New Brands & New Twists Bring Customer Satisfaction To The Ice Cream Franchise Industry

In the world of ice cream retailing, many believe that mix-ins and premium ice cream originated in 1973 when Steve Herrell opened the now-legendary Steve's in Somerville, Massachusetts. Today's brands make those days seem almost quaint, like Henry Ford's Model T in a world of 200-mph Ferraris.

For the consumer, ice cream is a cool, relaxing treat. For vendors, it's a high-stakes, high-competition arena, where innovation rules and fickle customers are always searching for the next cool twist. There's nothing new about this, really. Howard Johnson's, famous for its 28 flavors and orange roofs, began franchising in 1932. And Baskin-Robbins, another ice cream industry veteran known for its 31 flavors (one for every day of the month), turned 60 in 2005 pioneering new products for changing tastes.

Today's "hot" idea in the ice cream world is the cold slab: a stone slab, often marble, that sits atop a freezing table. This allows servers to lay out or roll out the ice cream and mix in a customer's favorite goodies without the tasty concoction melting before it gets to the customer's eager mouth.

At Angel's Ice Cream, you'll also get your frozen treat mixed on a frozen slab while you salivate. The unique picth here is the aroma of freshly baked waffle cones that surrounds you as you enter the 1950s-style storefront. Startup costs are $140,000 to $250,000. The franchisor also offers Angel's Hot Dogs to keep the customers coming for more than just dessert or a treat.

As Americans seek to balance their own competition, franchisees are cleaning up as new brands and new twists on old brands keep the customers satisfied.

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