“When are you going to let us inside?”
June 2022
That’s everyone’s question.Unfortunately, it’s not a simple answer. But I’ll try my best to fill y’all in. At the start of the pandemic, we immediately tried to make the changes we could to keep the business afloat & pay our staff . It was as if we had to lift up the entire shop , turn it one inch & then lower it down to make it fit perfectly. We’ve always been in the ice cream business, but we focused on serving one customer at a time. Now we had to figure out how to manufacture & pint ice cream to be taken away to be served elsewhere. That requires more & different equipment. We were able to get that equipment and install it quickly. We used to be 100% counter service, now we’re closer to 50% counter service and 50% pints/prepackaged items. That equipment is now occupying space that used to be occupied for storage. Our storage moved to the former dining room. As you may recall, our shop is pretty restricted in space due to the two big shear walls. We are trying to adjust, possibly make some structural changes but it all takes time between design, approvals, permits etc. and we’re also still running a very hands on business. We have the shop working and flowing so we can serve many customers quickly. We think that’s the priority right now with summer upon us. We are trying to get it set up in a way that we can allow you in for tastes & samples (because we know that’s the real reason you want to come in). But we still want to be able to serve people quickly while being cautious of overcrowding . It is not really a Covid issue for us, yet we are still practicing Covid safety among our staff, it’s a space & flow issue. To open up right now would be a total mess between lack of space & lack of customer flow. PLUS an entire staff that has never had a customer in the shop! We only have 2 or 3 people on staff who have worked before Covid! That means closing for a few days to retrain them! What I’m trying to say is…running a business isn’t easy, we hope you understand.
That’s everyone’s question.Unfortunately, it’s not a simple answer. But I’ll try my best to fill y’all in. At the start of the pandemic, we immediately tried to make the changes we could to keep the business afloat & pay our staff . It was as if we had to lift up the entire shop , turn it one inch & then lower it down to make it fit perfectly. We’ve always been in the ice cream business, but we focused on serving one customer at a time. Now we had to figure out how to manufacture & pint ice cream to be taken away to be served elsewhere. That requires more & different equipment. We were able to get that equipment and install it quickly. We used to be 100% counter service, now we’re closer to 50% counter service and 50% pints/prepackaged items. That equipment is now occupying space that used to be occupied for storage. Our storage moved to the former dining room. As you may recall, our shop is pretty restricted in space due to the two big shear walls. We are trying to adjust, possibly make some structural changes but it all takes time between design, approvals, permits etc. and we’re also still running a very hands on business. We have the shop working and flowing so we can serve many customers quickly. We think that’s the priority right now with summer upon us. We are trying to get it set up in a way that we can allow you in for tastes & samples (because we know that’s the real reason you want to come in). But we still want to be able to serve people quickly while being cautious of overcrowding . It is not really a Covid issue for us, yet we are still practicing Covid safety among our staff, it’s a space & flow issue. To open up right now would be a total mess between lack of space & lack of customer flow. PLUS an entire staff that has never had a customer in the shop! We only have 2 or 3 people on staff who have worked before Covid! That means closing for a few days to retrain them! What I’m trying to say is…running a business isn’t easy, we hope you understand.
Tables & chairs painted by local artist Laura Casey.
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