- 16 scoops out of a tub. So you can expect your revenue per tub to come in around $90 if you sell only Regular cups/cones. When you factor in large cups and extra large servings, you need to adjust total revenue slightly, due to the discount on larger servings. Depending on your sales mix, your average tub should yield no less than $70, if you are paying about $20-$25 per tub. You want your revenue to be roughly 3 times your cost.
Can you expect your supplier to pay if your ice cream melts down because of a freezer problem or power outages? Your supplier should be willing to at least share if you experience a meltdown for ANY reason (except for natural disasters). Try to negotiate for at least 50% credit. The supplier should want to avoid selling damaged product just as much as you do.
Helpful Hints for your product
Handling Ideal frozen storage temperature is -15 to -20 degree F Monitor your freezer’s temperature on a regular basis to avoid product damage When receiving shipments, transfer product to your freezer immediately (within 10 minutes). Avoid exposing product to temperature variations. Rotate inventory on first in, first out basis. For proper air circulation, store containers about 2 inches away from the walls of the freezer and away from the compressor. Never store products open or uncovered in the freezer After you have opened a container for your dipping cabinet; continue to use the lids or a tight cover at night to minimize exposure to air. Don’t store other foods or products in your dipping cabinet. Ice cream quickly absorbs foreign flavors and odors. Keep the lids of your dipping cabinet closed whenever possible to reduce the risk of heat shock. Store soft flavors on the outside corner of your dipping cabinet
Tempering
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