Last spring, my boyfriend and I moved to Cleveland from Los Angeles and decided to start a small ice cream business. I wrote a piece here describing how we were going to try to sell our ice cream at a food festival, and detailed the costs of being a vendor for two days. I’m sorry it’s taken me so long to write an update.
After our first event in May, we were booked six days a week, sometimes multiple times a day, at different food truck events, festivals and farmer’s markets. We made ice cream on the seventh day. We’ve been fortunate to receive an incredible amount of support from the Cleveland community, including a “best ice cream” award from a local magazine. Our business plan was to make more money than we spent, and we broke even on everything, including the purchase of secondhand commercial ice cream making equipment for approximately $8,000, before summer ended.
In September of 2013, a local ice cream shop in a walkable neighborhood of Cleveland closed. We took a look at the place, and liked both the area and the 60-year ice-cream history of the building. But was it too soon to go from our first event in May to opening a brick-and-mortar just a few months later?