- People like to buy what they are familiar with
- Initial investment is lower – you only have to buy dipping cabinets and storage cabinets vs. a batch freezer, hardening cabinet, dipping cabinets, etc.
- Less machinery means less utilities expense
- Product consistency – making your own can also be consistent if you are the only one doing it, but once you have employees start making ice cream too, it can get tricky to maintain that consistency
- Simplicity – no manufacturing labor – you buy 3 gallon tubs from an ice cream distributor, you drop them in the dipping cabinet and scoop away
- Cost – normal markup on ice cream you purchase from a distributor allows you to make around 70% gross profit when charging what the market will bear. In other words, if you charge $2 for a scoop, your cost is about $.60 for that scoop. When you make your own, the materials cost is much lower. That $2 scoop should cost you more like $.30-$.40. If you make Italian Ices, your cost is even less
- Exclusivity – Only YOU can sell your ice cream. Customers can buy national brands in many parlors and can also pick them up at the local grocery store
- Variety – With an Emery-Thompson Batch Freezer, you can make not only ice cream, but you can also make your own Italian Ice and Gelato.
- Homemade – People love homemade ice cream. Customers like the idea that the ice cream is made fresh and with a local twist to it. Customers like to see and know the owner of the business
- Creativity – You can invent new flavors. You can make changes to the product suit your region’s tastes. You can hold contests for new flavors using social media tools. The options are limitless
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