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The difference between Soft Serve and regular ice cream is mainly two things: a lower fat content (usually 3 – 6% versus ice cream’s 10 – 18%) and a higher air content. The air content is tricky because with not enough air, Soft Serve becomes icy and dense. Also, with too much air, Soft Serve loses flavor and melts too quickly. Most manufacturers aim for a 33 –45% volume share.
After World War II, entrepreneur George Foster was seeking the ideal business opportunity. As an investment, he purchased development rights for the entire state of California from Dairy Queen. He originally intended to use their name and set up a chain of franchises.
When he arrived in California, he discovered that the dairy industry had implemented strict laws regulating the use of the term “dairy.” As a result, he was prohibited from using the Dairy Queen name. Thus, he decided to call his new business Foster’s Freeze instead. (The apostrophe was later dropped)
He opened his first location on October 30, 1946, at 999 S La Brea Ave. in Inglewood, which continues to operate today. Foster then began to open new stores rather quickly all over California, which were run as franchises. Many of them expanded their menu to include hamburgers and French fries. However, their main staple was always Soft Serve, in cones, dishes, sundaes or shakes.
To be continued….
Everything else is just history
