24 min
Blue Cow Ice Cream Shares the Secrets of Local Sourcing Replay Good Food Marketing with The Virginia Foodie
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- Entrepreneurship
Summer 2020 was not the best, but we found pleasure in simple things: like big scoops of craft ice cream. In this episode, we are talking to the owners of Blue Cow, a craft ice cream business here in Virginia. Husband and wife team Jason and Carolyn Kiser offer their insights on what it takes to run a small food business, and for them, it’s all about sourcing as many of their products as possible locally. Their philosophy is one of using wholesome ingredients that are produced in the area and collaborating with local businesses to create a uniquely local product, thereby not only creating a novel experience for their customers but also promoting the welfare of the community at large. With two locations and a third in the pipeline, the Kisers are excited about their journey ahead, despite the challenges they had during the height of the pandemic. The two also talk about their production facility, their hopes of eventually serving wholesale accounts, and the exciting flavors they are working on for the fall and winter.
Key Points From This Episode:
When they started their business, opening another location, and future expansion plans. What’s in a name: Why Blue Cow is a nod to the Blue Ridge mountains Jason talks about the pandemic and their fast pivot from walk-up scoops to take-home pints.Blue Cow’s expansion to a new production facility.The Kiser’s philosophy on small-batch ice cream and sourcing the ingredients.Small batch is really small: including basil sourced from a micro-farm in their neighborhood.Hear about their key partnerships with local companies and some examples of collaborations. Jason talks about making small batches and their plans to supply other foodservice outlets. Their most popular flavors and the new ones to look forward to in each new season. How their family life and kids inspired them to fill the need for craft ice cream in the area.How to connect with and become a customer of Blue Cow!Tweetables:
“Most customers are very understanding of the situation that we are in as well, trying to serve a different way and they are aware of the guidelines and they follow the guidelines for mass requirements such as distancing.” — Jason Kiser [0:06:34]
“Our philosophy to ice cream making is, we want to create a great craft product for our customers to enjoy. In the process of making the ice cream, we want to source our products as close to home as possible. If we do have to buy outside of local, we seek out the best products we can buy through our supply chain.” — Jason Kiser [0:09:19]
Connect with Jason & Carolyn Kiser of Blue Cow Ice Cream:
Blue Cow Ice Cream Co. Blue Cow Ice Cream Co. on Instagram Blue Cow Ice Cream Co. on FacebookRed Rooster CoffeeThree Ships CoffeeFollow The Virginia Foodie here:
VA Foodie websiteThe Virginia Foodie on InstagramVA Foodie InstagramVA Foodie on TwitterSupport the show
Summer 2020 was not the best, but we found pleasure in simple things: like big scoops of craft ice cream. In this episode, we are talking to the owners of Blue Cow, a craft ice cream business here in Virginia. Husband and wife team Jason and Carolyn Kiser offer their insights on what it takes to run a small food business, and for them, it’s all about sourcing as many of their products as possible locally. Their philosophy is one of using wholesome ingredients that are produced in the area and collaborating with local businesses to create a uniquely local product, thereby not only creating a novel experience for their customers but also promoting the welfare of the community at large. With two locations and a third in the pipeline, the Kisers are excited about their journey ahead, despite the challenges they had during the height of the pandemic. The two also talk about their production facility, their hopes of eventually serving wholesale accounts, and the exciting flavors they are working on for the fall and winter.
Key Points From This Episode:
When they started their business, opening another location, and future expansion plans. What’s in a name: Why Blue Cow is a nod to the Blue Ridge mountains Jason talks about the pandemic and their fast pivot from walk-up scoops to take-home pints.Blue Cow’s expansion to a new production facility.The Kiser’s philosophy on small-batch ice cream and sourcing the ingredients.Small batch is really small: including basil sourced from a micro-farm in their neighborhood.Hear about their key partnerships with local companies and some examples of collaborations. Jason talks about making small batches and their plans to supply other foodservice outlets. Their most popular flavors and the new ones to look forward to in each new season. How their family life and kids inspired them to fill the need for craft ice cream in the area.How to connect with and become a customer of Blue Cow!Tweetables:
“Most customers are very understanding of the situation that we are in as well, trying to serve a different way and they are aware of the guidelines and they follow the guidelines for mass requirements such as distancing.” — Jason Kiser [0:06:34]
“Our philosophy to ice cream making is, we want to create a great craft product for our customers to enjoy. In the process of making the ice cream, we want to source our products as close to home as possible. If we do have to buy outside of local, we seek out the best products we can buy through our supply chain.” — Jason Kiser [0:09:19]
Connect with Jason & Carolyn Kiser of Blue Cow Ice Cream:
Blue Cow Ice Cream Co. Blue Cow Ice Cream Co. on Instagram Blue Cow Ice Cream Co. on FacebookRed Rooster CoffeeThree Ships CoffeeFollow The Virginia Foodie here:
VA Foodie websiteThe Virginia Foodie on InstagramVA Foodie InstagramVA Foodie on TwitterSupport the show
24 min