Topping stations: sweet simplicity

Expanding your dessert program with the addition of select topping equipment is an easy and inexpensive way to quickly increase profits.

Typical food costs run about 33% on most entree food items. Desserts tent to have a lower food cost and ice cream toppings are even better. Food costs usually run from 15-18% of incremental price for cone dip, fudge, caramel, mix-ins, shake syrups and whipped toppings. Considering the relatively low cost of the equipment, a reasonable volume can often pay for a piece of equipment in a few months.

The investment required to serve ice cream, soft serve or frozen custard is sizeable. Freezers and soft serve equipment are quality items with a lot of potential, but don't come cheap. This investment alone will allow an operator to serve cones and bowls of ice cream, soft serve or frozen custard. This is just the first level of a potential profit pyramid. Make sure to take it the rest of the way.