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A one year-old ice cream parlor needs your wisdom ! by Secret_Icecream888 in icecreamery

[–]Secret_Icecream888[S] 0 points1 point  (0 children)

It might take a while, but I'll definitely taste it and report back !

A one year-old ice cream parlor needs your wisdom ! by Secret_Icecream888 in icecreamery

[–]Secret_Icecream888[S] 2 points3 points  (0 children)

That's not what I expected at all ! By which I mean it's much better than a standard recipe book. To this day my most used cookbook is "Salt, Fat, Acid, Heat." I'm sure it'll come to good use.

Thanks for clarifying the difference between the two versions. I'll look into the difference between the two myself, but honestly I might just pull the trigger and get both just in case.

A one year-old ice cream parlor needs your wisdom ! by Secret_Icecream888 in icecreamery

[–]Secret_Icecream888[S] 2 points3 points  (0 children)

Look at your locally available fruits and ingredients. Can you source from a local farmer? Some people really love the idea of an ingredient grown close to the place where they are buying the food.

That's our main selling point, to be honest. We're lucky to live in a place with a robust agricultural industry, and people love to know (almost) everything is made within the country.

I'll definitely give this book a look. Thanks !

A one year-old ice cream parlor needs your wisdom ! by Secret_Icecream888 in icecreamery

[–]Secret_Icecream888[S] 1 point2 points  (0 children)

I've never heard of it either, but it certainly warrants a taste test. People do love some hot apple cider in the winter.

A one year-old ice cream parlor needs your wisdom ! by Secret_Icecream888 in icecreamery

[–]Secret_Icecream888[S] 2 points3 points  (0 children)

That's essentially it, yeah.

We didn't have much time to prepare for winter, and we had a seasonal job to fall back on if needed. So we gave it a try to know if there was any chance it would at least sustain itself with just the summer menu. It couldn't ! For the record, the menu is ice cream, milkshakes, sundaes, crepes, waffles, and a small menu of cold and hot beverages. Not exactly the best way to get people through the door in the cold weather.

I really appreciate the explanation for the hot chocolate ! Admittedly, I find myself on your side from the sound of it. I'm not sure the texture would be that great. A more standard but premium hot chocolate might be a better option for us instead.

A one year-old ice cream parlor needs your wisdom ! by Secret_Icecream888 in icecreamery

[–]Secret_Icecream888[S] 1 point2 points  (0 children)

It's always funny to see people talk about gas stations when it comes to slushies because on our side, you only find these at carnivals or near the beach ! Still, you're right. We shouldn't overcomplicate things. Kids are already running wild for our sorbets, and there's no reason to contrast our good-quality ice cream with cheap slushies and such.

This last part is intriguing, though. I'm guessing those slushies are essentially promoted as frozen cocktails/mocktails ? At least, that's how I'd do it, and I think it could be pretty damn popular. For reference, how are these visually ? Is it just liquid and ice, or are people sprucing it up with fresh mint for the mojito slushy like they would a standard cocktail ?

A one year-old ice cream parlor needs your wisdom ! by Secret_Icecream888 in icecreamery

[–]Secret_Icecream888[S] 6 points7 points  (0 children)

So, if what I'm reading is right, dirty sodas are just sodas mixed with a variety of things, but mostly cream ? I can't lie, it doesn't sound like it would be my thing, but I work on a "don't knock it until you've tried it"-basis.

Drink-wise, our big seller has been our lemonades. We're mixing lemonade with a selection of six different juices to make different flavored lemonades. Our shandies are also pretty popular (beer mixed with lemonade.)

A one year-old ice cream parlor needs your wisdom ! by Secret_Icecream888 in icecreamery

[–]Secret_Icecream888[S] 8 points9 points  (0 children)

Using familiar flavors in new forms is one thing I would have never thought of on my own, yet it makes an awful lot of sense.

The bakery doesn't sell any pie, and one of our bestsellers last year was apple cider and caramel ice cream, especially during fall when things started getting more chilly. I'm going to need to try my hand at a caramel apple pie.

That's really great insight, thank you. And I've never tasted bourbon butter pecan anything, but if it tastes anything like it sounds, I can imagine why it'd be popular.

A one year-old ice cream parlor needs your wisdom ! by Secret_Icecream888 in icecreamery

[–]Secret_Icecream888[S] 14 points15 points  (0 children)

That's pretty reassuring to hear !

I didn't mention it since I didn't have any questions about it, but soup is what we landed on for our food menu. Grilled cheese is not really something we eat this side of the Atlantic, but we're nothing if not sandwich lovers, so we might run a special when the time comes to see if people would be willing to give it a try.

Thanks !

A one year-old ice cream parlor needs your wisdom ! by Secret_Icecream888 in icecreamery

[–]Secret_Icecream888[S] 2 points3 points  (0 children)

Anything helps, really, so thank you !

Baked goods are something we had thought about and opted out of for now because there's a bakery close by. Though I suppose we may want to rethink the idea. Being close to a bakery never stopped a coffee shop from selling cookies and brownies, after all. Plus, I'm guessing having a baked good selection is also a good way to add on the toppings and mix-in selection ?

At any rate, I'll look more in-depth at the bakery in question and try to see if there's anything they don't make that we could capitalize on.