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We thank you for completing our contact form. Tony Carey will get in touch with you within two business days to discuss your needs. 

Below is a sneak peak of our guide. It show cases the best practices on opening an ice cream store.

The first thing you have to understand is what business you want to be in. There is a different criterion for an ice cream store than that of an all-day café. You need to have a location that will be conducive to families visiting your store.

The concept or the menu of the store will determine the square footage for the store. This also will drive the kind of equipment you will also require to produce the food product for customers.

The health department is unique for state and local regulations. California’s health permits are quite different. The next step will be the building permit department and what is needed from them.

Delays can be caused by using the wrong contractors. Building inspectors become involved as well. Tony, owner of Lancaster Manufacturing, wants to know who the contractors are and will ask to see their certificates and licenses!

The goal is for us to leave the store with a customer who knows how to maintain, run a machine and leave someone in the town who can fix the machine for timing purposes.

Preparing desserts is an art and a science. We’ll train store owners and their employees how to create desserts that don’t “fall” apart.

Third party services are provided for this. Teach employees how to greet customers politely, handle difficult customers, handling of money and how to close the store. Let them know why employees resign.

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