IRVINE, Cali. – In four short years, Creamistry has become more than just one of the fastest-growing ice cream franchises in the country; the California-based chain that specializes in made-to-order liquid nitrogen ice cream has anchored itself as one of the fastest-growing franchises. Period. And there are no signs of the company’s growth slowing down any time soon.
Founded in 2013 and franchising since 2014, Creamistry has opened 41 shops in three states and three countries, nearly three quarters (30) of which have opened since the beginning of 2016 alone. The company also has more than 100 additional shops under contract in various part of the United States, including Arizona, Florida, Georgia, Louisiana, New
There are also international agreements in place in Kuwait, India and Saudi Arabia, as well as a 500-unit Master Franchisee deal in China.
“In 2016, we experienced a record-setting year thanks to our ongoing innovation and unwavering commitment from our franchisees and employees. We started this year with the same energy and have already achieved tremendous success as we near the half-way mark,” said Creamistry founder Jay Yim. “With a strong franchise development pipeline, amazing customer service and a spectacular liquid nitrogen smoke show that brings something entirely different to the burgeoning ice cream segment, we see even more accelerated growth in the years to come.”
According to Yim, company plans call for having 70 total locations open and operating by the end of the year, including the brand’s first shops in New York, China, Saudi Arabia and Kuwait. He expects Creamistry to surpass the 100-unit mark in 2018.
Born into a family of Korean bakers, Yim was first introduced to liquid nitrogen ice cream when he spotted a street vendor making it during a trip to South Korea in 2003. He briefly thought about launching a similar concept in America, but scrapped the idea when he returned home, immersing himself in the family business. He finally decided to move forward with Creamistry – a play on the word chemistry – after he saw similar concepts opening around the country.
In 2010, he and his wife, Katie, made their first homemade ice cream using liquid nitrogen with the help of his father as the quality control “chemist.” Over the next two years, the team experimented with over a hundred flavors and combinations, the best of which eventually became an integral part of Creamistry’s menu today. The first Creamistry opened in September 2013 in Irvine, California.
Here’s how Creamistry works: Customers choose a portion size, then a creamy base (premium, organic or non-dairy sorbet), one of 30 flavors, and then toppings from a list of 35 options that include candy, cookies and cereal, fruits, and sauces. The ice cream is made right before the customer with a lot of billowing smoke thanks to the flash-freezing process. When the liquid nitrogen (-321° F) hits the base it freezes so fast that ice crystals don't have a chance to develop, resulting in a dense, smooth ice cream.
“Our creations are only limited by the customer’s imagination – with over 60 flavors and toppings to choose from the combinations are endless,” said Yim, noting that nobody else in the industry allows for this level of customization.
Including a franchise fee of $40,000, the initial investment to open a Creamistry franchise is $224,500-$576,500. The franchise fee for a second store is $30,000 and $20,000 for subsequent stores.
The average store is about 1,000-1,500 square feet, seats 20-40 customers and employs approximately 20 full- and part-time people.
For more information about Creamistry’s franchise opportunity, please visit www.creamistry.com/franchise.
Founded in 2013 and franchising since 2014, Creamistry is an Irvine, California-based franchise that serves made-to-order liquid nitrogen ice cream using all natural and organic ingredients that can be customized with over 60 flavors and toppings. Currently, there are 41 shops open and operating in three states and three countries, with more than 600 additional locations in various stages of development worldwide. For more information, visit www.creamistry.com.
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