Scott and Jacob Margroff discuss flavor and innovation at Strickland’s

Strickland’s is a family-owned ice cream shop that opened in Akron, Ohio, in 1936, and the original operation is still using its original equipment. It has since expanded to five locations in its home state, all franchised except for the original shop, and it recently opened a franchised location in Costa Mesa, Calif. (not its first location in that state — it previously had a franchise on the campus of the University of California at Irvine). Strickland’s formula is straightforward: Each location has four ice cream machines, one churning out chocolate ice cream, another producing vanilla, and the other two making a rotating flavor determined at the discretion of the franchisee, with approval of the concept’s franchisors, Father-and-son team Scott and Jacob Margroff. They’ve churned out a variety of flavors, banana being a longtime favorite, but the Margroffs say the secret recipe is really their equipment, which, apart from being sturdy, freezes the ice cream quickly, resulting in tiny ice crystals and therefore a creamy mouth feel. But it churns slowly, resulting in a dense texture with minimal air. The Margroffs recently shared their approach to operations and flavor development as well as their plans for the future.

You can listen to Scott and Jacob Margroff discuss flavor and innovation at Strickland’s online on Radio and Podcast. Open the player on this page to stream the available audio.

Scott and Jacob Margroff discuss flavor and innovation at Strickland’s is an episode from Menu Feed by Restaurant Business Online .

This episode is 00:29:19 long.

This episode was published on Mar 10, 2026.

Yes. Use the heart button on the episode page to add it to your favorite episodes list.

Yes. This page shows related episodes from Menu Feed when more episodes are available from the podcast feed.