Ice cream is undoubtedly the number one product consumed during the summer months—and not only then—in dining establishments!
In recent years, the consumption period has significantly extended, and we see high consumption during other months as well, such as winter—just as in many cities abroad!
But what profit margins does ice cream offer in a dining establishment? And how profitable is an investment in fresh, homemade ice cream compared to standardized options?
In this article, we will analyze the profit margins for each type of ice cream and how you can easily and quickly increase your profit by up to €15,000 per ton of ice cream sold!
Are you eager for information? Fill out the form below, and one of our company’s sales consultants will contact you immediately!
Cost of Standardized Bulk Ice Cream
An establishment can either be supplied with ready-made bulk ice cream from a distribution company or make its own ice cream.
In the first case, the cost of ice cream for an establishment ranges between €10 and €18 per kilogram—sometimes even more!
This means that the establishment must set a correspondingly high selling price to achieve profitability. However, even then, the profitability will be low and perhaps not worth the effort in the end.
Imagine that with a purchase price of €10 per kilogram, the establishment must sell the ice cream for at least €15–€18 per kilogram, and correspondingly €2 per scoop (here we should mention that, in most cases, standardized ice creams are heavier, meaning a scoop of ice cream contains more grams compared to ice cream you make yourself).
This last point is particularly important in ice cream sales, and few shop owners are aware of it! It’s very different when a scoop of ice cream (visually the same size) costs you €1 when buying ready-made bulk ice cream versus costing you €0.22 when you make the ice cream yourself!
The Concept FrozenBAR Has Created in Hard Ice Cream
Our company, always innovative in dining products aimed at helping entrepreneurs and increasing their profitability, has created an excellent concept in hard ice cream that changes and disrupts industry standards!
In this new concept, you make the ice cream yourself in your establishment very easily and quickly with FrozenBAR’s new special mixes!
The new hard ice cream mixes differ because:
- They DO NOT require pasteurization
- They DO NOT require pastes or flavorings
- They DO NOT require stabilizers
- They DO NOT require any complicated preparation process
- They DO NOT require a shock freezer after preparation
- They ONLY NEED milk and 5–10 minutes of mixing in the batch freezer!
For FrozenBAR’s hard ice cream, you will only need a special batch freezer (hard ice cream machine) and a display freezer for showcasing and selling the ice cream to your customers!
Our company has created special packages at amazing prices to help as many entrepreneurs as possible introduce this new ice cream into their establishments!
In addition to the product’s ease of use, FrozenBAR’s hard ice cream has an AMAZING TASTE, and you can add your own touches, making fresh, homemade ice cream daily with your personal signature!
Fill out the form below, and a FrozenBAR sales consultant will contact you immediately!
Costing of Machines and Products
The initial investment cost is very low—from just €5,340—and includes both the ice cream display and the batch freezer! You won’t need anything else, as these two machines are the only ones required to produce perfect ice cream in your establishment!
The final cost for one kilogram of ready-made ice cream in your display is just €2.95/kg for most flavors and approximately €3.30 for some special flavors!
Because the ice cream turns out quite fluffy, the final cost for a large scoop of ice cream is just €0.22—you can imagine the profit margins we’re talking about!
Net Profit Compared to Standardized Ice Cream per Ton of Ice Cream
For every ton of ice cream you sell, you will have an additional profit of approximately €7,000–€15,000!
This is calculated as follows:
- Cost of standardized ice cream: €10–€18 per kg
- Cost of FrozenBAR ice cream: €3 per kg
So your net additional profit compared to standardized bulk ice cream is up to €15,000 for every ton you sell! Imagine selling 4 tons of ice cream each season—you will automatically earn €60,000 more compared to having distribution bulk ice cream—and all this with an investment of €5,340!
How Many Flavors Are Available
We have created more than 22 flavors in the new hard ice cream mixes that you can immediately use for production in your establishment. Our company invests significantly in R&D and constantly creates new flavors so you always have something new to offer your customers!
How You Can Introduce the New Hard Ice Cream Concept into Your Establishment
You can acquire the new concept easily and quickly within just a few days! First, check out the recommended packages we have created here to choose the appropriate hard ice cream machine (the bowl size and cycle time vary) as well as the display freezer (design and pan capacity differ).
Of course, all FrozenBAR sales consultants are at your disposal to help you choose the ideal package for your establishment!
Thus, with a cost starting from just €5,340, you can begin producing your own ice cream at a cost of just €2.95 per kg or €0.22 for a large scoop of ice cream!
Once you receive all the machines, a specialized FrozenBAR sales consultant will come to your location to train your staff in ice cream preparation. Additionally, they will teach you everything about ice cream, secrets for new flavors, and how to increase your profit!
Contact us at 2310.444211 for Northern Greece or 210.2851710 for Southern Greece to learn everything about FrozenBAR’s new ice cream concept and how to enhance the quality and profitability of your ice cream!
Fill out the form below, and a FrozenBAR sales consultant will contact you immediately!