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Marketing Tips to Attract New Customers

There are several different approaches you can take to help your company market successfully. There are two main parts of retail market: 1) marketing to attract new customers, and 2) marketing to customers once they are in the store.

In-store marketing includes loyalty programs, contests, and prize giveaways and can ensure that your customers come back. While these steps are crucial to continued business success, getting customers in the door for the first time is even more important. Here are a few ideas to find new customers:LogosBar

  • Daily Deal Websites (Groupon, Living Social, Amazon Local, etc.). Daily deal websites can be an excellent resource for you as a frozen yogurt storeowner. Groupon does not charge up front for their services, and in most cases, the fee is a percentage of the revenue generated through the “Local Deal” created by you. Most of these deals last 24 hours, however there are options to run even longer or shorter deals as well. One example is to offer a deal where $10 paid by the customer through Groupon will give that customer $18 in credit to your store. But you can create any deal you want to offer – with approval from Groupon. This is a great way to attract first time customers, especially if you are opening a new store. Once customers come in, you can utilize your in-store marketing techniques. Living Social, Amazon local, and local daily deal websites are also good options in addition to Groupon.
  • Partner Marketing. Many yogurt stores are located in strip malls or in very close proximity to other businesses. Common neighbors are gyms, movie theaters, nail salons, pizza parlors, and other types of restaurants. Reach out to your neighbors and ask them to place flyers or coupons in their stores near the registers. If someone is walking out of a Chinese restaurant for example, a quick glance at on one your flyers on their way out the door could be all it takes to have them pop in for a little dessert. In exchange, you can help advertise for your neighboring companies.Screenshot 2015-01-27 10.13.41
  • Sign Marketing. Depending on your location, different regulations may exist for placing or even hiring people to hold signs to advertise your shop. Your town, city or county will handle these regulations. If placing a stand-alone sign is not acceptable, sometimes having a hired worker hold a sign is a viable option. But be careful about using sign holders. An energetic, well-groomed worker who is charismatic can attract customers to your store, while a lazy-looking, sloppy individual with his sign sitting on the ground can drive customers away. You can also use a lighted sign at night to attract attention
  • Traditional Advertising. This is usually the most expensive option, but can reach the most people as well. Traditional advertising includes television, radio, newspaper, coupon pack mailers (moneymailer.com, www.valpak.com), and the back of grocery store receipts.
  • Online Advertising. Google AdWords Express is a great way to advertise locally online. It is a local version of Google’s traditional AdWords platform. When people click on your ad, the link can go to your website or to a free Google business page. Customers can also call your business directly. You pay when a someone clicks on your add or calls the phone numberin the ad. Visit http://www.google.com/adwords/express/ to get started.Google-Adwords-Express-Logo1

 

 

 

The most important thing to remember is that you CANNOT rely on the famous quote from the movie The Field of Dreams, “If you build it, they will come.” …If they don’t know about it, then they definitely won’t come!

Be creative and try several different things until you find marketing methods that work for you. And if you have any ideas or suggestions we’d love to hear about it – please contact us.

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Self-Serve Frozen Yogurt Shop versus Behind-the-Counter

Over the last several years, the self-serve frozen yogurt concept has really taken off. Here are brief descriptions of self-serve and traditional behind-the-counter frozen yogurt concepts with advantages and disadvantages for each.

Self-Serve Frozen Yogurt Concept
In a self-serve shop, the customers fill their own cups with whatever yogurt and toppings they want. Their cup is weighed, and then they pay by the ounce.

Advantages: The customers pay for exactly what they get.
Complete control over your profit margin.
Customers can make it their way with whatever yogurt and topping combinations they want.
Usually requires fewer employees to run the store – many shops use just one employee.
Average dollar purchase is higher than traditional frozen yogurt shops.

Disadvantages:
Requires more machines to do it right – the minimum we recommend is five.
Makes it difficult to add additional menu items that require employee labor (like smoothies or crepes).
You end up losing a lot of product to free samples.
Because you can’t charge a separate price for the toppings, you really don’t end up making much money on them. In some cases you lose money on the toppings.

Traditional Behind-the-Counter Concept
The tradition way of running a frozen yogurt shop is with 2 to 4 machines behind a counter. Customers order the size and flavor and the employee dispenses it for them. The customers pay a set amount for each size.

Advantages:
Requires fewer machines.
Less wear and tear on the machines.
Better suited for serving other menu items (like shakes, smoothies, sundaes, food items, etc).
Toppings can be a profit center if priced separately.
Less wasted product.
More control over the customer experience.

Disadvantages:
Inconsistent portions served by employees.
Requires more employees to operate.
The average dollar purchase tends to be less than with self-serve shops.

As you can see, there are advantages to either concept. Ultimately, you need to decide what is right for your market and your business plan. It’s important to be aware of the trade-offs and adjust accordingly.

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Comparing frozen yogurt nutrition facts

Nutrition facts can be very confusing, especially in the world of frozen yogurt where you deal with both weight and volume. Because frozen yogurt contains air, the weight and volume are not the same.

Unfortunately, some companies have used this to promote misguided nutrition facts.

Check out this story in a New Orleans newspaper that uncovers some of this misinformation: http://www.nola.com/health/index.ssf/2012/08/5_ways_to_avoid_potentially_hi.html

When evaluating nutrition facts for frozen yogurt make sure to look at the grams in the serving size – not just the ounces. Most companies use about 80-90 grams as their serving size.

Feel free to contact us at Nanci’s if you want to further discuss any of our Health Benefits and nutrition information.

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Two Magic Numbers for Frozen Yogurt

The correct temperature setting on your soft-serve machine is critical for making a good frozen yogurt product and for extending the life of your mix. Every frozen yogurt shop owner should have a good food thermometer like this one: https://frocup.com/product/digital-thermometer/

Use a thermometer to check the temperature in the hopper (the reservoir where you pour the mix) and the temperature of the product when you dispense it from the machine.

Magic Number #1

Hopper Temperature = around 35 degrees F (between 34 to 39 degrees)

The hopper temperature is critical for keeping the product fresh The temperature in the hopper should be under 40 degrees F. Any warmer and the product can go bad. It should also be warmer than 32 degrees or else the product in the hopper will freeze. If you see the product freezing in the hopper, just raise the temperature a degree or two.

Magic Number #2

Finished Product Temperature = 17-19 degrees F

The temperature of the product when it is dispensed should be between 17-19 degrees F. This would also be the temperature of the freezing cylinder. Because Nanci’s Frozen Yogurt use pure fruit sugar, the temperature for our mixes needs to be a little lower than for cane sugar mixes. A sugar mix might come out stiff at 22 degrees, but Nanci’s mixes are better at around 18 degrees. This can easily be adjusted on your machine – just consult your manual or contact the manufacturer if you need help.

If your product ever comes out wet, soupy, or melted then you need to lower the temperature. Frozen yogurt should come out stiff, creamy, and frozen (not wet). It’s amazing what a difference a couple of degrees makes.

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The Rise of FroYo and the Decline of Ice Cream

Check out this video and article on Yahoo! Finance about the decline of ice cream and the rise of frozen yogurt.

http://finance.yahoo.com/blogs/daily-ticker/decline-american-treat-140930869.html

Here are a few highlights:

  • The number of frozen yogurt shops increased by 24% between 2011 to 2012, while the number of ice cream shops declined.
  • Ice cream sales are on track to hit their lowest levels since the mid 1990s.
  • Consumers are leaving ice cream because of health reasons and because it hasn’t kept up with the more innovate and fun vibe of frozen yogurt.

 

 

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How to Get the Most out of Your Machines

Frozen yogurt machines have two main jobs: 1) freeze the frozen yogurt mix, and 2) whip air into the mix. There are a few settings and components you should be familiar with on your machine to get the best performance and to make the best frozen yogurt.

Air

Air is the secret ingredient to making frozen yogurt come out smooth and creamy. If your product is coming our icy, dense, and dark in color then it doesn’t have enough air in it. Look at our blog article or our instructional video on how to get set the air.

Temperature

If your frozen yogurt comes out wet or soft, it’s because the temperature settings on your machine are not cold enough. Frozen yogurt should come out firm and stiff with no visible “wetness”. A good test of the right consistency is if you can make a curl at the peak of the yogurt swirl. If the machine is too cold the product in the hopper can freeze and the product in the freezing cylinder won’t come out (which can damage your machine).

The ideal temperature for the hopper is 36-40 degrees Fahrenheit or 2-4 degrees Celsius and the ideal temperature for the frozen yogurt as it is dispensed is 16-17 degrees Fahrenheit or about negative 8 degrees Celsius.

Parts

One of the main causes for icy frozen yogurt is worn out scraper blades. Although each frozen yogurt machine is slightly different, they all have a beater that scrapes the inside of the freezing cylinder. This makes sure no frozen ice particles build up on the edges. If the scraper blades are worn down they can’t adequately scrape the inside of the freezing barrel, making the frozen yogurt icier than it should be. The scraper blades on most machines can be pretty easily replaced and they should be switched out every month or so depending on the usage of your machine. O-rings are another part that wears out and should be replaced according the machine manufactures recommendations.

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Marketing tip: don’t post fake online reviews

Check out this article about a sting conducted by the New York Attorney Generals office. They set up a fake frozen yogurt shop in Brooklyn, NY and solicited help from firms that promise to boost online visibility.They caught 19 companies assessed $350,000 in penalties.

Here’s the article: http://in.reuters.com/article/2013/09/23/net-us-fake-reviewers-snared-in-ny-attor-idINBRE98M0Z020130923

Online reviews are very helpful to your business, but the costs of posting fake reviews far outweigh the benefits. Even if you never get caught, fake reviews are dishonest and they misrepresent your company. It’s just not good business!

But it is recommended to monitor popular review sights so you can respond to customers that post negative reviews. You can often turn a negative situation into a positive one, by responding to negative comments appropriately.

Here are a couple of good articles about dealing with negative reviews:

Here are some of the top review sites you should be familiar with:

  • Yelp
  • Google Local
  • CitySearch.com
  • UrbanSpoon
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Frozen Yogurt Toppings

Toppings are a critical part of frozen yogurt shop operations. They play a big role in customer satisfaction, but if not managed closely you an actually lose money on your toppings. You should try to be below 30 cents per ounce on your average toppings cost. If you can get down towards 23-25 cents per ounce you are doing great.

Be careful of expensive toppings that are very light, like whipped cream. Here are a couple of tricks to manage the more expensive toppings.:

  1. Put the most expensive toppings the farthest away from the last soft-serve machine so customers fill their cup on the less expensive toppings.
  2. Put the most expensive toppings at the back of the toppings bar so they are a little harder to reach.
  3. Use smaller serving spoons for the more expensive toppings.

Also, with fresh toppings, such as fruits, you should rotate the toppings to ensure that you always have fresh product in the toppings bar.

Here are suggested list of toppings. You can find recommendations for toppings supplies on our Equipment & Supplies page.

Dry Toppings

  • almonds
  • butterfinger
  • cap’n crunch
  • carob chips
  • cocoa pebbles
  • coconut flakes
  • fruity pebbles
  • graham cracker crumbs
  • gummi bears
  • heath toffee
  • jelly bellies
  • kit kat
  • m&m’s
  • peanut m&m’s
  • mini caramel cups
  • chocolate chips
  • mini peanut butter cups
  • nestlé crunch
  • non-fat granola
  • old fashioned granola
  • oreo cookies
  • peanuts
  • pecans
  • peanut butter chips
  • reese’s peanut butter cups
  • snow caps
  • chocolate sprinkles
  • rainbow sprinkles
  • thin mint cookies
  • twix
  • walnuts
  • yogurt chips

Fresh Toppings

  • strawberries
  • raspberries
  • blackberries
  • blueberries
  • peaches
  • mangos
  • kiwi
  • pineapple
  • bananas
  • cinnamon apples
  • mochi
  • cookie dough
  • fudge brownies
  • fat-free brownies
  • cheesecake bits

Hot Toppings

  • hot fudge
  • caramel sauce
  • non fat / no sugar-added fudge

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Importance of Cleaning and Sanitization of Frozen Yogurt Machines

Cleaning your frozen yogurt machines properly can help produce better tasting product and prevent any issues of harmful bacteria. Most manufacturers recommend that you clean and sanitize your machine at least once every three days, but some municipalities may require you to clean the machine every day. Check with your local health department for your local regulations. Dairy products can breed many kinds of harmful bacteria, so it’s important to stay on top of your cleaning and sanitization schedule.

The first thing to do before any cleaning is to look in the owner’s manual for the proper procedure. Many machines will come with a special brush kit to get product out of every part of it. The manual will tell you where to use them. The manual will also tell you what types of sanitizer are and aren’t okay for your machine, and which parts you should inspect every cleaning for possible replacement.

Most frozen yogurt machines follow these procedures. First, drain the machine of product. Depending on the age of the product you could put it into a freezer and reuse it. Next, get access to the hoppers and pour in water. Turn on the cleaning cycle and let it run for the recommended time. Drain the water and use your brushes to any speck of product out. Repeat the rinsing and brushing until it looks clean, then remove the scrapers and any other recommended parts. Clean these thoroughly, and check the hopper again for any missed product.

Once your parts are clean, it’s time to sanitize them. Make sanitizer according to the package directions, then soak any parts you removed for the recommended time. Make another batch to put into the hopper and use it according to your owner’s manual. Once you’re done soaking, rinse out the hopper and the parts, replace them, and then put your product back into the hopper and turn the machine on as normal.

In about 20 minutes, you should be ready to go again with fresh frozen yogurt in a clean and safe machine. Not only that, but your frozen yogurt will taste much better too. The first batch out of a clean machine is the best! Try it yourself and see.

About the Author

Emily is the customer information “champion” at Spaceman USA – a friendly manufacturer of soft serve and frozen yogurt machines. With technical knowledge of the machines and understanding of soft serve business, Emily writes in various topics – from business management to delivering the best food quality to customers.

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Frozen Yogurt vs Soft-Serve Ice Cream

You might not realize that Nanci’s chocolate and vanilla bases are rich and creamy just like soft-serve ice cream. Texture depends on how much air you get in the product and the quality of the ingredients. We don’t sell a soft-serve ice cream because it is so similar in creaminess to our frozen yogurt but lacks the health benefits.  In fact, you could choose to serve Nanci’s and not call it frozen yogurt, some of our customers sell it as soft-serve and don’t even call it frozen yogurt at all.  It is up to you how you want to name it and market it.

The benefits of Frozen Yogurt vs Ice Cream are many:
Frozen Yogurt provides the same satisfaction and tasty treat as soft-serve ice cream with many additional benefits.
What you’ll get with an average ½ cup serving of Ice Cream:
-2x the calories (190)
-10x the Fat (11g)
-Cholesterol (not good for heart disease)
-Sucrose (not good for hunger spikes and diabetes)
-Sweet, Rich and Creamy
-No variations of sweetness or texture available

Here’s what you’ll get with an average ½ cup serving of Frozen Yogurt:
-Half the calories (90)
-Low-fat or no-fat (healthy non-animal fat)
-Probiotic enriched to support a healthy immune system
-No Cholesterol
-No Corn Syrup
-No Sucrose
-Sweet, Rich and Creamy
-Versatile in that it can also have other tastes and textures depending on what you like best.  For example, the Chocolate and Vanilla bases are just like soft-serve ice cream in sweetness and texture.  The Tart bases are uniquely different from ice cream.

In addition, another base mix which is called FRUIT WHIP is a bold and refreshing fruit soft-serve like what is served at Disneyland.  And it has probiotics.  What is really cool is that if you add double the water in your recipe and use a frozen drink machine, the FRUIT WHIP turns into a self-serve smoothie.  See link to two machine options for self-serve smoothies made from just Fruit Whip base + flavor + water.

 

 

 

https://frocup.com/product/elmeco-frozen-beverage-smoothie-machine-call-for-best-price/
https://frocup.com/product/commercial-frozen-drink-machine-donper-xf124/