Food and Drink - Spring 2014 - 68

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RETAIL

Sub Zero Ice Cream & Yogurt

By using liquid nitrogen to freeze its treats, Sub Zero
allows customers to choose how frozen they want their
ice cream; it can be soft-serve or hard or anywhere in
between.

understand [that] they can have a lot of
creativity," Hancock says. "Because of
the Food Network shows, people want to
experience new things and do, vicariously through the TV, but we are trying to
give them the opportunity to experience
those same flavor combinations." After
all those options, customers still have one
more decision to make before they enjoy:
How frozen do they want their ice
cream? The liquid nitrogen allows Sub
Zero to customize from soft-serve to
rock hard, Hancock adds.
A patent is pending on Sub Zero's
method of freezing milk and sugar into
ice cream and the proprietary process
is taught to each employee in every
franchise. Employees are trained in one
of Hancock's original stores in Utah. He
is also involved in the building of each
new location. Sub Zero will add five
new locations in the United States this
year and recently opened a location in
Abu Dhabi.

<<

Treats and Education

they looked for when going out for ice
cream, a majority said they liked the

Cold Stone Creamery franchise
because it gave options. "The only
answer I could come up with on how to
make the Cold Stone concept more custom was the instant liquid nitrogen
freeze," he explains. "We didn't want to
knock them off, but make it better."
Sub Zero stores' customers start by
choosing whether they want premium,
low fat, non-dairy, soy, custard or yogurt.
Then the creativity and fun begins by
choosing any of its 45 flavors to combine,
such as mint and lime, white chocolate
and hot cinnamon, Pepsi or cake batter
and bubblegum. From there, customers
can choose mix-ins, such as candy, nuts
and chunks of baked goods. "This is one
difficulty we have is getting people to

"Because we are using nitrogen, we want
to promote education and the school's
whole curriculum."-Jerry Hancock
68 food & drink * spring 2014 * www.fooddrink-magazine.com

The Hancocks have a passion for education and use Sub Zero's liquid nitrogen method as a way to teach children
about chemistry and market the store at
the end of their presentation. Liquid
nitrogen is brought into schools to
become an augmented teaching experience for grade school through high
school students. "Because we are using
nitrogen, we want to promote education
and the school's whole curriculum,"
Hancock explains. "It's not all about
marketing, but the topics being taught."
The presentation is educational, but
the company does have a bit of marketing at the end. The session explains
how liquid nitrogen can be harnessed to
freeze fresh ingredients into ice cream.
Topics discussed include elemental
properties of nitrogen, gas laws and the
application of science to food. Once
Sub Zero is finished with its presentation, the students receive a sweet treat.
"I believe we are just as much an education company as we are an ice cream
company," Hancock says. "We are all
about the experience."


http://www.fooddrink-magazine.com

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
Food and Drink - Spring 2014 - 4
Food and Drink - Spring 2014 - 5
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Food and Drink - Spring 2014 - Cover3
Food and Drink - Spring 2014 - Cover4
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