Free Soft Serve Frozen Yogurt Business Book
FREE SOFT SERVE FROZEN YOGURT BUSINESS E-BOOK
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*see table of contents at bottom of this page
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Learn the Basics on Opening a Self Serve Soft Serve Frozen Yogurt Concept Store
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See the Equipment you need
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Sample Financials
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Pricing – How much does the product cost me? How much should I charge?
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What is a good location? Which locations should I stay away from?
See Table of Contents Below
SOFT SERVE FROZEN YOGURT BUSINESS GUIDE
- Overview ..4
- Self Serve Concept – Why this is the best choice ..4-5
- The Players – Your Options ..6
- Franchise ..6
- Licensing ..9
- Straight Purchase (Total Independent) – No money down, no royalties 9-10
- Product Cost and Suggested Selling Prices 10
- Liquid vs. Powder Mixes 10-11
- Topping Costs .12
- Average serving sizes ..12
- Typical Overhead Expenses ..12
- Labor Costs 13
- Rent ..14
- Utilities ..14
- Sample Store Layout 14
- Key Equipment … 15
- Machines: Stoelting, SaniServ and Taylor … 17-22
- Register/Scale POS system … 23
- Drop in refrigerated topping bar … 23
- Location … 24
- What works, what doesn’t … 24
- Biggest mistakes people make … 24