No longer content with being one of Tucson's best-kept frozen-treat secrets, Frost, A Gelato Shoppe is going national.
The six-year-old, three-shop enterprise is owned by a pair of 30-year-old lifelong friends, Stephen Ochoa and Jeff Kaiserman.
Frost opened itself up to franchisees in October 2009. Partners in Gilbert, Albuquerque and Chicago all plan on opening franchised Frosts of their own this year.
The first, at Gilbert's SanTan Village, should open in May.
"We'd been getting a lot of requests" from potential franchisees, said Kaiserman. "Two to five requests a day. People from other cities would stop in and ask if we sold franchises."
Kaiserman said the Phoenix franchisee came aboard in June of 2010. The Albuquerque and Chicago franchisees - Kaiserman expects both stores to open in July - followed in November.
People are also reading…
The franchises are "turnkey" operations, Kaiserman said, meaning Frost will set up the infrastructure and training before turning it over to the owner. It's crucial, he said, that Frost maintain its presentation and recipe templates in order to continue to grow the brand. Italian gelato master Nazario Melchionda, Frost's corporate chef, will share his secrets with the franchisees.
"We have a great opportunity to grow quickly and grow efficiently, with no compromises in the product or the brand," Kaiserman said.
Tucson-based owner Doug Woelfle, owner of the Gilbert Frost, plans to open at least three stores in the Phoenix metro area within five years. He said he's smitten by the environment Frost creates.
"The concept itself is a very friendly environment," he said. "The product itself is the best that you'll ever taste. Customers, when they come in, have a good, positive attitude, kind of an exciting attitude. And they're the same way when they leave. It's a great environment and a great business to be a part of."
Frost has also drawn interest from San Diego, Florida, New York and Dubai, and seeks to methodically sell more franchises each year.
"Right now it's an investment. We're just in the beginning stages," Kaiserman said. "Our goal for the future is to make this very lucrative."
GELATO
It's Italian ice cream, much richer and denser in flavor than the American variety but containing much less butterfat. Popular flavors include pistachio, mocha, tiramisu and chocolate. There are dozens more.
Contact reporter Phil Villarreal at pvillarreal@azstarnet.com or 573-4130.