What is the average yield for a 3.2 gallon pail?

What is the estimated waste or throw away percentage per pail?

What is an example of cost break down for a 4 oz and 6 oz serving?

What are the suggested retail prices for the 4 oz and 6 oz serving?

You have only a few varieties; I need more for my business. Do you have any recipes?

What is the shelf life for shakes and ice cream?

Can I re-freeze after tempering? How does that affect the quality?

What is the difference in placement of the single versus the double machine?

Where do operators get POS and POP materials?

 What is the average yield for a 3.2 gallon pail?

 The yield on a 3.2 gallon pail is 408 volume ounces or 280 weight ounces. We always sell using volume ounces. A small cone is typically 4 volume ounces so we figure a yield of 100 cones per pail.

 What is the estimated waste or throw away percentage per pail?

 The average waste per pail is approximately 4 - 6 ounces per pail. Less than 2 percent

 What is an example of cost break down for a 4 oz and 6 oz serving?

	Small Cone		Large Cone
	Cone	.05	Cone	.08
	4oz Ice Cream	.39	6oz Ice Cream	.59
	Dist. Mark Up	.06	Dist. Mark up	.09
	Total Cost	.45	Total Cost	.68

What are the suggested retail prices for the 4 oz and 6 oz serving?

 4 oz $.99 to $1.29 and 6 oz $1.59 to $1.89

 You have only a few varieties; I need more for my business. Do you have any recipes?

 Recipes which can help transform your Arctic Express/Swirl Scoops station into a shake/malt/smoothie station are in development. However, keep in mind that the dominant flavors for premium ice cream are vanilla, chocolate and strawberry. You can consider special promotions in which you combine 2+ flavors in a single cup or cone.

The growth in the category is with super-premium and premium ice cream, not ice milk, yogurt or other trendy flavors. The growth in the category is in premium ice cream, not soft serve nor low fat ice creams.

 What is the shelf life for shakes and ice cream?

	18 days after tempering to +10 degrees
	6 months at 0 degrees 9-12 months at -10 degrees

 Can I re-freeze after tempering? How does that affect the quality?

 No, we do not recommend re-freezing after tempering. However, once the product is tempered, you have 18 days to use the product (either in machine or tempering cabinet).

What is the difference in placement of the single versus the double machine?

 The double machine is placed about 80 to 85 percent of the time. With the addition of the Thick Shakes we highly recommend the double machines.

 Where do operators get POS and POP materials?

 We currently have many POP items available, and the list of items is continually growing. Contact 1-877-302-7426 for more information.