Frozen Dessert Industry & Machine Articles — frozen yogurt shop

Do customers really want to see how their ice cream is made? Yes! They do. Mr. C of scoop school suggests giving your customers access to the ice cream making process especially if you have the ease of using batch freezers. The process is very fun for customers and people love to see where their food comes from. If your business is not in a position to give customers access to this sight, there are other alternatives. Mr. C suggests using a live stream that can portray the ice cream making process, as well as having content videos on a...

Building brand equity can be as simple as a straw. Scoop School gives us the rundown on how to build brand equity with your business' inventory.  Brand equity is conveying a consistent and concise message to your customers through logos, branding, and/or merchandising. This message encourages your customer to identify with your brand in unmarked objects. For example, we all have come to love Baskin-Robbins ice cream, but there's a reason we can't see pink straws without thinking of them first. This is because Baskin-Robbins has built a reinforced message with their pink straws and matching spoons to remind their...

Having had 5 plus years of experience running a Gelato/ Ice Cream Shop we are familiar with all of the things an operating owner needs to keep in check. Among those things are making sure you have the proper equipment & machines to make the best premium quality frozen yogurt in the world. 3 Things To Consider Before Buying A Machine 1. Machine Capacity The capacity of a frozen yogurt machine can be measured by the servings it produces per minute. Since you need more electricity to produce more volume, higher volume means higher costs. *Each serving is a 4 ounce...

 In this segment of Scoop School, Mr. C gives us the rundown on freezing your ice cream, yogurt, Gelato, and/or custard mix.  When you receive your mix from the manufacturer the Use-By date has already been set based on its pasteurization process. For High Temp. Short Time (HTST) products the use-by date is usually 20 days out. For Ultra High Temp. (UHT) products the use-by date is usually 60-90 days out. However, you can preserve your mix simply by keeping it under constant refrigeration. Scoop School recommends keeping it in a freezer with a temperature of less than 25 degrees...

 In this segment of Scoop School we get some insight on how to prevent weathering from damaging our machines during an off season.  In the colder months, your ice cream sales may see a slight decrease. You don't want your used ice cream machines or your batch freezers to experience maintenance issue from simple overlooked things such as standing water. Standing water in the machine can freeze during your winter season, especially if they're not being actively used. Scoop School suggests getting in contact with your manufacturer at the beginning of the winter season, and at the end of the...