Wondering How the Pacojet Can Help Increase your Restaurant’s Profit?

We’ve done the math for you!

In addition, please take into consideration the gains from having a product that’s always fresh and the creative control the Pacojet offers to your chefs; those are factors that don’t always translate into numbers.

Profitability

Everyone always asks: how can the Pacojet make my restaurant money? So let’s crunch some numbers.

The basics:

•   A beaker of fresh-made ice cream costs approximately $4.50 to produce
•   One beaker makes 35 ounces of finished product or ten 3.5-ounce servings
•   Charging $4.00 per serving a beaker will bring in $40.00 in sales and $35.50 in profit

Expanding on the basics:

•   Instead of offering just a serving of ice cream, offer a 2-ounce scoop on top of warm cake or pie for an additional $2.00.

The bottom line:

•     A restaurant that does 800 covers a week can easily sell 200 servings of ice cream a week. That’s a profit of $710. The Pacojet pays for itself in less than 6 weeks.
•     A restaurant that does 300 covers a week could sell up to 60 servings a week, profiting $213. The Pacojet would pay for itself in less than 5 months

Freshness

•   There is never any waste because you are spinning the ice cream to order or just before service
•   You’ll never have to worry about ice creams or sorbets getting icy or grainy
•   With the Pacojet you can take advantage of all the seasonal flavors
•   Use leftover scraps of fruit to make sorbets
•   The pacojet allows you to make large or small quantities of your ice cream base; therefore you can keep your flavors new and fresh
•   Freezing your bases immediately, locks in the freshness

Creative control

Not only can the Pacojet make you money, but it can help you create a better product as well. You can customize the sugar content, fat percentage, and flavor profile.

Go ahead, be creative!

Use fruits and flavors that are in season to keep your menu vibrant and new.  Come up with a signature flavor that your customers will crave, talk about, and recommend to their friends.

The Pacojet was made for the modernist chef who is always creative and innovative

How many beakers do I need?

When we talk with chefs and restaurant owners about purchasing their Pacojet, they always ask, “How many beakers will I need?”

 We explain to them that every restaurant is different. It ultimately depends on how much you will be pacotizing in a day.  You have to take into account how many flavors you have and if you are using any beakers for savory items or mousses.

 Our Chef Christie Maggi has more specific advice below:

Beakers for sorbets:

I like to spin my sorbets everyday to maintain the perfect texture.  The composition of a sorbet leads to quick deteriation of the spun product. After a day or two, a sorbet will start to become icy.  I like to take any sorbet left at the end of service, remove it from the beaker, and melt it back down; then refreeze it the next day. At the end of service, clean beakers and refill with base. Freeze to -4f to use the next day. A restaurant selling two beakers of two flavors of sorbet would need 4 beakers.

Beakers for ice cream:

Ice cream is a little lower maintenance. Spin one beaker an hour before service. As that one begins to be used, spin the second and so forth throughout service, only spinning what is need for that night.

Any small amount of ice cream left at the end of service can be spun again at the beginning of service the next night. At the end of service, clean any used beakers, refill with base, and freeze for the next day’s service. A restaurant that sells one gallon of each of four flavors would need 16 beakers.

Also take into account any other uses of the Pacojet. Is the restaurant making any mousses or creams? Any savory items?

Examples

At the last restaurant I worked at, we had:

•   two flavors of sorbet, and sold about two beakers of each every night; that equals four beakers.
•   two ice cream flavors of the day, selling three beakers of each; six total.
•   two flavors on plated desserts, selling two beakers each; four more beakers.
•   vanilla ice cream for á la modes and bar drinks; up to 12 beakers of vanilla on a busy night.
•   for ice cream and sorbet, 26 beakers on a busy night.

There is unfortunately no magic number of beakers. That’s what makes the Pacojet so convenient. It is perfect for the restaurant that sells two gallons of ice cream a week or 40 gallons of ice cream a week.

When ordering your Pacojet let us know how you will be using it, and we will help you determine the right number of beakers for your restaurant.

How to Maintain your Pacojet

When you first open your Pacojet box, in addition to the machine, the beakers, and the Pacotizing blades, you’ll also find a cleaning blade, a gasket, and a cleaning brush, because keeping your Pacojet clean is essential.

To maintain your Pacojet performing at its best, we recommend that you prepare the beakers correctly, perform a thorough cleaning daily, and a tune-up service once a year.

More detailed information about each follows:

Freezing and filling

It’s important to prepare the beakers correctly. Pacojet beakers should be filled just under the indention line. Make sure all solids are covered with liquid below the line. Freeze the beakers on a level surface for 24 hours to a temperature of -4 degrees Fahrenheit.

Cleaning

Clean your Pacojet every day. The whole process takes approximately 12 minutes.

•   Run a rinse cycle with warm water using the green rinsing ring
•   Then run a cleaning cycle using warm water and a non-abrasive, non-residue cleaner with the blue cleaning ring and washing insert
•   Finally rerun another rinse cycle
•   During the last rinse cycle, press the blue air valve release button to clean the air valve

Service

We recommend having your Pacojet serviced once a year. It’s like a tune up for your machine. Sending your machine once a year to our technician, Chef Keith, will extend the life of your Pacojet. We can provide a loaner while your machine is being shipped and serviced. During servicing Chef Keith will:

•   Remove and replace all belts and tubing
•   Remove profile shaft, clean, and lube
•   Remove, inspect, and lube spindle
•   Check gear tolerances
•   Test machine for correct shave time
•   Thoroughly clean the inside of the machine

Exploring the Difference Between Frozen Custard, Ice Cream, Frozen Yogurt, and Gelato

We are often asked: “What’s the difference between frozen custard, ice cream, frozen yogurt, and gelato?”

There’s a lot of science that goes into this, but most people simply want to know the ingredient difference or which type is the best for their restaurant to serve. Below, we have included a few distinguishing characteristics, but also a basic vanilla recipe for each to be made using the Pacojet.

Frozen Custard

Ice Cream

Gelato

Frozen Yogurt