Kyl | Updates

By David Marx

Kyl Is Developing a Franchising System for the Ice Cream Parlor of the Future

Dear Companists,
Of course, for people like us who deal with the subject of ice cream, time does not stand still in summer. Thus, we will not just keep trying to attend as many events as possible but also stick to our goals.
Because of the great funding, for which we cannot thank you enough, we are now able to start working on more things than we expected two months ago.

Possible Franchising System

For instance, we are currently developing a possible franchising system together with two partners from the area of pop-up construction, which will enable us to open the ice cream parlor of the future in malls and streets around the globe (see figure below). As early as this month, we will present this concept to a new mall in Berlin and to Chinese guests.
For this purpose, it has now also become necessary that we make part of our technological innovation (i.e., the nitrogen interval shower) smaller and more economical. This is an exciting challenge, and our partner Broser is already working on this.

Relaunch of the Brand Family

Moreover, we are working on the relaunch of our entire brand family, which includes a first shop, a related app, and our own video channel. For this purpose, we have been able to make a cooperation agreement with an excellent creative agency from Berlin, which is thrilled by our ice cream and the related concept. At the beginning of this month, everyone involved will take part in a large cross-intelligence workshop in Berlin.

Expansion of the Team

In addition to our chef de cuisine, Philipp Martin, another nutritionist and superb avant-garde chef, Denis Schulz, is now also helping us improve our recipes and the necessary textures. It is our goal to develop new recipes that meet our standards with regard to quality and taste as soon as possible, particularly in the vegan segment. 
Moreover, we were joined by our first intern, who is writing his bachelor's thesis on this subject and thus may access very innovative technology (that even we cannot afford). Most of all, this makes the work of our American ambassador much easier because we now have a scientific proof of our quality. Consequently, theory and practice go hand in hand. Excellent!
In the summer, we will not only celebrate the 10th anniversary of Juan Amador's restaurant "Amador" in Mannheim but also start filming for a TV feature on the future of food, to which we are really looking forward. 
Even at the risk of repeating myself, I can only say that launching our crowdfunding campaign here on Companisto has been the right decision in order to take the next step. Due to this campaign, we are receiving so much global attention, demand, and encouragement that we are almost struggling to reply to all messages we receive. There is not a single continent anymore where there has not been any report on our company. For our first brand, this is of course a priceless asset. We are the new ice cream!
Thanks for your investment,
David, Shirley, Philipp, Denis & Christian


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