I read a related article in the spoon classroom, it's summer now, many tea drink brands have added ice cream to their menu, take ice cream for example, a restaurant is suitable for ice cream, the following factors are very important:

One, to complement each other. Hot pot and ice cream itself is very compatible, hot pot oil, spicy, hot, even in winter, refreshing ice cream can become the star product of the hot pot restaurant, some hot pot restaurant even because of free ice cream ball and favored by customers.

Two, not against the grain. Good products to have a sense of memory, that is to say, with a consumer are not familiar with the flavor to push the new product, is a very risky thing. Let's say a tea store wants to do ice cream, then it is best to be similar to the original product or flavor, for example, Xi Cha's Bobo ice cream, listen to the name is very Xi Cha, not like Starbucks can call out the product.

Three, limited is limited. Starbucks cold extract is because less than four months a year supply time, in order to whet the appetite of consumers, to create a "one period of time" sense of ceremony, so that we can look forward to the next year. Tea store ice cream should be the same, originally added ice cream is to enrich the customer's consumer experience, increase interaction with customers, stimulate brand vitality, if the best time to pass, then the tea store to continue to supply ice cream, but caused the burden of their own.