When Sub Zero Ice Cream first opened in 2004 and soon began started franchising, founder and CEO, Jerry Hancock quickly realised the importance of patenting his unique process. Since liquid nitrogen ice cream was becoming popular, Hancock wanted to stay ahead of competitors and establish a long-lasting business.
“As I watched other small liquid nitrogen ice cream companies develop around the country, I knew it was time to patent our process and avoid copycat ice cream shops that could damage my business,” Hancock said. “With our company beginning to grow rapidly, the patent was an important step in developing a national and international brand.”
The Sub Zero process patent covers the entire process from mixing and freezing to even the way the ice cream is scooped. While most liquid nitrogen ice cream companies use an electric mixer to incorporate the nitrogen, Sub Zero stands out as one of the only companies to hand mix each order.
“We didn’t realise it at the time, but the process of using an electric mixer to freeze the ice cream was already patented,” Hancock said. “That didn’t make much of a difference since hand mixing produces a more desired product that is dense and creamy without unnecessary air whip.”
When the Sub Zero team heard that the patent process was finally complete on the CEO’s birthday, they were elated. An official patent on a process adds much credibility to any company, which is important in growth and brand establishment for the future.
“I could not have received a better birthday present than the publication of our process patent,” Hancock said. “With the patent officially published, our brand can move forward with confidence in the future. All of our franchisees and salesmen are excited to represent a patented company that now leads any other liquid nitrogen ice cream company in the world.”
Source: Sub Zero Ice Cream
© FoodBev Media Ltd 2016