Is Soft Serve more Profitable than Premium Ice Cream?

Steve Christensen, The Ice Cream Bloke and Self-Appointed Headmaster of Scoop School, talks in this episode about the pros and cons of soft serve and premium.
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[@AdventuresofGeraldandRhia]

Love this video. Realistic and you break it down.

[@zmichelleraez]

Fantastic video! The best resource of information I’ve have found online.

[@thomasedwards4515]

Never chase cash. Chase business. A core clientele base with a great reputation is worth the investment.

[@big66ew]

What’s the best but least expensive Softserve machine?

[@memenugud8536]

Hello sir ..do you have any recorded classes I can purchase please

[@ScoopSchool]

Yes - Please email at [e-mail]

[@jacksonkan]

Everything depends on the product ingredients , we use a USD$30 best Japanese peach 🍑 to make single recipe soft mix. Couldn’t see anything cheaper but more wastage. Normal flavors, labour costs are the highest cost than ingredients for genuine artisan ones.
In American 🇺🇸 market, get mass mix from Dairy factories are good enough for the ice cream/ soft business. 👈🏿👈🏿
Premium definition is most difficult to define 🤔🤔 compare to 🤔🤔 ? Normally prices tell everything in most market.
Anyone willing to pay $10 for a premium Pistachio/ Tiramisu single portion there?
Factory manufacturing products are good enough for most customers.
Soft, sounds a cheaper product compared with batch.
Really ?
In fact, Not. Everything depends on the ingredients & processing.
If both are genuine artisan ones, soft should charge more due to the wastage is higher.