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Since starting their franchise journey with&nbsp;<a href="https://www.kona-ice.com/shaved-ice-franchise/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=kona-ice-owners-launch-travelin-toms-coffee-truck-for-year-round-business-expansion-2727691" target="_blank" rel="nofollow">Kona Ice</a> in 2017, Alyssa Schockelt and her husband have grown their business to include&nbsp;<a href="https://www.ownacoffeetruck.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=kona-ice-owners-launch-travelin-toms-coffee-truck-for-year-round-business-expansion-2727691" target="_blank" rel="nofollow">Travelin' Tom’s Coffee Truck</a>. The new addition brings a chance to expand their reach and establish steady, year-round income beyond the seasonal nature of Kona Ice.&nbsp;Initially unfamiliar with franchising, Schockelt quickly saw the advantages that come with being part of a recognizable brand, from marketing support to the trust it builds with customers. With the coffee truck, they’re connecting with a broader customer base and exploring new locations in Hillsboro, Oregon. Now, they’re excited to grow both ventures, strengthen ties with the community and bring fresh coffee options to their local area.1851 franchise spoke to Schockelt about her franchise journey and plans for the future.&nbsp;1851 Franchise: Frame your personal story for us.&nbsp;What did you do before franchising, and how did you decide franchising made sense for you?Alyssa Schockelt:&nbsp;I started with Kona Ice back in 2017. I had one truck for about three years, and then my husband joined after we got married in 2020. We began operating it together and expanded. Kona then offered the coffee truck as an option to purchase, which we thought would help us expand our seasonality and keep a few employees year-round. So that's how we got started with Travelin' Tom's through Kona Ice.1851: What was your perception of franchising prior to becoming a franchisee, and what do you want people to know about franchising now that you are in it?Schockelt:&nbsp;Honestly, I didn’t know much about the franchise system at first — I wasn’t very familiar with it. But I did like the idea of franchising, especially the marketing and branding aspects. Instead of opening my own brick-and-mortar location or running an independent food truck, I realized that the franchise system offers a big advantage. People already recognize the brand, which is really beneficial for attracting clientele and repeat customers. They know what to expect each time they visit a truck, which is great.1851:&nbsp;What made you pick this brand? What excites you most about this company?Schockelt:&nbsp;We're hoping to hire a manager to help run both businesses. If we weren’t focused on keeping a manager year-round, we probably wouldn’t have gotten into coffee. But we really want to retain someone full-time. Although we prefer our off-season, having consistent cash flow throughout the year would be great, instead of just operating for six months with the shaved ice.The main reason we’re interested in the coffee side is to create a year-round business that can sustain a manager. It’s challenging to find someone qualified for a position that’s only available for half the year due to the seasonal nature of shaved ice in our location. So, the coffee business helps with that. I also have a personal interest in coffee; I enjoy making coffee at home, and that really sparked my interest. In the short time we’ve had the coffee shop, I’ve had so much fun making drinks — I genuinely enjoy working there.Our primary goal is to operate year-round and bring on a manager soon to oversee both businesses. As for growth, we hope to keep expanding and create a more consistent, year-round operation.1851:&nbsp;What do you hope to achieve with your business? What are your plans for growth?&nbsp;Schockelt:&nbsp;I'm hoping to expand our current market by reaching out to new clients with the coffee business. The coffee truck definitely caters to a different, older crowd than Kona, so I’m looking to connect with people we haven’t worked with before. I’d like to create a weekly schedule for the coffee truck, maybe parking at corporate offices or similar locations. Since we’re still learning, we're figuring out what will work best. In terms of growth, our goal is to eventually have three trucks, so we’ll see how it goes.&nbsp;1851:&nbsp;What is the one thing about your story you want us to know?Schockelt:&nbsp;My husband and I run this business together — we have a toddler, and we’re expecting another child in just a couple of weeks. It’s going to be a busy time with the new coffee business and having both a newborn and a toddler, but we make it work by tag-teaming everything.When I started in 2017, I was only 21. At the time, I was in nursing school, but I realized it wasn’t for me, so I left to pursue Kona. Driving my truck home at that age, I felt so young stepping into the business world. Now, eight years later, a lot has changed. The biggest thing, I’d say, is just looking back at my age when I first started with Kona and seeing where I am today. I never would have thought I’d be here, and it’s amazing how much we’ve grown.I’m really interested to see how Tom’s will play into that growth over the next five or six years. I’ll probably be just as surprised by our progress as I was with Kona.1851:&nbsp;What advice do you have for other people thinking about becoming a franchise owner?Schockelt:&nbsp;I’d definitely recommend a franchise system. Like I mentioned earlier, brand recognition is a huge advantage. If someone wants a specific brand, like Subway, they’ll search for the closest one because they know exactly what to expect. It’s similar with Tom’s; if someone wants a caramel frappe, they’ll look for the nearest Tom’s truck to get that exact experience.Of course, every franchise is different in terms of things like royalties. What I appreciate about Tom’s is their fixed royalty structure, which reflects their commitment to franchisee success. It’s different from the percentage-based royalties that many other franchises have. Overall, I think the most important aspect of franchising is the brand itself and the recognition it brings.About Travelin’ Tom’sFounded in 2020 by Tony Lamb, the visionary behind Kona Ice, Travelin’ Tom’s Coffee Truck delivers a unique, mobile beverage experience to events and gatherings of all sizes. Offering a wide range of freshly made, customizable beverages — including signature Nitro Cold Brew, Caramel Frappe, hot chocolates, energy drinks, and more — Travelin' Tom's caters to coffee lovers and non-coffee drinkers alike. With a commitment to quality and convenience, the franchise continues to grow rapidly, bringing caffeination inspiration and fruity refreshment to communities nationwide. For more information, visit&nbsp;<a href="http://www.travelintoms.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=kona-ice-owners-launch-travelin-toms-coffee-truck-for-year-round-business-expansion-2727691" target="_blank" rel="nofollow">www.travelintoms.com</a>.

Kona Ice Owners Launch Travelin' Tom’s Coffee Truck for Year-Round Business Expansion

Kona Ice Franchise Owners Expand with Travelin’ Toms in Oregon

1851 Franchise

Alyssa Schockelt and her husband are expanding their Kona Ice business with a new Travelin' Tom’s Coffee Truck, bringing a year-round coffee option to local customers.

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Melting Pot

Photo of interior of Melting Pot restaurant

Lexington Herald Leader: This Restaurant Chain Eyes a Return to Lexington After 10 Years

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Keke's Breakfast Cafe

Keke's Breakfast Cafe - John and Kimberly Ehrhard - 1851 Franchise

Empowering Leadership, One Pancake at a Time: How John and Kimberly Ehrhard Are Building a Franchise Legacy with Keke’s Breakfast Cafe

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Comfort Keepers

More Than a Caregiver: Loretta Smith's Support Extends to Fellow Caregivers, Clients and the Community

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Melting Pot Names New CEO, Celebrates 50th Anniversary With Continued Growth and Leadership Promotions

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Layne's Chicken Fingers

Texas Layne’s Franchisee Secures Real Estate in Austin, Set To Open Early Next Year

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