Sub Zero Ice Cream Just Got Hotter

Sub Zero Ice Cream is different from other local ice cream shops; they don't have a single freezer in the store. In fact, until you order, the ice cream is not even frozen. Sub Zero uses the -321�F freezing power of liquid nitrogen to freeze customers' orders before their eyes and to allow each customer a completely custom ice cream experience since they can choose their own flavors and mix-ins on the spot.

It's no wonder Sub Zero Ice Cream is growing so fast. In the 2011 edition of Utah Valley BusinessQ Magazine, Sub Zero Ice Cream has been awarded the 10th fastest growing company in Utah Valley.

Founder Jerry Hancock explains, "We are so excited about this award. We partner delicious, customized ice cream with a fun experience and it is paying off. Our continued growth means we will be able to reach out to new areas and even more ice cream lovers." Springville, Utah, March 11, 2011 The Utah Valley BusinessQ Magazine's Fastest-Growing Companies list recognizes companies in Utah Valley who are experiencing major growth. During this economical downturn, some small ice cream shows saw business slowing down, but the strength and adaptability of the franchise business model of Sub Zero Ice Cream came shining through despite economized challenges.

About Sub Zero Ice Cream Started originally as a New York Burrito franchise, this deli-style chain morphed into a cryogenic ice cream store under the direction of owner and founder Jerry Hancock. Hancock wanted an ice cream shop where customers would have limitless options. So he created the concept of flash-freezing the ice cream with liquid nitrogen in front of the customers after they had chose their ice cream base, flavors and mix-ins. With 10 locations in Utah, Idaho and Arizona, Sub Zero recently partnered with Five Star Franchising to help streamline and expand the brand.

Sub Zero Ice Cream News and Press Releases

This article has been read 1199 times.