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Chill-N Wants to Revolutionize the Ice Cream Experience

In the world of nitrogen ice cream shops, Chill-N considers itself an old-timer. But the brand’s history as a growth concept is just beginning.

Aanchal Shalini Pundir by Aanchal Shalini Pundir
July 6, 2020
in F&B, News, QSR & FSR
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In the world of nitrogen ice cream shops, Chill-N considers itself an old-timer. But the brand’s history as a growth concept is just beginning. Founded in 2012 by millennial entrepreneur Daniel Golik, who spent months in his garage perfecting the product, Chill-N launched its national franchising program only this summer.

Chill-N Wants to Revolutionize the Ice Cream Experience
Image Source: qsrmagzine.com

It came roughly four months after Golik promoted franchise veteran David Leonardo to CEO. He arrived at Chill-N from much bigger shops—Arby’s, Burger King, and Wendy’s among them. Chill-N has just eight units, all spread across South Florida, and its growth targets, naturally, don’t approach those brands. Yet Chill-N offered Leonardo a ground-level chance to disrupt a category in ways established sectors, like burgers, never could.

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Microbiologist Curt Jones is credited as the first to pour liquid nitrogen on top of ice cream. That was 1987. Sub Zero is a brand that pitched on ABC’s hit show “Shark Tank,” in 2013, although it didn’t walk away with a deal.

Chill-N Wants to Revolutionize the Ice Cream Experience
Image Source: tvguidetime.com

But the category remains a blip on the dessert radar in quick service, and Chill-N believes it can alter that by tapping into a local-first, ingredient-forward movement among consumers. The brand’s batches of ice cream are just 6 or 8 ounces and use raw inputs as flavoring. A typical ice cream manufacturer will produce batches by the thousands of gallons and dump multiple 5-gallon pails of “base flavoring,” often an artificially engineered flavoring substance, into each.

Chill-N freezes and flavors every serving, per order, in front of the guest. So, there’s a theatrical element to the process.

Shortly after launching its franchising program, Chill-N inked its first development deal, expanding in the Doral/Sweetwater area. It opened a food hall location at the beginning of 2019 at the Lincoln Eatery in South Beach as well.

Read the complete story here.

Tags: Chill-NCurt JonesDaniel GolikDavid LeonardoIce creamShark TankSub Zero
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Aanchal Shalini Pundir

Aanchal Shalini Pundir

Aanchal is currently managing the NGO Sarvani in Chandigarh after returning from what can only be described as a life changing experience in the valley of Uttarakhand. An avid reader, social worker and wanderer, she is only interested in conversations revolving around Amrita Pritam, Manto, Faiz and Chai.

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