Had the pleasure to meet Jim and his team at Kelly’s Dairy Barn, Mansfield, OH. Delivered there new C.Nelson Mfg., CO BD12 Ice Cream Dip Cabinet. But it was a bit of a challenge lifting it up and over a counter. Got it done and all was great.
Call today if we can be of help with your Ice Cream Dip Cabinet needs. C. Nelson builds the best Ice Cream Dipping Cabinets the World Over. 614-378-8466
Contact C. Nelson today for your custom Outdoor Beverage Cold Plate or Dispensing Carts. Designed by C. Nelson for your specific needs. We build the worlds best #IceCreamDippingCabinets. George Dunlap @ 614-378-8466
GEORGE DUNLAP, APRIL 30, 2020. Looking for suggestions on best practices on either Re-Opening or just Opening for the season, your ice cream shop, during the COVID-19 Pandemic,I suggest you listen to my good friends, Sue Kloter, Frank & Irene O’Brien, and Sam Alcane with Cornell University. Some great practices to ponder. As always I do suggest all of you to join the NICRA group for industry support and friendship.
White Cabinets are boring and no one knows what you are selling. Look at the below video and see how the graphics jump out at you on a C. Nelson cabinet . Promote the Brand and Promote the Product. Call today.
Move Over Soft Serve, There’s a New Ice Cream in Town
A new shop in Williamsburg, Brooklyn, serves traditional Middle Eastern ice cream, known for its elastic properties.
Traditional ice cream in the Middle East and Turkey has a very particular texture, with an elasticity similar to fresh mozzarella, the result of being made with the ground roots of orchids (known as salep or sahlab) and the pounding technique used for freezing it. The ice cream is “booza” in Arabic, and Michael Sadler, a former Oxford scholar, who is opening a booza shop on Monday in Brooklyn with several partners, contends that it’s the ur-ice cream. Perhaps. There are shops selling booza elsewhere in the United States, but what sets Mr. Sadler’s version apart is the variety of nontraditional flavors. So instead of just pistachio or qashta (candied cream), you may be tempted by rich swirls of strawberry, black walnut, salted caramel, or even saffron-peppercorn.
Ample Hills Creamery has become a favorite among New York City-based ice cream aficionados thanks in part to its rich tastes and zany flavors.The local chain was born in Brooklyn in the spring of 2011 to budding entrepreneurs Brian Smith and Jackie Cuscana. The couple began creating ice cream and baked goods from scratch, spending hours a day churning out their original flavors. Ample Hills has grown rapidly, expanding to nine locations in New York City, one in Disney World and now, a new store coming to New Jersey. Smith said he has big plans for the future, including growing the business to be on the level of Starbucks or Ben & Jerry’s. He told Bloomberg that he plans to complete a Series A funding round this fall, and is hoping to raise $8 million. Plans for a massive ice cream factory are also in the works.”We want our brick-and-mortar shops to be community hubs in the way that [Starbucks executive chairman] Howard Schultz transformed the idea of coffee shops into a destination. Where people go to pass the time … we want to do that with ice cream,” he said. I was curious to see if Ample Hills Creamery would live up to the hype, so I visited two locations within New York City.