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Since: Feb 11

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#1034
Jul 5, 2011
 
yogurt stuff wrote:
I am hot as all get out!:-)
Any suggestions or things that have worked with keeping the kitchen cool with air cooled machines?
We didn't go with the air cooled machines because of the heat element. our 8 are the liquid with the chiller on the roof. BUT we also installed a inwall unit in the kitchen anyway. Over the door coming into the kitchen because of all the heat being put out by all the refirgerators/freezers. You may have to imstall one of thoes.
Jan

Since: Feb 11

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#1035
Jul 5, 2011
 
yogurt stuff wrote:
<quoted text>
Just to play devil's advocate on the Yo Cream University...you do get it all back in free product. If I was just starting out, I would recommend it. If I were two weeks away from opening (like I was), I would not.
They didn't offer so much free product that it would be better for us to go totally with Yocream. As I said before, Yocream is good, but HoneyHill has some flavors that are better. And the price has alot to do with it. Honey Hill is still cheaper even if Yocream offers some free product to tempt you into going totally with them. Look at the long run before you sign or get roped into going to the YoCream University. Once there, you must stay with them for awhile.
JMHO
Jan

Since: Feb 11

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#1036
Jul 5, 2011
 
yogurt stuff wrote:
<quoted text>
Totally understand the exclusivity clause...although, I can tell you that they never had me sign anything which I thought weird. I am actually totally happy with Yo Cream. My customers love it and I don't think I will branch out for awhile. We are at about $23 a case which is 3 gallons and you would be paying $31+ a case. That is high. Our number one seller is hands down cake batter, followed by vanilla (alpine seems to be the favorite) and then chocolate (cable car was popular-like a fudgesicle and milk chocolate). Thin Mint Cookie and Very Strawberry have also been very popular. Those 5 have been constants at the store and we have interchanged the rest. That being said we always carry a No Sugar Added and a Sorbet...these options are popular for diabetecs, lactose intolerant and vegans. Some of the other flavors that people really loved was the Red Velvet, Dulce de Leche and Luscious Lemon. We have been open about 60 days and I have yet to get through all the flavors, but will try to update when another really popular flavor comes through. I actually have a pretty big following on Facebook and we do surveys were the customers get to pick the next flavor. They LOVE it! We are also doing a contest for the best looking dessert where the picture with the most "likes" wins a gift certificate...which increases my fan base on facebook. I am really hoping to use that as a primary advertising means in the near future.
We absolutely use a freezer, but only a one door for additional product storage (we get deliveries 2x a week and we store 20 cases in there) and for the cheesecake, brownie and cookie dough bites. Our refrigerator is a 2 door and we store 28 cases in there, along with fruit and chocolate candy. Definitely would not get anything bigger than a 1 door for the freezer, but I do think you need one. Volume of your store will be critical. Keep in mind you only have 21 days from the time you pull them until you have to use them (at least for Yo Cream). We haven't had anything come close, but it always nice to have the back-up. You can also rapid thaw by placing them in cold water.
Hope that helps.
I just pulled a couple invoice from our HoneyHill supplier and our Yocream supplier. But our price for 4 gallon case of honey hill is about 26.56/28.33/28.33 depends on the flavor. The yocream is a flat 32.45 per case-3 gallons. So you can see where the HoneyHill is CHEAPER for us in this area. This is a no brainer when looking at the bottom line for profit. Look carefully at your suppliers and what they can give you.
Hope this helps somewhat.
Jan

Since: May 11

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#1037
Jul 5, 2011
 
yogurt stuff wrote:
<quoted text>
Totally understand the exclusivity clause...although, I can tell you that they never had me sign anything which I thought weird. I am actually totally happy with Yo Cream. My customers love it and I don't think I will branch out for awhile. We are at about $23 a case which is 3 gallons and you would be paying $31+ a case. That is high. Our number one seller is hands down cake batter, followed by vanilla (alpine seems to be the favorite) and then chocolate (cable car was popular-like a fudgesicle and milk chocolate). Thin Mint Cookie and Very Strawberry have also been very popular. Those 5 have been constants at the store and we have interchanged the rest. That being said we always carry a No Sugar Added and a Sorbet...these options are popular for diabetecs, lactose intolerant and vegans. Some of the other flavors that people really loved was the Red Velvet, Dulce de Leche and Luscious Lemon. We have been open about 60 days and I have yet to get through all the flavors, but will try to update when another really popular flavor comes through. I actually have a pretty big following on Facebook and we do surveys were the customers get to pick the next flavor. They LOVE it! We are also doing a contest for the best looking dessert where the picture with the most "likes" wins a gift certificate...which increases my fan base on facebook. I am really hoping to use that as a primary advertising means in the near future.
We absolutely use a freezer, but only a one door for additional product storage (we get deliveries 2x a week and we store 20 cases in there) and for the cheesecake, brownie and cookie dough bites. Our refrigerator is a 2 door and we store 28 cases in there, along with fruit and chocolate candy. Definitely would not get anything bigger than a 1 door for the freezer, but I do think you need one. Volume of your store will be critical. Keep in mind you only have 21 days from the time you pull them until you have to use them (at least for Yo Cream). We haven't had anything come close, but it always nice to have the back-up. You can also rapid thaw by placing them in cold water.
Hope that helps.
Thanks again for the additional information Yogurt Stuff -very helpful insight - between you and JanJan..I feel I should pay you a consulting fee! Sure wish I could get my YoCream product at the $.06/ounce you are getting it at - darn!!

Since: May 11

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#1038
Jul 5, 2011
 
janjan1 wrote:
<quoted text>
I just pulled a couple invoice from our HoneyHill supplier and our Yocream supplier. But our price for 4 gallon case of honey hill is about 26.56/28.33/28.33 depends on the flavor. The yocream is a flat 32.45 per case-3 gallons. So you can see where the HoneyHill is CHEAPER for us in this area. This is a no brainer when looking at the bottom line for profit. Look carefully at your suppliers and what they can give you.
Hope this helps somewhat.
Jan
Hi JanJan - Thanks again for the info - HoneyHill is much cheaper for me too..I plan on using both HH and YoCream much like you are. On that note - which Honey Hill flavors have you found to be better than a comparable YoCream flavor? Obviously everyone's taste buds are a little different...but any thoughts on this?
Swizzles Frozen Yogurt

New Rochelle, NY

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#1039
Jul 5, 2011
 
if you haven't moved forward yet in opening a frozen yogurt shop, feel free to contact us at www.swizzlesyogurt.com . As a franchisee, we can show you everything you need to know about this business.
yogurt mom wrote:
<quoted text>
the toppings bar is usually constructed by the person doing your buildout. the refrigerated portion of the table is called a "cold well drop in"....if you google it...you'll find it. our toppings table will have 36 toppings....we're going to have 18 cold and 18 dry. the bins come from a company called "cambro"
yogurt stuff

Queen Creek, AZ

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#1040
Jul 5, 2011
 
dbrand1 wrote:
<quoted text>
Thanks again for the additional information Yogurt Stuff -very helpful insight - between you and JanJan..I feel I should pay you a consulting fee! Sure wish I could get my YoCream product at the $.06/ounce you are getting it at - darn!!
Well, we were both in your shoes not too long ago...just figure you help others and it will be returned in some fashion one way or another...it's good karma!:-) JanJan has been very helpful to me, too!

Definitely is a good price it sounds like compared to your area!
yogurt stuff

Queen Creek, AZ

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#1041
Jul 5, 2011
 
janjan1 wrote:
<quoted text>
We didn't go with the air cooled machines because of the heat element. our 8 are the liquid with the chiller on the roof. BUT we also installed a inwall unit in the kitchen anyway. Over the door coming into the kitchen because of all the heat being put out by all the refirgerators/freezers. You may have to imstall one of thoes.
Jan
We actually just installed a mini-split with a return in the kitchen, along with the returns from the main dining room in the kitchen, too. That helped the kitchen, but heated up the dining room. We have a total of 8 tons of a/c in 1400 square feet and it is still warm. Going to try adding one more return in the dining room. Guess it doesn't help when it is 117 degrees out! Sometimes I want to crawl into the freezer!:-)
Sergey

Vladivostok, Russia

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#1042
Jul 5, 2011
 
People.help me.please advise.We got Taylor c712 with air mix pump.We have mixed powder,water and plain yogurt, After one hour product is overfreezed.Air pump does not work well.How it will be correct to mix all ingredients? Who have problems with air pump in Taylor c712?

“The UK's Best Frozen Yogurt!”

Since: Feb 11

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#1043
Jul 6, 2011
 
Sergey, it is possible that your mix is too thick for the machine. The pump machines (as opposed to gravity fed) have tiny holes which can get blocked up very easily. Turn your machine off. Clean it. Rinse through with water/sterilant. Try again with your product, but do not add plain yogurt to the mix. Just try with milk and powder. Use 5% more milk than you were using before to give a thinner mix.

If this does not work, speak to Taylor's directly. They are a good company, and they will be able to help you solve the problems you are having.
Michael - Europe

Slovakia

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#1044
Jul 6, 2011
 
Rhian do you have some web site with your goods and offers?
Thanks
Sergey

Vladivostok, Russia

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#1045
Jul 6, 2011
 
Thank you,Rhian. Test your advise.
Sergey

Vladivostok, Russia

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#1046
Jul 7, 2011
 
Who have Cielo frozen yogurt? How to dissolve powder in water? Powder is not dissolve in water and yogurt. Cielo telephone -disconnect, via mail- not answer. Who have idea?

“The UK's Best Frozen Yogurt!”

Since: Feb 11

Anglesey

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#1047
Jul 8, 2011
 
Hi Michael

Our website is www.plas-farm.co.uk . There is more information there about our frozen yogurt, and also some contact details should you wish to discuss things further with us.

Sergey, when you dissolve the powder, do you use a blender of some sort to mix it up? This should give the mix enough movement to dissolve. If it doesn't work, try to dissolve the powder in a little bit of warm water first, then add the rest of the cold water (the yogurt last after everything has dissolved if you must use yogurt). This is just a best guess, because I have never used a Cielo product! We have recently been testing some powder yogurts though, and when we used a blender to mix them, they dissolved OK.

Good luck!

If you are still have problems in a couple of months, we will hopefully have a powder offer that might work better for you (manufactured in the UK), so please feel free to drop me an e-mail at rhian@plas-farm.co.uk if you would like to know more.
Kelly

Edinburg, TX

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#1048
Jul 8, 2011
 
My mom was just diagnosed with cancer and begins chemotherapy on Tuesday. She is also hypoglycemic, so she cannot have a lot of sugar. She is already pretty tiny, so I worry that she will lose too much weight. The only thing that sounds good to her is a mixture of glucerna and sugar free soft serve frozen yogurt (as a milkshake), so I just bought a home size soft serve machine, but now I need to find a sugar free base to make this REALLY easy for her. Her favorite place in the world is the marble slab ice cream place, but she is likely to be too weak/sick to get out much, so I'm trying to get the stuff to make it at home for her. Any suggestions for finding an easy-to-use base that comes in home sizes (I do NOT need a case of anything! The machine only makes 1 quart at a time.) I appreciate any help you can give.
Newbie

Wharton, NJ

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#1049
Jul 9, 2011
 
Hi, great insight on this forum, I have really learned a lot here. I have a quick question about the machines. Can anybody tell me the difference between the air cooled and the water cooled machine? I know that it is cooled by air and water, but what are the benefits? What do most people use? Thx...
Michael - EUROPE

Presov, Slovakia

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#1050
Jul 9, 2011
 
Newbie wrote:
Hi, great insight on this forum, I have really learned a lot here. I have a quick question about the machines. Can anybody tell me the difference between the air cooled and the water cooled machine? I know that it is cooled by air and water, but what are the benefits? What do most people use? Thx...
Hi,
I have water cooled machine because my shop is in the mall. It is more quiet than aircooled and produce less warm than water cooled.
When I go outside with my shop a probably prefer aircooled. But at the moment am I satisfied with the water cooled. ;o)))
Noel Smith

Charlotte, NC

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#1051
Jul 10, 2011
 
Can anyone tell me who supplies / makes the product Yoforia sells.
please help me guys

Dubai, UAE

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#1052
Jul 10, 2011
 
May you please tell me about Korean, Japanese manufactueres ? or Machines that are not extremely expensive ? Are the ones on ebay reliable or junk and broken ?
PLEASE for a new Electrofreeze CS8 and CS4 please can someone tell me how much they cost in US dollars ? PLease
or where can I buy used taylor machines, I dont live in the US I am from asia is their any reliable webiste that sells good quality well maintained used machines please jan jan and other guys with experience help me

Since: Feb 11

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#1053
Jul 12, 2011
 
dbrand1 wrote:
<quoted text>
Hi JanJan - Thanks again for the info - HoneyHill is much cheaper for me too..I plan on using both HH and YoCream much like you are. On that note - which Honey Hill flavors have you found to be better than a comparable YoCream flavor? Obviously everyone's taste buds are a little different...but any thoughts on this?
I can tell you flat out that the HH strawberry sensation is much tastier than the yocream strawberry. And did I mention, cheaper... also the orange sorbet, the pink lemonaide sorbet, super tasty. The cookies & cream great flavor, and the cake batter too.
The california tart is a much better tart than the original tart. Really takes it to the level you want to be in comparing with Pink Berry flavor of tart.
We have the Stoelting rep in our office as I type, ordering 8 more new machines for the new shop. We are moving fast getting new shop up and going.
We go with some new stuff to try it out.
Recently we took one machine (we have two air cooled at home & corp office) to a outside summer blowout at a local store with great turnout. Nothing like free frozen yogurt when it is hot. Great advertising too. We saw an increase in sales after that. The stuff sells it's self.
One thing we have noticed and don't know if it will affect you, but we get busy, so very busy at times. The lines are all the way around the backside after getting yogurt & attempting to get toppings. Then you have even attempting to come into the shop. Lines out the door. We have found that folks get turned off by having to wait. We timed the typical wait time. It takes 8 minutes from the time they hit the door til they check out. So you see, not too long, but people don't come in if it is TOO busy. We are attempting to prevent the clog of people. They get clogged at the spot of the toppings bar. We need to make it larger, longer or two sided. People just like to take their time to make their choices. Seems the more choices the more time they will look, the kids really enjoy this and often will fill & fill and fill.
Our second store will have 4200 sq ft, out current store only has 2000 sq ft. Hopefully we will have enough room then.
Jan

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