Where to find the high quality frozen...
Tommy from Corki

United States

#972 Jun 1, 2011
Tommy wrote:
<quoted text>
A Yogurtland just opened by my house. I looked at their supplier; it was YoCream.
Yogurtland does not use Yocream
yogurt stuff

Queen Creek, AZ

#973 Jun 2, 2011
dbrand1 wrote:
<quoted text>
Thanks a lot for the insight - I think you will be very pleased with the Pistachio. How did you decide to go with YoCream? Did you sample other providers product? If so, can you share your impressions of each brand?
I loved the amount of support that we received from Yo Cream, along with the "free" items for the store set-up. Our representative was amazing. We attended the class in Oregon and received 40 cases of yogurt in return. Being new to the business, it seemed smart to learn about it from the experts. Not to mention, they will give free product when doing fundraisers. The next choice would have been Honey Hill, but with Yo Cream the additional benefits were worth. Not to mention, I could work with the local business Costco and really get the product inexpensively. I knew that I didn't want a powder as I didn't want the trouble of mixing any of the product and honestly, I wanted something that had the same texture and as close to the taste of ice cream. Quality was really important to me and I believe that Honey Hill and Yo Cream definitely have the best quality, but I could get Yo Cream at the lower price.

Hope that helps!
Dave

Dallas, TX

#974 Jun 3, 2011
janjan1 wrote:
<quoted text>
1. If we had it to redo, we would have more prep space. The next shops will really have more thought into the kitchen/prep area for sure.
2. We move alot of product. So we don't need the freezer space really. The product comes in frozen remember. It takes 3 days to thaw out to be ready to used. If you place in refirgerated space, it will be ready to use in no time. we have product delivered 3 X week sometimes. As it is now, we are running out of space. We have to do an emergency thaw occasionally. On our next shops, we will prop go with a HUGE walk in cooler rather than several 3 door True refrigerators. Again, it comes back to what space you have to work with.
Jan
Thanks as always for the insight Jan. Very helpful. So to clarify do you have 2 of the 3-Door True Refrigerators in your shop at present (and even that at times isn't enough space?) Could one get away with just a 2-door freezer, or even 1-door freezer - assuming you move a consistent volume?
As far as prep area, what would you recommend for size/space/equipment? This is an area that really baffles me as I've never seen the back/kitchen area of a Yogurt Shop...but would like to do it as right as possible this first time around..
dbrand1

Dallas, TX

#975 Jun 3, 2011
yogurt stuff wrote:
<quoted text>
I loved the amount of support that we received from Yo Cream, along with the "free" items for the store set-up. Our representative was amazing. We attended the class in Oregon and received 40 cases of yogurt in return. Being new to the business, it seemed smart to learn about it from the experts. Not to mention, they will give free product when doing fundraisers. The next choice would have been Honey Hill, but with Yo Cream the additional benefits were worth. Not to mention, I could work with the local business Costco and really get the product inexpensively. I knew that I didn't want a powder as I didn't want the trouble of mixing any of the product and honestly, I wanted something that had the same texture and as close to the taste of ice cream. Quality was really important to me and I believe that Honey Hill and Yo Cream definitely have the best quality, but I could get Yo Cream at the lower price.
Hope that helps!
Thanks again for your insight - very helpful. I am considerin going to YoCream University - which I believe you are referring to above? Sounds like you felt it was worth your money? Any idea the approximate price per ounce most of your YoCream product is averaging? Also, did you try the Pistachio?!!

Since: Feb 11

Location hidden

#976 Jun 5, 2011
Dave wrote:
<quoted text>
Thanks as always for the insight Jan. Very helpful. So to clarify do you have 2 of the 3-Door True Refrigerators in your shop at present (and even that at times isn't enough space?) Could one get away with just a 2-door freezer, or even 1-door freezer - assuming you move a consistent volume?
As far as prep area, what would you recommend for size/space/equipment? This is an area that really baffles me as I've never seen the back/kitchen area of a Yogurt Shop...but would like to do it as right as possible this first time around..
No, we have 3 3 door and one two door. And a three door freezer, all True brand. We were tempted to adjust the temp on the freezer to make it esentially a refrigerator.
Alot of folks will not allow you to look at "the hallowed halls of frozen yogurt making"....AKA the kitchen/prep area. But take into consideration the size of the machines, the area you need to turn them around in to clean them, then the prep tables, space for your sinks (yes sinks, 3 in fact. a mop sink, a veg sink, a 3 compartment sink) STORAGE is a big factor. We have alot of shelving and think we should have more at times. We also have alot of cabnet storage in front, under counter stuff.
When I said before, the machine space, you need plenty of space for them to vent. If you have a air cooled machine that prep area will get really hot. Ours are liquid cooled and the chiller is on the roof. The pipes come thru the ceiling. But you need to consider that as well. We had to install a additional air cond just for the kitchen/prep area even with our machines beine liquid cooled. Still makes for a very warm prep area.
Jan

Since: Feb 11

Location hidden

#977 Jun 5, 2011
dbrand1 wrote:
<quoted text>
Thanks again for your insight - very helpful. I am considerin going to YoCream University - which I believe you are referring to above? Sounds like you felt it was worth your money? Any idea the approximate price per ounce most of your YoCream product is averaging? Also, did you try the Pistachio?!!
I finally tried the pistachio flavor. While it was tasty, it was not at the top of my fav list, not even close. California tart and any of the tarts get my vote.
When considering Yocream as your major flavor and going to Yocream university, remember you will have to use them totally. Even if another company offers you a better deal on product. just alittle something to consider.
We have been open for 3 months now, have reordered custom cups three times already. It has been crazy busy. When you look at ordering your cups, make sure you have a good consistent supplier. If you are in California, you might get a quicker turnaround time. Now it is taking us 6 weeks to get cups in. From order to delivery. Slow boat fom China I think.

Since: May 11

Location hidden

#978 Jun 6, 2011
Tommy from Corki wrote:
<quoted text>
Yogurtland does not use Yocream
Who does Yogurtland use?

Since: May 11

Location hidden

#979 Jun 6, 2011
janjan1 wrote:
<quoted text>
Yes we are still using the rosetto dispensers. But remember, they have two difference sizes on rollers. One small, one larger. So look at the items you are putting in to determine which size to use. The gummy bears=larger roller. Sprinkles=smaller roller. We also have about 4 stackable dispensers, but that is for things like gummy worms, you know, things that just wont work in the rosetto but kids love them. But generally we use the rosetto's for all. Remember, no sneeze guard for these. Anything generally will go thru them.
Jan
Jan - Which model Stoelting Machines did you select? Can you give me an idea of what you paid per machine (new or refurbished)? Also, could you let me know the square footage of your shop and approximate electric bill per month? Thanks as always for any additional insights you can provide!

Since: Feb 11

Location hidden

#980 Jun 6, 2011
dbrand1 wrote:
<quoted text>
Jan - Which model Stoelting Machines did you select? Can you give me an idea of what you paid per machine (new or refurbished)? Also, could you let me know the square footage of your shop and approximate electric bill per month? Thanks as always for any additional insights you can provide!
We have the F231 Model, liquid cooled, a chiller is installed on the roof. It keep all 8 machines cool and working great. We bought them all new. We have two used machines, one for our office and one for our home. We check out new flavors etc, in these two. Cost was about 12,500 from what I remember for the new ones.
Square footage, well I think we have about 2 thousand. The kitchen is about 500 sq ft. That is cramped with all our equipment.
Electric bill, well I will have to pull the power bill and get back to you on this.
Hope this helps
Jan
FROYOLADY

Fort Mill, SC

#981 Jun 6, 2011
Finding the perfect frozen yogurt concept that fits your business is definitely worth some research and time. It's true that liquid bases offer easy prep but what they lack is the opportunity for customization and signature flavors. They also require space for refrigeration storage especially if your store does large volumes. Powdered mixes on the on the other hand require preparation time, but can lend themselves to more flavor combos and signature offerings, as well as fresh-made products. The shelf life is also higher. For powdered mixes I would recommend PreGel products. They have a training facility too with classes on soft serve.

Since: May 11

Location hidden

#982 Jun 8, 2011
janjan1 wrote:
<quoted text>
We have the F231 Model, liquid cooled, a chiller is installed on the roof. It keep all 8 machines cool and working great. We bought them all new. We have two used machines, one for our office and one for our home. We check out new flavors etc, in these two. Cost was about 12,500 from what I remember for the new ones.
Square footage, well I think we have about 2 thousand. The kitchen is about 500 sq ft. That is cramped with all our equipment.
Electric bill, well I will have to pull the power bill and get back to you on this.
Hope this helps
Jan
Thanks again Jan for the information. Good point on attending YoCream University and the exclusivity required. I'm going to meet with the Honey Hill folks tomorrow, do their tour, sample their product, etc. Definitely nice that they don't charge $1500 to visit/learn/meet their President, etc.

Were you able to dig up an electric bill?!! So curious on that matter...as given the heat the machines put off...I'm thinking I may be going with air cooled...I assume going the water cooled route added a lot of initial expense in your build out? Or no?

Since: Feb 11

Location hidden

#983 Jun 8, 2011
dbrand1 wrote:
<quoted text>
Thanks again Jan for the information. Good point on attending YoCream University and the exclusivity required. I'm going to meet with the Honey Hill folks tomorrow, do their tour, sample their product, etc. Definitely nice that they don't charge $1500 to visit/learn/meet their President, etc.
Were you able to dig up an electric bill?!! So curious on that matter...as given the heat the machines put off...I'm thinking I may be going with air cooled...I assume going the water cooled route added a lot of initial expense in your build out? Or no?
Power bills have gone from March -377.36 to last month of 846.00. But you have consider we have added two additional 3 door refrigerators and a a/c in the kitchen/prep area, AND it has gotten so much warmer in temp in my area. Most days are 95 degrees or higher. And consider more customers going in/our the door.
The chiller you must understand, takes alot of the heat out of the prep area, thus keeping that area cooler. If machines aren't putting out that much heat, then it helps in the long run. Now I'm not saying it has not had a few glitches, like a couple leaks, but was easily fixed by tightening clamp, just little things. Also with the chiller you have two liquid hoses running out the back of each machine. It makes turning them around abit difficult because the hoses gotta be taken care of not to cramp. But having the chiller makes life better in the long run. And yes the initial cost of the chiller is a hunk of change.

Jan
Mary

Lisbon, Portugal

#986 Jun 11, 2011
Iím very interested in the frozen yogurt business and Iíve read a lot about it. What advices can you give me? Iím thinking about trying Cielo mix but Iíd like to try several manufacters to find the most suitable for me, which ones do you suggest? Iím also struggling a lot about the inicial investment Iíll have to make. Iím thinking about opening it in a kiosk instead osf a shop because itís way less expensive and I can see how the clients react to the product. How much will I spend? Can you please tell me something about your own experience? Any help would be great,

Thanks,
Mary.
alex kho

Singapore, Singapore

#987 Jun 13, 2011
Eka Tanuwidjaja wrote:
<quoted text>
Jerry, I am trying to find the yogurt ice cream powder in Indonesia and Singapore.
Can you recommend for me?
I am opening a store in indonesia.
thanks, Eka
Please write to us at : [email protected]
john

United States

#988 Jun 13, 2011
froyo yourway wrote:
<quoted text>
If you are paying $38 for 3 gallons, it's not a good price compared to $31 for 4 gallons. If you are interested in learning more about our proprietary frozen yogurt mixes, email me at [email protected]
i would like to talk to u 6177922079
john

Quincy, MA

#989 Jun 13, 2011
deepsixx wrote:
We carry High Quality Frozen Yogurt Mix from Korea.
Anyone who look for quality like Red Mango, please ask us!
[email protected]
can u contect me [email protected] thx
Michael - EUROPE

Bratislava, Slovakia

#990 Jun 16, 2011
Hello,
I wass preparing my shop for ower 12 months. I have prepared a tasty recepture for low-fat all natural frozen yogurt. My shop is open at the moment for over two months and people like the taste.
So if anybody will be interested I can manage first samples for him.
My email: [email protected]
fire

London, UK

#991 Jun 16, 2011
Thank you!
Anna wrote:
Hello
Sorry for my bad english. I live in Sweden and want to open my own frozen yogurt shop. I have done some reserch now and found some realy good informtion I want to share.
The best supplier soo far:
www.yocream.com
www.yoflavor.com
www.carbawhey.com
www.coolicious.com
and the best frozen yogurt machine:
www.taylor-company.com
www.carpigiani.com
I know that redmango uses yocream but does anyone know what pinkberry uses or ceFiore? I have more information so just e-mail me. Does somebody have better information/supplier.../ just e-mail me on [email protected]

“The UK's Best Frozen Yogurt!”

Since: Feb 11

Anglesey

#992 Jun 17, 2011
Hi Fire!

You should also check us out at www.plas-farm.co.uk . We are the leading manufacturer in Europe at the moment, with the widest range of flavours!

Feel free to drop me an e-mail at [email protected] if you'd like to arrange a meeting or more information on how we can help you!
shop design

Sharjah, UAE

#993 Jun 17, 2011
Please if anyone has shop design or knows a site that has designs to let me know.

What is the rate of return of the business ?
What other products you sell with the frozen yogurt ?

Do you know a guide or a site that can inform me alot about this subject ?

did anyone try this company www.mec3.com ? If yes how is it ?

please tell me

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