Franchising Since:
2004
Franchise Units:
47
Cash Investment:
$50,000
Total Investments:
$155K - $381K
Royalty Fee Rate:
6%
Financing Available:
Yes
Major Clients:
Confidential
Revenue:
Unknown
Year Founded:
2004
Pricing:
Unknown
Primary Services:
Fast Food Franchises
Secondary Services:
International Food Franchises

Franchising Since:
2004
Franchise Units:
47
Cash Investment:
$50,000
Total Investments:
$155K - $381K
Royalty Fee Rate:
6%
Financing Available:
Yes
Major Clients:
Confidential
Year Founded:
2004
Fulltime Employees:
Active Clients:
Client Retention Rate:
%
Revenue:
Unknown
Pricing:
Unknown
Primary Services:
Fast Food Franchises, Fast Food Franchises
Secondary Services:
International Food Franchises
Social:

About - Sub Zero Ice Cream

Peter Black, Franchise Sales

Jerry Hancock, Founder Owner

1718 N. University Pkwy., #. 201 | Provo, Utah, 84604

Jerry and Naomi Hancock were always drawn to the idea of customizable food.

They started their culinary career by opening a New York Burrito in Orem, Utah, which allowed their customers complete control over creating their meals. Jerry and Naomi wanted to provide that same freedom with desserts. Jerry used his chemistry background from Brigham Young University to develop a method of freezing ice cream using nothing more than liquid nitrogen (which comes from the air we breathe).

His technique was such a success, that in 2004 he opened Sub Zero Ice Cream in Orem, Utah. Since then, Sub Zero Ice Cream and Yogurt has changed from a small, local business into a regional sensation. Locations can now be found throughout the United States, including international locations in China and the United Arab Emirates.

With other locations coming soon across the U.S. and other regions.