I can actually believe that.

In NY I lived in a town called Huntington. Very close vibewise to Austin but considerably smaller.

It had at least 6 ice cream parlors, Ben and Jerrys, Cold Stone, Hersheys, an original 50's style soda fountain, the custard store and a yogurt place. There was also gelato in the pastry place. They all did well. Oh yea, 7, we also had a Hagen Daz.

Huntington is small but dense and has a ton of foot traffic. You go into town and stroll, window shop, have a cocktail at an outside cafe etc... The entire town was a destination vs the strip malls that you see all over the place.

Location, location, location.

Its a place here in Chicago that sells soup in the winter months

If you can get close to campus, needless to say that would be great. Just look at Lou and Harrys. They have to be making some money. I know they are a sandwich shop, but some thing idea-good product and good prices.

Alot of the ColdStones around here are closing up. Their prices are just way too high.

That and they are noisy. The clanging of the metal on the slab drives me absolutely nuts.

You don't want to go in them if you have Tinnitus.

And the stupid songs when they get a tip. I tell them I'll tip but only if they DON'T sing, I'm here for ice cream, not a frickin musical.

Bill; My brother in law runs a ice cream shop named" Donkers" on the upper peninsula Marquette, his name is Tommy Vear and is very knowledgeable. He quit the market to move up there to be closer to his father in law then got bored and bought the shop. Its very historic. He rehabed the place and is doing well. Don`t know how far you are from him buthe might be the person you should talk to.

Bill, I own a Tastee Freez. Yes employees will steal you blind, they will also find new ways to through money away.

With the prices of wholesale dairy coming down that may help, but the reason that Cold Stone Creamery and the other dipped ice cream chains are so expensive is LABOR. We are talking 25-30%, just for labor in a low volume shop.

High volume is the only way you can turn profit without being in the shop all the time.

Granted I do not do dipped ice cream, but the principles are the same.

Heck just in the way the staff scoops the cream can ruin your food cost.

Here's a new twist:

I saw that a Cold Stone Creamery is going to open in the Tim Horton's in Saginaw this weekend.

I suspect that our area will see more of these type of pairings.

We went to a csc in Chicago but I wasn't that thrilled about the experience. The ice cream was good but so is freakin' Dairy Queen.:rolleyes:

Cold Stone ain't good ice cream. It's too sweet and made for kids, not for an adult palate. And yes, the song for tipping is highly annoying.

there is a reason pricing in most retail stores is odd figures.


cold stone creamery was doomed from day one. walk in the door and look at the menu. that's all it takes to figure that out. when did it go out of style to use common sense?

That's a good place. I ate there today. But I guess they closed the 'original' one on Grand River. Yup, they ain't hurtin'....

Seriously, do you think cameras in the place would help deter this? I mean I'm putting a lot of stake in them as my eyes and ears to keep my 'honest' employees honest.

Those places never been 'my cup of tea'. I have a Michigan supplier that makes it here locally and it's WAY better IMO.

stomachmonkey - That is a great idea. I'll apply that to my pricing structure. Easier for employees and keeping track.

I walked through a place today. Very small but a great location. It would need to be remodeled, basically completely. I would do most of the work, except for elec and maybe plumbing. Did I mention very small? I mean I figured I could fit a small sandwich shop and a 12 dipper ic cooler with a sink and counters along with a couple to a few tables. Obviously, this place would be mostly take out. But it would be the 'only' place in town with inside seating at all.

He's a LONG ways away from me. ~8hrs? Anyways, I wouldn't be his competitor by any means. If you'd like to PM me his number and a time to call so he's expecting it I would like to call him. I don't want to call him out of the blue because he'd probably hang up on me wondering who this JackAzz calling me about business. Or send me a PM and I'll give you my cell if he'd like to call me. If he doesn't, no hurt feelings, it's worth a try IMO. Let me know............

Bill,'
How's the parking lot at the building you looked at?

If parking is a PIA, people will move along.

Pretty good actually. It's right next to a city lot and there's another city lot across the street. There is a church over there too I'm sure people will use but I'll never tell them to park there. Obviously, there's parking on the street too. I was out there yesterday about this time and there was quite a bit of foot traffic there too.

I don't think setting in an ice cream parlor is an actual plus.

Unless it's a soda fountain type place.

There seems to be something about an ice cream cone that dictates it be eaten outside while strolling/window shopping or just chillin under a tree.

Any grassy areas to sit near the potential location?

I agree as to eat it outside. But it's nice to have an option which my competitors don't have. There is a town park about a block away. If I got IC from this location that's where I'd walk with it. Honestly, I think most people getting a sandwich would use the tables mostly.

"There seems to be something about an ice cream cone that dictates it be eaten outside while strolling/window shopping or just chillin under a tree."

Do you expect cash flow problems in the winter? Or is there a large Russian population in your town?
Jim