Where to find the high quality frozen...
Skinny

United States

#1118 Aug 2, 2011
MasterH - what supplier are you using for your yogurt? Powder?
I understand and appreciate you cautioning peaople to do your homework, but your numbers do not add up. If you are doing the right things marketing wise, and providing great product and toppings you should be killing it during these summer months.
Masterh

Salt Lake City, UT

#1119 Aug 2, 2011
I won't complain about gross sales. that would be my fault.
Btw, my sales are down about 30% compared to last year. well I was the only one in my area.
now I have 4 other yogurt shops in couple mile radius. I think it would be weird if I was doing just like last year since there is a limited 'pie'

I am just mad at profit margin. I use cheap yogurt. yocream. it's $25 per case.
I get candy bar toppings from the supplier and I go to costco to get fresh fruits.
you will be amazed how much you can make from toppings. I use about 1 box of Resese peanut butter cups every week. you know how much I make from that?$4 bucks.

I am sure those 'Customers' will think 50% profit margin is a rip off and they will go to startbucks to buy $5 coffee that costs startbucks 50cents. that's why I am sick of this business.
Skinny wrote:
MasterH - what supplier are you using for your yogurt? Powder?
I understand and appreciate you cautioning peaople to do your homework, but your numbers do not add up. If you are doing the right things marketing wise, and providing great product and toppings you should be killing it during these summer months.
Sergey

Khabarovsk, Russia

#1120 Aug 3, 2011
Masterh wrote:
I won't complain about gross sales. that would be my fault.
Btw, my sales are down about 30% compared to last year. well I was the only one in my area.
now I have 4 other yogurt shops in couple mile radius. I think it would be weird if I was doing just like last year since there is a limited 'pie'
I am just mad at profit margin. I use cheap yogurt. yocream. it's $25 per case.
I get candy bar toppings from the supplier and I go to costco to get fresh fruits.
you will be amazed how much you can make from toppings. I use about 1 box of Resese peanut butter cups every week. you know how much I make from that?$4 bucks.
I am sure those 'Customers' will think 50% profit margin is a rip off and they will go to startbucks to buy $5 coffee that costs startbucks 50cents. that's why I am sick of this business.
<quoted text>
Do you want to leave frozen yogurt business?

Since: Aug 11

Paris, France

#1121 Aug 4, 2011
Hello,

I'd like to know if some people have used the Gel Matic soft serve machines ? They seem to be good quality but I haven't seen any comments.

Also regarding machines, what is better : a gravity or a pump model ? I heard that the pump one is more precise, is that true ? How about the cooling, is it better with a air or water cooling system ? And finally, should I chose a Single phase or Three Phases model ?

Thanks for your help !
Masterh

Salt Lake City, UT

#1122 Aug 4, 2011
read my post. Like I said, just get whatever that's available out there for a good price. I have taylor 339 and 754s. 3 are 3 phase, 1 is single phase, 3 are air cooled, one is water cooled.

I haven't seen the used pump model. if you are doing self-serve, it doesn't matter since they are paying by the weight.(pump model puts a lot of air to give more volume. air doesn't weigh on scale)

If you are willing to pay $15000 for brand new. they will throw any options you want.
If you go to taylor dealer, they will sell 15~20 years old machine for $6000~7000. this is the second way.

third way, look up all over U.S. just get what's available and pay 1/3 of dealer price.

It's all about MONEY.
If you want to save, spend time. If you don't want to deal with those hassles, make sure your bank account is loaded.

Since: Aug 11

Paris, France

#1123 Aug 5, 2011
Masterh,

I understand that there is a wide range of prices and possibilities. However I feel that the "big" suppliers can provide more effective and higher quality product (maybe I'm wrong). This is an investment : this type of machine is supposed to be depreciated over 10-20 years, I think that's why they cost a lot.

Regarding Pump and Gravity, I'm not going to invoice by weight (it will be fixed price) so I think I'm going to a pump model because I can mix it with more air (more productivity).

Regarding suppliers, I think they are different in US and EU/Asia-Pac : in EU I found Taylor and Carpigiani and in Asia/Pac GelMatic. However, I'm not sure which are better. Does anyone has experience with these type of machines ?
Skinny

United States

#1124 Aug 5, 2011
From experience, there is a noticable difference in mouth feel and consistency from the 3 major machine manufacturer's gravity fed machines. Taylor is softer and icier, Stoelting is a little firmer, and Electro Freeze very firm more soft serve ice cream like and their pressurized is even firmer. Be careful, because some women may not like the firmer consistency since it is more like ice cream.
Masterh

Salt Lake City, UT

#1125 Aug 5, 2011
If you are not self-serve type, then you should be fine since you don't have to buy 5+ machines. I was going to say 'don't do non-self serve' but I noticed you are in Paris.
I am sure people are very different there.
Here in America people want to get cheap yogurt as much as possible with little money
yogurt boy wrote:
Masterh,
I understand that there is a wide range of prices and possibilities. However I feel that the "big" suppliers can provide more effective and higher quality product (maybe I'm wrong). This is an investment : this type of machine is supposed to be depreciated over 10-20 years, I think that's why they cost a lot.
Regarding Pump and Gravity, I'm not going to invoice by weight (it will be fixed price) so I think I'm going to a pump model because I can mix it with more air (more productivity).
Regarding suppliers, I think they are different in US and EU/Asia-Pac : in EU I found Taylor and Carpigiani and in Asia/Pac GelMatic. However, I'm not sure which are better. Does anyone has experience with these type of machines ?

Since: Feb 11

Location hidden

#1126 Aug 6, 2011
Skinny wrote:
From experience, there is a noticable difference in mouth feel and consistency from the 3 major machine manufacturer's gravity fed machines. Taylor is softer and icier, Stoelting is a little firmer, and Electro Freeze very firm more soft serve ice cream like and their pressurized is even firmer. Be careful, because some women may not like the firmer consistency since it is more like ice cream.
I think too it has to do with the brand of machine and the brand of yogurt. We just have had our machines serviced because of the HH brand of tart. It seems that HH California Tart requires a different temp. We have had this freezing harder, thus interferring with the torque of the barrel. We have the temp raised in that one machine due to this. AND we will be switching over to Yocream for this flavor due to less water. But overall, we have the HH brand, with only about 3 or 4 flavors that are Yocream.
Jan
JTM

Lexington, KY

#1127 Aug 7, 2011
Like grassroots asked above. Can anyone who has their own mom and pop shop recommend a POS program?

Thanks
HPAnigma

Greece

#1128 Aug 8, 2011
Yogurt boy, have u found powder mix? Or what liquid mix and from where?
yogurt boy wrote:
Masterh,
I understand that there is a wide range of prices and possibilities. However I feel that the "big" suppliers can provide more effective and higher quality product (maybe I'm wrong). This is an investment : this type of machine is supposed to be depreciated over 10-20 years, I think that's why they cost a lot.
Regarding Pump and Gravity, I'm not going to invoice by weight (it will be fixed price) so I think I'm going to a pump model because I can mix it with more air (more productivity).
Regarding suppliers, I think they are different in US and EU/Asia-Pac : in EU I found Taylor and Carpigiani and in Asia/Pac GelMatic. However, I'm not sure which are better. Does anyone has experience with these type of machines ?

Since: Feb 11

Location hidden

#1129 Aug 10, 2011
JTM wrote:
Like grassroots asked above. Can anyone who has their own mom and pop shop recommend a POS program?
Thanks
I can only tell you what we have in our shop currently, and it is the same one we are putting in our newest shop too.
We currently have two of the Casio QT-6100 Touch Terminal with the Casio Customer Display, with MPS Integrated Credit/Gift Auth (includes Casio Card Swipes & Datacap TwinTran from MPS), has Thermal Receipt printer and Cas PD-II POS scare, cash drawer, Smart Power 400 Battery Backup, Sandish CF Backup Cart, Network Router/switch.
We have highspeed internet access in place also.
Hope this helps
Jan

Since: Feb 11

Location hidden

#1130 Aug 10, 2011
JTM wrote:
Like grassroots asked above. Can anyone who has their own mom and pop shop recommend a POS program?
Thanks
Sorry, am correcting some spelling errors if noticed after posting.....

Have the CAS PD-II POS Scale
And have Sandisk CF Back up card
JTM

Lexington, KY

#1131 Aug 10, 2011
janjan1 wrote:
<quoted text>
I can only tell you what we have in our shop currently, and it is the same one we are putting in our newest shop too.
We currently have two of the Casio QT-6100 Touch Terminal with the Casio Customer Display, with MPS Integrated Credit/Gift Auth (includes Casio Card Swipes & Datacap TwinTran from MPS), has Thermal Receipt printer and Cas PD-II POS scare, cash drawer, Smart Power 400 Battery Backup, Sandish CF Backup Cart, Network Router/switch.
We have highspeed internet access in place also.
Hope this helps
Jan
Thank you Jan. This was extremely helpful
yogurtfan

Cleveland, TN

#1132 Aug 10, 2011
Yogurt Franchisee wrote:
I own a Tutti Frutti frozen yogurt store(which is yoflavor, wellspring). I was using their product and I didn't like the taste/texture too much. It Was too confusing for my high school employees. I have contacted the 2 biggest players in the product supply business, Yocream and Cielo USA. I tried both of the products and I must say that Cielo definitely carries the best tasting product. The texture is amazing and it's easy to use. Yocream has a slight aftertaste that I didn't like. The website has a web seminar to educate you on the business. www.cielousa.com
They are giving free samples so if you do not believe me, contact them and get one. They also work with most of the Taylor machine companies nationwide so if you do not have a machine yet, you can contact Taylor and they will let you use their test kitchen. I believe taste is important, but communication is even more important. They were so easy to contact and truly are the industry leaders. Thanks guys.
What type of machine are you using?
prairiestonecowb oy

Austin, TX

#1133 Aug 12, 2011
I own a few shops and the best quality ice cream / yogurt machines are made by Stoelting, end of story. I've tried them all. If you don't believe me go to ebay and see how many taylor and electo freeze units are for sale vs stoelting. Hardly any stoelting because everyone buys them up asap because of their quality. Plus they have the best warranty in the business.
Michael - Europe

Bratislava, Slovakia

#1134 Aug 12, 2011
HPAnigma wrote:
Yogurt boy, have u found powder mix? Or what liquid mix and from where?
<quoted text>
If you are still interested for some high quality product write me at [email protected]

Since: Feb 11

Location hidden

#1135 Aug 12, 2011
prairiestonecowboy wrote:
I own a few shops and the best quality ice cream / yogurt machines are made by Stoelting, end of story. I've tried them all. If you don't believe me go to ebay and see how many taylor and electo freeze units are for sale vs stoelting. Hardly any stoelting because everyone buys them up asap because of their quality. Plus they have the best warranty in the business.
I agree, we have 8 in our shop now and are planning on another 8 in our new store due to open in September. We love the Stoelting machines and the way they handle....way better than the Taylor machines. We also have two used air cooled that are in our corporate office and one in our home. We use these two for checking our new flavors and taking to small events.
Jan
New shop owner

Detroit, MI

#1136 Aug 13, 2011
Masterh wrote:
Dont do it or Think Many times not Twice.
I just looked at last month profit.
can you guess what profit margin is? only 50%
let's say you brought $20,000. yogurt and topping would cost you $10,000
you are left with $10,000 to pay for the rent, utilities, employees and yourself.
let's say rent is $2500, utilities are $500, employee cost is $2000 (Lowest you can go, 1 full time employee can cost you $2400 in simple math, 10 hours a day X $8 an hour)
now how much can you take home? what if you have more employees or even a manager?????????? Is it worth to make that much money after considering spending a lot of hours to take care of business and dumping $$$ investment???
I don't know how profit margin is only 50% since yogurt cost 6 cents per oz and I am charging 35 cents.
(you won't make any money from the toppings)
Is it because a lot of people get samples as much as they buy and end up buying less?
If you think,'well I can gross $30,000 easily' then go ahead.
To sell $1000 a day, you need to have people keep coming all the time and should have a line in the evening during busy time. you can see the line only during the summer.
sorry I am just mad. I make a quarter each person by working hard but these people just shop around, show up only when I send out coupons, eat lots of samples to make sure they don't waste their $2 investment.
If you are the owner, why don't you share your profit margin?
I have been open for about a month now and I could not agree with you more!
I bring in about an average of $800 a day and I charge .49 cents an ounce. Yet after paying out food cost, employees, rent, electricity and taxes I break even at the end of the month.
Am I doing something wrong?
Maybe someone who has more than one shop can give some input?
new shop owner

Savannah, GA

#1137 Aug 14, 2011
Janjan1 are you running the yogurt shop or do you hire all of the help out?
It only seems like a short amount of time since you are opening your second shop. So therefore you must be doing something right. I remember reading that it took you 6 months to recover you cost. What's the secret?
I believe I have a good location also but at the end of the day I'm barely scraping by.

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