Bill Kim tore out the large espresso machine at his new Belly Shack restaurant in Chicago to make room for a soft-serve ice cream dispenser. He figured he’d make more money from the soft serve than from hot beverages. He was right. In fact, the frozen dessert has been so profitable, he plans to buy a new, faster machine this August, he said.Kim and others across the country are finding strong sales in fun and unusual soft-serve flavors, such as coconut water, olive oil and ...
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!