As a restaurant owner, you’re always on the lookout for new and innovative ways to drive revenue and attract customers. One option that you may not have considered is incorporating ice cream into your menu offerings. In this week’s episode of Restauranttopia, we spoke with Brian Zeit, the author of “Ice Cold Profits: Everything You Need To Know About Ice Cream Stands,” about the ways that local independent restaurants can use ice cream to drive revenue.

According to Brian, ice cream can be a highly profitable addition to any restaurant’s menu. Not only does it provide a sweet treat for customers, but it can also be incorporated into a variety of menu items, from shakes and sundaes to unique and creative desserts. Additionally, Brian mentioned that offering seasonal and limited-time-only flavors can help to create a sense of excitement and anticipation among customers, driving repeat business.

In terms of creative ways to incorporate ice cream into your menu, Brian suggested thinking outside of the box. For example, you could offer a “build-your-own shakes” option, or even offer ice cream-based cocktails. He also emphasized the importance of using high-quality ingredients to create unique and memorable flavors that will keep customers coming back for more.

Along with incorporating ice cream into your menu offerings, Brian also shared some tips for maximizing profits and staying ahead of the competition. These included:

  • Offering take-home containers or pints for customers to enjoy later
  • Creating a fun and interactive atmosphere in your restaurant, such as hosting ice cream socials or ice cream-making classes
  • Using social media and other marketing channels to promote your ice cream offerings and create buzz around your restaurant.

Incorporating ice cream into your menu can be a highly profitable and creative way to drive revenue and attract customers to your restaurant. By thinking outside of the box and using high-quality ingredients, you can create a unique and memorable experience for your customers that will keep them coming back for more.

We hope that you found this week’s episode of Restauranttopia to be informative and inspiring. Be sure to tune in next week for more expert insights and tips on how to take your restaurant to the next level.

About the Author

Brian Zeit is an accomplished sales and operations leader with more than eighteen years of enterprise, retail, and food-service experience. With a forward-thinking, value-added approach, he strives to propel business growth through employee development, analytical insight, strategic alignment, and new business development. A lover of all thing’s food and restaurant, Brian is a frequent podcast guest and writer. He also holds a Lean Six Sigma Green Belt and has won multiple awards for operational excellence and sales performance.


Brian Zeit, the author of “Ice Cold Profits: Everything You Need To Know About Ice Cream Stands.”


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