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Show Frozen Custard soon available at Nielsen's : !P ''"sssiiw--: v, ' A M!l!rz... 7-. - . A " ""i;11"11" 1 ""m "w v v .-it ." , J I JLJSi u- :: ' i ' ' X ' :-.v.--.-.-.vv..:, .v. w:-v : w . ' .,.-. liiip Steve and Debbie Nielsen, of Bountiful, have quietly 'put their frozen custard stores - in Utah, . Arizona, California and Florida and arc now completing the new prototype pro-totype diner at 570 W. 2600 S., Bountiful. The new Bountiful store will also be the franchise and training center for franchise operations nationwide nation-wide and even outside of the U.S. "We Jiave recently had people in our home from Japan, Australia, and Canada seeking to establish . franchised operations in their own countries," - the Neilsens noted. "We've packed our frozen custard in dry ice and shipped it to those countries several times," they said, "and it must get there still frozen because they tell us it was great and ask us to ship more." Steve and Debbie opened their first store in 1981. Steve received a U.S. patent on his "Nielsen's Custard Freezing Machine" , in 1986 and now manufactures them locally. Their frozen custard has been named the "best ice cream" indor "smoothest stuff available" n the "Utah Holiday Magazine" ind . similar publications in the ' 'hoenix, San Diego, and Tampa ' lay, Fla. areas. The new Nielsen's Frozen bustard and Diner will serve a unique selection of hamburgers, chicken sandwiches and wings fries, onion rings and drinks, along with the company's banner frozen custard products, including a new "Frozen Custard Pie." Steve and Debbie will also introduce a frozen yogurt. , Steve has adapted his unique freezing machine to produce a "fresh-made, hand-dipped, frozen yogurt that is as smooth as our frozen custard with only 24 calories ' per ounce." Debbie quickly adds, "Our frozen custardtias less calories and cholesterol than good ice cream but we have never advertised adver-tised that fact. We need to let people peo-ple know," Debbie explained, "we just know how to make it. "We freeze our custard very quickly and there is very little air in the finished product We make it at ' least every two hours so we always serve it fresh. It is much smoother and creamier than good ice cream yet costs less for a four ounce cone. We have always sold it as the best , ice cream product you can get. Now it is time to let people know that it also has Ie$3 calories and cholesterol then they expect-less than good ice cream" The Nielsens say that family support has been very helpful in the ' establishment of their business. Family support has been helpful in establishing the new Nielsen's Frozen Custard store, opening the first part of July, The frozen custard will be served to approximately 1.5 million customers during dur-ing 1989. The custard is made every two hours to assure its freshness. . . Besides their three older children working and managing in the stores, Debbie's sister and Steve's nieces and nephews worked in, and managed stores. Steve's mother oversees their St. George operation at present and his brother Doug, a Centerville city councilman,' managed stores for several years. Steve and another brother, Mike, a Bountiful attorney, are currently finalizing property purchases , for new stores in Taylorsville and Las Vegas. Mike is also a partner with Steve and Debbie in two other loca-. tions. f i iri f-i "i "Nielsen's Frozen Custard will be served to . approximately 1.5 million customers during 1989," Steve noted. "The new Bountiful store is a $420,000 investment that the Bountiful Redevelopment Agency helped us put together through the SB A and Zion's Bank. Many of the Zion's Bank real estate loan officials live in south Davis ' County and have helped us put this new storefranchise training center together. The new Nielsen's Frozen ' Custard and Diner will open the first part of July. . , , |