Greetings, fascinating channel, I've been enjoying working through these videos. However, I have a unique case: I'm below the poverty line, and it's quite a struggle. I have a unique skill-- I've been cooking since very young(8 or so, 38 today). I love making ice cream. Merely being descriptive here and not bragging: I'm skilled at it. Despite having a cheapo-maker, I use my own creative techniques to avoid common problems like crystalization, I invested into some stabilizer, and the product I make is often better or at least on par/comparable with what is available locally(Which is New York City-- quite competitive). I wish to just do a walking vendor strategy as my entry into ice cream business. Not sure how to go about this, perhaps a ... rubbermaid cooler converted into a backpack? Maybe dry ice? I have lots of novel and creative ideas, it's just the execution that's tough for me. Any tips would be highly appreciated-- best wishes, and thanks for the thorough and educational content. Ice cream wisdom! :)
Selling it in a small towable trailer is a good option. ice cream machines may be a way and there may be local places you can advertise like facebook. those are the ways ive contemplated.
@@chrisw7347 not a bad idea especially if you can have a hat or some clothes with your emblem or even just a hat to seem legit. As you grow in sales you can expand in any direction from there. What my real expertise is in formulating ice cream. I make dairy sensitive frozen yogurt for lactose intolerance. Ive worked Alot of sales jobs and I have definitely seen people start a small business like yours going door to door or even sell on the street and turn it around into a serious business.
@@chrisw7347 Ive been in sales for a while and i have definitely seen people start selling door to door or street vendoring like you are mentioning and make a large business out of it. Its definitely a good place to start and you can go anywhere from there.
@@chrisw7347 Badass dude sounds like you are dedicated. I think its a great idea. Get a hat with your brand on it down the road when you have some profits and i say the sky is the limit dude. Ive been in sales so i have certainly seen people start a business that way and it work. Ive been in sales and formulation for a while so if you have any questions feel free to ask.
Everything depends on the product ingredients , we use a USD$30 best Japanese peach 🍑 to make single recipe soft mix. Couldn’t see anything cheaper but more wastage. Normal flavors, labour costs are the highest cost than ingredients for genuine artisan ones. In American 🇺🇸 market, get mass mix from Dairy factories are good enough for the ice cream/ soft business. 👈🏿👈🏿 Premium definition is most difficult to define 🤔🤔 compare to 🤔🤔 ? Normally prices tell everything in most market. Anyone willing to pay $10 for a premium Pistachio/ Tiramisu single portion there? Factory manufacturing products are good enough for most customers. Soft, sounds a cheaper product compared with batch. Really ? In fact, Not. Everything depends on the ingredients & processing. If both are genuine artisan ones, soft should charge more due to the wastage is higher.
Love this video. Realistic and you break it down.
Fantastic video! The best resource of information I’ve have found online.
Thank you for all your videos
What’s the best but least expensive Softserve machine?
Hello sir ..do you have any recorded classes I can purchase please
Yes - Please email at info@scoopschool.com
Greetings, fascinating channel, I've been enjoying working through these videos. However, I have a unique case: I'm below the poverty line, and it's quite a struggle. I have a unique skill-- I've been cooking since very young(8 or so, 38 today). I love making ice cream. Merely being descriptive here and not bragging: I'm skilled at it. Despite having a cheapo-maker, I use my own creative techniques to avoid common problems like crystalization, I invested into some stabilizer, and the product I make is often better or at least on par/comparable with what is available locally(Which is New York City-- quite competitive).
I wish to just do a walking vendor strategy as my entry into ice cream business. Not sure how to go about this, perhaps a ... rubbermaid cooler converted into a backpack? Maybe dry ice? I have lots of novel and creative ideas, it's just the execution that's tough for me. Any tips would be highly appreciated-- best wishes, and thanks for the thorough and educational content. Ice cream wisdom! :)
Selling it in a small towable trailer is a good option. ice cream machines may be a way and there may be local places you can advertise like facebook. those are the ways ive contemplated.
@@DagothChad I'm just gonna strap a cooler on my back, pack with dry ice, and walk around busy areas. That's kinda where I'm at. Thoughts on this?
@@chrisw7347 not a bad idea especially if you can have a hat or some clothes with your emblem or even just a hat to seem legit. As you grow in sales you can expand in any direction from there. What my real expertise is in formulating ice cream. I make dairy sensitive frozen yogurt for lactose intolerance. Ive worked Alot of sales jobs and I have definitely seen people start a small business like yours going door to door or even sell on the street and turn it around into a serious business.
@@chrisw7347 Ive been in sales for a while and i have definitely seen people start selling door to door or street vendoring like you are mentioning and make a large business out of it. Its definitely a good place to start and you can go anywhere from there.
@@chrisw7347 Badass dude sounds like you are dedicated. I think its a great idea. Get a hat with your brand on it down the road when you have some profits and i say the sky is the limit dude. Ive been in sales so i have certainly seen people start a business that way and it work. Ive been in sales and formulation for a while so if you have any questions feel free to ask.
Everything depends on the product ingredients , we use a USD$30 best Japanese peach 🍑 to make single recipe soft mix. Couldn’t see anything cheaper but more wastage. Normal flavors, labour costs are the highest cost than ingredients for genuine artisan ones.
In American 🇺🇸 market, get mass mix from Dairy factories are good enough for the ice cream/ soft business. 👈🏿👈🏿
Premium definition is most difficult to define 🤔🤔 compare to 🤔🤔 ? Normally prices tell everything in most market.
Anyone willing to pay $10 for a premium Pistachio/ Tiramisu single portion there?
Factory manufacturing products are good enough for most customers.
Soft, sounds a cheaper product compared with batch.
Really ?
In fact, Not. Everything depends on the ingredients & processing.
If both are genuine artisan ones, soft should charge more due to the wastage is higher.
if i get laid off, im buying an ice cream truck
Never chase cash. Chase business. A core clientele base with a great reputation is worth the investment.