Bobtail Soda Fountain Opens in Lakeview – A Scoop of Modern Flair and Homemade Tradition Makes for a Winning Combination
- 150 calories per pint & All Natural
- Fat free & gluten free
- Lactose intolerant friendly
- Contains 8 grams of fiber
- 14 grams of whey protein concentrate
The first of it's kind, Arctic Zero frozen dessert was designed so you can eat the whole pint and not feel guilty. With only 150 Calories per pint, all natural, fat free, gluten free, lactose intolerant friendly, and 14 grams of whey protein concentrate. Arctic Zero is great for that late night movie or craving. So good you won't know it's healthy.
List Price: $ 37.38
Price: $ 41.88
Chicago, IL (PRWEB) May 1, 2004
I scream, you scream, we're all screaming for fresh ice cream this month, now that Bobtail Soda Fountain has opened its doors to those looking for more than just the average ice cream shop. Located on the border of trendy Lincoln Park and eclectic Lakeview (2951 N. Broadway at the corner of Broadway and Wellington), co-founders Jeff Wilcoxon and Christopher Hill know that you cant go wrong with tradition, style and great homemade taste.
Promising to provide the premier soda fountain experience, Bobtail will combine the charm, nostalgia, and warmth of a classic hometown ice cream parlor with the sophistication, energy and quality of a contemporary urban café.
"Jeff and I are strong believers in local tradition, homemade quality, and fair value. The inspiration for this store is that small town parlor with a friendly face that so many of us knew as kids. Our ice cream is the best Ive ever tasted, our coffee and tea are of the highest quality, and our trademark Belgian waffles are unlike anything available." says co-founder Christopher Hill.
A grand opening weekend complete with tastings, free cones, giveaways and a ribbon cutting ceremony will be held Saturday and Sunday, June 5 - 6 at 2:00 pm.
Derived from the nickname of the handle on an old-fashioned soda fountain, Bobtail will produce each homemade batch in the on-site, glass-enclosed ice cream "factory". Customers will be able to watch as more than 20 classic, seasonal and locally inspired ice cream flavors, such as Peanut Butter Chocolate Chip and Signature Sunset (merlot ice cream with pieces of dark chocolate), are created right before their eyes. The menu also features a low-carb vanilla, fat-free sorbets, and low-fat frozen yogurt for those seeking a healthier indulgence.
Beyond the factory, the action continues as soda jerks prepare fresh sundaes, classic sodas, floats, and innovative creations like the Cream Espress (a thick vanilla milkshake topped off with a double shot of espresso). Customers can experience the action from the counter seats at the end of the production line and a marble-top bar overlooking the factory.
Unlike most ice cream shops, when the inevitable Chicago winter rolls around, Bobtail doesnt miss a step, since each day begins at 6:00 am with a freshly baked batch of sweet Belgian waffles and muffins, Lavazza coffees and espressos, organic teas by Numi, and fruit juices. Other year-round warm specialties include homemade hot chocolates and hot-fudge fondue.
Bobtails super-premium ice cream is made from the best ingredients available and served in the classic hard-pack style. The recipes were carefully crafted, through research and taste tests, to match the creaminess of other high-end ice creams but offer reduced butterfat content and calories so the subtleties of each flavor shine through.
The shops interior and exterior design was provided by The Gettys Group, a premier Chicago-based interior design and architecture company that has won national recognition for many of its hospitality and restaurant design projects. Utilizing a mix of both traditional and contemporary design elements, they developed a distinctive interior design that attempts to reflect the diverse Lakeview marketplace.
Contemporary accents include a flat-screen television and mosaic tile doorstep, while a classic stainless steel fountain, white marble countertops and a collection of photographs and collectibles give an authentic feel of days gone by. An outdoor patio with lantern lighting and music provides a perfect setting to enjoy the entire experience on a warm summer evening.
The premier soda fountain will offer corporate and private catering services starting this summer. For special occasions, made-to-order cakes are available or you can create a completely personalized, 20-quart batch of ice cream combining any of the ingredients on the core menu.
The Bobtail Soda Fountain concept was initially developed by Jeff Wilcoxon and Christopher Hill through the Edward L. Kaplan New Venture Challenge, an annual business plan competition at the University of Chicago, Graduate School of Business (GSB). Inspiration came from the Wilcoxons family-owned Johnsons Real Ice Cream in Bexley, Ohio and 50-years of small town ice cream tradition. John Rutledge, a fellow GSB alumnus, successful Chicago-based hospitality/real estate entrepreneur and private equity investor, and co-founder and president of The Oxford Capital Group began collaborating with Jeff and Chris in the spring of 2003. He signed on as lead investor, strategic advisor, and CEO of the new company.
"Chris and I thought it would be great if we could take this plan and continue the tradition of my familys ice cream shop," says co-founder Jeff Wilcoxon. "I grew up watching my father and grandfather serve the best ice cream in town. Weve taken their proven formulas and refined them into our own recipes. We are ready to deliver a unique soda fountain experience to Chicago. Its been fun to watch people rate our ice cream ahead of all the prominent brands during taste tests. You really have to taste it to believe it."
Mr. Rutledge is a member of the advisory board of the Polsky Center for Entrepreneurship at the Chicago GSB. Building on this connection to the University of Chicago, and its founders commitment to providing educational opportunities universally, Bobtail will donate a percentage of its annual revenue to both local and national educational initiatives. Among the first beneficiaries will be Chicagos Inner City Teaching Corps, whose honorary chair is Mayor Richard M. Daley.
For more information call (773) 880-7372.
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Sales in the Sweet Spreads Market in the United States Increased by 11% Over a Five Year Period, in 2005 Forecasts Estimate the Market will be Worth $1.8 Billion
Dublin (PRWEB) November 4, 2005
Research and Markets (http://www.researchandmarkets.com/reports/c26605) has announced the addition of Sweet Spreads in the United States to their offering
Sweet spreads, comprising jelly/jam/preserves, honey, and peanut and other nut butters, saw sales increase 11% between 2000 and 2005. These sales, which include FDM channels, natural food stores and specialty/gift/department stores, have grown slightly but steadily in current terms every year since 2000, except from 2004 to 2005. From 2004 to 2005, sales in these channels remained stable at approximately $ 1.8 billion.
The slight growth each year in the sweet spreads category has not outpaced inflation, resulting in a general 2% decline in sales since 2000. A number of factors have influenced the sweet spreads market in the six years studied here. Firstly, the products do not usually stand on their own as food products. Rather, they are ingredients used in making sandwiches or snacks, garnishing ice cream or yogurt, or in baking, cooking, marinating, and other recipe preparations. As such, part of their success relies on the relative popularity of other ingredients or of cooking and baking techniques. Low-carb diets have not supported sales over time.
The products also lack an image of convenience. Many consumers eat breakfast and lunch on-the-go and manufacturers have invented a host of "grab and go" food items that provide instant gratification. While making a sandwich or a snack with peanut butter and honey or jelly is not a complex operation, it still takes longer than taking a ready-made snack bar or pastry to eat on the run. Understanding this difference, J.W. Smucker successfully launched "Uncrustables," pre-made peanut butter and jelly sandwiches for grab-and-go eating, in 2004. Their success came at the expense of sweet spread sales, however, as consumers are trading the products for the ready-made items.
But, peanut butter, honey, jam and jelly remain household staples, working in combination for many lunches. Still, as more products are unveiled with these items as the main flavor, manufacturers must ask themselves how much peanut butter or fruit jam consumers will eat in a typical day before being "maxed out." The situation calls for innovations in the category from new, distinctive tastes to more convenient packaging.
This report defines sweet spreads as the following products:
Peanut and other nut butter, including almond butter and cashew butter. Flavored nut butters (e.g. Nutella) are also included, as are peanut butters that are mixed with jelly in the packaging.
Jam, defined as a thick mixture of fruit, sugar that is cooked until the pieces of fruit are very soft and almost formless.
Jelly, defined as a soft, semisolid food substance with a resilient consistency, made by the setting of a liquid containing pectin or gelatin or by the addition of gelatin to a liquid, especially such a substance made of fruit juice containing pectin boiled with sugar. Jelly does not contain pieces of fruit, but is smooth and clear in appearance.
Fruit butter, which is defined as a sweet spread for bread made by stewing fresh fruit with sugar and spices until it becomes thick and smooth. Fruit butters do not contain dairy products.
Preserves, defined as fruit cooked with sugar and usually pectin, used as a spread or filling. Preserves differ from jam in that the chunks of fruit are medium to large rather than the texture of thick puree.
Honey, in comb, liquid, or solid form. Flavored and unflavored honeys are included.
Not included are products containing peanut butter (e.g. confectionery, ice cream), jam (e.g. yogurt), or honey (e.g. honey roasted nuts, honey confectionery).
This report contains US IRI InfoScan data.
For more information visit http://www.researchandmarkets.com/reports/c26605
Research and Markets
Fax: +353 1 4100 980
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