Frostline® Frozen Treats: Same Great Product with a New Look
Frostline® Frozen Treats, the leader in dry mix soft serve, has a brand new look, but you can still offer your customers great-tasting, guilt-free treats at a fraction of the cost of dairy alternatives. And with nearly 40 years of history in foodservice, you can trust the Frostline name for quality and taste.
Offer delicious, guilt-free indulgences to customers while enjoying higher profits, since dry mixes cost less to buy, ship and serve. Frostline soft serve is also lactose-free, gluten-free and cholesterol-free, so it’s appealing to customers with dietary restrictions or allergies. With a consistently fresh and creamy taste, no one will guess that it has only 100 calories for a half-cup serving.
Since Frostline Frozen Treats never require refrigeration, you can serve them anywhere you have a soft serve machine. With shelf-stable ingredients and a 12-month shelf-life, the company’s products virtually eliminate waste and free up valuable space in your cooler or freezer. Plus, with Frostline flavor packets, you can easily transform vanilla and chocolate soft serve into fun, trendy flavors without having to purchase an entire case of pre-flavored soft serve mix.
For more information and complimentary mixing buckets and merchandising, call 800-442-5242 or visit frostlinefrozentreats.com. You can also learn online about other Frostline products, including frozen yogurt and frozen beverage mixes.
Foundations Entertainment University Is Heading to Phoenix Feb. 25-27, 2014
Top Seminar Program Marks 10 Years with 30 Classes Held and 900-plus Graduated
Foundations Entertainment University (FEU) celebrated its 10-year anniversary with the completion of class #30 that took place in Kansas City, Mo., Sept. 17 – 19, 2013. For a decade, FEU has provided attendees with hands-on learning and real world knowledge in a fun atmosphere along with networking opportunities and behind-the-scenes visits to local entertainment venues as part of the unique educational experience.
“Wow, we’re 10 years and still going strong. When we started back in 2003, we knew the FEC industry needed a quality, in-depth educational program. We had no idea back then how popular Foundations would be. It’s really rewarding to see how many of our graduates have successfully launched new centers,” said Randy White, CEO, White Hutchinson Leisure & Learning Group.
During its 10 years of operation, Foundations has educated over 900 individuals representing 450 new and existing facilities as well as an additional 140 entrepreneurs still exploring the concept of family entertainment. Attendees have come from 22 countries and 44 states within the United States with over 150 family entertainment centers being identified to have either opened or completed major expansions and renovations since attending Foundations.
“I know I am leaving with the most valuable fundamentals, not only in the entertainment industry, but any business venture I choose. The value of this course exceeded my expectations,” said FEU #18 graduate Heidi Haas of Patterson Properties in Rocklin, Calif.
The 31st Foundations Entertainment University will be held February 25-27, 2014, in Phoenix, Ariz. Attendees will have the opportunity to visit two outstanding entertainment venues, Flipside (FEU #18 graduates) and UltraStar Multi Entertainment Center (FEU #27 graduates) as part of the program.
Visit www.foundationsuniversity.com for more information and to register.
CenterEdge Software Hires Eight
Entertainment facility solutions provider CenterEdge Software celebrated its 10th year in business by hiring eight new employees and expanding its office space to keep up with demand for products and support.
The new CenterEdge employees are web and mobile device developers Chris Barrett and Bill Bailey; technical writer Tim Jewett; bookkeeper Vicki Carr; and project managers Kris Echols, Henry Lopez, Crystal Gusler and Charlie McNeill.
The added manpower is helping the company successfully implement innovative point of sale and reservation applications as well as reporting, cash and control and time clock solutions for new customers including trampoline parks, theaters, waterparks, skating facilities and general FECs with attractions such as bowling, laser tag and climbing walls.
“We go onsite for eight or nine out of every 10 new client installations,” said Marcus Mayer, CenterEdge Software director of operations. “Our new staffers are going to enable us to keep up with increasing demand and make implementation smoother for all our customers.”
Wilderness Resort Announces Many New Attractions and Amenities for 2014
Wilderness Resort is adding many new attractions and amenities to its 600-acre resort located in Wisconsin Dells. All will be open in time for summer 2014.
According to Joe Eck, general manager for Wilderness Resort, “We are constantly striving to keep our waterpark resort fresh and entertaining for the families who vacation with us. We are very excited to be making this announcement.”
Included in the additions is the massive 4,000-square-foot, two-story OK Corral Lazer Tag Arena and the Marshall Training Lazer Maze, Margarita’s Swim-Up Bar, the Wilderwoods Go-Kart Trail and more.
Barron Games Introduced New Products at the 2013 IAAPA Attractions Expo
Included in the new offerings from Barron Games at the 2013 IAAPA Attractions Expo were the Galaxy Collision QuadAir Multi-player Air Hockey, Kenti Pro Foosball, and F-22 Home Foosball, the Space Rocket 2 Seat – Kiddy Ride, the Martian Mania Series of Kiddy Redemption Products and more.
Tourist Attractions & Parks eNewsletter Feature
*Top Tips for Selling More Food in 2014: Part I
The New Year brings with it resolutions by many consumers to eat less. However, this doesn’t mean leisure entertainment facilities cannot do anything to sell more food of all kinds in 2014. In fact, there are several tactics to try.
Introducing variations on old favorites is one tactic worth exploring, according to a spokesperson for State Fair Mini Donuts, which has just added two flavored sugars—salted caramel and apple cider—to its donut sugar assortment. Bruce Shover, owner of Marshall Bowl in Marshall, Minn., ranks among operators who have successfully bolstered food sales by following such an approach. Pizza is the top-selling food item at the bowling center, generating 70 to 75 percent of foodservice revenues; customers order some 50 to 60 pies per week. Shover attributed this trend not only to the fact that the product is prepared fresh on-premise, but also to the periodic appearance of different, often unusual varieties on the pizza menu. A barbecued pork-topped pizza represents one example, Shover said.
Much the same is true of PINZ Kalamazoo, in Kalamazoo, Mich. General Manager Matt McLellan noted that while the natural synergy between pizza and bowling propel it to the head of the facility’s foodservice hit parade, using unusual toppings, including pickled banana and jalapeno peppers, kicks sales up several notches.
Touting signature items or fare not found at nearby venues can also be a viable means of encouraging additional food sales. These products need not be gourmet, difficult to make or require special equipment to prepare: At the Franklin Skate Club in Franklin, Ind., the “signature item” and customer favorite is freshly baked breadsticks brushed with melted butter and garlic (plus a cheese dip on the side) and at Wheels Fun Park in Durham, N.C., fried chicken wings unavailable anywhere nearby trump other selections. Jerry Williams, co-owner of the Franklin Skate Club, and Becky Olbrych, owner of Wheels Fun Park, believe this strategy is effective at least partially because once guests have tried a special item and are aware of its relative rarity, they come to regard it as a special treat they must have no matter what other items they may order and whenever they visit.
(*See the February 7 TAP eNewsletter for Part II.)