With the colder months approaching, seasonal businesses prepare for the changing conditions. Local ice cream shops like Sylas and Maddy’s must adapt their business model for the cooler conditions.
When the temperature drops, demands fall. So, they make less ice cream and store less back-stock.
“We can only hold the ice cream, once it’s prepared, for up to two weeks. So if we don’t go through it, it’s kind of money down the drain when you’re having to throw it away,” says Liz Olsen, a shift leader at Sylas and Maddy’s.
Sylas and Maddy’s is currently reducing its supply in order to meet the new financial requirements. However, Liz makes it clear that there will still be enough ice cream to meet their customer’s demands.