Another Cincinnati-based franchise will be joining Roll On In at its soon-to-open location at 3224 N. College Road.
Roll On In franchisee Harry Papanikolaou said he was approached by Emerging Franchises and the founders of Buzzed Bull Creamery, an ice cream shop specializing in hand crafted alcoholic and non-alcoholic ice cream, about utilizing the space for both businesses.
“We realized that Roll On In had extra space at this site and knew that Buzzed Bull was interested in partnering with Roll On In at some locations,” said Emerging Franchises co-founder, Greg George.
Papanikolaou, who announced the opening of sushi bowl and burrito restaurant Roll On In earlier this year, said he was excited about the idea and decided to go for it.
“Because both are fun and unique concepts, we figured this would be a great marriage,” said Buzzed Bull Creamery co-founder, Colten Mounce. “The businesses won’t infringe upon each other, but will likely draw business to one another and we feel this is a perfect test market for that.”
Colten Mounce, along with his extended family, founded Buzzed Bull in 2017. The creamery creates one-of-a-kind treats for each customer utilizing liquid nitrogen to make ice cream, milkshakes, frozen yogurt and sorbet.
Customers pick their base, their flavor and any number of mix-ins, then decide on whether or not to include alcohol. At the flagship store in Cincinnati, the Mounces offer 40 brands of bourbon in addition to a full line of spirits.
Mounce explained that liquid nitrogen produces the desired texture in about a minute to a minute and a half, without the use of the emulsifiers and stabilizers found in most pre-made ice creams.
“It’s a really cool process to watch your ice cream being made with liquid nitrogen right in front of you,” Mounce said. “We can make about 750 million different combinations with what we keep on hand, or people can choose from our list of specialty flavors that we’ve created.”
Mounce describes Buzzed Bull Creamery as a family friendly environment, but also a fun place to bring a date.
Papanikolaou said he hopes to open both businesses at the same time, and is aiming for a March opening.
Have a tip for Restaurant Roundup? Email [email protected].