Podcast Air Date: April 5, 2021
With a strong entrepreneurial spirit, Jerry has always been interested in improving processes and product around him. With a Chemistry degree from BYU and a background in design and sales, Jerry brings a vast network of concepts, innovations and ideas to the frozen dessert industry.
"I like Kevin O'Leary and I know people who know him, they tell me he's a real nice guy. But if course the only job he's had was working in an ice cream shop and hated it."
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The first Sub Zero Nitrogen Ice Cream shop opened in 2005, after founders Jerry and Naomi Hancock discovered liquid nitrogen is a safe, unique and cost-effective method for creating delicious, customizable ice cream products. Utilizing Jerry’s background in chemistry, the couple patented their unique process of freezing ice cream using liquid nitrogen, and began franchising in 2008. Today, there are more than 60 locations open or in development in 20 states.