FroyoDay_BlogImage_673x440_Frostline

February 6 is National Frozen Yogurt Day[1]. Let’s dig in spoon first and celebrate this ice-cold treat!

Frozen yogurt is eaten almost as much as ice cream nowadays[2], and it’s easy to see why. Served in an infinite number of flavors and styles, it’s a delicious, healthier alternative to ice cream.[3] But it wasn’t always seen so favorably. The health-conscious trend of the 1970s spurred the creation of frozen yogurt. It didn’t go over very well because many people did not like the taste. It finally gained widespread popularity in the 1980s, after recipes improved to create the frozen yogurt we know and love.[4]

Dying to know more? Here are 5 things you might not know about frozen yogurt:

  1. Plain flavored yogurt has been around for more than 4,000 years; however, it wasn’t until the 1970s that anyone thought to freeze it.[5]
  1. The key to frozen yogurt’s popularity is sugar. In the 80s, frozen yogurt franchises added sugar to balance the tart flavor, and it was a hit. By the 90s, frozen yogurt had a 10% share of the frozen dessert market.[6]
  1. FroYo has become a very trendy treat, and unique flavor creations are constantly in the works. In 2015 the world’s first black frozen yogurt was released in a flavor called Black Sakura. The color is due to the addition of naturally activated charcoal, which is said to contain healthy antioxidants and can also help remove toxins from the body.[7]
  1. As if you needed further convincing to enjoy this treat, frozen yogurt also contains protein, calcium, vitamins and potassium. These healthy qualities among others can help boost a person’s immune system, lower cholesterol, and aid the digestive system.[8]
  1. Like traditional ice cream, frozen yogurt is now available in many different forms. In addition to traditional soft-serve styles, you can also find parlors that feature options like hand-scooped froyo, smoothies that blend froyo with fresh fruit and juice, as well as frozen yogurt filled cakes and pies.[9]

While frozen yogurt may have taken a while to gain traction, it can now be found in just about every style and flavor imaginable. Now go out and share your newfound frozen yogurt knowledge as you celebrate this sweet holiday.

If you’re looking for a delicious, fat-free frozen yogurt for your operation, Frostline offers mixes in vanilla and chocolate. Contact us for more information or to place an order.

 

[1] http://www.punchbowl.com/holidays/national-frozen-yogurt-day

[2] http://www.punchbowl.com/holidays/national-frozen-yogurt-day

[3] http://www.punchbowl.com/holidays/national-frozen-yogurt-day

[4] http://www.spacemanusa.com/more-fun-facts-about-frozen-yogurt/

[5] http://www.spacemanusa.com/more-fun-facts-about-frozen-yogurt/

[6] http://thefuzzypeach.com/self-serve-frozen-yogurt-franchise-history

[7] http://internationalfrozenyogurt.com/news/black-new-white-2016/

[8] http://www.spacemanusa.com/more-fun-facts-about-frozen-yogurt/

[9] https://www.franchisehelp.com/industry-reports/frozen-yogurt-industry-report/

 

AllDayBreakfast_BlogImage_673x440

Consumer demand for breakfast all day is at an all-time high.

McDonald’s started the era of all-day breakfast in October, after receiving tens of thousands of demands for all-day breakfast on social media[1]. Three months later McDonald’s still says all-day breakfast is the number one request they get from customers, so it’s not going away anytime soon[2].

Other brands are showing signs of innovation in their breakfast offerings too, like Taco Bell’s Waffle Taco or Sonic’s French Toaster. Whether or not businesses see a complete overhaul of their breakfast daypart in the future, many are finding a way to capitalize on some aspect of the trend.

According to the National Restaurant Association’s (NRA) 2015 Restaurant Industry Forecast, seven out of ten consumers say they want restaurants to serve breakfast throughout the day. Millennials are more interested in breakfast for dinner than any other age group before them[3].

Have you thought about bringing breakfast flavors to your shop? You can transform Frostline® vanilla and chocolate soft serve into trendy new breakfast creations with one or two on-hand ingredients. Offer maple bacon syrup soft serve, coffee flavors, or waffle cones to take advantage of the fad, and turn your operation into a delicious dessert destination.

For breakfast inspired recipes and more, check out our recipe sheet!

 

[1] http://time.com/money/4062667/mcdonalds-all-day-breakfast/

[2] http://www.eater.com/2015/10/16/9553041/mcdonalds-all-day-breakfast-disaster-franchisees-upset

[3] https://www.qsrmagazine.com/exclusives/dawn-daylong-breakfast

Definitions_BlogImage_673x440_Frostline

The world of frozen treats can be a daunting place. With so many options, you could get a brain freeze trying to make sense of it all. Ice cream, gelato, custard, sherbet, sorbet, frozen yogurt, soft serve, the list goes on. So what’s the best option for your customers? And what are the differences anyway?

If you’re looking to open an ice cream or frozen yogurt shop, or want to add frozen treats to your restaurant, amusement park or convenience store, this quick reference guide is the key to your frozen treat education.

Ice Cream:
Like the name suggests, ice cream is a frozen product made from cream. Milk is often added to the mixture, as well as other flavorings and sweeteners. Ice cream contains at least 10 percent milk fat[1].

Gelato:
While gelato and ice cream generally contain the same ingredients, authentic gelato uses more milk and less cream than ice cream, reducing its milk fat content. Gelato is also churned very slowly, making it much denser than regular ice cream. Another factor that makes it taste creamier is the fact that it is served at warmer temperatures[2].

Custard:
The key ingredient to this delicious dish is egg yolk. All other ingredients are the same as regular ice cream, but the yolk creates a thicker product. It also contains a minimum of 10% milk fat, as well as at least 1.4% egg yolk solids[3].

Sherbet:
Unlike ice cream, which is based on cream, sherbet is based on fruit puree. It contains a maximum of 2% milk fat[4].

Sorbet:
This frozen dessert is also made from fruit purée, but it contains no dairy ingredients[5].

Frozen Yogurt:
In contrast to ice cream, frozen yogurt is made with cultured milk (yogurt) instead of cream. The freezing process does not kill any significant amount of the yogurt’s cultures. When frozen, the cultures go into a dormant state, but when returned to a warm temperature within the body, they become active again. There are three types of yogurt: regular, lowfat and nonfat. Regular yogurt is made from whole milk and contains at least 3.25% milk fat. Lowfat yogurt is made from lowfat milk or part skim milk and has between 2 and 0.5% milk fat. Nonfat yogurt is made from skim milk and contains less than 0.5% milk fat[6].

Soft Serve:
This sounds super obvious, but only because it is. Soft serve is a frozen treat that’s…well, soft. It can contain the same ingredients as any of the treats listed above, but comes from a machine that results in a smoother texture. The machine incorporates more air and doesn’t allow the mixture to harden as much[7].

There are pros and cons to each of these frozen treats. For example, while ice cream may be the most well-known frozen treat in the U.S., its often ruled out by health-conscious customers due to its fat content. And while gelato and custard are known for their richness and density, they’re off limits to customers who are vegan or lactose-intolerant. From among the many options, you have to decide which frozen treat is best for your operation.

If profitability, waste reduction and lower labor costs are important to you, consider Frostline™ Soft Serve. Although low in fat, Frostline Soft Serve provides the same creamy texture and delicious taste as traditional dairy soft serve.

Because it’s shelf-stable, Frostline Soft Serve doesn’t tie up valuable space in the cooler or freezer. Compared to made-from-scratch and liquid soft serve, it also costs less to buy, ship and serve—helping you make more money.

Speaking of popular with patrons, customers will be happy to know that Frostline Soft Serve is Kosher and free of gluten, lactose, cholesterol, and trans fat. There’s something for everyone with this delicious treat, even the most dessert deprived.

 

[1] http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=135.110

[2] http://culinaryarts.about.com/od/glossary/g/Gelato.htm

[3] http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=135.110

[4] http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=135.140

[5] http://culinaryarts.about.com/od/glossary/g/Sorbet.htm

[6] http://aboutyogurt.com/index.asp?bid=27

[7] http://www.thefreedictionary.com/soft+serve

 

EggShortage_BlogImage_673x440

Ice cream and custard sales are taking a hit due to egg shortages and higher prices.

The egg shortage is the result of the avian flu epidemic that has devastated flocks of egg-laying chickens across the country. Since December 2014, more than 48 million birds, mostly chickens and turkeys, have been impacted. Thus, many operators are reconsidering their homemade ice cream or custard strategies, pulling these egg-dependent treats off the menu or raising prices until the supply returns to normal.

Because of the egg crisis, the U.S. Department of Agriculture lowered its forecast for egg production this year to 6.9 billion dozen, a 5.3 percent drop from 2014. By late May, the price for a dozen Midwest large eggs had already soared to $2.62, a 120 percent increase from their mid-April, pre-bird flu prices, industry analyst group Urner Barry said.

Rita’s Italian Ice is in the process of phasing out frozen custard due to the shortage.

“We are not able to get our egg supplies anymore to supply our 600 stores,” said spokeswoman Ariel Vegotsky.

Rita’s customers will now find soft-serve ice cream in exchange for custard.

Officials say it could take up to two years for eggs to return to normal production. “The best-case scenario, we’re talking about a year before the availability is more robust,” said John Howeth, the American Egg Board’s senior vice president in charge of food service and egg product marketing.

If the egg shortage is affecting your revenue, it may be time to give Frostline™ Soft Serve a shot. Since our dry mixes don’t require eggs, you no longer have to worry about the uncertain price of produce. Plus, Frostline™ Soft Serve is low fat and free of lactose, gluten, and trans fat. Fast and easy prep means you get fresh product when you want it, and with taste that’s consistently rich and creamy, your customers will never guess our soft serve is actually better for them.

“So far, the reaction from guests has been positive,” said Vegotsky. “Everyone is happy with the product we are serving.”

Celebrate National Soft Serve Day Aug 19

Did you know there is a national holiday devoted to soft serve ice cream? Yes and it’s quickly approaching. No need to have a meltdown…we’ve put together an entire website devoted to helping you celebrate National Soft Serve Day, www.nationalsoftserveday.com.

Celebrate National Soft Serve Day August 19

Order your “Celebration Kit” from Frostline today.

The most time sensitive tasks are requesting your complimentary “Celebration Kit” and Frostline t-shirts, as quantities are limited. The “Celebration Kit” contains turnkey POS materials like posters, window clings and stickers. As you know, Frostline isn’t stingy when it comes to our professionally created digital content. Feel free to download our unique National Soft Serve Day images so that you can share them with your customers. Furthermore, make sure to click the image that brings you to our soft serve contest. We are giving away a year’s supply of soft serve mix! Just think of the profit you’re already making by using our cost effective, quality dry mix.

While you on the website, please check in on our task force, “People Against Ice Cream Related Accidents” (PAICA). The group is working hard to showcase the common pain points of serving hard-packed ice cream, such as “scoop burnout”, “deep dip discomfort” and “lopsided limb”. Feel free to share with us on our Facebook or Twitter pages an embarrassing or memorable incident where you experienced an ice cream party foul or on-the-job fail.

We look forward to your success with National Soft Serve Day. Make sure to use the hashtag #NationalSoftServeDay so that we “soft-servers” can celebrate together and have a little fun!

Operators can easily and affordably achieve specialty flavors by mixing in a Flavor Packet from Frostline®.

Let’s face it…customers love delicious soft serve choices but having just one soft serve machine can limit your creativity. STOP! That’s a myth. The truth is that there is a simple way to flavor traditional vanilla and chocolate soft serve to drive repeat business. Operators can easily and affordably achieve specialty flavors by mixing in a Flavor Packet from Frostline®. Imagine offering Vanilla and Strawberry Shortcake or Vanilla and Chocolate Mint. Now think of it as a “swirl” of flavor.

There are 15 Flavor Packets available:
Banana Split
Birthday Cake
Chocolate Lover’s
Chocolate Mint
Dulce de Leche (Caramel)
Eggnog
French Vanilla
Gingerbread
Matcha Green Tea
Peach Cobbler
Peppermint
Pumpkin
Ripened Raspberry
Strawberry Shortcake
Orange

Flavor packets transform soft serve into a valuable commodity: more customer choices with very little prep time. How easy is it to use flavor packets? Really easy.

  1. Place 2 gallons of cold tap water into a sanitized Frostline mixing bucket
  2. Stir in contents of flavor packet with wire whisk
  3. Once thoroughly dissolved, add contents of 6 lb bag of Frostline Soft Serve Mix or Frozen Yogurt Dessert Mix
  4. Blend according to package directions
  5. Pour immediately into soft serve machine or cover and store in refrigerator
Transform vanilla or chocolate soft serve and frozen yogurt into specialty dessert flavors.

Transform vanilla or chocolate soft serve and frozen yogurt into specialty dessert flavors.

Operators often feature a flavor-of-the-day or weekly LTO (limited time offer). This is a wonderful way to draw more traffic to restaurants and independent shops; only make sure to shout it to the rooftops. Promoting new flavors on social media platforms can pique interests and motivate patrons to visit sooner than later. Another helpful hint is to request that customers “check in” on Facebook and share pictures on Twitter, Facebook, Instagram and/or Tumblr. This a fun way to promote your operation and encourage guests to visit.

Holidays and events become even more promotable when seasonal themes are incorporated. Making new twists on traditional ideas such as “Eggnog in July” or “Orange October” can get customers thinking about soft serve more often; translating into higher sales. Winter months are a great time to feature specialty flavors like Peppermint, Gingerbread, and Pumpkin.

Another benefit to using Flavor Packets is that operators can plan promotions in advance with the peace of mind that the flavor is immediately accessible on the shelf. Like our soft serve mix, Flavor Packets are a dry mix. They store flat on storage shelves and have a one year shelf life.

If a flavor interests you, please leave us a comment and we’ll gladly send you a sample. If you are ready to purchase a case, please visit our online store http://www.precisionfoodsstore.com/flavor-packets.html or talk to your nearest foodservice broker.

Famous for their soft serve ice cream, they serve up giant cones, sundaes, shakes, dipped cones with sprinkles and more.

*A guest blog by Phil Schmidt, president, Floyd B. Case, Inc.

Opened in 1951 by its namesake “Dub Lewis”, Dub’s Drive-In has been a favorite stop for the people of Sandpoint, Idaho ever since.

Dub Lewis opened Dub’s Drive-In almost 65 years ago and remains a favorite stop for locals and tourists.

Opened in 1951 by its namesake “Dub Lewis”, Dub’s Drive-In has been a favorite stop for the people of Sandpoint, Idaho ever since. In 1987, Marty Mires purchased the restaurant after moving to Sandpoint from Florida. Marty’s father had retired in Sandpoint so Marty chose to follow him and was looking for something new to do.

Dub’s Drive-In is located across the street from Dub’s Field where spring and summer baseball and softball are played. Many of the teams are sponsored by the eatery and they have employed high school students for so long that former employees children now work there. When Sandpoint locals are giving directions to visitors they always refer to Dub’s as a focal point – “take a right at Dub’s” or “it’s just past Dub’s on the left”.

Famous for their soft serve ice cream, they serve up giant cones, sundaes, shakes, dipped cones with sprinkles and more. In the early days, they used so much dairy mix that the local dairy had to deliver soft serve mix to them every day. Even then, they ended up giving Marty a key to the plant so he could go and pick up more mix during evenings and weekends. Business was good but managing the high volume of dairy mix with their limited storage was a real problem.

After extensive testing the decision was made, they switched to Frostline and never looked back.

After extensive testing the decision was made, they switched to Frostline and never looked back.

Then, sometime around 2005, an insightful sales person (some think it was our own Floyd B. Case) brought Marty a sample of Frostline® soft serve mix. Marty and the entire Dub’s team were skeptical at best. A dry mix? Lactose-free? But they tried it and found it was not only a wonderfully delicious product but it also helped them in so many ways:

  1. No more daily deliveries and weekend stops to the dairy. Frostline didn’t need refrigeration.
  2. Now they could offer flavors besides Vanilla and Chocolate with the flavor packets that were available with Frostline products.
  3. They only had to clean their machines once a week instead of everyday. What a huge deal!
  4. Frostline lowered their food cost by almost half.

After extensive testing the decision was made, they switched to Frostline and never looked back. Now their store proudly promotes “lactose-free” soft serve and their customers are still coming in droves. The flavor packets help provide new, fun options that are great for seasonal promotions. The dairy was very sad about losing such a great customer but everyone else was thrilled! Now, Dub’s employees tell stories about how many buckets of Frostline they had to mix over the weekend (they have at least 6 buckets of vanilla and four buckets of chocolate pre-mixed and ready to go at all times). They have won awards for “best ice cream in the city”, many times, and are still the place to hang out for the local kids.

Today Dub’s, under Marty’s guiding hand, has grown and added more inside space for their customers. Marty’s brother Joe opened “Serve-A-Burger” across town and uses nothing but Frostline as well. Although the car hops are gone, the wonderful sound of happy families enjoying an evening dessert after a ball game is still the norm at Dub’s.

They only had to clean their machines once a week instead of everyday. What a huge deal!

They only had to clean their machines once a week instead of everyday. What a huge deal!

It’s hard not to be proud to be a part of such a wonderful and important institution like Dub’s and to know that we have helped them to succeed. If you’re ever in northern Idaho, you must stop in for a giant cone and to say “hi” to Marty and his team.

Dub’s Drive-In, 703 Hwy 2, Sandpoint, ID 83864

Guest Blogger: Phil Schmidt, president
Floyd B, Case, Inc.
1050  SW Stephenson St
Portland, OR 97219
503-476-4404 or  phil@fbcase.com

 

With the arrival of the New Year, foodservice professionals pay special attention to what researchers predict as the next big trend for the industry. On the non-commercial side, beverages are always important, and smoothies stand out with the largest growth potential according to a recent article in Foodservice Director.

Blended drinks will rule the roost in the C&U and Healthcare markets

Consumers are looking for healthier drink choices and smoothies answer the call with a variety of fruit, seed and vegetable ingredients.

So what exactly IS a smoothie? In addition to fresh fruit, many smoothies include ice, frozen fruit, syrups, or even vegetables. They have a milkshake-like consistency that is thicker than a slushie. They also often contain a dairy-component such as milk, yogurt or ice cream. What’s best in a smoothie? Anything you want: fresh or frozen fruit, vegetables, seeds, oats, protein powders, herbs, spices, yogurt, milk, juice…the ingredient possibilities are endless. The benefits of this beverage is the versatility of the ingredients you can include and as diverse as the kitchen ingredients currently on the shelf, in the refrigerator or with your local supplier or farmer’s market.

Foodservice Director says that blended drinks will rule the roost in the C&U market. That makes sense as students are on the go and lean towards a quick meal or snack to keep them going. Surviving on a college budget, a $5 smoothie for a meal replacement is attractive. Also, this youthful market is flooded with information through technology 24/7. They hear the latest news on nutrition and disease prevention which greatly impacts their buying behavior and lifestyle choices.

In healthcare, smoothies are an easy way for people to take in essential nutrients on their time schedule regardless of ability. Smoothies are easy to sip, fresh and flavorful, and provide a cool, refreshing meal replacement or snack for patients, visitors, and staff. Plus, smoothies can be easily tailored to meet nutritional goals with the addition of nutrients and healthful supplements.

Healthier and happier in 2015!

Add celery, cucumber, broccoli or sprouts for a nutrition boost.

Overall, consumers are looking for healthier drink choices and smoothies answer the call with a variety of fruit, seed and vegetable ingredients. “Superfoods” have been buzzing lately: chia seeds, coconut oil, flax seeds, Acai berries, hemp, and Cacao powder to name a few. Another trend is rotating leafy greens like kale, cabbage, bok choy, chard, beet greens, and carrot tops into these vitamin rich drinks to increase energy, detox, prevent disease, and/or slim down.

If you’re looking to add a “winner” to your 2015 beverage menu, it is definitely worth considering smoothies. Commercial and non-commercial markets show growth potential, with C&U and Hospitals showing the most promise. However, with the millennial population growing in purchase power, restaurants, fast casual, fast food and frozen yogurt and ice cream shops should be ready for increasing demand.

170 locations nationwide

170 locations nationwide

Big warehouse stores like Costco and Sam’s have carried products in bulk for many years but you may notice a new player in town – one that doesn’t have a club membership fee – the Gordon Food Service Store. Have you seen one? These 170 stores are located primarily in the Midwest but can also be found in Florida, Kentucky, Tennessee and Pennsylvania. For a location finder, please click here.

The Gordon Food Service Store is a division of Gordon Food Service, the nation’s largest family-owned foodservice distributor. Why are we telling you about this store? Because they stock our Frostline Simply Smoothies™ base mix as well as our Chocolate and Vanilla soft serve mixes. The chain also carries DOLE Soft Serve’s soft serve mix varieties in Pineapple and Orange.

Healthier Eating Lends Itself to Smoothies

Healthier Eating Lends Itself to Smoothies

The benefit of shopping at a Gordon Food Service Store is that you get the expertise of a foodservice company that understands the complexities of cooking in bulk and the time limitations for shopping. Their goal is to line their shelves with the most popular food service products including restaurant supplies, paper products and refrigerated, frozen and dry foods so that you can get what you need, when you need it, at a price that works. Plus, for smaller businesses, shipping charges can really eat into food costs. If you’ve located a store near you, it might be worth the trip to stock up on dry soft serve and frozen beverage mixes. With a year shelf-life, there isn’t the worry of spoilage. For more food cost savings, their website houses money-saving coupons and a weekly savings ad. Another value-added benefit through Gordon Food Service is custom menu planning with Menu Wizard and Gordon GO!, a loyalty program.

If you are a restaurant, non-profit, hotel, day-care, caterer or party planner, you might check them out. After all, it’s nice to experience something new in the New Year that could save you time and money. Win-win!

Check to see if there is a location near you.

Gordon Food Service Store understands cooking in bulk and shopping time limitations.

From the desk of Kirk Jaudes, VP Sales & Marketing, Kent Precision Foods Group, Inc.

Kirk Jaudes shares his insight for today's restaurant business

Operators Need Solutions for Today’s Challenging Restaurant Business

As the foodservice industry continues to evolve, there are certain strategies that are timeless. Serving great food in a great atmosphere at a fair price is one of those tenants that create success. As we look around our industry we continue to see pioneers who step out by faith to start a business that has one of the highest failure rates in business. Yet these passionate foodies seek to find a niche in every market in our country.  So how do we help them succeed?

Passionate food service entrepreneurs are always looking for the latest trends. “Sustainability and waste reduction are increasingly important issues across the restaurant and foodservice industry,” according to Scott DeFife, Executive Vice President, Policy and Government Affairs, National Restaurant Association as stated in an October 2013 press release. It’s on everyone’s radar. This creates both challenges and opportunities when it applies to distribution and how food manufacturers respond to this trend.

Small footprint restaurants are emerging quickly. We continue to see a great number of new restaurants opening in 1,200-1,500 square feet locations. This creates opportunities for small distributors, cash and carry stores as well as local farms to supply this type of operation. Cash flow is priority for these new entrepreneurs and high dollar drop sizes tie up much needed cash. With the large broadline distributors requiring drop sizes of $500 or more, it limits the small operator’s ability to meet these demands. And along with the smaller footprint comes less refrigerated and freezer space. This is where dry mix companies can capitalize. Dry mix products take up less storage space and offer the operator small batch options. Frostline is a leader in dry mix frozen treats, offering flavor varieties, simplicity and cost control.

As I stated earlier, there are foundational elements that will never change. People buy from people, and they buy more from people who take an active interest in their success. Manufacturer sales reps, broker sales reps and distributor sales reps are most successful when they bring the operator solutions. Today’s environment requires more than a good price, we need to provide menu applications that are on trend and a consulting sales approach with the end result of bringing more customers through our customers’ doors. And one last thing that should never change in a sales call is asking for the order. If we can apply these things to our daily business strategies we will all succeed.

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