Frozen Yogurt Product Cost and Suggested Selling Prices

June 22nd, 2011 by Neil Williams

• Dry Storage – No need for storage equipment that requires electricity

• Theoretically easier to source – no need for supplier to have frozen distribution capabilities

• Might be more expensive than buying frozen liquid mix

• You need more ingredients – skim milk, filtered water

• Takes longer – need to mix it – about 15-20 minutes per batch
• Labor intensive – employee needs to mix

• Consistency can be a problem. If mixed by different employees, they might make each make it slightly a different tasting product.

• In short, employee uses approximately one pound of dry mix, corresponding amount of flavoring mix, 2 gallons of skim milk and ¾ gallon of filtered water. Put all this in a food grade plastic 5 gallon bucket and mix with a free standing motorized mixer.
• The above will yield approximately 3 gallons of product, which is the appropriate size hopper for a typical self serve shop.

• Less labor necessary – just pour mix into machine
• More consistent – pre-mix at factory means you don’t have to worry about flavor variations
• Less materials – no need to source skim milk on a regular basis or worry about filtered water sourcing
• Possibly less costly than using powder

• Need freezer and refrigerated stored to manage inventory

• Average serving sizes
• Typical ring is 8 ounces. At .45 per ounce = $3.60

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