Archive for category: Consulting Category
Used Frozen Yogurt Machines – Good or Bad Idea?March 6, 2013
Frozen Yogurt Store Machines – How many do you really need?February 18, 2013
Frozen Yogurt Store Machines
How many do you really need?How many frozen yogurt machines do you really need for a self serve store to be successful? Is there a “right” number of machines?Many people struggle with this question. The number of machines you use in a self serve yogurt store can vary from 3 to 10.The bigger franchise stores like Yogurt Land, Menchie’s and Orange Leaf seem to like the 7 to 8 machine offering.The real question is – will more machines really make you more profitable? I don’t think so. I can see many reasons why limiting the number of machines to 5 or less will in the end be the most profitable strategy. Other equipment dealers will hate me for saying this, but I really believe it. Sure, I would love to sell you 8 machines instead of 5. But I would prefer that you have a more profitable business, and open three stores that have 3 to 6 machines each. We both end up making more money this way.As an independent, the number of machines you go with will be determined in part by the following factors:1) Size of location
- Obviously, you can’t pack 10 machines into a 750 sq ft. space. The machines need about 12″ to 18” between them, and total space becomes a factor considering you need topping counters, register space, back room coolers, sinks, etc.
- If you don’t have enough $, you aren’t going with a high machine number. You might be forced to stick to 3-6 machines in order to keep your total investment under control.
- Who are you competing against? How many machines do they have? Again, just because you are competing against a nearby store that has 8 machines, do you really need to match the number of flavors they offer?
We are about to “unveil” our 3, 4, 5 and 6 machine “turnkey” package deals. They will include machines, a cooler, freezer, cold topping rail, dry topping containers and sneeze-guards. Not only that, but also included in these affordable package deals will be architectural design consulting as well as store operations consulting. If this sounds like something you would be interested in, let us know by filling out the form below – first name and e-mail only. As soon as the packages are ready, which will be within the next 2 weeks, you will be the first to receive the offers. We will also include a $250 “early bird” coupon for those who get on this list. We have 40 machines in stock, ready to ship as part of these turnkey package deals.Frozen Yogurt Store Consulting
Make Your Own Ice Cream or Buy 3 Gallon Containers from a Distributor?January 17, 2011
What’s the better option, making your own ice cream or buying and reselling 3 gallon tubs of a recognized brand? Truthfully, there is no right answer. Both could be great options. This post will simply to outline reasons why you would go in one direction vs. the other depending on your specific situation and your specific goals.This question is frequently debated and asked by almost everyone planning to enter the ice cream store business. In my opinion, it depends on many factors. I encourage those of you who make your own or buy a national brand in 3 gallon cans to post what led you to your specific strategy.I’ll start with the benefits of buying a national or strong regional ice cream brand that is pre-packaged in 3 or 2.5 gallon round tubs:
- 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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