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  • FROZEN DESSERT UNIVERSITY E-TASTE: EPISODE 3 - HIGH PROFIT ICE CREAM & NEW TRENDS
BACK TO USA CAMPUS

A look at the food costs & profitability of different Frozen Desserts and where the margins are made. Discover the “invisible” ingredient of Ice Cream and learn how to calculate overrun.

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This course is for Chefs, Foodies and Entrepreneurs that are interested in learning more about Ice Cream, Gelato and other Frozen Desserts along with the possibility of opening a Frozen Dessert business.

Subjects covered Episode 3: 
- Ice Cream  a profitable product
- Sorbet & Water ice Profitable income
- Plant based and Instagrammable product
- Pint and cake as Profit opportunity
- Crystal with Single Portion
- Overrun Calculation

Course info
The course is a video lesson.

How watch the video - FREE SIGN UP! 
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LANGUAGE
  • English
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