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.

Headmaster - Scoop School Steve Christensen

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 and 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 800 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.

Course curriculum

    1. Video 1 - The General Needs for Financial Management

    2. Slide notes - General Needs for Small Business Finance

    3. Audio Version - General Need for Financial Management

    1. Video 2 - What Will it Cost Me to open a Frozen Dessert Stor

    2. Slide Notes - What will it Cost me to Start a Frozen Dessert Business

    3. Suggested Equipment and Supplies

    4. Audio Version - What Will it Cost me to Start a Frozen Dessert Business

    1. Video 3 - The SBA and General Small Business Loans

    2. Slide Notes - SBA and general Small Business Loans

    3. Audio - SBA and General Small Business Loans

    1. Video 4 - Food Cost Percentages and Calculations

    2. Slide Notes - Food Costs Calculations and Principles

    3. Excel Spreadsheet - Food Cost Calculations

    4. Audio - Food Cost Calculations

    1. Video 5 - Labor Cost Calculations and Principles

    2. Slide Notes - Labor Costs Calculations and Principles

    3. Audio - Labor Costs Calculations

    1. Video 6 - Principles in Lowering your Food Cost

    2. Slide Notes - Principles in Lowering your Food Cost

    3. Audio - Principles in Lowering your Food Cost

About this course

  • $147.00
  • 33 lessons
  • 3.5 hours of video content