![]() ![]() If they were to open a storefront, Crittenden expects they could extend the radius another mile, hire two additional drivers, bring on a team of sundae builders, and produce an extra 400 sundaes per day. Three drivers currently deliver roughly 220 sundaes on the daily, each made in the Scoop N Scootery truck by Crittenden and Sally. “It’s challenging to maintain a long delivery distance with a $10 delivery minimum.” The only way to do that, however, is by opening a storefront. “It’s pretty extensive, in my opinion,” Crittenden says, referring to the radius. The radius extends as far as Magnolia Street in Arlington, Garden Street in Cambridge, Michigan Avenue in Somerville, and Revere Beach Parkway in Medford. Customers located within a two-mile radius of the Scoop N Scootery, who order up to $10 worth of ice cream, can place an order and have their sundaes delivered to their doorstep. … We don’t compromise our sundaes for anything.”Īnd that includes local delivery. “It takes about 20 seconds to make the average sundae,” Crittenden says. For events of more than 100 people, they will pre-scoop the ice cream, but hold the toppings, because they buy their fruit fresh every day. The Scoop N Scootery started showing up to area businesses dishing out “fancy, fancy sundaes,” like “ Phantomberry,” made with Richardson’s black raspberry ice cream with a cookie crunch swirl and fudge brownie pieces, and topped with graham cracker bits, fresh blueberries, white chocolate chips, and homemade whipped cream.Ĭatering has forced the team to learn how to mass-produce sundaes. I had never even thought about catering.”īut within a week of the company’s June 2014 reopening, catering requests started pouring in. “I needed the cheapest way to get a legal site that I could make and deliver sundaes from. “I had no plans for the food truck,” Crittenden says. He drafted a business plan, recruited his best friend from home Sean Sally to relaunch the company, and worked with the City of Somerville and Somerville Health Department to bring a food truck to the corner of College and Talbot Avenue near Tufts University and 551 Broadway Street at Trum Field. The company started receiving 25 orders a day. “It was way too much.”Īfter three months, Crittenden put the company on hold so he could get his college degree-and the proper licenses and permits to make the Scoop N Scootery a viable business. ![]() ![]() With the process-and ice cream-more solidified, the Scoop N Scootery started giving customers the ability to order customized sundaes, which they made in an unoccupied room of Crittenden’s fraternity house. “But if I started off with the red tape, I never would have done it.” “I basically learned it all backwards,” he says. Still a mess, Crittenden taught himself how to condition ice cream, learning the temperatures required for storage and delivery. They tried delivering the ice cream in cones, before even thinking of adding the hand-chopped candy, fresh fruit, or homemade whipped cream that customers can order on their sundaes today. ![]() “We had no idea what we were doing,” he admits. Six customers called the day that the Scoop N Scootery opened, but their ice cream arrived in “miserable shape.” Crittenden packed the sundaes in a cooler with ice and delivered them on his motorcycle. Crittenden created “a silly little website” and bought some freezers for the fraternity house-and enough Garelick Farms ice cream to feed anyone who saw their mysterious advertisement for “ice cream delivery.” ![]()
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