Entrepreneur: How This Franchisor Found Sweet Success with an Ice Cream Experiment

For Jay Yim, working in the sweets business is a family tradition. As noted by a recent article in Entrepreneur magazine, Yim’s grandfather owned bakeries in South Korea. And then when his family moved to the U.S., his father opened bakeries across Southern California. So, when Yim decided to get into business for himself, breaking into the ice cream industry made sense.

Yim opened the first Creamistry location in 2013 after perfecting a formula to create ice cream with liquid nitrogen, and since then, the concept has experienced rapid growth. The brand has grown to 50-plus locations today across four states and three countries. And according to Yim, that growth is expected to continue. He sat down with Entrepreneur for a Q&A, and offered insight into how Creamistry is growing with the help of franchisees.

“We look for someone who has management-level food-service experience. Someone who has experience in running multiple stores. Someone who has a team that can simply add Creamistry to their infrastructure. Someone who is very motivated. We get to know the franchisees, and we make sure they are a good fit,” Yim told Entrepreneur.

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