It’s not that I’m in a hurry, but I can’t help but notice how long I have to wait in line each summer at the really good homemade ice cream places. Maybe that’s part of the experience I’ve come to love; standing there looking at the board for a while, wondering whether I want Peppermint Stick again (my favorite), or deciding if I’m in the mood to try something else like Coffee Oreo.
Alas, the efficiency expert in me keeps coming back to one thing; there must be a faster, more efficient way to serve ice cream. Perhaps I’ve thought of a way to do so. It involves two steps:
- First, the ice-cream needs to be pre-scooped. It’s the actual scooping process that takes a long time, so automating it should make the whole affair run smoother.
- Second, since we now have pre-made scoops of ice cream, we need to figure out how to store them. Traditional cartons aren’t the best way because there would be too much lost space (that’s a problem with round items). The best solution, I think, would be to create a storage system with individual compartments for each scoop. This would essentially be like an egg carton for ice cream scoops.
Ideally, the containers would be made from recyclable materials. That way you could save them, wash them out and re-use them again and again. The result? Great ice cream, served faster to more customers. That means more happy customers, and more money for the ice cream man (or woman).
Yummy!
