The winter is the perfect time for developing a serious hot drink program wrapped around Cappucino, Affogato’s, and mocha drinks.
Why? Because it is very important to create an atmosphere where the business is not so dependent on a frozen dessert to carry the business year round.
The best ice cream shops in America, period!
Ice Cream University is very proud to accept nominations for its Eighth Annual ICE CREAM STORE OF THE YEAR AWARD— THE PASSION AWARD— to be presented in January, 2011 to the very best ice cream shop in the United States.
The top ten ice cream/gelato shops selected by Ice Cream University were chosen for many reasons other than the fact that they all make a great product. Each in its own way is unique because each is an innovator, not a copier of someone else’s ideas. This to me is the ultimate test of greatness. Visit them and see for yourself!
Are you an ice cream retailer or thinking about opening an ice cream store? Then these seven survival tips for the ice cream retailer are for you!
DEALING WITH REALITY
Perseverance is what it took to survive this ice cream selling season. How much more heat can we take? But now it’s August, we have survived, and we will be better for it next year. From heat, comes success. I know, you are saying “big deal,” I don’t need advice, I need business and cash. But while this may seem like the heat is too much for the ice cream retail business, a continued heat every day is sometimes the best of times. It’s times like this that makes you more focused. You are conscious about how much money you have on hand, and how you are going to spend it. You’ll be slower to expand, and become more cautious about hiring. Simply put, your expectations will be more reasonable. And here are some tips that will help you get through the winter and be ready for the Spring 2011 season.