How to Increase Ice Cream Sales in the Winter Months

Ice cream cups with lids

Summer is, unfortunately coming to an end. Many children are already back in school and the hustle and bustle of the school year has begun. Most dessert shops will soon see a decrease in their ice cream sales. People have less time in the fall. The weather is cooler. People are so busy with school and extracurricular activities. These are all common reasons for why desserts are less popular during the fall and winter months. Many ice cream businesses may struggle to stay in business during these months, especially if they did not sell enough ice cream throughout the spring and summer months.

There are about 1.5 billion gallons of ice cream and similar desserts produced in the United States every year. That is a lot of ice cream. However, a large percentage of it is consumed during the spring and summer months. What are some ways that these ice cream businesses can increase their ice cream sales all throughout the year? What are some ways to entice customers who are busy and less craving of the ice cream? There are a few ways to encourage the sales during these slower, winter months.

As much as 90% of U.S. households regularly indulge in a sweet, frozen treat. How do you get all of these households to want these sweet, frozen treats all year long? Colorful containers and colored spoons may actually help increase ice cream sales. There is something about the image of eating a cold ice cream on a warm summer day. When a family sees another family with these ice cream desserts, they want them also. The same idea goes for the colored spoons and serving containers. Colored spoons and colored frozen yogurt cups catch the eye of the person passing by. They are more tempted to pay attention to the contents of the container, and are more likely to come in for their own ice cream dessert.
Providing customers with healthier dessert options may also increase sales in the winter.

Most people feel justified eating ice cream when the temperature is hot. Less people may purchase ice cream during the cold, winter months because they do not see others do so. However, if you can provide them with a healthier dessert option, they may be more likely to purchase the option. Frozen yogurt is a great alternative. At the end of 2013, there were an estimated 2,582 frozen yogurt stores. This just shows you the success of frozen yogurt, during most months of the year.

Providing your customer?s with other dessert options besides ice cream and other frozen desserts may also be a good option. Warm drinks or coffee drinks may entire customers to come in during the colder months. Drinks can include warmer ingredients or just simply not contain any ice cream. Those who do not enjoy ice cream during the colder winter months will have a different dessert option.

The dessert supplies that you use will also matter. When people come for ice cream, they expect it to be of high quality and to taste good. If you use low quality ice cream supplies, the ice cream quality will lack. People will be less likely to return for more ice cream at a later date. You will need to be sure that you provide your customers with a product that they consistently want, all year long.

Most ice cream shops are very successful during the warm, summer months. However, that means that they struggle during the cold, winter months. Dessert businesses need to find different ways to encourage cream sales, all year long. They can take steps such as providing the customer with other dessert options, serving the ice cream desserts in colorful and exciting containers and using only the highest of quality of ice cream supplies. These things can improve the quality of the ice cream, making more customers want it all year long.

The following two tabs change content below.

Francis Pitt

Francis Pitt has made a name for himself in farm-to-table organics, working at restaurants in Portland, Seattle and Burlington, Vermont. While he has a taste for the extreme, most of his restaurant’s top sellers are much more down-to-earth, regularly featuring mushrooms gathered from the slopes of the Cascades, and fresh wild-caught seafood from the Oregon coast. Inspired by trends in Portland, his latest restaurant offers the ultimate chef’s table: dinner begins in the morning at his island collective farm, and 4 lucky guests every week get to follow the food, literally, from the field to the plate! Francis is a firm believer that you are what you eat — do you really want to be a chemistry set?