#39: How 'Afters' Made Ice Cream Cool Again
b"Co-founder of Afters Ice Cream, Scott Nghiem\\xa0stops by and talks about building one of the nation's fastest growing ice cream companies, what it took to bring ice cream back to social relevance, and taking advantage of the internet before it became the norm.\\nIn less than five years, Afters Ice Cream has built 26 locations around California, generate over $10 million in annual revenue, and pushed the culture of seeking out food to post on social media, starting with their famous Milky Bun ice cream donut sandwich.\\xa0\\nNghiem tells how it all went down in this incredible story of endless hard work and jumping on opportunities.\\n\\xa0\\n3:22- What 'Afters' Acually Means\\xa0\\n4:18- Scott Nghiem's Childhood\\n11:10- Using Dial-Up Internet To Sell\\n19:04- The Afters Ice Cream Origin Story\\n24:04- Boom of 'Food News'\\n28:35- Ice Cream Industry Was Slowly Dying\\n32:21- Designing A Fashionable Ice Cream Culture\\n37:07- Birth of The Milky Bun\\n43:17-\\xa0Applying Sneaker Culture to Food\\n52:30- Keeping Up With The Times\\n1:06:50- Making Quality Food, Not Just Trendy Food\\n1:10:00- New Age Entrepreneurship\\n\\xa0\\n\\xa0\\nFollow us on Instagram:\\ninstagram.com/foodbeastinstagram.com/thefoodbeastkatchup\\n\\xa0\\nYour Hosts:\\nElie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)\\n\\xa0\\nYour Guest:\\nScott Nghiem (@scottafters)\\n\\xa0\\nProduced by: \\nIsai Rocha (@izzy_serious)\\n----\\nEmail us any questions or thoughts:\\xa0thekatchup@foodbeast.com"