Francorp will be presenting at the Florida Restaurant Show in Orlando, Florida this weekend. For information visit the Florida Restaurant Show website for details.

Here are a list of the conference educators. Francorp is presenting on how to franchise a business and how to buy a franchise.

Don Boroian founded Francorp in 1976 and since that time, Francorp has cemented itself as the global leader in franchise development and franchise consulting.

Francorp is frequently brought into restaurant and trade groups to help their members and associates about franchising in order to help them evaluate whether franchising would work to expand their company.

Full Conference Schedule
Friday, September 11

10:00 – 11:30 AM
Knowledge Exchange – Invitation Only
Moderator: Larry Stuart, President, Larry Stuart Hospitality
Featuring Joel Cohen, Chief Experience Officer/Wizard of WOW, RestaurantMarketing.com
www.larrystuarthospitality.com

The Knowledge Exchange is 60 minutes of idea and solution sharing with peers on the theme topic:
Time is tight and business is challenging. How do you ensure growth in this economy? To kick-off the Knowledge Exchange, Larry Stuart will deliver a quick ten minute guide on the top 3 keys to surviving in a down economy – and then the knowledge exchange begins!
Sponsored by Tyson Foodservice.

11:00 AM – 12:00 PM
Marketing Recipes for Success in Challenging Times
Linda Duke, CEO, Duke Marketing, LLC
www.marketing-cookbook.com

Restaurant marketing expert and author Linda Duke will share some of her sales driving tips, tools and tactics of successful marketing programs and creative visuals of top restaurant brands in the country. The restaurant business has become highly competitive and with consumers ever changing demands and time constraints, it is imperative that restaurant operators have marketing programs in place to get their share of sales, awareness and frequency.
www.marketing-cookbook.com

11:00 AM – 12:00 PM
Email Marketing-How to Skyrocket Sales & Make it Your Best Weapon
Boris Bugarski, CEO and President mUrgent
www.murgent.com

From email marketing strategies to tactics, this session will demonstrate proven methods for stinging your competition, creating business and buzz in your neighborhood, and making your email marketing work harder to combat this slowing economy. Learn how thousands of restaurant locations across the U.S. have used Boris Bugarski's top email marketing secrets and tips for growing sales month after month by building a monster email list overnight and effectively leveraging email for higher ticket sales.

Take-Aways:
What components are necessary for a solid e-club program

1. Learn the differences between email marketing service providers
2. Know the secrets for building an email list overnight – and how to keep it growing
3. Discover how to create subject lines that command higher open rates – and the best tips on how to create higher click through rates

PLUS! Boris’s top tips on growing bigger ticket sales

12:30 – 1:30 PM
Disney's Approach to Quality Service
Tom Madden, Manager, Content Delivery and Quality Control - Keynote Speaker
The Disney Institute
www.disneyinstitute.com

Quality Service showcases how Disney is able to understand the psychographics and demographics of Guests’ needs, using a sound service infrastructure, ongoing research, and quality service standards that exceed Guests’ expectations. Discover how attention to detail creates a consistent, world-class service environment for both employees and consumers.

11:00 AM - 12:00 PM
Retaining Your Customers & Brewing Profits with Delicious Coffee
Michael Love, Ultimate Barista USA, Owner, Coffee Labs Roasters Inc.
www.coffeelabs.com

Join Mike Love, in a lively informative presentation about Coffee, its origin, Market trends and how to add to your bottom line with brewing “Tips and Tricks”.
New and Current Coffee trends will be discussed, along with how to implement these into your business. Don’t let your customers be “deserters”..(Patrons who leave an establishment after a meal to find delicious coffee). Adding quality coffee to your menu will increase profits and let your customers first, last and lasting impression be an excellent one.

1:30 – 2:30 PM
A Year in Social Media – Case Study
Paul Barron, SVP, Publisher & Chairman
Fast Casual Magazine
www.fastcasual.com/magazine.php

Building your brand and restaurant business is a challenge now more than ever. Why? It's simple you have lost control of the consumer. But wait that's a good thing in today's always on everything anywhere, anytime consumer social sphere. New media branded as social media, social web, and few terms yet to be named is really just about connecting to your audience. Problem is in requires high-tech tools and an understanding that we as restaurant owners and operators are not familiar or comfortable using. Fear not, as we take you into a real how to process of creating your own digital footprint and develop your Social Media Makeover!

2:00 – 3:00 PM
Pouring and Inventory Control
Brice Jones, Hospitality Consultant, Attrarre Group,
www.attrarregroup.com

2:00 – 3:00 PM
How to Keep Fine Dining Alive and Profitable
Larry Stuart, President, Larry Stuart Hospitality
Social media, communal tables, and tasting menus are just some of the ways restaurants have reacted to the change in consumer dining. When and how should your restaurant respond? Learn what some of the most successful restaurateurs and chefs are doing, to continue to bring in crowds without sacrificing their brand.

2:00 – 3:00 PM
Imaginative Resort & Restaurant Branding
Scott Ward, Vice President, Sales/Marketing, Scrub Island Resort, BVI, www.mainsailhotels.com
Tom DiGiorgio, CEO, DK-Group, www.dk-group.com
Andre' Capi, Director of Architecture, DK-Group, www.dk-group.com
In today's economic and competitive environment, there is a temptation to resort to short-term tactical pricing strategies to the detriment of your brand. Consumers have to be motivated and captivated so it is important to develop a brand with charisma and drive it home throughout the customer experience.

2:00 – 3:00 PM
Expanding Your Company Today Through Franchising
Christopher Conner, Vice President, Francorp
www.francorp.com

This session will highlight multiple ways companies look at to grow and how the present market conditions are affecting each. Growth strategies include: venture capital, licensing, franchising, debt, internally generated capital, and business opportunities. If you are serious about growing your company, this session is a must.

3:00 – 4:00 PM
Stand Out…or Step Aside
Larry Mersereau, CTC
PromoPower LLC
www.promopower.com

What do you think goes through a person’s mind when they’re thinking about eating out? Do they ask “Where’s the cheapest place in town?” Maybe it’s “Where can I get this over with in a hurry?” Or is it “Where can I go where I feel welcomed and appreciated, and will feel like it was well worth the money when I leave?” Actually, there are a number of questions. Your marketing and advertising should answer some of them. Your sales efforts answer more. And service controls whether they get the kind of experience that will leave them satisfied and likely to come back again…and again. You must understand each step of the loyalty-nurturing-continuum, and manage them all properly if you want to grow your business. This program gives you simple, doable…effective strategies and tactics you can use immediately to make that first thing that they think be: “Let’s go to ( your name ). Why would we go anywhere else?”

3:30 – 4:30 PM
Customer Service – When You Care, They Know
Richard Flint CSP, Chairman & CEO
Flint, Incorporated
www.RichardFlint.com

When the customer enters your establishment and doesn’t feel their business is valued, you lose! You talk about “service” and the customer talks about “satisfaction”: when the two aren’t connected through the feeling of “being appreciated”, business is lost. Join Richard Flint as he shares his insights into how to build the bridge between the concept of Customer Service and the experience of Customer Satisfaction through being able to define “Customer Appreciation.” The program – When You Care, They Know!

The Philosophy: Your product gets you noticed, your service gets you remember and when the two are tied together through quality, the customer feels appreciated: that creates Customer Loyalty.

3:30 – 4:30 PM
Common Sense Marketing For Independent Restaurants: How To Compete Against The Big Chains & Win!
Joel Cohen, Chief Experience Officer/Wizard of WOW, RestaurantMarketing.com

Designed for independent restaurants, this fast-paced workshop shows you how to do the little things inside and outside of your restaurant that win the hearts and wallets of your guests. Common sense marketing is simply about being the "mayor" and winning the campaign in your neighborhood.This workshop gives every attendee a direction and over 25 easy, inexpensive tactics to use that will make their guests say, "Wow!" For the restaurateur that needs simple ideas that are rewarding and easy to achieve, this workshop is it.

3:30 – 4:30 PM
100 Million Singles + The internet + Your Restaurant + Success Tom Jaffee, CEO/Founder, 8minuteDating.com and David Evans, President, Digicraft

Want to create a "buzz" for your venue, attract new customers on your slow nights of the week, or grow your base of regulars? There are more than 100 million singles in America, whose available time, discretionary spending, and appetite for premium brands represent a huge and untapped business opportunity for restaurants. This session will outline specific strategies for utilizing recent innovations in social networking, mobile services, event hosting, and online dating that you can employ right away with just a small outlay of time or resources, and in some cases with no expense to your business.
Saturday, September 12

10:00 – 11:00 AM
Common Sense Marketing For Independent Restaurants: How To Compete Against The Big Chains & Win!
Joel Cohen, Chief Experience Officer/Wizard of WOW, RestaurantMarketing.com

Designed for independent restaurants, this fast-paced workshop shows you how to do the little things inside and outside of your restaurant that win the hearts and wallets of your guests. Common sense marketing is simply about being the "mayor" and winning the campaign in your neighborhood. This workshop gives every attendee a direction and over 25 easy, inexpensive tactics to use that will make their guests say, "Wow!" For the restaurateur that needs simple ideas that are rewarding and easy to achieve, this workshop is it.

10:30 – 11:30
Tactical Marketing Workshop
Rob Crews, President
C Results Marketing

Hear from a former restaurant CMO who will give you 30 ideas in 30 minutes to drive your business and then spend 30 minutes answering your toughest marketing issues. Bring your questions and expect a lively, fast-paced discussion.

11:00 AM – 12:00 PM
How to Sell More Franchises
Sponsored by The Franchise Edge & The Franchise Sales Solution
www.thefranchiseedge.com

Join Paul Samson, President of The Franchise Edge (The National Franchise Development Partner for Sysco foods) in an interactive session that will provide you with critical information on how to sell more franchises and grow your business. Key focal points will include: generating, managing and tracking leads, how to build a measurable and consistent sales process, creating a 10 Point-of-Contact Campaign, establishing a goal-setting dialogue with prospects and moving prospects through the sales process.

12:00 – 1:00 PM
Turning Your Vendors Into Partners
Moderator: Linda Duke, CEO, Duke Marketing, LLC
www.dukemarketing.com

Restaurant operators have numerous vendors to purchase goods and services from. Across the entire food and beverage industry there are thousands of product partners and opportunities that often go unnoticed or under utilized. This panel of restaurant Supplier/Vendors will discuss what type of support, promotional dollars and innovative programs are available to restaurant operators. Panelists will share several case studies and success stories, as well as discussing current opportunities for operators to take advantage and turn their vendors into partners.

12:00 – 1:00 PM
Culinary Cocktails Francine Cohen, Beverage Consultant

12:00 – 1:00 PM
Restaurant Operations for a Profitable Bottom Line
Darren s. Denington, CFBE
Service With Style
www.servicewithstyle.com

Systems, Systems, Systems. Implement tested and proven systems on Service, Hiring, Training, Cost Controls, Inventory and Daily Functions that will have your restaurant operating smoothly for a strong future.

12:30 – 1:30 PM
Retaining Your Customers & Brewing Profits with Delicious Coffee
Michael Love, Ultimate Barista USA, Owner, Coffee Labs Roasters Inc.
www.coffeelabs.com

Join Mike Love, in a lively informative presentation about Coffee, its origin, Market trends and how to add to your bottom line with brewing “Tips and Tricks”.
New and Current Coffee trends will be discussed, along with how to implement these into your business. Don’t let your customers be “deserters”. (Patrons who leave an establishment after a meal to find delicious coffee). Adding quality coffee to your menu will increase profits and let your customers first, last and lasting impression be an excellent one.

1:30 – 2:30 PM
Senior Hospitality: Gearing Up for a Graying America
Jeff Catrett
As life expectancy rises and baby boomers enter their retirement years, accommodating seniors is increasingly a fact of life for the hospitality industry. However, to date, not enough thought has been devoted to the needs of older guests. Mr. Catrett will provide an overview of the expectations of this important and growing market segment, while highlighting mistakes made by the healthcare industry to draw parallels on how the hospitality industry can avoid the same pitfalls. He will offer insight and advice on what the hospitality industry can do to prepare for and better service the growing number of aging baby boomers.

2:00 – 3:00 PM
Environmentally Sustainable Restaurant
Colleen Oteri, Communications Manager
Green Restaurant Association
www.dinegreen.com

Yes, it’s possible. The Green Restaurant Association, the leading organization for restaurants achieving restaurant sustainability will provide you with an overview of how your restaurant can become more environmentally sustainable in a way that makes sense for your business.

2:00 – 3:00 PM
Email Marketing – How to Skyrocket Sales & Make it your Best Weapon
Boris Bugarski, CEO and President
mUrgent
www.mUrgent.com

From email marketing strategies to tactics, this session will demonstrate proven methods for stinging your competition, creating business and buzz in your neighborhood, and making your email marketing work harder to combat this slowing economy. Learn how thousands of restaurant locations across the U.S. have used Boris Bugarski's top email marketing secrets and tips for growing sales month after month by building a monster email list overnight and effectively leveraging email for higher ticket sales.

Take-Aways:
What components are necessary for a solid e-club program

1. Learn the differences between email marketing service providers
2. Know the secrets for building an email list overnight – and how to keep it growing
3. Discover how to create subject lines that command higher open rates – and the best tips on how to create higher click through rates

PLUS! Boris’s top tips on growing bigger ticket sales

3:00 – 4:00 PM
Marketing Optimization
Rob Crews, President
C Results Marketing

Being good enough is no longer the benchmark. Come hear how the best marketers are now optimizing their ideas and not leaving money on the table. This is your chance to come see the future of marketing.

3:30 – 4:30 PM
Want To Own A Business? Need a Job? Franchise is Your Solution
Christopher Conner, Vice President, Francorp
www.francorp.com

In this session you will learn how buying a franchise is an excellent option to consider in today’s job market. It also will discuss the advantages to buying into a franchise instead of going into business on your own. If you are a job seeker or future entrepreneur this session is for you.

Zoom Room Dog Agility Centers

The Zoom Room Launches the Nation's First Dog Agility Franchise Opportunity

Los Angeles, CA (PRWEB) September 2, 2009 - The Zoom Room, recently featured on Animal Planet, is now offering the only brick-and-mortar dog training franchise in America, as well as the only dog agility franchise opportunity in the world. Dog agility is the fastest-growing dog sport in the U.S., according to the American Kennel Club. It was just a matter of time before someone figured out a way to develop this popular pastime into a full-blown pet business. A matter of time and the right person. That person turns out to be Los Angeles native Jaime Van Wye, who as founder and owner of the Zoom Room Dog Agility Training Center and Canine Social Club, this week announced their nationwide dog franchise opportunity.

The Zoom Room, conceived as a franchise from its inception, was created to be the ideal dog business by Van Wye, the nation's leading pet business consultant and the Dog Daycare Chair of the Pet Care Services Association. An unrivaled expert in helping entrepreneurs start a dog business, Van Wye designed the Zoom Room as a streamlined, fun-filled business that incorporates everything great about working with dogs.

In 2001, Van Wye opened Rover Kennels, which soon became the go-to boarding facility in L.A., frequented by the dogs of celebrities like Tom Cruise, Kelly Clarkson, and Tyra Banks. Van Wye grew the business from two employees to 25 in under three years. The business became a tremendous success, grossing over $750,000 in the first year alone.

But in addition to Rover's success, it was also "a phenomenal learning experience," says Van Wye, who quickly learned the pitfalls of pet services: demanding dog owners, unreliable employees, and enormous liability issues, not to mention an often prohibitive start-up cost.

In 2007 Van Wye sold Rover to develop the Zoom Room, a dog franchise that eliminates all aspects of boarding, thus removing liability issues. By subtracting the need for employees, a Zoom Room is run "by a single, passionate proprietor, someone who combines a love for dogs with savvy business sense."

"The Zoom Room," says Van Wye is "not a drop-off training facility; this sets us apart from competitors. We train owners to train their dogs, and to more deeply understand, communicate and bond with their pets." A tired dog is a happy dog, and Van Wye is committed to her belief that "a well-trained dog is an even happier dog - not to mention one with much happier owners. In our experience, placing an emphasis on agility training is an extremely effective means to reach this goal."

Dog agility, practiced recreationally, is the perfect bonding experience for an owner and dog. The key to dog agility is teamwork and communication - core components of a great relationship with one's dog. Integral to the Zoom Room's brand identity, agility training appeals to active lifestyle dog owners. Although they offer dog training classes like puppy training, dog obedience, tricks training, therapy dog training and even Pup-Lates™ the gym-like atmosphere dominates. Even their sporty retail section furthers the impression of an upscale human fitness club.

As a Canine Social Club featuring a Hound Lounge and Doggy Disco™, the Zoom Room can host a dog birthday party, Bark Mitzvah, or local dog club in their indoor dog park.

As a dog franchise, the Zoom Room is a true pioneer. Not only is it the first dog agility franchise; it is the only brick-and-mortar dog training franchise opportunity in the U.S. Absolutely no prior dog training experience is required.

Please visit the Zoom Room Dog Agility Training Center for more information on the availabiliy of their pet franchise, or call 877-ZOOM-ROOM.

Learn More about the Zoom Room Franchise Opportunity.

About the Zoom Room:

The Zoom Room Dog Agility Training Center was established in 2007 by Jaime Van Wye, a graduate of U.C. Berkeley with a degree in philosophy, who has trained dogs in search and rescue, bomb and drug detection, criminal apprehension and tracking. She is a Certified Master Dog Trainer and a Professional Level Member of the International Association of Canine Professionals. Van Wye speaks regularly for the Pet Care Services Association, of which she serves as the National Dog Daycare Chair. She is the author of the satirical self-help book, How to Have an Ill-Behaved Dog (Knock Knock), as well as a regular columnist for Pet Care Services Magazine and Dog's Life Magazine.

Contact:

Mark Van Wye
Zoom Room Dog Agility Training Center
310-382-4148

Francorp Presents at the Western Food Service Expo

This past weekend, the California Restaurant Association asked Francorp to present to it's members in San Diego on franchising a business and how to buy a franchise.
Tom DuFore attended the show over the weekend and presented on the topics.

Western Food Expo
www.westernfoodexpo.com
Sunday, 8/30/09
12:30 – 1:30
Expanding Your Company Today Through Franchising
Tom DuFore, Executive Vice President
Francorp
www.francorp.com

This session will highlight multiple ways companies look at to grow and how the present market conditions are affecting each. Growth strategies include: venture capital, licensing, franchising, debt, internally generated capital, and business opportunities. If you are serious about growing your company, this session is a must.

Francorp is regarded as the world leader in franchise consulting and franchise development. Don Boroian founded the firm in 1976 and continues to run and operate the international consulting firm out of Chicago, IL. Francorp has 22 offices around the globe and is the industry leader in start up franchise organizations.

www.francorp.com

Francorp - Don Boroian

Francorp has worked with 112 of the most recent Franchise 500 companies. This is important from the perspective that Francorp as a consulting firm has done work with these franchise systems, many of which Francorp developed from the ground up. Francorp is renowned as the world leader in franchise development and new franchise launches. The firm continues to develop successful franchise systems today after 34 years of franchise consulting work. Look over the Francorp corporate site for more information on the firm and the clients Francorp has developed.

www.Francorp.com

Should I Franchise?

Should I Franchise?
Whether you have a totally new concept or an established business in need of faster growth that is lacking the capital, time and people to expand the question is, “Should I franchise?”
Today more Businesses and greater variety of businesses are implementing franchising to distribute their products and services. Virtually any business can be expanded through franchising. Franchising a business is often the only viable source of capital available for expansion especially in today’s tight credit markets. In most instances, the cost of franchising is often a smaller investment that the cost of establishing just one new location.

After paying the initial cost of developing your franchise program, the remaining cost of expansion along with most of the business risk is assumed by the franchisees. Because the franchisee pays an upfront franchisee fee the franchisor is often able to recoup the total cost of franchise program development rather quickly while establishing a monthly revenue stream from royalties paid by the franchisees.

Franchising can provide the capital for rapid growth when your business doesn’t have the capital, the people, or even the time to establish a company owned growth program. Franchising solves the problems of slow growth, the problems of finding outside capital and the problems of finding the right employees associated with company owned units. Franchising a business is the solution for the problems of money, time and people.

Money

Franchising transfers almost the entire cost of expansion to the franchisees. Franchisees build the building or pay the rent, buy the inventory, pay the employees, do the marketing and provide the working capital until sales make the business profitable. In reality, the growth of a franchise system is limited only by the number of people willing to buy the franchise and the number of locations that can be sold.

Time

If you’re anxious to move quickly before the competition catches on with a hot new concept franchising provides solution. Franchising is the one growth system that allows businesses to expand exponentially. A franchise can grow rapidly simply by selling individual units. Some franchises can grow even faster by selling multiple units or territories to sub franchises. Either way, it is almost always faster to open franchises than company-owned units.

People
Franchisees make excellent employees and managers. They have a vested interested in making the business successful. They own it. A franchisor not only gets a dedicated manager they are relieved from the daily problems associated with hiring, firing and managing employees.

In summary, if you are looking to expand your business and lack capital, time or people, franchising is a viable solution to all three problems. If this scenario applies to you and your business the answer to the question, “Should I franchise?” is definitely yes.

Francorp Middle East To Work with Mumtaz Mahal Restaurant Chain

Mumtaz Mahal Restaurant teams-up with Francorp to develop its full franchise development program

 

21 June 2009
Mumtaz Mahal Restaurant has signed an agreement with the American based company Francorp through its Middle East regional office in Dubai. According to the agreement, Francorp will design and develop the full franchise program development for Mumtaz Mahal Restaurant, who plans to expand regionally through franchising.

Through this ambitious program, Mumtaz Mahal Restaurant plans to develop and prepare itself for regional expansion and open new branches to compete with multinational companies specialized in the authentic Indian fine dining cuisine. This step is taken after Mumtaz Mahal Restaurant's successful 25-years experience in the local Omani market, where it has secured a considerable market share, acquired customer satisfaction for its quality products and services. The company is known in Muscat by offering high-quality food products with an unforgettable customer experience.

The agreement was signed between Rishi Khimji, Managing Director, Ajit Khimji GroupAjit Khimji Group, and Imad Charafeddine, Managing Partner at Francorp UAE - Middle East.

"Started in 1984, Mumtaz Mahal is an Indian specialty and fine dining restaurant which caters to all palate types - Indian, Western and local. Mumtaz Mahal is the landmark of Muscat and the best North Indian specialty restaurant around.

Truly Indian, the guests are entertained with live Indian band in the evenings. Mumtaz Mahal menu offers popular vegetarian and non vegetarian Mughlai dishes with consistent innovation in preparation of its dishes. The meals consist of starters, main courses and sweet dishes. The main restaurant is situated on a hilltop and offers a magnificent view of the cityscape and the sea. The interior of the restaurant has arches and motifs, typical of the Mughal era with a generous use of wood (Burma Teak) in the pillars, ceiling and arches. The floor is thickly carpeted and the central area of the restaurant has designated space for live music performances - vocal and instrumental".

"We, at Francorp, are very delighted to see franchises expand in the region," commented Imad Charafeddine. "Franchising is becoming a necessity for many local businesses aiming at achieving more business successes. It is observed that the awareness of the importance of franchising is increasing day by day. Successful local businesses started to realize its great benefits and the positive impact it has on their business development. Franchising is one of the most effective options which takes ambitious companies to new destinations and accelerate their expansion plans without their direct investment in developing new branches, especially from emerging markets such as the Middle East."

"We are also pleased to add Mumtaz Mahal Restaurant to our successful client list and to offer them our franchise consultancy for their expansion program. This is due to their remarkable success as industry leaders in Muscat - Oman market, and now it is the opportunity to duplicate and clown their local success and know how to others. It is our commitment now to use our long experience to offer a comprehensive full franchising development program to Mumtaz Mahal Restaurant," added Imad A. Charafeddine.

"We have teamed-up with the US-based Francorp, the leader in franchise development and consultation, because of their vast experience that goes back to 33 years and their track record in the development programs along with their experience in this region," concluded Rishi Khimji of Ajit Khimji GroupAjit Khimji Group.

Francorp opened their office in Dubai and started their regional operation by offering professional commercial services throughout the Middle East. With their extensive experience, outstanding achievements and high quality services, Francorp became one of the largest leading international companies in franchise development and consultancy.

-Ends-

FOR MORE INFORMATION CONTACT:
Mr. Imad A. Charafeddine
Off: +9714 3297675
Email: Info@francorp.ae
imad@francorp.ae
Web: www.francorp.ae

 

 

Christopher James Conner

Vice President

Francorp, Inc.

The Franchising Leader.

www.francorp.com / www.francorpconnect.com

BLOG:  www.francorp1.com

PH: 800.372.6244 / 708.481.2900

CELL: 708.606.7260

FAX: 708.481.5885

 

 

 

Ice Cream Business Doing Well

NO COOLING OFF FOR ICE CREAM BUSINESS

Cape Cod Times
By Sarah Shemkus
May 24, 2009

As economic uncertainty encourages families to rethink how much they can spend on vacations, entertainment and dining out, the simple pleasures of the cream parlor seem to be a little luxury that consumers are unwilling to cross off their budgets.
Evidence from past seasons, in fact, suggests that ice cream vendors don't just survive economic downturns, they thrive, said Robert Bryson, the executive director of the New England Ice Cream Restaurant Association.
"In a challenging economy, in a down economy, ice cream shops do very, very well," he said. Business "actually increases because people are going to maybe not be buying a new television set "¦ but they will not be denying their children the treat of an ice cream cone during the summertime."
Across Cape Cod, ice cream purveyors are confident that this phenomenon will hold true this summer.
Last summer, the first hints of economic decline and soaring gas prices did nothing to deter ice cream enthusiasts.
Even with the widespread optimism, ice cream professionals are taking a few steps to ensure strong business in a recession-struck summer.
All of the shops surveyed have chosen not to raise their prices this year.
"Normally, we would have," said Bob Hannon, owner of Ice Cream Sandwich in Sandwich.
Because of the constantly rising cost of ingredients, he usually increases prices by about 5 percent each year, Hannon said.
"This year we're maintaining the prices," he said. "If we can keep a stable price, then hopefully it will make it a little easier for people to enjoy the treats."
Approaching Memorial Day weekend, most ice cream sellers said that their stores' performance during the informal kickoff to the tourist season probably won't provide much indication of how the rest of the summer will go.
Weather, the ice cream shop proprietors said, is easily the biggest factor in determining the success of the summer.