Kona Ice

Kona Ice Serves Free Shaved Ice on Tax Day

To ease the pain of tax filing, Kona Ice is serving up a delicious cup of tax day relief for tense taxpayers in all corners of the country.

Kona Ice will be parked at post offices, tax preparation centers, and businesses in all corners of the country to hand out free cups of tropical shaved ice and complimentary Hawaiian leis to all who stop by. The refreshing treat will ensure that there is no taxation without relaxation this tax season.

Kona Ice Added 142 Trucks in 2014

The success of Kona Ice continues to snowball. In the past 12 months, the brand added 142 trucks to its growing fleet of mobile gourmet shaved ice vehicles, raising the overall unit count to 600-plus trucks on the road in 45 states. The expansion and continued success of the franchise raised the brand’s giveback figure to an impressive $25 million.

Think of the Children: Kona Ice Meets New School Regulations

Quick-service brands that partner with schools are facing stricter federal regulations thanks to the 2013 introduction of the Unites States Department of Agriculture’s Smart Snacks in School nutrition standards. As the guidelines swing into full effect on July 1, mobile truck brand Kona Ice will continue its support of nearly 2,500 schools as a fundraising partner with revamped products specifically designed to meet the new rules.

Kona Ice Promotes Community Work in New Campaign

Selecting the most suitable charitable organization for a brand from among numerous noteworthy causes can be a daunting task. That’s why Tony Lamb, president of shaved-ice truck brand Kona Ice, designed his brand’s giving-back efforts around individual communities rather than large-scale nonprofits and campaigns.

This year, Kona decided to capture all of its community initiatives under one campaign, the “Flavor Our World” initiative. Through the initiative, Kona Ice promotes all of the work its franchisees are doing in their communities.

Some Brands Appeal More to Vets

Image Credit: Franchise Business Review

Franchising is good business for America’s war veterans—one in seven franchises is owned by a veteran, according to data from the International Franchise Association. The quick-serve industry is home to a good portion of those former military personnel, and a recent survey by the Franchise Business Review sheds light on which brands do the most for veterans.

Kona Ice: Saving Millennials One Internship at a Time

It’s no secret that the Millennial generation has been hit particularly hard by today’s high unemployment. According to a recent study from Accenture, 61 percent of 2012’s graduating class of college seniors did not have jobs lined up when they graduated. Further, a Pew Research Center study found that 36 percent of people age 18 to 31 were living with their parents in 2012.

Kona Ice CEO Tony Lamb sympathizes with Millennials and has initiated a new entrepreneurial internship program designed specifically for these young men and women.

100 Trucks in 100 Days: Just Another Milestone for Kona Ice

To say Kona Ice is growing quickly would be an understatement. In the first six months of 2013 alone, the shaved ice concept has expanded from 305 trucks on the road to 409—opening a whopping 100 trucks in 100 days, says president and Kona Ice founder Tony Lamb.

“We’ve been building like crazy all winter long to make sure we have inventory, and the sales have just not stopped,” he says.

Get in the Game

Imagine a market of 173 million potential customers. Seventy-eight million of them are female (often the primary decision-maker in the family), 61 million are college students, and 29 million have an income of more than $100,000.

Seems like a no-brainer for operators, right?

How Fast is Too Fast?

Every brand wants to be bigger and more profitable. But leaders and experts in the quick-service restaurant industry say finding the correct growth rate is a delicate balance of having a clear appreciation for resource and talent capacity and an understanding of one’s appetite for risk. 

Dan Simons, who runs Vucurevich Simons Advisory Group, a restaurant-consulting firm based in Maryland and Texas, says the appropriate expansion rate shouldn’t be based entirely on the popularity of a
concept.

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