Foodbeast Katchup

#57: Holiday Edition: How Afters Made Ice Cream Cool Again

December 27, 2018

Hey, Katchup Gang! As we get ready to say hello to 2019, we wanted to gracefully close with our most popular episode of the year! Thank you all for tuning this year, as we've explored some of the most fascinating food happenings, with some of the most fascinating people in the food industry. We're grateful for every ear that hears, and all the feedback as we try to tell the best stories that the culinary would has to offer. 

Happy Holidays from the Katchup and Foodbeast Crew!

----

Back in September, Afters Ice Cream co-founder, Scott Nghiem, stopped by and talked about building one of the nation's fastest growing ice cream companies, what it took to bring ice cream back to social relevance, and taking advantage of the internet before it became the norm.

In less than five years, Afters Ice Cream has built 26 locations around California, generate over $10 million in annual revenue, and pushed the culture of seeking out food to post on social media, starting with their famous Milky Bun ice cream donut sandwich. 

Nghiem tells how it all went down in this incredible story of endless hard work and jumping on opportunities.

 ----

3:22- What 'Afters' Acually Means 

4:18- Scott Nghiem's Childhood

11:10- Using Dial-Up Internet To Sell

19:04- The Afters Ice Cream Origin Story

24:04- Boom of 'Food News'

28:35- Ice Cream Industry Was Slowly Dying

32:21- Designing A Fashionable Ice Cream Culture

37:07- Birth of The Milky Bun

43:17- Applying Sneaker Culture to Food

52:30- Keeping Up With The Times

1:06:50- Making Quality Food, Not Just Trendy Food

1:10:00- New Age Entrepreneurship

 ----

Follow us on Instagram:

instagram.com/foodbeast
instagram.com/foodbeastkatchup

 ----

Your Hosts:

Elie Ayrouth (@bookofelie)
Geoffrey Kutnick (@geoffreykutnick)

 

Your Guest:

Scott Nghiem (@scottafters)

 

Produced by:

Isai Rocha (@izzy_serious)

----

Email us any questions or thoughts: thekatchup@foodbeast.com