Rank no.382 – Sub Zero Ice Cream – US

Products & Services: Ice cream, yogurt, custard, smoothies

Number of Locations: 28

Total Investment: $155K – 381K

Founded: 2004

Began Franchising: 2005

About Sub Zero Ice Cream
Jerry Hancock used his background in chemistry to develop a method of flash-freezing ice cream using liquid nitrogen. He and wife Naomi opened the first Sub Zero Ice Cream in Orem, Utah, in 2004, using this technology to offer customers the chance to customize their ice cream by choosing their milk base, flavors, mix-ins and texture. Sub Zero also offers a liquid nitrogen science education program that can be brought to schools.

Where Seeking Franchisees: Franchisor is seeking new franchise units in the U.S.,Asia, Australia/New Zealand, Canada, Central America, Eastern Europe, Middle East, Mexico, South America, Western Europe.

Startup Costs, Ongoing Fees and Financing
Total Investment: $155,000 – $381,000
Franchise Fee: $25,000 – $30,000
Ongoing Royalty Fee: 6%
Term of Franchise Agreement: 10 years, renewable
Financial Requirements
Net Worth: $150,000 – $250,000
Liquid Cash Available: $50,000
Operations
30% of all franchisees own more than one unit. Number of employees needed to run franchised unit: 5 – 10. Absentee ownership of franchise is NOT allowed. (100% of current franchisees are owner/operators).

How This Franchise Supports Franchisees
Training: Available at headquarters: 1 week. At franchisee’s location: 3 days. By manual
Ongoing Support: Newsletter, Meetings, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives, Lease Negotiation
Marketing Support: Co-op advertising, Ad slicks, Regional advertising,

Franchise Ranking History
Franchise 500®: #382 (2013), #365 (2012),

What is Sub Zero? Fresh – Frozen – Freedom

Before Sub Zero, people had to choose from a pre-frozen product.  Now, Sub Zero makes gourmet ice cream in front of you within seconds of ordering.
The Sub Zero Ice Cream and Yogurt Story

Jerry and Naomi Hancock were always drawn to the idea of customizable food. They started their culinary career by opening a New York Burrito in Orem, Utah, which allowed their customers complete control over creating their meals. Jerry and Naomi wanted to provide that same freedom with desserts. Jerry used his chemistry background from Brigham Young University to develop a method of freezing ice cream using nothing more than liquid nitrogen (which comes from the air we breath). His technique was such a success, that in 2004 he opened Sub Zero Ice Cream in Orem, Utah. Since then, Sub Zero Ice Cream and Yogurt has changed from a small, local business into a regional sensation. Locations can now be found throughout Utah, Arizona, Idaho, Washington, Florida, California, Indiana and will be coming to other locations across the U.S.

Contact Us

We welcome all questions and comments regarding our ice cream, catering options, and franchising opportunities. Feel free to contact us using the information below, or use the form to send us an e-mail.

Corporate Office
1718 N. University Pkwy., Ste. 201
Provo, UT 84606
(801) 494-0960
General Store Information
Mary Oliphant
Sub Zero Operations Director
mary.oliphant@subzeroicecream.com
(801) 695-5676
Franchise Sales Contact Info
Peter Black
Sub Zero Corporate
peter.black@subzeroicecream.com
(404) 353-3437
Publicity and Social Media Assistance
Ali Savage
Sub Zero Corporate
ali.savage@subzeroicecream.com
(801) 231-3657
Catering & School Presentations
Peter Black
Sub Zero Corporate
peter.black@subzeroicecream.com
(404) 353-3437

Source : Sub Zero Ice Cream Official website