Adding a second product to our menu - which one?

[ricoboxing]

We have been doing our shave ice at festivals and events around Toronto for 2 seasons now and wanted to add another product to our menu to increase our sales.
I was thinking about selling dole whip soft serve, but we have a pretty short season, and don't have a real food truck (see pic below) so that is one of our limitations.

Any suggestions or ideas?

[Hawaiian Delight]

I also have a mobile unit and this season will be my third doing events and festivals. I have booked some really large events this year (for the first time). I've been taking it slow staying around under 20,000 attendees. This season coming up I have a few events over 200,000 people.
I feel it's time to add another item or two to my menu especially because I have one event booked that won't let be do my Shave Ice because he already has 3-4 others doing them. So I will be doing Frozen Lemonade, Fresh Squeezed Lemonade, 12 Flavors of Lemonade using my shave ice syrups, and maybe I will do some Sweet Tea or Fruit Tea.
I also what to offer something different like Italian Cream Sodas and Snow Shakes.
I've been working on some recipes for the Italian Cream Sodas using our shave ice syrups, club soda, and evaporated milk or half and half and they are good but I think they are coming out a little too sweet. I'm going to experiment with just using a traditional simple syrup recipe and using the shave ice flavor concentrate.
Also I'm having to overcome the curdling when I add the half and half to the soda mixture. (any suggestions)?
The Snow Shakes are really good just using 4 ounces of flavor and 4 ounces of evaporated milk to a 20 oz. cup over-filled with shaved ice and using an immersion blender to mix. They come out really thick and creamy.
I'd also love to hear if anyone else has any suggestions to boost profits.

[mrjosco]

I also have a mobile unit and this season will be my third doing events and festivals. I have booked some really large events this year (for the first time). I've been taking it slow staying around under 20,000 attendees. This season coming up I have a few events over 200,000 people.
I feel it's time to add another item or two to my menu especially because I have one event booked that won't let be do my Shave Ice because he already has 3-4 others doing them. So I will be doing Frozen Lemonade, Fresh Squeezed Lemonade, 12 Flavors of Lemonade using my shave ice syrups, and maybe I will do some Sweet Tea or Fruit Tea.
I also what to offer something different like Italian Cream Sodas and Snow Shakes.
I've been working on some recipes for the Italian Cream Sodas using our shave ice syrups, club soda, and evaporated milk or half and half and they are good but I think they are coming out a little too sweet. I'm going to experiment with just using a traditional simple syrup recipe and using the shave ice flavor concentrate.
Also I'm having to overcome the curdling when I add the half and half to the soda mixture. (any suggestions)?
The Snow Shakes are really good just using 4 ounces of flavor and 4 ounces of evaporated milk to a 20 oz. cup over-filled with shaved ice and using an immersion blender to mix. They come out really thick and creamy.
I'd also love to hear if anyone else has any suggestions to boost profits.

Thanks for this information. I have two permanent locations at grocery stores and we have thought about adding smoothies. I have some proprietary smoothie recipes that have been VERY successful, but to make them that way takes way too much space.

We have tried to think of other products we can produce/sell, but without diluting the brand away from being known for Shave Ice

[DerekinCanada]

We added fresh-squeezed lemonade a few years ago and are doing OK with it, although we still sell 2 or 3 shaved ice to every one lemonade sold. At least here on PEI, shaved ice is still seen as "snow cones" and sold mainly to kids, so the lemonade, bought mostly by adults, helps attract an older demographic. The best part of lemonade for a portable biz is that it doesn't take up much additional space, as we already carry water, sugar, and ice cubes. We bought a Hamilton Beach 932 manual squeezer for around $200, but there are lots of other models for around $100, and we did our initial testing with a $20 hand squeezer, making enough money with it to pay for the Hamilton Beach. We bought a cutting board and some serrated steak knives at Dollarama, and some Zip Loc "Twist N Loc" containers for shaking, from Walmart, along with cups, lids, and straws from our regular wholesaler.
The main problem with lemonade is competition. We sell a 16 oz glass of fresh-squeezed for $3.50, while we are often faced with kids selling a big cooler full of "mystery yellow liquid" for a Toonie. Rather than lower our price, we just take the sales hit. Luckily most of the bulk lemonade vendors have no capacity to make more and sell out in an hour or two, and there are also some who are willing to pay the extra for the fresh squeezed product. There are also a couple of events where we are not allowed to sell lemonade as there is someone else doing it who has exclusivity.
One issue is that making lemonade takes more time and is more work than pushing a foot pedal to make shaved ice, and we have to dedicate a person to it at busy events.
Although we do allow our lemonade customers to flavor their lemonade from our self-serve syrup dispenser at no additional cost, we find that most of our lemonade customers are looking for a natural product, and aren't interested, so we don't advertise it. We are, however, considering adding fruit purees that don't need refrigeration, such as the Finest Call brand, and adding an up-charge for them.

[KaciLerner]

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