All You Need

Why One Shot?

Making money from ice cream is a technology issue, not a marketing issue. How much is it costing you to sell soft-serve ice cream?

How much real profit are you actually making on each portion? Markets may determine your selling price, but it’s your technology that will determine your portion costs and therefore your profits.

And let us be frank, there is no space-age technology in manufacturing conventional soft-serve. Product mix is product mix.Conventional equipment manufacturers have striven over the decades to ease the well-known problems of such equipment but still they exist to a great extent. Often it is the soft serve and/or shake equipment that represents the biggest challenge within an outlet. Some problems are due to the very nature of the equipment and product, but much is due to the inability of the operators to operate and sanitise the equipment correctly.

Apart from raw material costs, all other production and service costs are normally hidden as overheads. Energy consumption, cleaning, sanitising, waste, training, transport, servicing, maintenance – all indirect costs, all written off under overheads, all hidden. Result? True portion costs and true profits (or losses), unknown.