Relish This, LLC , Learning ice cream

“Before you start to plan your new
ice cream shop or restaurant you owe it to yourself to read this money and time saving book.
It’s a must read for the first time restauranteur.”

Save Thousands of dollars, avoid the pitfalls before you lose you money—learn from a seasoned professional with more than 30 years in the restaurant industry !! From hiring tips, construction, site selection, menu layout, food costs, training and the opening day jitters, get some advice on what to do and what NOT TO DO before you open your first ice cream shop or restaurant. Order your copy today. Available in Kindle or PDF as an easy download Only $12.95 !!

Relish This, LLC

“We Know Restaurants”

A New E-Book by Bob Willier, restauranteur and industry professional

Bob Willier’s new book S.O.S. (Secrets of Success) in the ice cream and restaurant business.

Before starting Relish This, LLC, Bob Willier was in the restaurant industry for 25+ years, he was director of equipment, training and facilities for Dairy Queen for 13 years. General Manager of The Pasta House restaurant in Crestwood, Area Manager for Swenson’s Ice Cream stores of St. Louis, and a manager for The Leather Bottle and Houlihan’s restaurants. Bob has overseen the construction of many new restaurants and has supervised many remodels.

Relish This, LLC is a foodservice equipment dealer offering a range of services. We offer design services with Autocad as a consultant as well as installation. Relish This, LLC is a member of the Missouri Restaurant Association.

We specialize in working with clients that want a company that will be with them through an entire project.

We have worked on many projects and have saved our clients money and have provided excellent service. Some projects include;

A Taste of Europe, a European deli and grocery in St. Louis

Grenache, an upscale restaurant in Clayton, MO

Kearbey’s, a remodel of the old Playboy Club

Taco John’s, a fast food restaurant in Ste. Genevieve, MO

Dairy Queen, a remodel of Red Bud, IL Dairy Queen

Freckle’s Frozen Custard, Tulsa, OK

St. Louis Frozen Custard, St. Louis, MO

Rich’s Frozen Custard, St. Louis, MO

El Mescal, a Mexican restaurant in St. Peters, MO

Crave’NCustard, Joplin, MO

Bop’s Frozen Custard, Jackson, MS

It’s Custard Mon, Tampa, Fl

Curly’s Frozen Custard, Dallas, TX

Cherries Frozen Custard, Kansas City, MO

Starlight Frozen Custard, Louisville, KY

Sundae’s Frozen Custard, St. Louis, MO

I.C. Sweets, Coeur D’Arlene, ID

Dillons Frozen Custard, Chicago, IL

Yum Yum’s Frozen Custard, St. Charles, MO

Eskimoe’s Frozen Custard, Monroe, LA

Dad’s Magic Frozen Custard, Peoria, IL

Rusty’s Frozen Custard, Norman, OK

Rusty’s #2, Norman OK

Eskimoe’s #2, Monroe, LA

Molly’s Frozen Custard, Dallas, TX

The Scottrade Center –

St. Louis Blues

Hensley Construction Co.

Alltman-Charter

Dardenne Presbyterian Church

Christ Lutheran Church

Cahokia School Dist.

Alton Ice Arena

The Gatesworth

Mosley Construction Co.

CCM

Imo’s

Dairy Queen – Desoto, MO

The Olive Garden

Boone Valley Golf Club

T.G.I. Fridays

Maplewood Aquatic Center

City of St. Louis Fire Department

Dottie’s Ice Cream

Grapevine Wines

Wines of Wildwood

Donnie Mac’s Trailer Park Cuisine, Boise, Idaho

"I eat at this German-Chinese restaurant and the food is delicious. The only problem is that an hour later you're hungry for power."
Dick Cavett

“Never trust the food in a restaurant on top of the tallest building in town that spends a lot of time folding napkins.”
Andy Rooney

“Avoid restaurants with names that are improbable descriptions, such as the Purple Goose, the Blue Kangaroo or the Quilted Orangutan.”
Calvin Trillin, American writer (New Yorker magazine)

“Restaurants with peppermills the size of fire extinguishers and big red menus with the entries spelled with f's instead of s's are always expensive.”
Miss Piggy, 'Miss Piggy's Guide to Life' (1981)

"The finest landscape in the world is improved by a good inn in the foreground."
Samuel Johnson

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Sherb Noble

Sherb Noble first served soft serve ice cream at his store in Kankakee, IL in 1938. “Sherb’s” as it was known, first served soft serve to his customers for 10 cents a serving – he served more than 1800 servings!! The concoction was an invention of his new partner, J.F. McCullough.

Harry Axene

Leo Moranz and Harry Axene let people use the name Tastee Freez® If they paid them rent for the ice cream pumps that each freezer needed to make ice cream. Surprisingly, Harry Axene did the same for Dairy Queen® By allowing the name to be used in conjunction with a system pump and freezer and he collected royalties on those “franchisees”.

Ice Cream Cone

Many people believe that the ice cream cone was invented at the 1904 world’s fair – but this is doubtful. A patent filed by Italo Marchiony in 1903 was for an edible bowl with handles for serving ice cream. There where however, many ice cream booths at the world’s fair and the ice cream cone could have been invented more that once at the fair. A St. Louisan, Charles Menches started serving ice cream in rolled waffles in 1904.