one of your machines goes down, even for just an hour, it can have a profound effect on your business. Make sure the machines are running efficiently and at the proper temperatures so as to eliminate wasteful spending. Do a quick audit and make sure you have important replacement parts in stock in case a machine does go down and you have your service company’s number available to employees at all times. We cannot stress enough about how much of an impact the right machines and properly maintained machines have on the bottom line of your business.

Store Aesthetics

Lastly, make sure your store is visually appealing to the customer. Your store should always be clean and inviting to customers. The overall layout and appearance of a store will have a tremendous impact on the customers mind. The store should be properly branded and instantly recognizable. The branding should be carried through all channels of the store including the color scheme and logos printed on your takeout products, cups and napkins. The colors, logos and fonts should always be the same and be carried out through all marketing aspects discussed above as well.

By using this ice cream shop checklist for spring openings you’ll avoid any pitfalls that occur during the early months of the season and set yourself up for success for the summer months. If you need any help, please don’t hesitate to contact us.

 

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Do I Buy A Gravity or Pressurized Ice Cream Machine For My Store

In the ice cream business you become familiar with certain terms such as overrun, product mix, pressurized machines and gravity machines. A Gravity or pressurized ice cream machine are types of soft serve frozen dessert machines that can be purchased to make your own soft serve ice cream, frozen yogurt, custard or sorbet. If you’re looking to open a ice cream store or frozen yogurt shop then you’ll need to decide whether to buy a gravity or pressurized ice cream machine for your store.

A gravity or pressurized ice cream machine? Each have their advantages and disadvantages over the other when it comes to product, price, volume, overrun, maintenance, texture and taste. Knowing the difference between a pressurized machine and a gravity machine and which one to purchase for your ice cream store will be a big decision that you cannot take lightly. So what’s the basic difference between the machines? A pressurized machine uses (pressurized) pumps to pull the product from the hopper to the freezing chamber. A gravity machine will use gravity (no pump needed) to pull the product from the hopper to the freezing chamber.

What’s overrun? Overrun refers to the amount of air added to the finished frozen dessert mix. Think of it as almost the fluffiness and stickiness of the product. The maximum overrun you can achieve with a pressurized machine is around 70%. That means for about 1 gallon of mix, you’ll get about 1.72 gallons of finished product. The maximum overrun you can get with a gravity machine is about 35%. So, if overrun is an important factor in your product then obviously a pressurized machine will do you justice.

Price: When it comes to investing in one of these machines, price should not be the only concern. However, since it’s always on the forefront of everyone’s mind, then a pressurized machine will run you a bit more than a gravity machine upfront. But what you also have to consider is the cost to run the machine over time and repair costs when the machine breaks down. A gravity machine will be a bit more economical in the long-term when you weigh these factors.

Maintenance: Maintenance plays a big part in how any machine functions over it’s lifetime. If you want to spend less time cleaning and more time making product then a gravity machine might be for you. Gravity ice cream machines have a lot less moving parts (pumps) making it easier and quicker to clean between batches.

Volume: An important factor in your machine purchase will the amount of customers or the volume your store does. If you’re running a high volume, high sales output then a pressurized machine will benefit you more because it can produce up to 25% more product per patch but remember, you’re going to spend more time cleaning and maintaining the machine. If you’re running a low volume soft serve store then a gravity machine will be ideal for you. It’s making lower volume, saving you time cleaning and maintaining the machine, plus the upfront cost of the machine is cheaper.

Texture: If you’re looking to produce a creamier, smoother texture with your ice cream then you should consider a pressurized machine. Remember a pressurized machine pumps more air into the product, producing overrun and the desired texture. Since there is less air added with a gravity machine the finished product will be a bit more dense and heavy. You also have to take into account the weight of the product you get with each. If you’re selling ice cream by the weight, then a gravity machine might be best since the product will come out heavier and more dense.

Taste: Taste is the ultimate deciding factor. A gravity machine is definitely going to produce a more intense taste and flavor since there is less air being added to it. With a pressurized machine, you might be able to serve bigger portions but the taste may not be as intense.

Though a pressurized or gravity machine may look the same, they function differently and the product they produce is different. The Electro Freeze 400 (left picture) series are gravity machines that are know throughout the industry for their extreme reliability. The Electro Freeze 5099 (right picture) is a pressurized machine praised for its high volume and extreme reliability.

If you need more information about a particular gravity or pressurized ice cream machine then feel free to reach out to us so we can address any issues or questions you may have.

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The Right Batch Freezer Can Make or Break Your Business

The Right Batch Freezer Can Make or Break Your Business

If you’re in the ice cream business, looking to open an ice cream shop or serve any type of frozen dessert product in your restaurant then you know how important a batch freezer can be to customer retention. Having a batch freezer in your your ice cream shop, coffee shop, restaurant or cafe will allow you to produce almost endless flavor possibilities of homemade desserts everyday of the week using locally sourced, fresh, high quality ingredients.

Having the right batch freezer is important because the machine has to put out a consistent product every time, put out a quality product every time, be reliable, be easy to use, be affordable and most of all turn a profit for your store. If you don’t have the right batch freezer to mix, maintain, serve and freeze your product, not only will your customers notice the poor quality but you could lose money. So choosing and implementing the right batch freezers in your operations is absolutely critical to the success of your products and business.

Selecting the right batch freezer is one of the most important business decisions you’ll make in the frozen dessert industry. 

If you’re in the business then you probably know Electro Freeze machines are considered the premier choice in any high quality operation and their line of batch freezers are no exception. These dependable easy to use and maintain machines are known for their superior engineering, world class craftsmanship, and reliable performance. Electro Freeze batch freezers are not only affordable, but also a smart investment in your company’s future because the longevity of the machines and low down time is far cheaper than purchasing several mediocre machines through that same time period.

Electro Freeze offers 2 models of batch freezers, a 12 Quart (B12) and a 24 Quart (B24). Both are designed for easy maintenance and cleanup but also engineered for simplistic everyday use.

Both machines have built in water hose and faucet for ease of cleaning and filling. A large fill mouth makes adding ingredients and products a breeze. The revolutionary blade design combined with their exclusive auger design not only maximizes yield and batch run times but reduces agitation to the product allowing for a more consistent and gently blended product.

These machines are an excellent return on your investment but the real benefit is profit for your business. ADI Electro Freeze, we won’t just stop by just adding profit to your store with machines. Our team can help you maximize profits in additional ways. Whether its helping you develop menu ideas, sourcing ingredients, training your staff or promoting your store we’re here to ensure your success.

 

Electro Freeze B12 Batch Freezer

Medium Capacity Batch Freezer

This medium-capacity batch freezer produces high quality ice cream, sorbet, Italian ice, gelato, or sherbets.

• Cam Door latch provides quick interior access
• Exclusive Auger Design gently blends, reducing agitation and maintain product quality and consistency.
• Auger and Dispensing Head Design leads to excellent product extraction and less flavor overlap.
• Superior Product Quality is an Electro Freeze trademark unmatched frozen product quality through simple and effective design
• Built-in Faucet with flex hose for fast and easy cleaning
• Digital timer with audible alarm
• Adjustable torque control for automatic operation/shutdown.

 

 

Electro Freeze B24 Batch Freezer

High Capacity Batch Freezer

This high-capacity batch freezer makes large volumes and is simple and efficient, making it perfect for gelato, custard and water ice shops.

• Cam Door latch provides quick interior access
• Exclusive Auger Design gently blends, reducing agitation and maintain product quality and consistency.
• Auger and Dispensing Head Design leads to excellent product extraction and less flavor overlap.
• Superior Product Quality is an Electro Freeze trademark unmatched frozen product quality through simple and effective design
• Built-in Faucet with flex hose for fast and easy cleaning
• Digital timer with audible alarm
• Adjustable torque control for automatic operation/shutdown.

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Milkshake Equipment

Milkshake Equipment

Milkshakes are a great way to add profit to your store while satisfying cravings for your customers. You would be hard pressed to find any customer that does not like a milkshake, no matter what flavor it is. Milkshakes are great standalone products but can also be used as an upsell product to your main offerings.

You might think all milkshakes are created equally as good as the next one since the fundamental ingredients are milk and ice cream mixed together. However, that simply is not the case. Many factors can go into creating the perfect shake including quality ingredients but more important than that is to have the right milkshake equipment for the job. To make a good milkshake, the consistency has to be right and if you don’t have the right milkshake equipment to blend the ingredients together the consistency will be too little or too less.

If you run a frozen dessert shop or restaurant with milkshakes on the menu, then having the right milkshake equipment to meet the demand of customers will be essential. When it comes to milkshake equipment you’ll have your choices of models, sizes and options so it will be important to know what kind of demands the machine must meet for your operation. For instance there are machines that pull double duty, acting as a soft serve machine and a milkshake dispenser in one. If space is an issue, you’ll also have the choice of a standing machine or counter top machine. Furthermore, like other soft serve machines, you’ll have the choice of a pressurized machine or a gravity fed machine.

Take a look at some of the features and advantages of the machines below. If you have any questions regarding the milkshake equipment below or any questions in regards to your frozen dessert shop, then give us a call: 1-877-230-0709

 

15-78RMT — Shake/Soft Serve Combo

• A soft serve, plus milkshake machine.
• You get 2 machines in 1.
• High volume, high quality product.
• Hand-made consistency every time.
• Dispense head mounted mixer.
• Quick and consistent delivery

 

 

 

CS705 Flavor Injector

• 5 Flavors
• No CO2 required
• Quick connections
• Easy syrup adjustments
• Few parts to disassemble and clean
• Compact machine
• Small Footprint

 

 

 

See more machines and equipment!

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