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    Sub Zero Plots Major Expansion in 2019

  • Industry News December 17, 2018

    Sub Zero Nitrogen Ice Cream unveiled an energized expansion strategy that is positioned to add 15 new targeted markets to its roster of locations in 2019.

    Closing out an impressive 2018 marked by the opening of seven new locations and eight signed agreements, Sub Zero continues to build upon the unmatched appeal of its patented ice cream preparation process with aggressive plans for growth in 2019.

    “Sub Zero has completely changed the game in the ice cream industry up until this point, but 2019 is shaping up to be our biggest year in franchising so far,” says founder and CEO Jerry Hancock. “Our customers have come to crave our fully customizable experience, especially the thrill of watching a delicious ice cream product come together before their eyes using the power of liquid nitrogen. With our expansion strategy in place, people in new markets across the United States and around the globe will have the chance to become hooked on our made-to-order delicious treat for the first time.”

    Offering customers a unique, science-based ice cream adventure featuring a two-minute transformation from liquid cream to frozen treat using liquid nitrogen, Sub Zero’s patented process produces a sensory snack experience by yielding ice cream that is fresh, creamy and dense through its visually engaging process.

    Sub Zero’s method of creating ice cream, which has been featured on Shark Tank, is a distinctly safe culinary process, as the liquid nitrogen is completely evaporated by point-of-sale to customer and never touches the customer’s container as an added safety measure. In addition to its patented process, Sub Zero also requires employees to undergo extensive training on how to prepare the ice cream using the patented process to ensure the best experience for all.

    “Our franchisees are drawn to Sub Zero for the chance to geek out over the amazing science that allows us to serve incredible desserts to customers using visually exciting chemistry, through profitable, cost-effective business model,” adds Hancock. “With our sights set on 2019, we’re seeking out experienced multi-unit entrepreneurs who have what it takes to make Sub Zero the new favorite ice cream shop in town."

    Since franchising in 2008, Sub Zero has grown to 58 franchise locations and multiple signed agreements, including three international storefronts. The brand is targeting 15 signed agreements for 2019, with the goal of 25 signed agreements per year over the next five years.

    Sub Zero is prioritizing several key markets for growth, including targeted Texas markets such as Houston, Dallas and San Antonio; northern Florida including Orlando and Tampa; Atlanta; and across the states of Indiana, California, Arizona and Colorado.

    As Sub Zero continues to scoop its way into new communities across the country, the concept is awarding the franchise opportunity to highly qualified entrepreneurs with previous franchise/business experience who are service-driven, outgoing, open, personable and not afraid of customer interaction. While franchisees are required to have a traditional store location, they are also able to cater out-of-store events with a simple mobile catering setup that includes a cart, trailer, minivan or food truck.

    Ideal franchisees include experienced multi-unit operators as well as business professionals who are willing to be hands-on as an owner-operator and market to their community. Additional characteristics include the skillset for budgeting, accounting and a desire to provide customers with science, treats and truly unique experience to enjoy a classic dessert in a fun and exciting way.

    In order to be eligible to open a Sub Zero Nitrogen Ice Cream franchise, candidates must have at least $100,000 in liquid capital and net worth of $300,000. The total development expense to open a new franchise location ranges between $176,000 – $293,000, which includes the franchisee fee of $35,000.

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