Frozen Dessert and Small Business Finance

How to monitor your costs and control your Ice Cream business's finance health | taught by Steve Christensen

Course description

The two main reasons why small retail business fail are,

1) Poor Choice of Location and

2) Little or Poor financial management.

Lets face it: We didn't get into the ice cream business to count cups and fill out profit and loss sheets. That being said, financial monitoring of our frozen dessert business is one of the essential elements in maintaining growth and detecting negative financial trends.

In this module we have nearly 4 hours of video content looking at the following video topics:

The General Need for Financial Monitoring
What will it cost me to open a Retail Ice Cream Location
SBA Loans and General Lending Practices
Understanding Food Costs and Percentages
Understanding Labor Costs and Percentages
How to Lower your Food Cost Percentage
How to Lower your Labor Cost Percentage
Understanding your Break Even Amount
Profit and Loss Sheet Calculations
Pricing your Menu Items and General Menu Rules

We here at Scoop School know that the principles taught in these videos and the supporting attachments will help you monitor your business finances more effectively and subsequently be in a position to grow your own ice cream or frozen dessert business.

Steve Christensen - Headmaster



As always - We offer a 100% money guarantee as we do on all of our online courses and instruction. If you honestly feel that the content, attachments and supportive material were not beneficial to your yearning for retail ice cream and frozen dessert knowledge, please contact our headmasters office and we will arrange a refund.

That being said, with over 600 retail locations opened, over 1000 students graduated and having spent time with over 10,000 people in the process of frozen dessert education and training, we feel confident this content will move your forward towards your ice cream dreams.

Steve Christensen
Steve Christensen
Headmaster - Scoop School

Stephen Christensen, best selling author and retail ice cream expert, has become an authoritative voice and thought leader in the frozen dessert community both in the United States & internationally.

After opening and operating a chain of frozen custard stores in his native Australia, Steve was invited by a major equipment manufacturer to the US, & moved to the United States with his family in 2004.

Since then Steve has taught over 10,000 new and existing store owners the art of retail ice cream and frozen desserts, both in theory and in a hands on environment. In fact, Steve has had a hand in opening more than 600 ice cream and frozen dessert retail locations and has worked with such chains as Costco, Whole Foods, Sandals Resorts, Rita's Water Ice, Hollywood Casinos and many more on training and/or developing their frozen dessert programs.

To read Steve's full Bio & for more information on live classes, consulting & just about anything else on the ice cream and frozen dessert business, click HERE


Course Curriculum

1. General Needs for Small Business Finance
18:54
Video 1 - The General Needs for Financial Management
Slide notes - General Needs for Small Business Finance
Audio Version - General Need for Financial Management
2. What will it Cost me to Start a Frozen Dessert Business
26:21
Video 2 - What Will it Cost Me to open a Frozen Dessert Store
Slide Notes - What will it Cost me to Start a Frozen Dessert Business
Suggested Equipment and Supplies
Audio Version - What Will it Cost me to Start a Frozen Dessert Business
3. SBA and General Small Business Loans
22:44
Video 3 - The SBA and General Small Business Loans
Slide Notes - SBA and general Small Business Loans
Audio - SBA and General Small Business Loans
4. Food Cost Calculations and Principles
19:56
Video 4 - Food Cost Percentages and Calculations
Slide Notes - Food Costs Calculations and Principles
Excel Spreadsheet - Food Cost Calculations
Audio - Food Cost Calculations
5. Labor Cost Calculations and Principles
15:59
Video 5 - Labor Cost Calculations and Principles
Slide Notes - Labor Costs Calculations and Principles
Audio - Labor Costs Calculations
6. Principles in Lowering your Food Costs
42:48
Video 6 - Principles in Lowering your Food Cost
Slide Notes - Principles in Lowering your Food Cost
Audio - Principles in Lowering your Food Cost
7. Principles in Lowering your Labor Costs
25:11
Video 7 - Principles in Lowering your Labor Costs
Slide Notes - Principles in Lowering your Labor Costs
Audio - Principles in Lowering your labor Costs
8. Breaking Even Formulas and Calulations
10:26
Video 8 - Understanding Your Break Even Numbers
Slide Notes - Breaking Even Formulas and Calculations
Audio - Breaking Even Calculations
9. Profit and Loss Spreadsheets
12:19
Video 9 - Understanding Profit and Loss Sheets
Slide Notes - Profit and Loss Spreadsheets
PDF - Profit and Loss Sheet used for Class Excersise
Audio - Profit and Loss Spreadsheets
10. Essential Pricing Tips for your Menu and LTO's
29:07
Video 10 - Essential pricing Tips for your Menus and LTO's
Slide Notes - Essential Pricing Tips for your Menu and LTO's
Audio - Essential pricing Tips for your Menu and LTO