Ice Cream Is Still Hot, and Getting Colder

frozen yogurtWith all the marketing messages from more than 35 different frozen yogurt concepts, it’s easy to forget about, you know, actual ice cream.

In an article posted on their website, “What’s the Scoop On Ice Cream Franchises?,” (SBT) thinks the real dairy deal has plenty of appeal.

Given the strong presence Sintel Systems has in the frozen yogurt segment of the restaurant point of sale (POS) marketplace, we share these findings with our customers and franchise hopefuls looking for key opportunities. We also happily share our vast experience and expertise in the frozen treats market sector and geographic growth trends with startup owners in order to help them make the best decisions from the very beginning.

Here are the highlights from SBT’s blog post:

• Although frozen yogurt has a lot less fat than ice cream, those fat-laden toppings can make up the difference.

• SBT looks at some of the more well-known ice cream retailers—franchising pioneers—along with some of the newer players on the scene.

– Burt Baskin and Irv Robbins created an iconic brand by giving customers small pink spoons to sample flavors until they found one they wanted to purchase. Since 1945, Baskin-Robbins has served over 1,000 flavors to more than 300 million guests annually at nearly 7,000 locations.

– The Dairy Queen soft serve formula dates back to 1938, when John Fremont “Grandpa” McCullough and his son Bradley convinced a friend to offer their new product at his Kankakee, Illinois ice cream store. More than 1,600 servings were sold in the first two hours. Today, the DQ is one of the largest fast food franchises in the world, with over 6,000 locations.

– Boyhood pals Ben Cohen and Jerry Greenfield took a $5 correspondence course from Penn State University’s Creamery in 1977. One year later they renovated a Burlington, Vermont gas station and opened Ben & Jerry’s. Their first franchise appeared in 1981 and today, over 300 have been opened by socially conscious franchisees active in seeking to make a real difference in their communities.

Dippin’ Dots is the brainchild of microbiologist Curt Jones, who applied the process of cryogenic encapsulation — super-cold freezing methods — to cream. Temperature requirements for storage mean that Jones’ dots can’t be sold in grocery stores, so franchisees use specialized mobile kiosks for sale at venues such as stadiums and arenas, amusement parks, theaters and shopping malls.

– The founder of Sub Zero Ice Cream, chemist/engineer Jerry Hancock, makes servings of ice cream in less than 15 seconds by flash freezing fresh cream and ingredients with liquid nitrogen, as seen on ABC’s “Shark Tank.”

So whether you choose to go old school or new school, it does seem that everyone is, indeed, screaming for ice cream.

Before you make your franchise move, consider calling Sintel Systems for a free phone consultation to help weigh and understand your POS options. We serve as a franchise incubator for clients across the retail, restaurant and service industries, forming lasting partnerships with our clients that you simply can’t get from a reseller.

Read the full post here.

Sintel Systems is the only direct to end user full-service provider of tailored Point of Sale systems across retail, restaurant and service industries, including frozen yogurt shopspizzeriassushi restaurantscafés and retail stores.

As a single source for business solutions, our experienced, knowledgeable team negotiates the complex POS landscape for you to enable you to find the right POS system for your business and budget. Hardware – Software – Support

Questions or Comments: Contact us 855-POS-SALES

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