Pricing, tiers and terms for the wholesale program. Reference copy for Joe, Naomi and Rob Schroeder at Cold Quality Products — not the sheet a restaurant sees.
Every number on this page is a draft for discussion, not a committed price. These figures come from Mimi's own internal wholesale analysis and were built as a framework to negotiate against — they have never been agreed with a buyer, and no supply agreement exists yet.
Decision made: flat pricing, no volume discounts. The earlier draft sketched five discount tiers; that is now off the table for launch. Every account pays the same band price regardless of volume. This protects the specialty positioning, keeps the maths simple while capacity is tight, and avoids giving away a discount that is very hard to claw back later. Revisit only when capacity and cost-of-goods are both known.
Per 3-gallon foodservice tub. Cost rises with inclusion expense and labour, not with flavour popularity. Mexican vanilla at $57 is the anchor — it sits mid-range in Standard, and every other band was set relative to it.
| Category | What drives the cost | Example flavors | Per tub |
|---|---|---|---|
| Standard / base | Clean bases, single-fold flavors, minimal inclusions | Mexican vanilla, chocolate, strawberry, sweet cream | $52 – $62 |
| Classic inclusions | Moderate cookies, chips, variegates; some extra labour | Cookies & cream, mint chip, rocky road, butter pecan | $58 – $72 |
| Fruit / swirl / bakery | Fruit prep or puree, pie pieces, water-activity control | Peach, blackberry, lemon, salted caramel ribbon | $65 – $82 |
| Premium / specialty | Expensive inclusions (nuts, craft chocolate), limited runs | Pistachio, triple chocolate, high-nut builds | $72 – $92 |
| Gelato | Higher density, lower overrun, premium dairy and paste | Stracciatella, hazelnut, seasonal fruit gelato | $85 – $115+ |
| Water Ice / novelty | Positioned as a specialty line; priced per SKU | Current Water Ice roster | Quote per flavor |
The number that closes a restaurant account. Their cost per scoop is small against what they charge for it — lead with this, not with the tub price.
A refundable container deposit on every 3-gallon tub, credited back when the tub comes home. Charged and credited as its own line, never folded into the price of the ice cream.
| Event | Line item | Effect |
|---|---|---|
| Tub goes out | +$5.00 each | Added to the invoice as "Tub deposit", listed separately from the ice cream. |
| Tub comes back | −$5.00 each | Credited on the next invoice as "Tub deposit return". A credit, not a cash refund. |
| Tub not returned | $5.00 kept | The deposit is forfeited and covers replacing it. No argument needed — that is what the deposit was for. |
| Method | Fee | Notes |
|---|---|---|
| Customer pickup | $0 | Collected at Mimi's. Buyer is responsible for transport temperature — they must bring insulated transport. |
| Delivery — Montrose | $35 / stop | Shorter route, can pair with other drops. Sample rule: waive over $400 tub value. |
| Delivery — Grand Junction | $75 / stop | Longer drive, higher fuel and labour per stop. Sample rule: waive or reduce over $750, or combine with a route day. |
There is no cost-of-goods figure anywhere in Mimi's records. Every price on this page was set by market feel and by what the retail scoop supports — not by what a tub actually costs to make.
Before committing to a tier or a standing order, work out the real per-tub cost: dairy, sugar, eggs, inclusions, packaging, and the labour hours to churn and pack it. Then confirm the margin holds at the bottom of each band. A $52 standard tub is only a good price if it clears cost with room in it — and wholesale volume multiplies a thin margin into a real problem rather than a small one.
This is the single highest-value hour of work before the first order ships.