Hi, thanks for the video. If pour directly from my little ice cream machine into a pint and right into the freezer is that fine? It seems unnecessary to put in a loaf pan, wait for it to freeze, and then scoop into a pint where it won't go in as cleanly. Thanks!
Depends of local laws. In general the are two ways to sell. 1. To you own clients (end users) or 2. To resellers. The first option is simplest, second option can be very complicated (content declaration, best by dates, more health inspections etc).
freezer will work, but a blast freezer will reduce your ice crystals which will make the ice cream product last longer. If you are only using a freezer, the lifespan of your ice cream product now depends on the stabilizers in your ice cream, but either way will be reduced. My personal recommendation would be to invest in a blast freezer if you are selling pints. You may sell your pints out quickly at your store, but don't forget customers don't always finish their take-home product immediately, particularly if they buy more than one. The blast freezer is essentially an investment in ensuring you give a quality product to a higher group of customers (not just those who eat it immediately, but those who wait). Considering the cost a customer pays, you don't want them to leave with a bad experience, and when they have confidence in your to-go product, it should increase sales long term. Again all that being said, you can use a normal freezer (just don't fill the freezer all at once). I'd also recommend dating your pints. You should never really have any product out for sale too long (take a low seller out to the barn)... but its a good practice that will ensure your selling fresh product and reminding your employees of the importance of quality and consistency at your shop.
hi steve im planing to start a wholesale turkish ice cream and need someone to design and make logo for me platic wrap and pints would you plz help me and love your videos....
when the pint is flipped upside down it settles on the lid. The customer opens the pint and it is full visually to the max, while there is a small air pocket at the bottom. Steve mentioned it in his video, but his goal here is not cheat the customer, but to ensure you aren't closing the lid and having ice cream spill over. I fill my pints to the max at home and this will happen all the time, even when I'm doing my best for this not to happen. You do you're best to clean it up, but it doesn't always go well. Long explanation to short answer, Steve's method is a better approach to selling a pretty product to the customer that is nearly full. Any good ice cream store owners goal though is to get close to 100% full while keeping a clean and professional product. Our goal is not to cheat a customer on one purchase, it's to have a customer for life.
one extra point to add, in Steve's method he bangs the pint down a couple times after each scoop. He's doing this for a reason. It helps the ice cream settle more and have less air pockets in general before he closes the lid. His method is to ensure a clean lid when you close, but the bang is actually to also help ensure he is giving the customer as close to a full pint as possible.
Say I have something like chocolate covered pretzels. I don’t want the scoop to break them so would you put them in the pint by hand in layers?
Thank u Steve!!!! 😊 for sharing so much valuable information!!!!
Thank you! Where do you buy your pints?
Lovely. I just came upon this site and I am really loving your videos. I am from Trinidad and Tobago by the way.
So do u need any seal for the ice cream? And why do you turn the ice cream upside down?
The icecream is flipped upside to to give the seal, it gives a longer storage life and also stops large ice crystals forming on the top
Hi, thanks for the video. If pour directly from my little ice cream machine into a pint and right into the freezer is that fine? It seems unnecessary to put in a loaf pan, wait for it to freeze, and then scoop into a pint where it won't go in as cleanly. Thanks!
Hats off to my guy, "I think a few people can not only beat the machine but do it a little better" I 1,000% agree. 😁
Thank you so much!
You're welcome!
Do you apply a label afterwards?
I would put the label on first - it will adhere better when the cup is totally dry
How big is your scooper?
He said size 6 at the beginng of the video.
Bob's Your Uncle.....too funny. Great Job Steve.
Glad you enjoyed it
What brand of ice cream machine would you recommend? I'm searching the market to buy a new machine. Any suggestion you can provide will be appreciated
Call me
Do you need sticker with your brand printing?
Depends of local laws. In general the are two ways to sell. 1. To you own clients (end users) or 2. To resellers. The first option is simplest, second option can be very complicated (content declaration, best by dates, more health inspections etc).
If i don't have a blast freezer but a freezer that can freezer my pints in a few hours, does that work?
freezer will work, but a blast freezer will reduce your ice crystals which will make the ice cream product last longer. If you are only using a freezer, the lifespan of your ice cream product now depends on the stabilizers in your ice cream, but either way will be reduced. My personal recommendation would be to invest in a blast freezer if you are selling pints. You may sell your pints out quickly at your store, but don't forget customers don't always finish their take-home product immediately, particularly if they buy more than one. The blast freezer is essentially an investment in ensuring you give a quality product to a higher group of customers (not just those who eat it immediately, but those who wait). Considering the cost a customer pays, you don't want them to leave with a bad experience, and when they have confidence in your to-go product, it should increase sales long term.
Again all that being said, you can use a normal freezer (just don't fill the freezer all at once). I'd also recommend dating your pints. You should never really have any product out for sale too long (take a low seller out to the barn)... but its a good practice that will ensure your selling fresh product and reminding your employees of the importance of quality and consistency at your shop.
@@biznick100 Thanks for your elaborate explanation
Is that paper pint or plastic pint?
Paper!
You packed about 11 pints from 3 gallons of ice cream. Shouldn’t 3 gallons be closer to 24 pints?
That bucket didn’t appear to be full when he started.
hi steve im planing to start a wholesale turkish ice cream and need someone to design and make logo for me platic wrap and pints would you plz help me and love your videos....
80% max.90 full pint , American market accept 🤔🤔
hmmmm dont quit know what you mean
Scoop School scoop it like this can be filled 100% fill the pint pack 🤔🤔
when the pint is flipped upside down it settles on the lid. The customer opens the pint and it is full visually to the max, while there is a small air pocket at the bottom. Steve mentioned it in his video, but his goal here is not cheat the customer, but to ensure you aren't closing the lid and having ice cream spill over. I fill my pints to the max at home and this will happen all the time, even when I'm doing my best for this not to happen. You do you're best to clean it up, but it doesn't always go well. Long explanation to short answer, Steve's method is a better approach to selling a pretty product to the customer that is nearly full. Any good ice cream store owners goal though is to get close to 100% full while keeping a clean and professional product. Our goal is not to cheat a customer on one purchase, it's to have a customer for life.
one extra point to add, in Steve's method he bangs the pint down a couple times after each scoop. He's doing this for a reason. It helps the ice cream settle more and have less air pockets in general before he closes the lid. His method is to ensure a clean lid when you close, but the bang is actually to also help ensure he is giving the customer as close to a full pint as possible.
Next show us how you pack fudge.