The superior taste and quality of ScotsburnIce Creamhas been recognized and enjoyed by consumers for over 95 years. We offer a full line of ice cream and frozen yogurt to satisfy all tastes.Only the finest ingredients are used to deliver a distinctly satisfying taste -

Scoop Up More Ice Cream Sales and Profits

a taste that keeps them coming back for more!

Choosing YourIce Cream Brand

When your livelihood is dependent on the choice of your ice cream brand, you want to be sure you’re making the right decision.

Here are just some of the reasons you will want to serve Scotsburn ice cream:

1. Scotsburn Dairy has been in business since 1900. We have become a major player in the ice cream and novelty business producing product distributed across Canada for numerous major retail brands. We didn’t get there by disappointing our customers.

2. Our knowledge and experience about ice cream is second to none. We’ve been manufacturing it for over ninety five years using the best ingredients and most modern technology.

3. We are a HACCP and SQF certified company ensuring that our product development and quality control practices are second to none.

4. The Scotsburn brand name is highly recognized. Consumers believe in Scotsburn ice cream and novelty products and know they are getting the quality and freshness they deserve.

5. Scotsburn offers a wide product selection. In addition to our ice cream, we also offer frozen yogurt, no sugar added and a lactose free option as well - providing your customers with the products they want.

6. When it comes to new and exciting ice cream flavours, Scotsburn leads the way. We stay on top of the trends, and often start new ones. Choosing only quality ingredients, we have created numerous flavours for your consumers to choose from.

7. Scotsburn offers a complete bulk ice cream program to help you improve your business. Included is a guide to teach proper scooping techniques and some important hints to assist you with making your business a profitable one. We also have ingredient listings, flavour guides, posters and various POS material.

Bewarethe Stampede

With a wide variety of flavours available, you will have no problem choosing the right mix to satisfy all of

your consumers:

Simple favourites: Smooth and creamy, cold and delicious, and suitable for all ages; includes timeless classics like vanilla, chocolate, cherry vanilla and orange pineapple.

For the kid in all of us: The sweet, delicious, bright coloured flavours such as Bubble Gum, Moon Mist, and Cotton Candy tempt young and old alike.

Overflowing with lots of goodies: With everything under the moon, anyone who

loves their ice cream chock full of ripples, chocolate covered cups, chewy nut clusters,

or fruit, you can’t go wrong with flavours like Chocolate Chip Cookie Dough, Death by Chocolate, and of course Scotsburn’s infamous Hoof Prints®.

For the health & calorie conscious: Everyone needs a treat, even those

who pay special attention to their diets. Scotsburn offers

products that reduce the level of fat and calories without sacrificing the taste. From our special

low fat frozen yogurt including Strawberry and Fudge Brownie to our No Sugar Added French Vanilla; there’s something for everyone.

PROMOTIONAL SUGGESTIONS:While you will find that the majority of your business occurs during the heat of summer, you might want to think about having some special features to help increase consumer consumption for those not so sunny days:

Store opening: Create some excitement by advertising in your local newspaper or via radio about your opening for the season. Offer a free cone to your 50th (pick any number) customer.Family Day: With the purchase of two large cones get a kiddy cone for free. Perhaps add some sprinkles!Mother’s / Father’s Day: With the purchase of two kiddy cones Mom/Dad get a second scoop of ice cream free of charge.Last Day of School: Students who bring in their report cards receive $.25 off the price of a cone; anyone with straight A’s (90+ Average) gets a free cone.Canada Day: Offer a special deal on a double scoop of vanilla and strawberry ice cream cone to all those patriots; top it off with a strawberry or cherry.Labour Day Special: Provide an entry form to every customer who buys a double scoop for a chance to win a free 11.4L tub of Scotsburn ice cream - their choice of flavour.Feature Flavours: Each month (or each week) feature one of our new flavours to customers; let them add a cherry or sprinkles for free if they choose it.

By choosing Scotsburn as your ice cream brand, expect a steady stream

of people dropping by your ice cream stand to sample a taste of our creamy

and delicious ice cream.

1 After removing scoop from scoopingwell, SHAKE OFF EXCESS WATER, this prevents water from dripping on ice cream then freezing into bits of ice.

2 Or give the scoop a few quick taps (on the handle not the bowl) on the rubber bumper installed on most scoopingwells.

3 4

7 8

Hold scoop firmly. START ABOUT 1/2” INTO THE ICE CREAM

START AT OUTER EDGE FIRST.Using moderate pressure move scoop across ice cream in a circular motion. The object is to slice off a ribbon of ice cream causing it to curl itself inside bowl of scoop.

Scoop can also be moved in an “S” pattern. Give it plenty of wrist action when making sharp turns to reverse direction of scoop.

NEVER! NEVER! NEVER! use thumb to hold ball of ice cream in scoop during the scooping process. Never use thumb to eject ice cream from roll-type scoops.

ALWAYS MOISTEN SCOOP BE-TWEEN EACH SCOOPFUL. Don’t forget to tap off excess water, this prevents sticking.

5

6

LEARN TO SCOOP BOTH CLOCKWISE AND COUNTERCLOCKWISE and strive to scoop the correct size with one sweep of the scoop. Avoid returning to the can for an “add-on”.

As soon as the ball of ice cream has reached the desired size, move scoop under the ball, turning it upward. Lift straight up.

9

10 DON’T PUSH SCOOP AGAINST SIDEWALL; this packs ice cream, reduces yield.

11 12

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DON’T DIG ‘WELLS’ DOWN THE CENTER. A thin layer of ice cream left on the wall may become icy or gummy.

SCOOP CANS LEVEL LIKE THIS

PRACTICE SCOOPING DAILYScoop and weigh several portions of ice cream at the start of each work shift, until you are able to roll a ball of ice cream into the number of ounces specified by management.

Below are time-tested techniques for scooping ice cream. Training and practice are the keys to uniform portions.

PORTION CONTROL SCALES

ScoopingTips

Keep our product frozen. It should be placed in the freezer as soon as it enters the store. Product melt down will lower the number of portions you will be able to scoop and lower the product quality. Some flavours tend to be softer than others, if this becomes a problem, try placing them in the corners or sides of your freezer. For optimal scooping and storage we recommend a temperature range of 9 to11 degrees F or -11 to -13 degrees C.

Place a thermometer in the scooping cabinet and check temperature frequently.

Experiment - Find a temperature at which ice cream can be scooped with ease - without applying strong arm pressure.

When scoops become dull from wear, replace them. Sharp edges are important.

Scoops should be thoroughly washed and sanitized at closing time and covered with a paper towel, or a clean cloth towel. Do not leave in scoopingwell overnight! Keep a fine, jet stream of water running into the scoopingwell at all times to float off impurities.

Use a spatula to scrape down cans which need leveling at closing time and use covers to protect the ice cream overnight.

Round cans should be restrained with can clamps or special collars to prevent spinning.

Do not cough or talk while bending over an open can of ice cream. Make sure hair is restrained.

Remember, uniform scooping doesn’t depend as much on the type of scoop as it does on the person doing the scooping!

Fig. 1 Fig. 2

FRESH CONES are so crisp they can break when a scoopful of ice cream is placed on top. Minimize breakage by holding the scoopful of ice cream upright, then turn the cone upside down and push it gently onto the ball of ice cream (Fig. 1). Next, turn both scoop and cone upright and lift off scoop (Fig. 2).

BULK ICE CREAM YIELDSAVERAGE

SCOOP WEIGHTSCOOPS PER

TUB

CALCULATING PROFITABILITY

M re Tips!

TRAFFIC FLOW

This chart provides a timing index guide, by month, for the percentage consumption of ice cream in the Atlantic Provinces based on an average fiscal year sales of Scotsburn 11.4L ice cream.

1 A large percentage of your business will be done with the “traditional” favourites - Vanilla, Chocolate and Strawberry. Your best sellers should be located closest to the cash register to minimize time, effort and traffic (eg. positions 13,14,15, and 16).2 Your slowest moving flavours should be located in the extreme corners (positions 1 & 2) or beside the compressor. The cabinets are slightly colder in these locations and will maintain product quality better.3 Flavours with nuts - Maple Walnut, Butter Pecan etc. are the most difficult to scoop and should not be displayed in these cold areas.4 New flavours should be introduced, and feature flavours displayed in the front, central areas of the cabinet (positions 7 & 9) for optimal exposure.5 Flavours should be arranged by colour where possible to highlight contrasts. For example Chocolate Mint Chip Fudge should be placed beside a Chocolate or Strawberry and not another green flavour.6 Display your flavour guide, the poster describing the flavours, where it can be read by customers in line. This will allow them to choose their flavour before it’s time to order, saving valuable time.

There is nothing worse than having a long line up of customers during the biggest heat wave of the summer and you run out of ice cream. We at Scotsburn know how important it is that you never run out. Avoid these difficult predicaments - teach employees how to order in your absence by following a standard formula. One way is to determine your store’s total ice cream capacity, including storage space. On the day you place the order, carefully inventory every flavour in stock. Multiply the amount of each flavour used daily (number of cans) by the number of days until your next delivery. Subtract that number from your total capacity to determine how much of each flavour you should order. Obviously, a flavour-by-flavour ordering system like this one will take some time. However, the extra effort is well worth it to ensure that you will never run out of a valuable fast-selling flavour.

Positioning Flavours inYour Display Cabinet

CASH REGISTER

Ice cream is very much an impulse item and a consumer’s choice of flavour is often influenced by the location and appearance of the flavour. In addition, you can greatly

streamline your labour by properly arranging the flavours in the cabinet.

ORDERING MORE PRODUCT

Menu Boards & Flavour StripsMenu boards provide an attractive and flexible way for you to display the different flavours you offer throughout the season. They come complete with the full line of Scotsburn flavour strips to match. Save them from year to year as we use replacement sets that feature only the new flavours each year.

Flavour GuideWe offer an enticing flavour guide with descriptions of all of our flavours. Be sure to post it where it is visible for customers to read before ordering.

Cone HolderIf things are really hectic, you may want to use one of our Scotsburn logoed cone holders. With a sleek and attractive design, they can be set on top of your cabinet to hold up to four cones at a time.

“Scotsburn Ice Cream” Sign20”x 24” in size, these signs advertise that you serve ice cream in your establishment.

Large Coroplast Cone SignAttractive Scotsburn logoed die cut coroplast cones catch consumers’ attention from the road-side.

Point of Sale Materials

Materials may not be exactly as shown.