The Scoop on Sweet Cow’s Journey to Success
Drew Honness opened Sweet Cow in 2010.
A college job at an ice cream shop shaped the rest ofÌýDrew Honness’ (Hist’96) life. At age 39, he opened in Louisville, Colorado. Now with seven locations, Sweet Cow is a beloved Colorado staple with lines out the door and stickers plastered around the state.Ìý
What inspired you to start an ice cream business?
When I turned 20 years old, I got a job at a mom-and-pop ice cream shop on The Hill called Josh and John’s. It originally started in 1992 in Colorado Springs by two Colorado College graduates. I worked for them for 13 years. From this job, I learned what a great environment the ice cream industry is and how it builds community.Ìý
I discovered some wonderful friendships working there and learned how an upbeat atmosphere can change your life, day in and day out.ÌýThe uniforms are the best: T-shirts, sneakers, shorts, a hat, and you’re jamming out to great music all day. People come in, and they’re excited to see you.Ìý
Within a couple of years, I knew I wanted to do it for the rest of my life. After graduation, I got the opportunity to run two of their shops.Ìý
What qualities does Sweet Cow prioritize when hiring staff?
75% of our staff is high school- and college-aged people. We find that the best workers are students who have a decent GPA. They go to school, they go to class, they study and they come to work two to four times a week. They also might play an instrument, sing in the choir or play a sport. The busiest people tend to make time with intention for what they’re doing. It’s one of the things we look for when thinking about location.ÌýI usually want a high school and a college nearby to help with our staffing needs.
What sets your ice cream apart?
All of our ice cream, cookie sammies and ice cream cakes are made within the seven shops, so we’re completely self-sufficient. The three key ingredients are high-qualityÌýmilk, cream and sugar. What differentiates ice cream fromÌýice cream is the percentage of butterfat, the quality of ingredients, the batch freezer or ice cream machine, the freezing process and the temperature of dipping cabinets.ÌýEveryone does it differently.Ìý
What’s your most unique flavor?
Larry’s Chocolate Peanut Butter Madness, created by my son, is a chocolate peanut butter ice cream with dark chocolate chips and peanut butter chips, along with a fudge swirl and peanut butter swirl. Another fun flavor is Vermont Maple Walnut,Ìýmade with maple syrup directly from Vermont and walnut pieces.
I’ve seen your stickers all over town. What’s your marketing strategy?
I thought to myself, ‘Alright, what can we do that’s going to be grassroots and budget friendly?’ I was collecting stickers for years, so it just made sense. We had this cool logo, and just let people take these stickers home. And the next thing you know, we would see them on a car, on the side of a building or on a mailbox — they were everywhere.Ìý
What’s your go-to Sweet Cow order?
It’s an impossible question. It was Oatmeal Cookie with hot fudgeÌýfor a while, but I also love the Chocolate Almond, Chocolate Cinnamon, Vermont Maple Walnut, Ginger Snap MolassesÌý— and it just keeps going.
What’s your most popular flavor?
Cookies and Cream, hands down. Most cookies and cream recipes are simply vanilla ice cream with Oreos thrown in at the end. We sprinkle our Oreos throughout, from the first minute, in the middle and again at the very end. If you get a bite without a cookie, it still tastes like a cookie.Ìý
What advice would you give those looking to start their own business?
Starting your own business should be something that gives you purpose every day and not about money. A decision based on finances may hinder one’s ability to find success, create the best work environment and service the community and its customers. Be passionate about what you’re exploring in this adventure.
Photos by Maureen O'Neill