21254 Bulk Brochure.indd

Scoop Up More
Ice Cream Sales and Profits
The superior taste and quality
of Scotsburn Ice Cream has
been recognized and enjoyed by
consumers for over 90 years. We
offer a full line of ice cream and
frozen yogurt to satisfy all tastes.
Only the finest ingredients are used
to deliver a distinctly satisfying
taste - a taste that keeps them
coming back for more!
Choosing Your Ice Cream Brand
When your livelihood is dependent on the choice of your ice cream brand, you want to
be sure you’re making the right decision.
Here are just some of the reasons
you will want to serve Scotsburn ice cream:
1. Scotsburn Dairy has been in business
since 1900. We have become a major
player in the ice cream and novelty business
producing product distributed across
Canada for numerous major retail brands.
We didn’t get there by disappointing our
customers.
2. Our knowledge and experience about
ice cream is second to none. We’ve been
manufacturing it for over ninety years using
the best ingredients and most modern
technology.
3. We are a HACCP and SQF certified
company ensuring that our product
development and quality control practices
are second to none.
4. The Scotsburn brand name is highly
recognized. Consumers believe in
Scotsburn ice cream and novelty products
and know they are getting the quality and
freshness they deserve.
5. Scotsburn offers a wide product
selection. In addition to our ice cream, we
also offer frozen yogurt - providing your
customers with the products they want.
6. When it comes to new and exciting ice
cream flavours, Scotsburn leads the way.
We stay on top of the trends, and often start
new ones. Choosing only quality ingredients,
we have created numerous flavours for your
consumers to choose from.
7. Scotsburn offers a complete bulk ice
cream program to help you improve your
business. Included is a guide to teach proper
scooping techniques and some important
hints to assist you with making your business
a profitable one. We also have ingredient
listings, flavour guides, posters and various
POS material.
Beware the Stampede
By choosing Scotsburn as your ice cream brand, expect a steady stream of people dropping by
your ice cream stand to sample a taste of our creamy and delicious ice cream.
With a wide variety of flavours available, you
will have no problem choosing the right mix to
satisfy all of your consumers:
Simple favourites: Smooth and creamy, cold
and delicious, and suitable for all ages; includes
timeless classics like vanilla, chocolate, cherry
vanilla and orange pineapple.
For the kid in all of us: The sweet, delicious,
bright coloured flavours such as Bubble Gum,
Moon Mist, and Cotton Candy tempt young and
old alike.
Overflowing with lots of goodies: With
everything under the moon, anyone who loves
their ice cream chock full of ripples, chocolate
covered cups, chewy nut clusters, or fruit, you
can’t go wrong with flavours like Chocolate Chip
Cookie Dough, Death by Chocolate, and of course
Scotsburn’s infamous Hoof PrintsTM.
For the health & calorie conscious: Everyone
needs a treat, even those who pay special
attention to their diets. Scotsburn offers products
that reduce the level of fat and calories without
sacrificing the taste. From our special low fat
frozen yogurt including Strawberry and Fudge
Brownie to our No Sugar Added French Vanilla;
there’s something for everyone.
PROMOTIONAL SUGGESTIONS:
While you will find that the majority of your
business occurs during the heat of summer,
you might want to think about having some
special features to help increase consumer
consumption for those not so sunny days:
Store opening: Create some excitement by
advertising in your local newspaper or via radio
about your opening for the season. Offer a free
cone to your 50th (pick any number) customer.
Family Day: With the purchase of two large
cones get a kiddy cone for free. Perhaps add
some sprinkles!
Mother’s / Father’s Day: With the purchase of
two kiddy cones Mom/Dad get a second scoop
of ice cream free of charge.
Last Day of School: Students who bring in their
report cards receive $.25 off the price of a cone;
anyone with straight A’s (90+ Average) gets a
free cone.
Canada Day: Offer a special deal on a double
scoop of vanilla and strawberry ice cream cone
to all those patriots; top it off with a strawberry
or cherry.
Labour Day Special: Provide an entry form to
every customer who buys a double scoop for a
chance to win a free 11.4L tub of Scotsburn ice
cream - their choice of flavour.
Feature Flavours: Each month (or each week)
feature one of our new flavours to customers; let
them add a cherry or sprinkles for free if they
choose it.
Below are time-tested techniques for scooping
ice cream. Training and practice are the keys to
uniform portions.
1 After removing scoop from scoopingwell, SHAKE OFF 2 Or give the scoop a few quick taps (on the
EXCESS WATER, this prevents water from dripping on
ice cream then freezing into bits of ice.
handle not the bowl) on the rubber bumper
installed on most scoopingwells.
6
3 Hold scoop firmly.
START ABOUT 1/2”
INTO THE ICE CREAM
4 START AT OUTER EDGE FIRST.
5 LEARN TO SCOOP BOTH CLOCKWISE
AND COUNTERCLOCKWISE and strive
to scoop the correct size with one sweep
of the scoop. Avoid returning to the can
for an “add-on”.
Using moderate pressure move scoop
across ice cream in a circular motion.
The object is to slice off a ribbon of ice
cream causing it to curl itself inside bowl
of scoop.
7 Scoop can also be moved in an
“S” pattern. Give it plenty of wrist
action when making sharp turns to
reverse direction of scoop.
As soon as the ball of ice cream
has reached the desired size,
move scoop under the ball,
turning it upward.
Lift straight up.
8 NEVER! NEVER! NEVER! use thumb to
hold ball of ice cream in scoop during the
scooping process. Never use thumb to
eject ice cream from roll-type scoops.
9 ALWAYS MOISTEN SCOOP BE-
TWEEN EACH SCOOPFUL.
Don’t forget to tap off excess water,
this prevents sticking.
13 PRACTICE
10 DON’T PUSH SCOOP
AGAINST SIDEWALL;
this packs ice cream,
reduces yield.
11
DON’T DIG ‘WELLS’ DOWN
THE CENTER. A thin layer
of ice cream left on the wall
may become icy or gummy.
12
SCOOP CANS LEVEL
LIKE THIS
PORTION CONTROL SCALES
SCOOPING DAILY
Scoop and weigh several
portions of ice cream at
the start of each work shift,
until you are able to roll a
ball of ice cream into the
number of ounces specified
by management.
Keep our product frozen. It should be placed in the
freezer as soon as it enters the store. Product melt down
will lower the number of portions you will be able to
scoop and lower the product quality. Some flavours
tend to be softer than others, if this becomes a problem,
try placing them in the corners or sides of your freezer.
For optimal scooping and storage we recommend a
temperature range of 9 to11 degrees F or -11 to -13
degrees C.
Scoops should be thoroughly washed and sanitized
at closing time and covered with a paper towel, or
a clean cloth towel. Do not leave in scoopingwell
overnight! Keep a fine, jet stream of water running into
the scoopingwell at all times to float off impurities.
Place a thermometer in the scooping cabinet and
check temperature frequently.
Round cans should be restrained with can clamps or
special collars to prevent spinning.
Experiment - Find a temperature at which ice cream
can be scooped with ease - without applying strong arm
pressure.
Do not cough or talk while bending over an open
can of ice cream. Make sure hair is restrained.
When scoops become dull from wear, replace them.
Sharp edges are important.
Use a spatula to scrape down cans which need
leveling at closing time and use covers to protect the
ice cream overnight.
Remember, uniform scooping doesn’t depend as much
on the type of scoop as it does on the person doing the
scooping!
FRESH CONES are so crisp they can break
when a scoopful of ice cream is placed on top.
Minimize breakage by holding the scoopful of ice
cream upright, then turn the cone upside down and
push it gently onto the ball of ice cream (Fig. 1).
Next, turn both scoop and cone upright and lift off
scoop (Fig. 2).
Fig. 1
Fig. 2
Positioning Flavours in Your
Display Cabinet
Ice cream is very much an impulse item and a consumer’s choice of flavour is often influenced
by the location and appearance of the flavour. In addition, you can greatly streamline your
labour by properly arranging the flavours in the cabinet.
TRAFFIC FLOW
This chart provides a timing index guide,
by month, for the percentage consumption
of ice cream in the Atlantic Provinces based
on an average fiscal year sales of Scotsburn
11.4L ice cream.
1 A large percentage of your business will be done
with the “traditional” favourites - Vanilla, Chocolate and
Strawberry. Your best sellers should be located closest
to the cash register to minimize time, effort and traffic
(eg. positions 13,14,15, and 16).
2 Your slowest moving flavours should be located in
the extreme corners (positions 1 & 2) or beside the
compressor. The cabinets are slightly colder in these
locations and will maintain product quality better.
3 Flavours with nuts - Maple Walnut, Butter Pecan
etc. are the most difficult to scoop and should not be
displayed in these cold areas.
4 New flavours should be introduced, and feature
flavours displayed in the front, central areas of the
cabinet (positions 7 & 9) for optimal exposure.
5 Flavours should be arranged by colour where
possible to highlight contrasts. For example Chocolate
Mint Chip Fudge should be placed beside a Chocolate
or Strawberry and not another green flavour.
6 Display your flavour guide, the poster describing
the flavours, where it can be read by customers in
line. This will allow them to choose their flavour
before it’s time to order, saving valuable time.
ORDERING MORE PRODUCT
There is nothing worse than having a long line up of customers during the biggest heat wave of the summer and you run out of ice
cream. We at Scotsburn know how important it is that you never run out. Avoid these difficult predicaments - teach employees how to
order in your absence by following a standard formula. One way is to determine your store’s total ice cream capacity, including storage
space. On the day you place the order, carefully inventory every flavour in stock. Multiply the amount of each flavour used daily (number
of cans) by the number of days until your next delivery. Subtract that number from your total capacity to determine how much of each
flavour you should order. Obviously, a flavour-by-flavour ordering system like this one will take some time. However, the extra effort is
well worth it to ensure that you will never run out of a valuable fast-selling flavour.
Point of Sale
Materials
Menu Boards & Flavour Strips
Menu boards provide an attractive and flexible way
for you to display the different flavours you offer
throughout the season. They come complete with
the full line of Scotsburn flavour strips to match.
Save them from year to year as we use replacement
sets that feature only the new flavours each year.
Flavour Guide
We offer an enticing flavour guide with descriptions
of all of our flavours. Be sure to post it where it is
visible for customers to read before ordering.
Cone Holder
If things are really hectic, you may want to use one
of our Scotsburn logoed cone holders. With a sleek
and attractive design, they can be set on top of your
cabinet to hold up to four cones at a time.
“Fresh Dipped Cones” Sign
20”x 24” in size, these signs advertise that you serve
ice cream in your establishment.
Large Coroplast Sign
Attractive Scotsburn logoed die cut coroplast cones
catch consumers’ attention from the road-side.
Posters
24” x 36” full colour Scotsburn logoed posters
featuring some of our delicious ice cream flavours to
entice consumers.
Loyalty Cards
To help increase customer visits to your ice cream
stand, we offer “Buy 10 get 1 free” ice cream loyalty
cards that you can provide to your customers to
keep them coming back for more.
Materials may not be
exactly as shown.