Search Tools
Franchise Research
Franchise Categories
- Favorite Franchises
- Automotive Franchises
- Business Franchises
- Children's Franchises
- Cleaning Franchises & Maintenance Franchises
- Education Franchises
- Food Franchises & Restaurant Franchises
- Green Franchises
- Health, Beauty, & Fitness Franchises
- Home Services Franchises
- Home-Based Franchises
- Kiosk-Based Franchises
- Low-Cost Franchises
- Mobile-Based Franchises
- Pet Franchises
- Real Estate Franchises
- Recreation Franchises
- Remodeling, Construction, & Repair Franchises
- Retail Franchises
- Seniors Franchises
- Technology Franchises
- Travel Franchises
- Vending Franchises
- Veteran Franchises
 | Ritter's Frozen CustardYou're in for a Real Treat |
Business Type
FranchiseMin Liquid Capital
$249,000 to $818,000Number of Units
44In Business Since
1990* For Current Info See:
Franchise Disclosure Document
Overview
Ritter's Frozen Custard is an award winning premium ice cream chain. Ritter's frozen custard offers a proprietary, super premium ice cream menu, served in an engaging, clean, friendly atmosphere. Ritter's signature products include the famous "Glacier", which is fresh made with frozen custard blended with popular fruit or candy toppings. Other products include Ritter's popular specialty Sundaes, as well as shakes, malts, novlties, and a new line of smoothies, both fruit and coffee based.
Products & Services
In
1948, John Ritter of Chicago, Illinois had an after-school
job working at a local ice cream shoppe. One of the
job’s perks was getting to eat ice cream just
out of the machine—before it had been packed
and frozen solid. The experience of tasting smooth,
creamy, fresh-made ice cream made an indelible impression
on young John.
Years went by, John joined the Navy and became an aerial photographer, and then started a career in film animation after leaving the service. John met and married Bonny Griffith, and together they built a life in Chicago where they raised six children. Eventually, John and a friend opened their own animation production studio. After 18 years and constant advances in animation technology, John decided to retire.
Upon hearing about John’s impending retirement, one of his sons said to him: "Every time we stopped at an ice cream shoppe you said you’d like to own one someday. This is your opportunity!"
Remembering his high school experience with fresh ice cream, John decided to open a genuine, old-fashioned ice cream shoppe. An ice cream shoppe that would serve premium ice cream, made fresh all day long. Of course, John’s high standards required him to create just the right recipe for his ice cream shoppe, so he and Bonny began to travel and sample ice cream products throughout the Midwest, the East and beyond.
The more the Ritter’s learned about ice cream, the more they leaned toward an ultra-premium ice cream developed by the French over 100 years ago. The recipe, which uses high-quality dairy ingredients and a small amount of eggs, is what Americans used to call "French Vanilla" ice cream.
In 1919, a Coney Island ice cream vendor adopted the French recipe, but marketed it as "Frozen Custard" (because of the egg content). The name stuck in this country, and Frozen Custard is now a specialty ice cream subcategory recognized by the US Food and Drug Administration.
After months spent developing their own frozen custard recipe, John and Bonny opened the first Ritter’s Frozen Custard shoppe in Franklin, Indiana. That was in 1989. Today, Ritter’s Frozen Custard Shoppes are found in more and more Midwestern cities, and are even located as far away as Texas and Florida.
Years went by, John joined the Navy and became an aerial photographer, and then started a career in film animation after leaving the service. John met and married Bonny Griffith, and together they built a life in Chicago where they raised six children. Eventually, John and a friend opened their own animation production studio. After 18 years and constant advances in animation technology, John decided to retire.
Upon hearing about John’s impending retirement, one of his sons said to him: "Every time we stopped at an ice cream shoppe you said you’d like to own one someday. This is your opportunity!"
Remembering his high school experience with fresh ice cream, John decided to open a genuine, old-fashioned ice cream shoppe. An ice cream shoppe that would serve premium ice cream, made fresh all day long. Of course, John’s high standards required him to create just the right recipe for his ice cream shoppe, so he and Bonny began to travel and sample ice cream products throughout the Midwest, the East and beyond.
The more the Ritter’s learned about ice cream, the more they leaned toward an ultra-premium ice cream developed by the French over 100 years ago. The recipe, which uses high-quality dairy ingredients and a small amount of eggs, is what Americans used to call "French Vanilla" ice cream.
In 1919, a Coney Island ice cream vendor adopted the French recipe, but marketed it as "Frozen Custard" (because of the egg content). The name stuck in this country, and Frozen Custard is now a specialty ice cream subcategory recognized by the US Food and Drug Administration.
After months spent developing their own frozen custard recipe, John and Bonny opened the first Ritter’s Frozen Custard shoppe in Franklin, Indiana. That was in 1989. Today, Ritter’s Frozen Custard Shoppes are found in more and more Midwestern cities, and are even located as far away as Texas and Florida.
Training & Support
Ritter's Frozen Custard training and support begins with a comprehensive training period at a certified Ritter's Training Facility. During initial training, you'll become familiar with the history of Ritter's and the importance of our philosophy and concept positioning. You will become thoroughly immersed in our operations manual, which details standard operating procedures for all facets of operating and managing a Ritter's Frozen Custard Shoppe.As a Ritter's Franchisee, you will also get business management training which includes training for our POS System, inventory management, labor controls, food cost analysis, and much more. You will be trained in a hands on, real world environment. In addition, you will have access to our internet, which serves as a repository for a wide range of business, operations and marketing information. Further, the Ritter's intranet offers extensive intercommunication tools such as proprietary email, chatrooms, FAQ sections, customizable individual web pages, and more.
Are You a Good Fit for Ritter's Frozen Custard?
The total investment required to open a Ritter's Frozen Custard Shoppe varies depending upon store type. A strip center investment ranges between $249,000 and $407,500, depending upon square footage and location. The investment for a freestanding prototype is between $462,000 and $818,000, plus land and site development cost. These figures are based on historic data and include the franchise fee, leasehold improvements, furniture, fixtures, equipment, signage, insurance, and initial inventory. Income level is dependent upon sales volume, the investment, cost, and how well you manage your restaurant and control variable costs. Because of these variables, there is a range in the amount of profit or loss you might expect. Each community provides a unique situation that makes it extremely difficult to project income levels.
