Industry News | May 1, 2015

Sloan's Ice Cream Announces Middle East Expansion

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Sloan’s Ice Cream today announced a major development deal that will expand the brand into the Middle East.

West Palm Beach, Florida-based Sloan’s — a premium brand combining innovative ice cream flavors with over-the-top aesthetics, including bold pink and neon green walls and heaping amounts of candy and toys — has signed a franchise development agreement with LMZ Cuisines, which is part of the Landmark Zenath Group. Headquartered in Dubai, Landmark Zenath Group owns and operates a collection of hotels, restaurants, real estate companies, engineering firms, and media entities. Sloan’s Ice Cream will become part of LMZ Cuisines’ diversified investment base.

“When we first stepped inside Sloan’s in West Palm Beach, I realized this is the opportunity LMZ Cuisines has been searching for,” says S.M. Sadique, the managing director of Landmark Zenath Group. “The creativity, energy, and brilliant presentation of Sloan’s lured us in, and the ice cream is beyond incredible. Plus, the stores are simply magical — their fantasyland atmosphere speaks to the inner child in all of us.”

Terms of the agreement include LMZ Cuisines opening multiple units in the Middle East, in markets such as Dubai and Abu Dhabi. The first location will open in Dubai in early-fall 2015 at the BurJuman Center, a high-end, bustling mall in the heart of Dubai. It will be situated in the Center’s popular restaurant corridor.

Site selection is underway for additional Sloan’s Ice Cream locations in the UAE. The agreement calls for opening a total of five Sloan’s locations initially, with an opportunity to add more units.

“This is truly a one-of-a-kind opportunity,” says Deen Sadiq, group director of Landmark Zenath and the head of operations and development for the company. “We’re thrilled to expand with a concept that is celebrated for bringing smiles to the faces of its guests. LMZ Cuisines will establish the same tradition with Sloan’s in the UAE.”

In addition to this development agreement, Sloan’s is actively pursuing growth throughout the Middle East in similarly attractive markets.

Since opening its first store in 1999 in West Palm Beach, Florida, Sloan’s has become an iconic, palatial tribute to ice cream. Today, there are six South Florida shops and one in San Diego. Expansion plans call for a total of 200 franchise units open and in development in the next five to seven years.

Sloan’s shops are community destinations — plush toys line the walls, homemade sweets fill the countertops, and rich original ice cream flavors made from the finest ingredients are scooped at a fervent pace as fanatical guests enter each store. The stores that Landmark Zenath Group develops will include the treats and atmosphere that has provided Sloan’s its cult following around the globe.

“Simply put, we created Sloan’s to be a dreamland for everyone, kids and adults of all ages, and our focus has never changed,” says Sloan Kamenstein, founder, owner and a classically trained chef who honed his craft at London’s Le Cordon Bleu culinary school and trained in kitchens throughout France. “The time has come to share Sloan’s yumminess around the globe and we’re thrilled about expanding our huge following into the Middle East, and doing so with LMZ Cuisines. With their qualifications, Sloan’s has a bright future in Dubai and beyond.”


Kamenstein himself has designed the complete menu of creative ice cream, candy, and sweet treats. These include dozens of innovative flavors such as Tracy’s Scrumptious Pretzel (caramel ice cream with milk chocolate covered salty pretzels and peanut butter swirls), Cookie Monster (made with homemade chocolate chip cookies) and Mom’s Apple Pie (apple pie ice cream with pieces of homemade apple pie).

Sloan’s has demonstrated a track record of achievements in every economic climate. Owners of Sloan’s franchise units receive ongoing training and support, along with invaluable insight and leadership from Kamenstein and his franchise development team.


News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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