STEW LEONARD’S
INVITES CHILDREN TO “MOO” FOR FREE ICE CREAM ON JULY 31ST
IN HONOR OF JULY NATIONAL ICE CREAM MONTH |
| NORWALK, Conn., July 17, 2002 – “I scream, you scream, we all scream for ice cream,” that is, except at Stew Leonard’s – where we prefer you “moo”. On Wednesday, July 31st, all children under the age of 12 who visit any Stew Leonard’s Ice Cream Parlor and “moo” will receive a free small ice cream cone in honor of July being National Ice Cream Month. WOW the Cow will also be on hand to take pictures with. |
| “This is the freshest ice cream you can buy,” said Stew Leonard, Jr., president and CEO of Stew Leonard’s. “Our ice cream is made fresh every day in our dairy plant, straight from the milk our cows produce. And cone for cone, our prices average about $1.00 less than other ice cream parlors. It’s definitely something to ‘moo’ about.” |
| Stew’s Ice Cream Parlor opened in 1974 with three flavors of soft serve ice cream: chocolate, strawberry, and vanilla. According to the International Ice Cream Association, vanilla is the most popular ice cream flavor, which also holds true at Stew Leonard’s. Today, there are still only three ice cream flavors, although an additional 15 fat-free frozen yogurt flavors have been added, along with milkshakes, sundaes and smoothies. |
| Some unique frozen novelty items at Stew’s Ice Cream Parlor include: |
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| According to the USDA, in 2000 the average American consumed approximately 23 quarts of ice cream and other frozen desserts. Stew’s Ice Cream Parlor sells an average of 7,000 cones and 3,000 cups per week year-round. As a way to thank customers for their patronage, for every $100 spent in the store, they receive a free ice cream. |
| Stew Leonard’s was dubbed the “Disneyland of Dairy Stores” by the New York Times, because of its own milk processing plant, costumed characters, scheduled entertainment, petting zoo and animatronics throughout the stores. The company has received worldwide acclaim for excellence in customer service and quality and is featured in two of management expert Tom Peter’s books: A Passion for Excellence and Thriving on Chaos. In 1992, Stew Leonard’s earned an entry into The Guinness Book of World Records for having “the greatest sales per unit area of any single food store in the United States.” Unlike traditional grocery stores that sell an average 30,000 items, each Stew Leonard’s store carries only 1,500 items, chosen specifically for their freshness, quality and value. |
