Food and Drink - Spring 2014 - 66

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RETAIL

Sub Zero Ice Cream & Yogurt

Custom Freeze
Sub Zero Ice Cream & Yogurt offers a customized experience for customers
where the sky's the limit on the sweet treat combinations. By Janice Hoppe
company profile
Sub Zero Ice Cream
& Yogurt
www.subzeroicecream.com
Headquarters: Provo, Utah
Employees: 200
Jerry Hancock, founder and
CEO: "This is one difficulty
we have is getting people to
understand [that] they can
have a lot of creativity."

Sub Zero allows its customers to choose from 45 flavors and a range of mix-ins to create unique flavors.

<<

S

ub Zero Ice Cream & Yogurt owner Jerry Hancock figured
out the secret to success is customization, and in 2004 he put
his degree in chemistry to use by realizing liquid nitrogen can
instantly freeze a substance, which would allow endless ice
cream and yogurt combinations.
Nitrogen is one of 118 known elements and because it evaporates at
low temperatures, it typically exists as a gas and in order for it to remain
in a liquid state it must be kept at extremely cold temperatures. Liquid
nitrogen boils at -321 F and freezes anything it touches, making this

66 food & drink * spring 2014 * www.fooddrink-magazine.com

molecular gastronomy ideal for transforming milk and sugar instantly into ice
cream. "We asked customers what they
wanted and they all said they wanted ice
cream," Hancock says. "We knew we
were going to have to be a destination
and we were looking for something that
no one else had done before."
Hancock and his wife, Naomi, will celebrate the 10th anniversary of Sub Zero
next year and he reflects on the long
road they traveled to get here. "We spent
four years just testing this concept store
and my wife and I did it all out-of-pocket," Hancock says. "I didn't know if it
was going to work, but I said, 'Let's give
it a shot." At that point in the early 2000s,
the Hancocks were struggling to keep
their New York Burrito restaurant afloat
and knew they needed to make a
change. "It wasn't that we wanted to get
into sweets or ice cream, it was the fact
that we needed to add a product that
would add revenue to our current store.
After the testing proved successful, the
Provo, Utah-based company took off
and now has 30 locations worldwide.

Endless Options
A customer's experience at Sub Zero
can be anything they want it to be.
When Hancock asked customers what


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Table of Contents for the Digital Edition of Food and Drink - Spring 2014

Contents
Food and Drink - Spring 2014 - Cover1
Food and Drink - Spring 2014 - Cover2
Food and Drink - Spring 2014 - 1
Food and Drink - Spring 2014 - 2
Food and Drink - Spring 2014 - Contents
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Food and Drink - Spring 2014 - Cover3
Food and Drink - Spring 2014 - Cover4
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