A Newsletter from Ollie's Frozen Custard

http://www.Olliesfrozencustard.com

ISSUE: MARCH 2010
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IN THIS ISSUE
1. Welcome
2. Flavors for March
3. Product Information.
4. Did You Know?
5. Web Site Discount Specials
6. Win a FREE LUNCH @ Ollie’s
7. Ollie’s Sillies
8. Subscribe
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WELCOME
Hello Ollie Lovers!
I hope you enjoy our 1st issue of our monthly Newsletter.
Please read it and let me know what you think.
My email address is bob@OlliesUSA.com.
I look forward to your comments and suggestions.
Thanks for your support!
bob
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FLAVORS FOR MARCH
2.-Chocolate Malted
3.-Orange Pineapple
4.-Strawberry
5.-Mud Pie
6.-Black Raspberry
7.-Butter Pecan
8.-Snickers
9.-Chocolate Almond
10.-Maple Walnut
11.-Amaretto Cherry & Choc. Pieces
12.-Strawberry Cheesecake
13.- Black Raspberry
14.- Butter Pecan
15.-Cookies N Cream
To see the rest of the month or to make
a copy of our Flavor Calendar
Click on this link
http://www.olliesfrozencustard.com/flavorcalendar.htm
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PRODUCT INFORMATION
Our website! – Can be reached using either of the following names
#1.- http://olliesfrozencustard.com
#2- http://OlliesUSA.com

Shakes and Malts! -- We make the best in town! Choose from 8
different flavors. Chocolate, Vanilla, Strawberry, Banana, Blueberry,
Raspberry, Peach and Coffee.

Boston Shake!-Is our Regular Milk Shake topped with a small
sundae on top plus whip cream & a cherry.

Ollie Bites! -- What are they? Chips Ahoy Chocolate Chip cookies
with Ollie’s Vanilla in the middle. Yum! Located in our store
take-out freezer.

Ollie Bars! –Vanilla Custard dipped in Chocolate and sitting on a
stick. The perfect take home snack. Try a plain one or with
toasted almonds. Located in our store take-out freezer.

NATHANS Hotdogs-We proudly Serve America’s favorite
Hot dog. (Since 1916) with 6 FREE topping. Ketchup, Mustard,
Spicy Mustard, onions, sweet relish or Sauerkraut. Chili add $.50

Sugar FREE!- Did you know that we serve Chocolate Sugar FREE
every Monday and whatever the Flavor is on Wednesday we also
make it in Sugar FREE. Vanilla is served on Tuesday, Thursday &
Friday and we now have a Sugar FREE version of Black Raspberry
on Saturday & Butter Pecan on Sunday.

NUTS! – Most of the nuts served @ Ollie’s are imported from Chicago
By The Ricci Family. They are originally from Italy and have been roasting
and selling nuts in Chicago since 1919. Visit them on the web @
http://www.riccinuts.com

Ollie’s Punch Cards!- Pick one up next time your
at the store. Make 12 purchases of $2.24 of more
and get a FREE regular sundae.(A $3.99 value)

Credit Cards! -- As a service to you, Ollie’s accepts
All Credit Cards by using our in-store ATM machine.
There is a small fee and you can get $10, $20 or $30
Instantly using our ATM machine.

Signature Sundaes- These are our large Sundaes &
We currently have 6 of them.
1-The Schwartz-named after the founder of The Villages.



2-Banana Split-The Biggest in the Villages.
3-The Turtle-Hot Fudge, Caramel & Roasted Pecans
4-The Strawberry Volcano



5-The Villager-Like a Banana Split but nuttier.
6-4 Berry Lovers-Our Newest Creation

Stop by our web- site and check out our
sundae descriptions and photos.
http://www.olliesfrozencustard.com/menunew.htm
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DID YOU KNOW?
** St. Patrick's Day honors St. Patrick, the patron saint of
Ireland. March 17 was not the day he was born but the day he
died. Even though we don't know the date of his birth, most
scholars believe the year was 385 AD and the year of his death
was 461 AD.

** Far from being an arbitrary indicator of the changing seasons,
March 20 (March 21 in some years) is significant for astronomical
reasons. On March 20, 2010, at precisely 1:32 P.M. EDT, the
Sun will cross directly over the Earth's equator. This moment
is known as the vernal equinox in the Northern Hemisphere. For
the Southern Hemisphere, this is the moment of the autumnal
equinox.

** It has been medically proven that pessimism raises blood
pressure. The more pessimistic a person is, the more likely
he or she is to die earlier than optimistic counterparts.

** On a clear day with blue skies, lightning can jump outside
of its parent cloud and travel for more than five miles
through clear air. This is called the "bolt from the blue"
phenomenon. The study of lightning is called keraunopathology.

** Thomas Edison, "the Wizard of Menlo Park," established an
"invention factory," the first industrial research laboratory,
with the hope of producing a new invention every ten days. In
one 4-year period, he obtained 300 patents, or one every
five days.

** When Elizabeth I of Russia died in 1762, 15,000 dresses
were found in her closets. She used to change what she was
wearing two and even three times an evening.

** The earliest known photograph of the star-spangled banner
was made at the Boston Navy Yard in 1873.

** As an advertising gimmick, Carl Mayer, nephew of lunchmeat
mogul Oscar Mayer, invented the company's "Wienermobile."
On July 18, 1936, the first Oscar Mayer® "Wienermobile" rolled
out of General Body Company's factory in Chicago. Wienermobiles
still tour the U.S. today.
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WEB SITE DISCOUNT SPECIALS
Click on the link below for our current discount coupon.
http://olliesfrozencustard.com/coupon.htm
Print the page and clip the coupon. It's easy.
Hurry – The current offer expires on March 14, 2010!
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WIN A FREE LUNCH @ Ollie’s
Each subscriber to this newsletter is
automatically entered into a drawing each month
For a FREE LUNCH @ Ollie’s consisting
Of a NATHAN’s Hotdog, potato chips &
a soda. Who says there is no such thing as a
FREE LUNCH.!

Watch your incoming e-mail, you may be a winner soon!
Also, tell your friends & family to subscribe.
Click on the link below to subscribe
http://www.olliesfrozencustard.com/ollieclub.htm
They could be winners too!
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OLLIE’S SILLIES
In a rush to work one morning, I pulled up to the
drive-through window at a fast-food restaurant and ordered
some coffee.

Because I was in a hurry, I asked them to put a couple
of ice cubes in the coffee so it would cool down more
quickly and I could drink it faster.

I sat there at the pick-up window for a few minutes, wondering
where they had to go to get my coffee, when a frustrated
teenager finally came up and said, "I'm sorry for the delay,
but the ice you wanted in your coffee keeps melting!"
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SEND ALL E-MAIL COMMENTS TO:
Bob@OlliesFrozenCustard.com
============================================
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TO SUBSCRIBE: If you received this newsletter from a
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News Flash- The E-Trade Baby loves FROZEN CUSTARD

A Frozen Custard Music Video

How to start and run your own Frozen Custard Store.

Are you thinking of opening a frozen custard store without the knowledge or experience needed to be successful? I offer complete training and assistance for individuals who plan to open their own frozen custard store. I have owned Small Businesses for over 35 years and have been in the Frozen Custard business for 12 years, I Know what it takes to make you a successful operator! I currently own/manage a very successful Frozen Custard Store in The Villages, Florida. You will get the knowledge and training needed to
Make you profitable plus you will save $$$ on start-up cost due to common pre-opening and early operational mistakes that are usually made.
Save yourself time, headaches, sleepless nights and a whole lot of $$$. Click on the logo to visit my website @ BobsScoopSchool.com.

Some of the Many topics, you will learn about include:• Writing your Business plan-We have a sample one already written.
• Locating and Selecting your Store site-Owning versus leasing.
• Designing and Floor Planning your Store.
• Constructing your Store-Finding a Good General Contractor.
• Costing and selecting your Equipment.
• Locating Vendors and stocking your store.
• Designing and Pricing your Menu.
• Store organization, selecting and hiring personnel, inventory management
• Scooping techniques and portion control.
• Selecting a mix, flavoring of the mix, add-ins Toppings.
• Health inspection, contamination, hygiene and sanitation.
• Making products-Sundaes, Shakes, Concretes
Frosted Drinks, Bars, Pies.
• Product development and packaging.
• Marketing of your Business.
• Low Cost Promotions that work.

Please call @ 352.259.3568 Noon-5 PM EST (Mon-Thurs.) or
Email me - bob@BobsScoopSchool.com for more information

A video about Frozen Custard

Here is a video about my store-Ollie's Frozen Custard in The Villages,Florida.

Great Frozen Custard Stores in Florida!

Click on the logos to visit their websites

My store in The Villages, Florida

Located in Wesley Chapel, Florida

Located in Winter Haven, Florida

What is Frozen Custard?

When asked the question, I get many different answers. Some typical responses are, "Is that the stuff inside donuts?" or "Is it pudding?" But usually the response is, "I have no idea!"
Frozen Custard is a gourmet ice cream treat which first originated on Coney Island, New York, as a carnival treat at the turn-of-the-century. The popularity of Frozen Custard quickly grew and was the rage of the East Coast. Frozen Custard could be found at many East Coast resort areas. Many travelers had a chance to taste the new sensation and it quickly spread to the Midwest. Milwaukee is currently considered the "Custard Capital of the World." The enjoyment of Frozen Custard was taken by "Snowbirds" to winter resort havens. The result, shops had to satisfy these customers. The popularity of Frozen Custard is spreading into every state in the USA.

To understand the reason for the great taste of Frozen Custard, all you need to do is read the label of ingredients. Frozen Custard must contain at least 10 percent butterfat and 1.4 percent egg yolk. Traditional ice cream must only contain 10 percent butterfat. Butterfat percentage can vary in mixes, typically between 10 and 16 percent. It is interesting to note that many frozen dairy treats are not really considered ice cream because of the ingredients. Mixes can be developed specifically for a shop so the owners can fine tune their own unique taste.

Typically, Frozen Custard is made daily and served at 18-19 degrees Fahrenheit. Traditional ice cream is made at 22-24 degrees Fahrenheit, flash frozen to -10 degrees Fahrenheit, and stored at -20 degrees Fahrenheit. Scooping and serving temperature for ice cream is 5 to 8 degrees Fahrenheit. (See picture above of Ross-2 Barrel,frozen custard machine)

During the manufacturing of ice cream, the volume can double in size by beating air into the mixture. The expansion of the product by introducing air is call "overrun." The volume of air and the size of ice crystals can result in a coarse texture. Frozen Custard usually has about 20 percent overrun.