I hope most of you were able to watch Wednesday’s webcast where Steve Thompson of Emery Thompson batch freezers made ice cream, gelato and Italian Ice.
I was hoping to get a little feedback. In general, I’m looking for honest comments on what you liked and maybe suggestions on how we can improve. Was there anything you were expecting to see that was not covered?
The next live webcast on making your own ice cream, gelato and Italian Ice is on February 17, 2009. It starts at 9am sharp, live from the Emery Thompson factory. Click below to sign up.
FREE LIVE INTERNET WEBCAST – LEARN TO MAKE YOUR OWN GELATO, ICE CREAM AND ITALIAN ICE
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We loved it. We learned a great deal. And we learned that some of the disasters we have had are not ours alone. We also learned we are doing a lot of things right. Really enjoyed it. Hope to see more.
Thanks.
Keep Moving forward ,it’s an interesting way to share experience but unfortunately didn’t have the chance to enjoy the broadcasting in a healthy way.Sound was awfull and many delay on picture.
Always wishing you the best.
Enjoyed your presentation. I learned alot and bought the Stogo book. Can’t wait to read it. The sound and picture were fine.
I enjoyed the presentaion, and I learned a few things as well.
We don’t make our own ice cream, we purchase from homemade vendors as well as commercial.It was interesting to learn the prosess of making ice cream and costs associated with it.Now I know what I am paying for mark -up costs.
Have you considered a seminar how to run your ice cream business?
Keep up the good work!
I tried to view by clicking the email link last week but it just gave me a blank screen. I never was able to see anything. Is there a way to see it again? How can I be sure it will work next time?
great show but i would do the following an assistant would help a great deal and things would flow freely if you add up the times steve walked over and back to that sink you would have another show.Also broaden it out more to include what one person wrote break down of the ice cream business .
I was impressed with the equipment CB-350 and enjoyed the presentation.The sound was awful and the picture was jumpy at times don’t know if it was my end or yours.
I wish Steve would explain how to avoid separation in Italian Ice
Very good. I learned some new things and it was nice to know that I was doing many things the right way. It would be nice to see more of these. GOOD JOB
I thought it was wonderful. Learned a lot. If I could ask for anything more, it would be that these could be archived for later playback. Keep it up!
Thanks, that was very very cool. I followed along with the italian ice. Try to do more of these videos if you can and keep up the great work.
It was very informative and I certainly learned alot. I missed the first hour and half…so, you may have covered this. But I would have liked to have seen more explaination on your various machines in terms of total batch amounts per machine etc.. etc….
Also, you did mention a company for flavors or fruit fillings…but you went over that part so quickly I barely caught it…even though very you put the camera briefly on a large can baring the company’s name. Since it is such an important aspect to the overall business…I felt a bit more time could and should have been spent on explaining that more…and particularly the making of chocolate. As I went onto the website of the company you named…but I could not see how you could order anything from them…or have knowledge of what to order as they don’t describe their products…but only list them. And since chocolate only all…then unless you have some prior knowledge of their products you have no idea what to order. Then there were items such as ‘push up cups’…I went all over the internet and can’t find them. There were various other supplies I would have liked to have known a supplier for and a bit more about…such as the milk like mixture you poured in to make the ice cream. I think offering a listing of these things would be quite helpful. Though you did share with us about the benefits of using square paper boxes verses the round plastic tubs…which was very valuable information. All in all…I really have to thank you for allowing me the opportunity to sit in on the training session because I did gain alot practical information from it. So, thanks…I am considering sitting in on it again come febuary to make up for the first hour and half I missed this time. And don’t be surprise if I am there until the end once again.
would be helpful if you miked the audience, couldnt hear the questions being asked…otherwise….great job, very imformative. I am just starting the process of signing with a distributor for my artisan level company, and would love some input on how to go about a major jump in growth.
I did not have time to watch very much but I think it is always a good to stay informed