I. The Beginnings of Dairy Queen
The founders of Dairy Queen's famous soft serve ice cream, John Fremont 'Grandpa' McCullough and his son Alex McCullough, originally established the Homemade Ice Cream Company in 1927 in Davenport, Iowa. The father and son duo originally sold an assortment of ice cream products in and around places like Moline and Rock Island, Illinois, and Bettendorf and Davenport, Iowa, until the need to expand in the early 1930's caused the McCullough's to decide to relocate their ice cream mix plant to a former cheese factory in Green River, Illinois. The process the McCullough's used to make ice cream was difficult and complex:
Butterfat, milk solids, sweetener, and stabilizer were first combined, then mixed, and finally put into a batch freezer where the combination was chilled, given a specific amount of air (technically called 'overrun'), and flavored. The product was denser and richer than most ice creams, with less overrun. When the temperature reached 23 degrees Fahrenheit, a spigot was opened in the freezer and the soft ice cream flowed into three- gallon containers. The containers were covered with lids, frozen at minus-ten degrees Fahrenheit, and delivered to customers. When an ice cream store was ready to serve the product, the ice cream was put into a dipping cabinet and the temperature increased to five degrees Fahrenheit. (IDQ 1920-40)
At the time, ice cream was frozen solid to accommodate manufacturers and store owners when they transferred the ice cream from one location to another location. However, when ice cream is served at such cold temperatures, it causes consumers taste buds to become numb which, subsequently, meant that consumers could not get the full flavor of the ice...
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...65 in Canada, 123 in Japan, and over 30 in eight other foreign countries. (IDQ 1970)
While the addition of the Peanut Butter Parfait and the Hot Fudge Brownie Delight in the 1980's proved to be very successful, it was the Blizzard that propelled the company to the number one spot in America's treat chain industry. This unique soft serve medley, mixed with fruit, cookies, and candy, sold over 175 million units in its first year alone. (IDQ 1980-90)
The company gradually continued domestic and international growth in the early 1990's. Around the U.S., stores began to open in more non-traditional areas such as airports, railroad stations, shopping malls, and even office complexes. Internationally, the company planned to open stores in Western and Eastern Europe while development was started in Thailand, Cyprus, Kuwait, Oman, Taiwan, and Indonesia. (IDQ 1980-90)
To be more exact, its employees were enthusiastic, motivated and friendly; ultimately, they provided excellent and satisfactory customer service to which all customers responded well. Eventually, 40 years after the store was founded, Hannah retired and sold the company to Ike Telloni, a former regional marketing director of Waterloo Ice Cream for Southern Ontario. Despite Hannah’s Ice Cream being a successful business for years, the once greatly viewed enterprise spiraled downhill due to the new management introduced by Ike. Overall, Ike management demonstrated the opposite factors of Hannah’s success.
While Ben & Jerry’s has multiple strengths, it is also worth noting some of the company’s weakness and how they can combat them. Although their commitment to clean resources draws in consumers, it also losing another group of people, those who do not wish to pay extra price the company must charge to offset clean technology choices. Ben & Jerry’s is one of the more expensive ice cream brands located in a local grocery store. This has direct correlation to their lack of an exceptionally large sale
Before ice could be preserved in refrigerators, keeping ice cold was a major problem. Back in this time there wasn't good enough technology to refrigerate good enough. Before the invention of refrigerators the only way to cool objects was an insulated box filled with ice. During the time the insulated box was around it only worked for a short time.Although the insulated box also required lots of ice it cooled things very good. Ice was hard to be obtained in summer so it made it even harder to cool things(Burton 52). Before the 1830s it was not possible to manufacture ice.Before the 1830s ice had to be gathered in the winter. The ice that was gathered was stored until summer and then sold for profit. William Cotton saw an opportunity to organize a company and he did.(Burton 52) John Custer became William Cotton’s partner in 1840 in the ice business. To produce ice they made a dam for ice production in the winter. The dam had problems and collapsed which was a big problem(Burton 52). Custer abandoned Mr. Cotton in 1875. Custer left cotton all on his own. John Beard helped Custer build a dam and got partnership of the company as a reward. In 1905 Beard was basically running the whole company. Then in 1905 the companies name was changed to Beard Ice company( Burton 52). Beard now had a slogan. The slog...
The purpose of this experiment was to determine which of the following milk fat contents would create the highest formation of ice cream possible.
If La Treat maintains their current marketing tactics, their product will be unsuccessful. Although La Treat was the first “super premium” frozen dessert to enter national distribution, they were not the last. Paradise Foods positioned La Treat as being part of the premium segment in the industry. In the frozen specialty market, premium ice cream can be easily imitated and substitutable. Consumers are getting tired of the products and are always trying to find new products to switch to. As the frozen specialties market started to grow, so did La Treats competition which is causing La Treat’s product life cycle to move quicker. La Treat is currently in the maturity stage of their product life cycle. Their profit growth isn’t strong as it used to be but they are also not doing terrible either. Being at this stage, La Treats sales started to depend mostly on promotions. It’s not good for La Treat if people are buying a premium product primarily whenever there is a promotion going on. The more p...
the beaker was placed over the hot plate that was set at 350 degrees Celsius. When the
Icing is normally encountered in when the temperatures range between 14 to 32 degrees Fahrenheit...
Behavior changers were introduced and HEB addressed the emerging issues from the media and avoided further damage to the community. According to Mike Glenn of the Houston Chronicle, HEB voluntary recalled the ice cream, the first time the company has had to do that to a product in its 108-year old history. HEB is always committed to doing the right thing and it wanted to take care of the issue due to the gravity of selling a product it that was potentially deadly
In the light of the recent posture of many individuals on what they eat, we have taken the time to make us what balances your meal. We discovered that beyond the conventional food, you can enjoy your sumptuous ice cream as a unique dessert. This has made us work on our product to match your tastes and preference. Each flavor is an expression of our expertise and precision in ruling the market. We have the end consumer in mind in everything we do. We are proud that state that we have made huge investments to keep you enjoying rave moments with each taste of our Ice Cream. The name that would be etched in gold based on our drive is
In 2002, Cold stoned partnered with Make-A-Wish foundation lunching a charity program funding over 100,000USD. Which clearly was meant to give the social, carling and giver traits to the company, especially that the program went very well, and in 2003 Cold Stone was the first company ever to raise up to USD 340,000 for the Make-A-Wish foundation. The company further stressed on the socially aware image, in 2004, 2005 they managed to raise more money. The company successfully managed to be perceived as the “good “ice-cream company. In 2006, Cold Stone went into the “smoothies” and managed to take the lead in the
Frosted Flakes were created by WK Kellogg(Frosted Flakes,2017) and his brother Dr John Harvey Kellogg. WK bought the brand of Kellogg’s off of his brother and took it over because his brother was not sane. WK added sugar into the cereal to give it taste. It was originally just bran and said to taste like cardboard. This product and company were created in Battle Creek Sanitarium. When WK took over Frosted Flakes, He made it into a brand and sold it originally in the United States and slowly it branched out to other parts
Product: "To make, distribute and sell the finest quality all natural ice cream and related products in a wide variety of innovative flavours made from Vermont dairy products."
During the dinner, the first thing that I noticed was that Patricia ate her tub of ice cream
Ben and Jerry launched their “Cowmobile”, a modified mobile home used to distribute free scoops of ice cream in a unique cross-country marketing drive. Unfortunately, the vehicle burned to the ground outside Cleveland, but everyone escaped unharmed. Ben said it looked like “the world’s largest baked Alaska.” Undaunted they resurrected the idea the following year with “Cow II”, once again going cross country giving away free scoops.
This drink has continued to be improved over the years, undergoing makeovers than are aimed at satisfying peoples craving. Today milk shakes are not just a mixture of milk and ice, but are carefully make with the best quality of ice cream and offered in a variety of flavors, from blueberry, strawberry, and vanilla. As you travel, you can to find your favorite drink and try out different flavor