Is your ice cream parlor ready for the season? Part 2

Welcome back to our blog series "Is your ice cream parlor ready for the season?", in which we focus on preparing your ice cream parlor perfectly for the new season. After looking at equipment, supplies and raw materials and accessories in the first part, the second part will focus on two crucial pillars of a successful ice cream business: the staff and the menu.

1. staff: The heart of your ice cream parlor

Your team is the face of your business and plays a central role in the customer experience. Here are some points to keep in mind:

• Timely planning: Hiring, especially of seasonal workers, should be planned well in advance. This gives you time to put together a committed and competent team. Plan and communicate opening and working hours well in advance.
• Set the rules: When can vacation be taken? Who must be informed if you are ill and how - by phone, by WhatsApp? Can you swap shifts with colleagues on your own initiative?
• Communicate changes: If you work with regular staff, you should definitely communicate any changes: For example, have prices or offers changed, are there new opening hours or new equipment?
• Training and motivation:Training your staff is crucial. This includes not only the correct operation of the machines, but also customer service and hygiene standards. A well-trained team increases efficiency and customer satisfaction.
• Working atmosphere: A positive working environment contributes significantly to employee satisfaction. Happy employees are more motivated, provide better service and contribute to a pleasant overall experience - for your customers, but also for yourself.

And last but not least: If you are also suffering from the omnipresent staff shortage, we recommend our blog post "What you can do about the staff shortage in the ice cream parlor"

2. menu and offer: the business card of your ice cream parlor

Your menu is the flagship of your ice cream parlor. A well-thought-out menu can significantly enhance the customer experience.

• Review your range: Review your existing ice cream varieties and consider whether you want to add new flavors or special offers. However, there may also be products that you want to remove from the range - because they are hardly in demand, are too much work or are no longer available
• Check prices: Calculate whether you need to adjust the price of the scoop of ice cream, the drinks or individual sundaes. If so: Think about a communication strategy if customers complain about the increased prices
• Variety and trends: Consider current trends such as vegan or lactose-free options. A varied menu appeals to a broader clientele.
• Quality of presentation: Make sure that each ice cream flavor meets the highest quality standards. An appealing presentation can also arouse the interest and appetite of customers.
• Legal regulations: Check whether your menu complies with the statutory declaration requirements. Allergens and declarable additives must be indicated, and the correct name of your ice cream varieties ("vanilla ice cream" or "vanilla-flavored ice cream"?) is also important

Conclusion part 2:

A dedicated, well-trained team and a well thought-out, varied and legally compliant menu are crucial factors for the success of your ice cream parlor. The combination of trained and motivated staff and an attractive range of products will create an unforgettable experience for your customers. In the next and final part of our series, we will look at hygiene and important organizational aspects for a successful ice cream business. Stay tuned to round off your preparations for the coming season