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The Smart Equipment Metrics Every Ice Cream Shop Should Be Tracking
Running a successful ice cream shop isn’t just about crafting great flavors—it’s about running efficiently, consistently, and profitably. Every minute of downtime, every slow pour, and every imperfect batch quietly chips away at your bottom line.
A case study published in the International Journal of Productivity and Performance Management—focused on overall equipment effectiveness (OEE) in an automated ice cream production line—found that tracking a few key performance metrics significantly reduced waste, improved output, and enhanced product quality.
While your shop may not look like a factory floor, the principles behind OEE apply all the same. By measuring machine uptime, speed, and product consistency, ice cream businesses of any size can make smarter decisions, serve more customers, and keep quality high—without cutting corners.
OEE Explained: Smart Metrics for Ice Cream Shops
Overall Equipment Effectiveness (OEE) is a metric used to measure how well a piece of equipment performs in practice, not just whether it’s running, but how efficiently and consistently it operates. While it originated in large-scale manufacturing, OEE has clear applications for ice cream shops of any size.
In a detailed case study on an industrial ice cream production line, published in the International Journal of Productivity and Performance Management, researchers tracked OEE over an eight-month period1. They found that more than 90% of production losses came down to three key issues: equipment breakdowns, slower-than-expected output, and quality defects (Tsarouhas, 2020).
For ice cream shop owners, OEE offers a simple framework to:
- Identify and reduce unplanned downtime
- Pinpoint slowdowns and bottlenecks in production
- Minimize product waste from inconsistency or errors
- Make informed decisions about equipment repairs or upgrades
The bottom line? You can’t fix what you’re not measuring. OEE gives you the visibility to spot problems early—and the tools to run a more reliable, profitable shop.
Breaking Down OEE: The 3 Metrics That Matter
1. Availability
This measures how often your equipment is actually running when you need it. In the study, about 10.5% of production time was lost to stoppages—some planned, some not. For a shop, even short downtimes during busy periods can mean lost sales and frustrated customers.
Use Case: Track how often machines are down and why. A consistent log will show whether breakdowns are avoidable (poor maintenance) or predictable (ageing equipment). Slices Concession helps mitigate downtime with readily available parts, and Slices Certified machines you can rely on.
2. Performance Efficiency
This is how fast your machine is running compared to its ideal speed. In the case study, reduced speed accounted for more than 40% of production losses. If your machine can serve 30 cones in 10 minutes but is only managing 20, that’s a performance gap worth investigating.
Use Case: Don’t just look at whether your machine is working—look at how well it’s working. Bottlenecks might be caused by settings, product type, or even staff unfamiliarity. Consider short staff training sessions or reaching out to an equipment expert to optimize usage.
3. Quality Rate
This measures how much of your product is actually sellable. Quality issues in the study—such as temperature fluctuations or improper texture—were responsible for nearly 5.4% of total loss. In a shop setting, this can mean wasted product, customer complaints, or increased costs.
Use Case: Pay attention to product rejects or customer returns. Keep a log of quality issues, and ask your team to note any recurring patterns. Machines with inconsistent outputs may need maintenance—or replacement.
From the Factory Floor to the Front Counter: Applying OEE in Your Shop
The case study emphasizes a Total Productive Maintenance (TPM) approach—focusing not just on fixing machines when they fail, but on preventing issues before they interrupt service. While this strategy was applied in a large-scale industrial setting, the principles translate well to frozen dessert shops of any size.
Start by building some basic visibility into your operations. Track when machines go down, and why—even a simple logbook or spreadsheet can reveal patterns over time. Make note of how long it takes to produce a typical batch or how many servings you can pour per hour during peak times. Keep a record of cleaning routines, maintenance checks, and any customer complaints or rejected product.
You don’t need software or sensors to start—just consistency. With even a light-touch approach to these metrics, you’ll begin to see where performance is lagging, where improvements can be made, and when it’s time to invest in upgrades or additional training. Over time, these small habits can drive real improvements in efficiency, product quality, and customer experience.
- Tsarouhas, P. H. (2020). Overall equipment effectiveness (OEE) evaluation for an automated ice cream production line: A case study. International Journal of Productivity and Performance Management, 69(5), 1009–1032. https://doi.org/10.1108/IJPPM-03-2019-0126 ↩︎
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