continued “I’m not just an instructor that’s there at a seminar,” he said. Rather, he’s a mentor to new and aspiring business owners, and tells them: “this is how a store is run, this is how you take care of customers, these are the products you can sell.”
Giordano’s involvement with NICRA gives him a good perspective on the shape of the ice cream industry, and he has some good news to share.
“The industry is growing,” he said of the variety of new products entering the market. He noted that healthier, more tart yogurt, which was the norm 20 years ago, is making a comeback.
“We sell a lot of yogurt,” he said, referring to his store. “This past summer we brought in frozen Greek yogurt. It went very well.”
It’s no surprise to him that ice cream is doing well when the economy isn’t.
“When the economy is down, we’re still strong. We don’t lose [any business,]” he said. “If anything we pick up a little bit more.”
He thinks it’s because there’s always room in the budget for ice cream.
“They can’t do the other things,” he said. “They don’t go on vacation, they don’t do the trips. It’s pretty much stay home. We can take the family out and get ice cream or get a dessert, everybody’s happy. We’ve done that.
“And they do more of it.”
Ned Campbell can be reached at firstname.lastname@example.org.