The first thing any entrepreneur should do when starting a business is to write a business plan. This allows you to map out every step of the process, detailing everything from your financial background to your management structure. A business plan is also a key part of securing loans or investments for your business.
Ice Cream Trucks For Parties – How To Organize Them
Posted at 11:30h in ice cream, ice cream truck by iceberg7 0 Comments
Everyone enjoys a good ice cream trucks party, but there is an art to throwing one properly. The greatest approach to organizing a celebration that everyone will remember for a long time is to hire an ice cream truck to cater to the occasion. On a scorching summer day in Toronto, with the pavement sizzling beneath your feet and sweat-soaking your clothes, all you want to do is jump into the nearest pool. The company of large dishes of delicious, icy ice cream will make the situation better. When you organize this kind of party you can give your guests the same joy.
What Are The Advantages Of Having Ice Cream Trucks For Party Events?
- Waffle cones
- Sundaes
- Banana Splits
- Ice Cream Sandwiches
Book an ice cream truck with cool Canadian ice on the menu for an upmarket party you’re throwing for coworkers. If your party includes children, consider hiring an ice cream food truck to serve delectable sundaes or banana splits with delicious cherries on top.
Another fantastic alternative is ice cream sandwiches. You can taste the ideal combination of chocolate chewiness and melted vanilla. Better still, hire an ice cream truck that offers waffle cones to show your guests that you don’t take shortcuts.
How To Book Ice Cream Trucks For My Event?
It’s simple to reserve ice cream trucks for your event. Getting in touch with Mr. Iceberg is very simple.
First, you should visit our website and there you can get more information about us.
For bookings, you can easily make an online booking at our contact us page or call us on our phone number.
How the Ice Cream Truck Made Summer Cool
Delicious, but too messy to handle,” was how Ruth Burt described the new ice cream treat her father, Harry Burt, concocted in 1920—a brick of vanilla ice cream encased in chocolate. So her brother, Harry Jr., offered a suggestion: Why not give it a handle? The idea was hardly revolutionary in the world of sweets, of course. Harry Burt Sr. himself, a confectioner based in Youngstown, Ohio, had previously developed what he called the Jolly Boy, a hard-candy lollipop on a wooden stick. But ice cream on a stick was so novel that the process of making it earned Burt two U.S. patents, thus launching his invention, the Good Humor bar, into an epic battle against the previously developed I Scream bar, a.k.a. the Eskimo Pie, a worthy rival to this day.
Burt’s contribution to the culture was bigger than a sliver of wood. When he became the first ice cream vendor to move from pushcarts to motorized trucks, giving his salesmen the freedom to roam the streets, his firm greatly expanded his business (and those of his many imitators) and would change how countless Americans eat—and how they experience summer.
By the end of the 1920s, Good Humor settled on its signature vehicle: a gleaming white pickup truck outfitted with a refrigeration unit. Burt’s mobile freezers offered a sanitary alternative to the street ice cream sold from pushcarts, a number of which had been the source of food poisoning and were known to peddle fare of dubious quality. An 1878 article in the Confectioners’ Journal complained that street ice cream was “apt to be adulterated with ingredients which sacrifice health to cheapness.” To assuage consumer concerns, Good Humor had its drivers (all men, until 1967) dress in crisp, white uniforms reminiscent of those worn by hospital orderlies. And of course the men were taught to tip their caps to the ladies.
In 1932, some 14 million Good Humor bars were sold in New York and Chicago alone, and even during the Great Depression, a Good Humor driver working on commission could clear a whopping $100 a week—over $1,800 in today’s money. Drivers became a welcome, personable neighborhood presence. A Good Humor truck had no door on the passenger side, so the driver could pull up to a curb, hop onto the sidewalk with a smile and quickly distribute iced treats from the freezer unit in the back. Thanks to Burt’s canny idea to equip the trucks with bells, children were guaranteed to hear them coming. Consumers gave the bells a (ringing) endorsement, and summer days could now be organized around the arrival of the Good Humor man. Joan S. Lewis, a New York journalist, would recall in a 1979 essay how “new friends were made while purchasing that delicious ice cream,” while “sleepovers, birthday parties and picnics were often planned right at the truck’s wheels.”
Good Humor expanded in the postwar years, and by the 1950s the company had some 2,000 trucks operating across the country, with the majority of their customers under 12 years old. Acquired by conglomerate Unilever in 1961, the company began to see increasing competition from Mister Softee and other rivals. Significantly, Mister Softee sold its products from step vans, which allow the driver to walk right back into the freezer area and dispense items directly from a side window. It didn’t take a brainstorm to see that was an innovation, and Good Humor stopped ordering pickup trucks and transitioned to step vans.
But it wasn’t all sweetness and light in the mobile frozen goodies business. In 1975, New York City authorities charged the company with 244 counts of falsifying records to hide evidence of excessive coliform bacteria in its products. According to the indictment, 10 percent of Good Humor’s ice cream sold between 1972 and 1975 was tainted, and products from the company’s Queens production facilities were “not securely protected from dirt, dust, insects and parts thereof, and from all injurious contamination.” The company was fined $85,000 and forced to modernize its plants and improve quality control. By the end of the decade, Good Humor had gotten out of the mobile ice cream business altogether, turning to grocery store distribution.
Yet some drivers continued to make their rounds under the Good Humor banner on their own, to the delight of generations of children. In White Plains, New York, Joseph Villardi, to cite one diehard, bought his truck from Good Humor in 1976 and kept the same route he’d had since the early 1950s. By the time he died in 2012, he had become such a beloved fixture that the town declared August 6, 2012, “Good Humor Joe Day.”
In introducing America to the ice cream truck and its mobile refrigeration unit, Harry Burt Sr. helped launch a revolution that we are still enjoying. Indeed, our mobile food options have never been more plentiful than they are today: Food trucks now offer everything from kimchi tacos to fancy French fries to high-end Spam cuisine. In doing so, they carry on Burt’s legacy of combining several American obsessions—mobility, novelty, instant gratification, convenience—to change the taste of summer.
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Colin Dickey is a writer, speaker and academic who has made a career out of collecting unusual objects and hidden histories all over the country. He’s the author of multiple books, including Ghostland: An American History in Haunted Places and The Unidentified: Mythical Monsters, Alien Encounters and Our Obsession With the Unexplained.
Investigate Ice Cream Truck Permits
Depending on which area you plan on operating in, you may need to apply for select permits and licenses. These are often set in place by local or state governments and help to maintain safety regulations. It’s important to keep in mind that they can vary from place to place, so what is required in one state may be different in another. Because of this, make an effort to reach out to local authorities to ensure your ice cream truck business can operate legally. Below, we’ve listed some of the most common permits, licenses, and regulations you’ll need to investigate for your food truck.
- Valid driver’s license: If you plan on driving your truck around town, be sure to have a valid driver’s license.
- Health permit: A health permit certifies that your ice cream truck meets local health standards.
- Food handling permit: These certify that you are allowed to handle and serve food to your customers.
- Business license: This certifies that you are legally allowed to operate your ice cream truck business.
- Insurance: Most states require some form of car insurance to drive. You may also want to invest in additional insurance for your business.
Advertise Your Truck
Once you’ve acquired a truck, set a menu, and applied for necessary permits, you’ll need to begin advertising your ice cream truck. Unlike traditional restaurants, ice cream trucks do not have a fixed location. Because of that, you must advertise your truck effectively. Below, we’ve listed marketing techniques that can help grow your brand:
- Improve branding: An appealing logo and color scheme can help attract new customers.
- Design a website: Consider using a website-building platform such as Squarespace or Wix to make your own website. This can help you build awareness for where your truck will be and the ice cream you offer on your menu.
- List your route: If customers know the route your truck typically travels, they will know where to wait for you.
- Attend local events: Consider attending local food festivals, fairs, and music events with your truck to build awareness for your business.
- Utilize social media: Creating an account on Instagram, TikTok, or another type of social media site is an easy way to increase customer engagement and improve visibility for your business.
Ice Cream Truck FAQ
Many questions come along with starting an ice cream truck business. Whether you’re new to owning an ice cream truck or have operated one for years, it’s important to stay informed on the industry. Below, we’ve answered some of the most frequently asked questions:
How Much Does an Ice Cream Truck Make?
In general, an ice cream truck makes somewhere between $200-$500 per day. It’s important to note that depending on where you live, most ice cream trucks operate seasonally. This means that there will be several months of the year when you won’t be able to make money.
What Are the Hours of an Ice Cream Truck?
Ice cream trucks generally operate from as early as 10 in the morning to as late as 7 at night. Keep in mind that these hours can vary and you can set a schedule that best fits your lifestyle.
An ice cream truck offers a flexible business opportunity while posing significantly less risk to your finances than other business types. Despite this, starting an ice cream truck business comes with its own set of obstacles. By adhering to the tips above, you’ll be able to position your ice cream truck business for success.
The information provided on this website does not, and is not intended to, constitute legal advice. Please refer to our Content Policy for more details.
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