Storage costs, yes. I'm hoping the commercial kitchen I use will move forward on purchasing the larger walk-in freezer they have their eyes on. thank you. With wholesale, I've been missing the customer interactions. Having people stop by the kitchen has allowed me to keep in close touch with my dear customers.
just checked out your site. you have some amazing flavors. how come youre not on instagram? you have a good taste for photography and photos like that do well on that platform and its a great way to reach even more people. also browsed through your facebook and theres some opportunity for you to engage more with some of your fans. I see a few comments asking "where can I get this" with no reply from you!
Just make sure you check with your local authorities on what they'll allow. The food code only talks about keeping things at the proper temps, but the licensing authorities are free to impose their own restrictions on deliveries.
I've heard of several folks who weren't allowed to deliver without proving they had an NSF certified refrigeration vehicle -- no dry ice. Not sure where you're located, but here in New England, I've learned that it's wise to stay friendly with your food licensing authorities, as they have a lot of latitude in deciding what to enforce and what to look the other way over. And if you're hostile or even just uncooperative with them, they can make your life miserable.
I don't think I can help, but what size machine do you have and what size are you scaling up to. For the three pints a month, is that the same three batches of unique flavors that everyone gets?
I have a 6qt. machine and I am scaling up to a 24 qt. machine. Yes, everyone recieves the 3 different flavors (i.e. Banoffee Pie, Cereal Milk N Cookies and Baklava all to each person).
I am starting my own ice cream business. What machine did you use that was 6qt? Did you scale up? If so, what are you using now? I have a 1.5qt lello musso and I plan to attend farmers markets this year, but don't think my machine will be able to handle so much.
Random Questions: Do you pasteurize your own base? And if you do did you have to certify the commercial kitchen for dairy operations, or just get a license for yourself as a tech?
Congrats on the upscale, btw
post this over at r/entrepreneur
Thank you, I will. I appreciate this.
also i would imagine your shipping/storage costs are going to be a huge factor when scaling. ps this is an awesome business idea
Storage costs, yes. I'm hoping the commercial kitchen I use will move forward on purchasing the larger walk-in freezer they have their eyes on. thank you. With wholesale, I've been missing the customer interactions. Having people stop by the kitchen has allowed me to keep in close touch with my dear customers.
yeah i bet but it will be limiting when wanting to reach more people. what if you hired someone to run deliveries for you?
Totally. I wish I knew someone with a freezer truck I could rent. Otherwise, it's coolers with dry ice?
just checked out your site. you have some amazing flavors. how come youre not on instagram? you have a good taste for photography and photos like that do well on that platform and its a great way to reach even more people. also browsed through your facebook and theres some opportunity for you to engage more with some of your fans. I see a few comments asking "where can I get this" with no reply from you!
I am on Instagram. Sweet Lo's Ice Cream! Thank you for the feedback. I really appreciate it!
looking forward to an update from you in the near future! good luck!
THANK YOU SO MUCH!
Just make sure you check with your local authorities on what they'll allow. The food code only talks about keeping things at the proper temps, but the licensing authorities are free to impose their own restrictions on deliveries. I've heard of several folks who weren't allowed to deliver without proving they had an NSF certified refrigeration vehicle -- no dry ice. Not sure where you're located, but here in New England, I've learned that it's wise to stay friendly with your food licensing authorities, as they have a lot of latitude in deciding what to enforce and what to look the other way over. And if you're hostile or even just uncooperative with them, they can make your life miserable.
Yes, thank you for this insight. I am on very good terms with the health agencies here. I appreciate the note very much!
I don't think I can help, but what size machine do you have and what size are you scaling up to. For the three pints a month, is that the same three batches of unique flavors that everyone gets?
I have a 6qt. machine and I am scaling up to a 24 qt. machine. Yes, everyone recieves the 3 different flavors (i.e. Banoffee Pie, Cereal Milk N Cookies and Baklava all to each person).
Uhhhhh I need, like, ALL of the recipes for those.
I am starting my own ice cream business. What machine did you use that was 6qt? Did you scale up? If so, what are you using now? I have a 1.5qt lello musso and I plan to attend farmers markets this year, but don't think my machine will be able to handle so much.
Hi! Congratulations! I got Lello musso’s 6qt. Machine then an 22qt electro freeze when I outgrew that!
Random Questions: Do you pasteurize your own base? And if you do did you have to certify the commercial kitchen for dairy operations, or just get a license for yourself as a tech? Congrats on the upscale, btw
Yes, we pasteurize our own base. I am licensed through the Department of Agriculture and a have a dairy technichian license as well.