OUR SOLUTION FOR ICE CREAM SHOPS

PARADIS ICE CREAM: CRAFTMANSHIP, RESPONSIBILITY, AND THOUGHTFUL SUSTAINABILITY

Paradis Ice Cream operates four locations across Los Angeles and Orange County, founded on the belief that dessert should be thoughtfully crafted, responsibly made, and experienced with intention. Positioned between ice cream and gelato, Paradis Ice Cream produces small batch desserts daily using refined techniques and real ingredients, placing equal emphasis on quality, design, and operational discipline.

As an artisanal ice cream brand, Paradis Ice Cream occasionally ends the day with surplus, especially on slower weekdays or during seasonal dips. Find out how they partnered with Too Good To Go to turn leftover scoops into extra revenue, without disrupting operations or sacrificing quality.

THEIR RESULTS

Business benefits beyond simple cost recovery:

• $18,672 in Revenue. Earned by offering Surprise Bags filled with ice cream that would have otherwise gone uneaten.
• 4,176 Meals Saved. Ice cream shared with new customers instead of going to waste.
• 68% Customer Return Rate. Visitors who discovered Paradis Ice Cream through Too Good To Go and would come back again.

“At Paradis Ice Cream, every product is handcrafted daily with care and intention. Partnering with Too Good To Go allows us to honor that craftsmanship while being responsible with our ingredients. Sustainability, for us, is not a trend. It is part of how we operate thoughtfully and respectfully every day.”

— Ramy F. Mukssood, Founder and CEO of Paradis Ice Cream

The Challenge: Fresh Daily Production Created Nightly Revenue Loss

Paradis Ice Cream's daily product represents a Danish simplicity blended with California creativity, creating a new and unique kind of dessert. Not ice cream, not gelato, but something smoother, lighter, and creamier than both. Made fresh every day, it became a category of its own. Their recipes contain no artificial flavors, colors, or preservatives, and everything is made in small batches to protect the natural taste and character of each ingredient. This keeps every flavor honest, clean, and naturally delicious.

Each day’s production is carefully planned to ensure quality and consistency, with a strong respect for ingredients and craftsmanship at every stage of the process.

Letting that product go to waste wasn’t just a sustainability concern; it also meant losing revenue on goods they had already paid to produce, with no way to recover the value. Paradis Ice Cream needed a solution that could turn that surplus into something meaningful. One that would protect their artisanal standards without adding more work for their team.

The GOALS

As Paradis Ice Cream looked for ways to handle surplus more effectively, they had a few clear priorities in mind.

• Reach New Customers: Attract first-time visitors who might not have otherwise discovered Paradis Ice Cream.
• Recover Lost Revenue: Create a new revenue stream from high-quality product that would otherwise have gone to waste.
• Reduce Daily Waste: Minimize food waste across all four locations without lowering product standards.
• Keep It Simple for Staff: Integrate a recovery solution that fits naturally into the team’s nightly routine.

The RESULTS: Turning Surplus into Impact and new customers

Since joining Too Good To Go, Paradis Ice Cream has saved more than 4,000 meals from going to waste and generated nearly $19,000 in additional revenue. The program helps turn daily surplus into something positive, both for the business and the broader community.

Of 1,243 customers surveyed, 69% said they were first-time visitors to Paradis Ice Cream, and 68% also said they planned to return. That repeat interest reinforces what Paradis Ice Cream hoped to achieve: less waste, more reach, and stronger community connection, all without changing the way they do business.

WHY TOO GOOD TO GO?

Paradis Ice Cream chose Too Good To Go because the mission aligned with everything they stand for: quality, responsibility, and community connection. The platform gave them a simple way to reduce waste, reach new customers, and recover value from surplus product, all while staying true to their brand.

It was also easy to get started. The onboarding process was seamless, the cost structure was fair, and the team needed very little training to get up and running. For Paradis Ice Cream, Too Good To Go wasn’t just the right solution; it was the obvious one.

Implementation: From First Chat to First Bag

Paradis Ice Cream launched with Too Good To Go in 2021. From the first conversation to live listings, the process took just 2 to 3 weeks. The setup was simple, the platform was intuitive, and the team needed minimal training to incorporate it into their nightly closing routines.

Today, all four locations are active on the app. Staff adjust daily bag counts based on available product, making Too Good To Go a flexible and sustainable part of their operations.

From Surprise Bag to Brand Love

Too Good To Go didn’t just help Paradis Ice Cream reduce waste; it brought unexpected wins for the brand, too. Many first-time visitors discovered the shops through the app and said they would come back. On social media, customers shared their excitement, highlighted the mission, and celebrated the value they received. For Paradis Ice Cream, the results extended beyond operations. The partnership added emotional value and deepened their connection with the community.

THE BOTTOM LINE: Less Waste, More Reach, and a New Way to Serve Customers

Because Paradis Ice Cream produces small batch desserts daily, the partnership with Too Good To Go allows the brand to thoughtfully redistribute end of day handcrafted offerings without compromising quality or guest experience.

With virtually no disruption to their operations and enthusiastic feedback from customers, the team sees Too Good To Go as both a smart tool and a meaningful extension of their values. It fits their routines, supports their mission, and gives more people a reason to discover and return to Paradis Ice Cream.

Paradis Ice Cream demonstrates how premium food brands can lead responsibly, proving that sustainability and an elevated guest experience can coexist. It reflects a long term mindset rooted in intention, balance, and respect for both product and community.