Childhood-like pricing. - Here, a scoop of ice cream is priced at 50 cents.
In a small ice cream shop in Hamme, a part of Bochum, time feels like it's frozen. This is not only true for the vibrant decor, but also for the ice cream prices, which remain unchanged from yesteryear.
At Monika's Ice Cream, the classic ice cream scoop is still sold for just 50 cents! Prices so reminiscent of the past have been maintained for as long as the venue has been around - a whopping two decades!
While ice cream shops on Norderney charge a steep 3.50 euros per scoop, customers of Georgios Topalidis (62) and his wife Monika (45) can expect excellent value for their money.
"We're in a neighbourhood where families have multiple children and aren't particularly well-off," says Georgios. "We want to make sure every child can get an ice cream."
The jovial Greek intends to keep retailing ice cream at such low prices for the foreseeable future.
"I'll always keep it at 50 cents. I'll never raise the prices, I promise," Georgios assures. "I want everyone to be able to afford it." The lone exemption: Those who crave a large scoop shell out a euro.
The low-cost approach has proven to be a hit. The ice cream shop has a rating of 4.9 out of 5 stars on the web.
"On weekends, folks from Hagen, Hamm, Essen, and Wuppertal would travel here to purchase ice cream from us," Georgios fondly reminisces. "They'd heard about us online."
Harun Akyol (34), an optician, is a regular patron. "I come by almost every day for an ice cream. Today, I'm indulging in a waffle cone overflowing with mixed ice cream, whipped cream, and caramel sauce, all for 2.50 euros - such a steal!" exclaims Harun. On Wangerooge, a similar cone would set you back 6.50 euros.
The mystery behind the rock-bottom pricing
The couple enjoys a low rent for their 18 square meter ice cream shop, which comprises both the sales area and the ice cream preparation room.
"We aren't aiming to get rich with our ice cream shop," Georgios notes. "But we don't want that either. We simply wish to cover our expenses and survive the winter with the profits."
The business, in operation since 2004, is only open during the warmer months, from April to September, and daily from 2 p.m. to 9 p.m.
Despite the low prices, the couple is committed to maintaining high quality standards.
"We use 100% milk," explains Georgios. "Hence, our ice cream is incredibly creamy."
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