Cold Stone Creamery
About
Premium ice cream, hand crafted at the store daily. Fresh cooked waffle bowls and cones to proudly display your personalized creations. Each serving of ice cream is created for the person ordering so it is always what they want.
Ice cream desserts include cakes, pies, cupcakes, ice cream cookie sandwiches and cake pops. no order is too big or small. Catering available for weddings, graduations or any special event that will stand out with a sundae bar and ice cream to order! We will make any event over the top.
Our store has been locally owned since it opened 15 years ago. The owners for the past 5 years have selected a crew that is the best of the best. The General Manager has been in the restaurant business for over 30 years and worked for major hotels and restaurants from Toledo, Ohio to Virginia Beach, Virginia. The Assistant Manager has been with the company for over 2 years and is extremely talented in the arts and has created some amazing cakes for our customers. All of the staff are local high school and college age kids - some of the best and brightest.
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Frequently asked questions
What is your typical process for working with a new customer?
We can meet in person or over the phone. I work with the customer to fit their schedule. We discuss the type and size of the event and when it is. I like to schedule a tasting party for weddings, graduations or bigger events. There they can taste, see and choose what flavors and toppings they want for the event
What education and/or training do you have that relates to your work?
I have a Bachelors in Education from the University of Toledo, I am ServSafe certified and have over 30 years experience in the Food Service Industry.
Do you have a standard pricing system for your services? If so, please share the details here.
Events begin at $4.50 per person for the ice cream and basic toppings. There is a rental fee, labor fee for the staff and a delivery fee depending on how far away the event is. You can add extra or premium toppings and waffels which also adds to the cost.
How did you get started in this business?
I put myself through school in the working in restaurants and eventually worked my way up to management.
What types of customers have you worked with?
All types. We do fundraisers, have a store front open 7 days a week 363 days a year and travel to fairs and festivals in the summer.