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Back in the day Ice Cream trucks used relatively primitive techniques. First, they only sold ice cream and no other condiments. Refrigeration was done by large blocks of dry ice so the motor was always turned off when the van was stopped for sales. The chimes were operated by a hand driven crank or a take-off from the motor, so they were not heard as often as they are today.
1965 Ice Cream Truck
Today’s upgraded ice cream trucks use commercial cold plate freezers that plug in overnight and when unplugged maintain the cold for at least 12 hours. Music systems are mechanical or more commonly digital devices that have no tape or other moving parts. Each “Music Box” has as few as 1 or as many tunes as one can have programmed onto the chip. The opening on the side that drivers serve from is commonly referred to as a serving window and will usually have a serving counter. Awnings can be attached to trucks over the serving window. Safety equipment usually comes in the form of an electric or vacuum swing out sign which may resemble a stop sign or a triangular shape, as well as vinyl lettering or decals that advise others to use caution.
Ice Cream Scooper
Ice Cubes
The most basic component of cocktails is the “Ice” and that needs careful consideration. Things to consider when making ice is the water type and shape of ice. Icetenders use denser, larger cubes for spirits like Scotch and crushed ice for refreshing drinks that need dilution.
Designer ice cubes add fruits and flowers in the cube. Good ice requires good ice making equipment. The bar culture is getting more advanced and people are starting to pay attention to every last detail that goes into a cocktail. You can really make a momentous difference with ice.
A new culture has developed around pizza. New conversations are popping up about oven types, varieties of flour, the virtues of buffalo mozzarella. The new respect for pizza pies is reflected in countless classy new restaurants that have sprung up all over the country.
Pizza Delivery Bag
The flashiest restaurateurs want in on pizza and so do some of the most classically trained, critically acclaimed chefs. Why pizza? It’s the economy stupid, pizza is the perfect product as it costs less money and results in less pressure. You’re concentrating your entire restaurant on one thing rather than soup and pastry chefs. Patrons like the new trend as they search for the right ambiance and the perfect pizza crust.
One of the keys to a successful restaurant business is learning how to woo your customer. This means being able to sell whatever you have on the menu to anyone at any time of the year. Even if it’s ninety degrees out, people should want to empty your soup warmers and when it’s colder than ice outside, they should be looking for your salads and frozen treats. But since not everyone has the knack for selling, here’s a crash course in sales techniques that actually work.
Soup Warmers
What’s So Special About Your Place?
You need a ‘hook’ in order to get people in your door – and to keep people coming into your restaurant. So, be honest with yourself, what makes you so special? While it’s true that every restaurant concept has been covered (usually all on one street), you need to find something in your place that makes you better, or at least different, from the rest. And if you can’t find anything, it’s time to make some changes at your restaurant. Maybe you sell all breakfast foods? Have your staff dress up in pajamas and then advertise from that angle. Find something that makes customer feel shocked or something that makes them laugh and you’re going to bring ‘em in by the busload.
Make it a Mystery
On the other hand, the less you tell your customer, the more they’ll want to know. What you might want to do is create a mystery special or a mystery theme that will happen one night a week. Create flyers and signs that promote this mystery event and then do something wild that people will enjoy. Have an 80’s night or redecorate the seating area in crazy colors. Just do something that makes people want to come in to see what else you can offer them.
Become More Regular
Some restaurants that have an older clientele or guests that seem to favor sameness will want to create a schedule of menu items and specials that repeats each week. For example, margarita Mondays are popular. You can create an entire schedule of weekly food specials or entertainment that will help keep people coming in, even though they know what to expect.
Other ways to bring people in:
• Have a certain hour of the day when everything’s half off. But don’t publish when that hour is.
• Have drink specials with certain menu choices.
• Include desserts with dinners on the weekends.
• Include your customers in a vote of what new items you bring onto the menu.
• Have private events for special customers.
Emptying your soup warmers when it’s seventy outside takes talent. But creating a buzz? That just takes a little creativity.
