Questions and Answers For Starting A Yogurt Shop
Q: Why are Yogurt Shops so popular?
A) Because there is something for absolutely everyone to enjoy!
- Kids pile into the shop, earnestly seeking to create an edible masterpiece. Here is a place where they can pull the lever, or even several levers, and dispense their own frozen treat. Then on to the toppings where they can use tongs or twist knobs to decorate their yogurt with sprinkles, candy, and more.
- Parents love a place where they can let their kids be kids; a place where they can give them freedom -- well, a little freedom -- to make choices and get exactly what they want. Mom and dad can then fill their own cups with low-fat, greek, or sugar-free versions of frozen yogurt. Then they add some fruit, nuts and granola, and have a dessert they don't feel guilty about.
- Workers love this setup because it is so easy. Weigh the cups, take the money, and add the spoon. No more having to add up the cost of each topping, wait while children decide exactly what they want, wait again while they have the family has the discussion over what size to get. It is a win-win-win model.
Q. What should I do first?
A) First you should design a business plan and do some research. Are you looking to start a stand-alone shop or a small, portable kiosk? Who will be your target audience -- young kids, college students, families? You will also need to visit your state government site for information on obtaining the right permits and licenses for a new business.
Q. How Do I Pick The Right Location?
A) This is a crucial part of your shop being successful. Think about places that have a lot of foot-traffic. Open one near a gym, college campus, elementary school, or in a shopping center. You want to find repeat customers and build a customer-loyalty base.
Q: How much does it cost to start a yogurt shop?
A) Entrepreneur Magazine estimates the start-up cost to be from $10,000 to $50,000 for opening an independent frozen yogurt shop. We offer financing
to help in this area. Give us a call or fill out an application online.
Q: What is the difference in soft serve ice cream, yogurt, granitas, and gelato?
A) The main difference in ice cream and frozen yogurt is . . . the cream. Frozen yogurt cuts down on calories by using low-fat or even fat-free milk in place of cream. While some of the health benefits are lost in the freezing process, frozen yogurt still contains more probiotic's and other minerals and nutrients than soft serve ice cream. Generally, frozen yogurt comes in a sweetened variety that is meant to mimic ice cream, or tart flavors that are more on the tangy side. No sugar versions are available as well and Greek style frozen yogurt is making a debut.
Q: What is Gelato?
A) Gelato is the Italian version of ice cream, but with a few major differences. The milkfat content of ice cream is generally 18%-26%. Gelato uses whole milk and cream and has a milkfat content around 10%. The main difference between traditional ice cream and the Italian version falls into the amount of air in the two. A slower churn process keeps gelato at 25-30% air compared to ice cream's typical 50%. The slow churn and lower milkfat give gelato a denser texture and richer flavor and it is served at a slightly warmer temperature than ice cream.
Q: What is Granitas?
A) Granita is frozen flavored ice that hails from Sicily and is made from sugar, water, and flavorings. They can range in consistency from a coarse shaved ice to a sorbet type texture. Flavorings that are common include lemon, orange, coffee, chocolate, and almond.
Q: What Type of Machines?
A) Obviously, you need yogurt machines
. From single serve to triple serve, we have Machines to fit your needs.
Q: How many machines do I need?
A) Eight is the norm. Cut down on long lines, no need to refill as much, frozen product has time to freeze. Have less wear and tear on machines, cutting down on maintenance costs.
Q: What topping dispenser is best to use?
Brightly-colored toppings lining the walls or counters of your yogurt shop in dispensers will create the lively, fun environment all on their own! While the up-front cost is higher on these models, in the long run, they will wind up saving you money.
Dispensers offer a self-contained, hygienic storage solution that keeps your product fresh. Most of these dispensers offer portion control valves, so there is less waste and less mess. Wall-mounted dispensers save space and cut down on your decorating budget - they are art in themselves! Chopped up candy pieces, nuts, and granola top the list of products that do well in these.
Warm chocolate and caramel add that extra depth to frozen yogurt. The combination of warm toppings and frozen yogurt gives the taste buds an extra thrill.
A) Acrylic and plastic bins are the most common and cheapest way to offer a wide variety of toppings. Acrylic bins tend to be priced slightly higher, but are clearer and more durable than plastic. Stackable bins save on counter space, just make sure you don't stack them too high for little ones - they are a driving factor in your success!
Double tube double bins
have the added benefit of showing off two products vertically - making it easier to see what you offer and adding color and style to your shop. Line several of these on the counter.
Q: Do I really Need A Menu?
A) Yes! Your menu will depend on your location and target audience. Near a gym? Carry more fat-free, low calorie options and fresh fruit. Near a school, movie theater, or a park? Make sure you have lots of sprinkles and gummy worms.
Q: What Other Kind Of Toppings Should I have?
A) Offer a variety toppings to satisfy everyone's taste. Traditional toppings remain the most popular- nuts, whipped topping and candy sprinkles. Add fruit, sugar-free candy
, granola and even baked goods, such as cookies!
Q: Should I have a Fruit Bar?
A) Fruit toppings are the joy of those wanting to add some healthy, guilt-free toppings. Food bars
help keep your fruit chilled and fresh-looking all day long. From compact to 6-foot models, we have what you need.
Q: Why is self serve so profitable?
A) People tend to order more, like a buffet line. Ticket averages are much higher with self serve than having employees serve.