Frozen Dessert Industry & Machine Articles
Why High-End Restaurants Are Turning to Soft Serve for Profit and Making it Gourmet
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Last month, The New York Post highlighted how upscale restaurants are shifting to soft-serve ice cream as a cost-cutting dessert option, offering diners nostalgic flavors in creative ways. For restaurant owners, this shift brings a unique opportunity to reduce expenses while maintaining high-quality offerings. As The Fork points out, the terms "cost" and "cutting" are always music to a restaurant's financial ears, especially when paired with soft serve's high margins and low labor requirements, making it a smart economic choice. Why Are Restaurants Embracing Soft Serve? High Profit Margins: One of the major reasons soft serve is catching on in restaurants is the impressive...
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How Refurbished Ice Cream Machines Support Sustainable Business Practices
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Air-Cooled vs. Water-Cooled Ice Cream Machines: Which Is Right for You?
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Choosing the Perfect Soft Serve Machine: Boost Profits in Cafés, Restaurants, and Ice Cream Shops
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Women Pioneers of Ice Cream | How Nancy Johnson & Agnes Marshall Shaped the Ice Cream Industry
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In honor of Women's History Month, it's fitting to spotlight the monumental contributions of women to the ice cream industry, a sector that has brought joy and sweetness to countless lives. Two pioneers, Nancy M. Johnson and Agnes Bertha Marshall, stand out for their innovative spirit and technical ingenuity, setting the stage for the modern ice cream industry. NANCY M. JOHNSON Nancy M. Johnson, an American inventor, transformed ice cream production with her hand-cranked churn in 1843, marking a significant leap from the labor-intensive "pot freezer" method. Prior to her invention, ice cream was made by stirring ingredients in a...
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