A. The quality of Goodrich Ice Cream is easily told by the taste and the ingredients. Our product per 1/2 gallon will weigh considerably more than other brands. This is accomplished by lowering the overrun which plainly means more product and less air. Only the finest ingredients are used. In ice cream there is a milk and cream ratio of 3:1, beet sugar and corn sugar in a ratio of 3:1 and skim milk powder. There is also stabilizer which prevents the formation of large ice crystals in your ice cream so that it stays creamy, not sandy tasting, even if it melts a little before you get it home. Also there is emulsifier which keeps all the ice cream ingredients well blended and helps keep the air whipped into the ice cream so it doesn't taste like hard ice, but is smooth and creamy.

A. The ice cream is produced in an ice cream manufacturing facility in Norfolk, Nebraska. This state of the art plant is equipped with a computerized multi-tray deep freeze tunnel. This allows the 3 gallon tubs of ice cream to be frozen using this quick hardening process. This process better enhances the quality and texture of the ice cream.

Operational Cost:
*Product Cost 30% to 32%
*Shared labor costs

Equipment & Signs:
*Equipment $13,000 to $16,000
*Opening inventory: $2,050 to $2,400

Franchise Fees:
*Franchise fee: $0.00
*No royalty fee to Goodrich Ice Cream

Term:
*10 years

A. First and foremost, it is the quality of the ice cream that we serve. The ice cream is classified as a premium product with 13% butterfat added. The Goodrich Ice Cream Shoppe is a traditional concept that is not trendy and has spanned many generations since its conception in 1932. It has grown from its Midwest roots and prospers because of its ability to satisfy its customers with traditional products such as malts, shakes, sundaes, cones and banana splits, and it's great tasting 'famous' ice cream.

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