The First-Year Challenges !"#$%&'!()*+!,'-!./*)'!*-,').!

About Advanced Gourmet

01!233145!

!!1#6&"7*,!!! 8*,.697,:!! !1;6%<+',/!!! !=6<<9%'.!! !>)*#6&/!! !=6<<*)/!!

Owners Interviewed for this Presentation

Pam Smith Remington, Virginia

Kyle Reagan Greensboro, NC

Jim Marmion Summerfield, NC

Selim Oztalay Greensboro, NC

What’s the best advice you could give to someone opening an ice cream/

gelato store?

•  Knowledge is POWER •  Attend as many hands-on events as possible •  Find support groups •  Align yourself with professionals with experience to help

What was the least anticipated thing that happened over the past year?

•  57,000 ice cream cones sold from June to October

•  The AC system was not enough to handle all the heat from the freezers

•  The huge success of fundraisers with schools and other organizations

What Appeared to be the Scariest Moment but did not turn out so?

•  1st Day, almost had a nervous breakdown, but was quite rewarding

•  Opening the doors, once you open you cannot close, all went really well

•  1st Day, anticipation, did we remember everything

What Was the Biggest Challenge?

•  Finding a manager

•  Understanding everything from bookkeeping to marketing

•  How to get through the first summer in a college-dominated location

•  Establishing a solid schedule and staffing that is the right amount and not too much

Can you give some advice regarding hiring employees?

•  Find a mix of adult and youth

•  Do not be afraid to go with your gut

•  Hire people you can trust, but check references

•  Make sure they can multitask and have the ability to learn and do everything

Can you give some advice regarding hours of operation?

•  Stay open late in the summer

•  Know your location and demographics; for instance in a College location, ask yourself, when are the students around, before and after class?

•  Be flexible not stagnant

Did you have to make menu changes/modifications?

•  Yes! Try many flavors and combinations

•  Start with a limited menu and grow it as your clientele grows

•  Do a lot of sampling; if successful add to menu and replace something not popular

Did you have to make/ or would you like to make changes in store layout,

financing, location?

•  The flow layout is key

•  NO! We worked with a trustworthy team for the design, financing, legal, and equipment

•  We would like more space and seating. The business is beginning to outgrow the space.

What advice would you give in regards to choosing a partner?

•  Make sure you get a signed operating agreement before you start

•  Make sure you are on the same page; define jobs; agree on the main things

•  Make sure you all know your strengths and weaknesses and how this makes your company and partnership stronger

Would you do it again?

•  It has been most rewarding. I would definitely do it again

•  YES! Get into it for the right reasons. You must have PASSION and must love people. The smiles are my drug of choice

•  Absolutely…I’m building a business for my family today and tomorrow

•  This is the best people-business to be in; It’s fun!

What has been the most rewarding thing?

•  Knowing that so many people love it and cannot wait to come back for more and really appreciate that you are there

•  Working with Happy People every day!

•  Happy customers, good-quality products, good service, and a great working environment

•  The SMILES; the response from our customers

Owners Interviewed for this Presentation

Pam Smith Remington, Virginia

Kyle Reagan Greensboro, NC

Jim Marmion Summerfield, NC

Selim Oztalay Greensboro, NC

Our Team

Here to Serve the frozen-dessert industry and all the members of NICRA

Jim Hall Jim Marmion Wally Becker

Moo Thru - Remington, VA

Gnam Gnam Owner, Selim Oztalay