Ice Cream

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First let’s start with the legal stuff the lawyers make us say. The level of success in attaining the results discussed in these materials depends on the time you devote to the business, your finances, knowledge and various skills. Since these factors differ according to individuals, we cannot guarantee your success or income level. We are not responsible for your actions. Many factors will be important in determining your actual results and no guarantees are made that you will achieve similar results to the ones claimed in this e-book. No guarantees are made that you will achieve any results from the ideas and techniques in this material.

We attempt to provide accurate, complete and timely information. However, we cannot guarantee the quality, content, accuracy or completeness of the information, text, graphics, links, and other items contained here. We retain the right to change any content without prior notice.

Information provided should not be used as a substitute for legal, accounting, real estate, business, tax or other professional advice. We assume no liability for any damages or loss of any kind that might arise from the use, misuse of, or the inability to use the materials contained in this document. All materials that appear in this document are distributed and transmitted “as is”, without warranties of any kind, either express or implied, and subject to the terms and conditions stated in this disclaimer.

This document is protected by the copyright laws of the United States and other countries where applicable. You do not have permission to redistribute or reproduce this document.

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SOFT SERVE FROZEN YOGURT BUSINESS GUIDE
Introduction………………….4
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

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Why do we give away valuable information for free? You might think there’s a catch, but all we ask is that in exchange for us helping you decide whether this business is for you, that you consider us to be your equipment supplier. With that, we hope you enjoy this guide and find the information useful. Frozen Yogurt is making a comeback.

In the 80’s and early 90’s, soft serve frozen yogurt was a hot item. It was everywhere. Over time, the market matured and eventually became saturated. Frozen Yogurt started to gradually decline in the late 90’s and settled into a treat you could still find, but not as easily.

Flash forward to the past few years….Frozen Yogurt franchises like TCBY, Pinkberry, Red Mango, and a host of others are doing a bang up business. But now, the newest concept is really warming up.
You’re probably reading this because you’ve been to a self serve frozen yogurt shop and seen that it’s doing huge volume. You want in on the action and I can’t blame you one bit.
The hip self serve frozen yogurt concept is simple:


Between 8 and 16 flavors of low fat, non-fat and tart frozen yogurt flavors



a variety of berry and exotic real fresh-cut fruit toppings in addition to cereal and cookies and other candy toppings



curvy counter and furniture; accented with colorful hip floors and wall coverings



Plasma TV’s showing something “cool” like music videos



Plasma TV’s above the counter with an animated menu



Customers grab a big cup, pick their favorite flavors and...
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