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If the frozen yogurt is too icy it’s usually the setting on the soft serve machine, not the machine itself, or it could be bad product with no stabilizers or poor content.
Depends on your intentions, and just how GREAT you are!
We will also make suggestions – there are lots of free tips to succeed that worked great for Steve Jobs! Why not flatter an unknowing columnist and con, I mean convince them into writing an article on you!
Also, we recommend hiring an architect, or designer, or contractor who has done a frozen yogurt shop before.
They understand how to build out the walls correctly to reach through, get the place set up with the right electrical, air flow, etc.
If it doesn’t make sense to you it sure won’t make sense to them.
Also, you should be able to get a couple months free rent on your lease – get a commercial broker to put a proposal together for you, remember the leasing agent for the space is required to put the land lords best interest before yours! Great atmosphere: Think hard about how you want your frozen yogurt shop to “feel”.
You also want to make sure the company has good distribution to your store so that you are not let down and run out of product.
Good consistency is produced by good yogurt, a machine no matter what brand should produce good yogurt if the settings are correct.
When everything and everyone is working together in your store it will create an energy that will attract people back to your business, this force is powerful, do not neglect the force!
Each detail should be thought out and not overlooked.