The Comfy Cow moved its ice cream processing operation from the back room of a scoop shop into a building in a Louisville, Ky., industrial park, the reaction from employees was: “This is huge! It’s like the Taj Mahal of ice cream making,” said co-founder Tim Koons-McGee.
Keep in mind that the new plant is small compared to the likes of a Nestle or Unilever facility. At 6,500 square feet, the plant includes a kitchen that bakes inclusions and makes sauces. But to The Comfy Cow, this is the engine that will supply ice cream to more than 300 grocers and 11 company-owned and franchised scoop shops this year. The long-range plan is for The Comfy Cow to be a national brand in packaged ice cream with scoop shops throughout the Southeast. (See related article)