Prepared for Rob Schroeder, Owner/Operator — a 45-year Grand Valley distributor. This is the proof behind the pitch: our product, our brand, our marketing engine, and a working framework for supplying your accounts with genuinely local, small-batch ice cream.
"not as sweet as you"
Mimi's brings a genuinely local story, built-in demand, and marketing that travels with the product — three things a national broadline tub can't offer.
Naomi Sutliff — "Mimi" — is a breast cancer survivor, baker, and the founder and heart of Mimi's Sweet Treats. After her recovery, she turned a lifelong passion for homemade desserts into a retro 1950s diner on Main Street in Delta, complete with red-and-white decor and a jukebox.
Her son Joseph Sutliff, Chief of Operations and General Manager, runs the day-to-day alongside her — production, technology, marketing, and business development, including this partnership.
Full gallery, story, and media coverage at mimissweettreats.com/about ↗
No shortcuts, no pre-mix shipped in from out of state. Every flavor is made by hand in our Delta kitchen — the production model that makes this a premium local line, not another commodity tub.
Core scoop flavors — vanilla bean, chocolate, seasonal rotations.
Anchor: Mexican VanillaCookies & cream, candy and cookie mix-ins, brittle and toffee builds.
Scoop shops · pintsReal-fruit strawberry, seasonal fruit flavors, ribboned swirls.
Grocery pintsHigh-inclusion, signature builds; limited seasonal drops that drive social buzz.
Feature placementsHappy Ice and non-dairy options with full allergen transparency per flavor.
C-stores · schools"Best ice cream I've had in decades. Freshly made every morning. The strawberry is exquisite!"
"This place is absolutely UNREAL. The orange crush shake tasted like a creamsicle from heaven. Worth a stop!"
"Mimi and her son Joe sure know how to make the best sweet treat. Stop by and she'll treat you like family!"
"Every single item on the menu is made with love. You can taste the difference the moment you walk in. This is the real deal."
All reviews verifiable live at mimissweettreats.com/testimonials ↗ or on our Google Business Profile.
Most small food producers hand a distributor a product and hope. Mimi's hands over a working marketing operation that pulls customers toward wherever the product is stocked.
A sample of what actually ships to our audience — the same channels that will promote every account stocking Mimi's.
The flavors and treats our customers love most — the kind of content that turns a freezer case into a destination.
The family-recipe story behind the brand — Naomi, Joseph, and why "handmade" isn't just a label here.
The anchor flavor of our wholesale tub line — the same one that opens Section 07.
One of our branded animated cards — this exact format is how a new Cold Quality Products account gets announced to our following.
Every channel linked in one place: mimissweettreats.com/follow ↗
A tub in the freezer sells itself faster when the account can immediately show customers who Mimi's is. Every stocking account gets a kit built to make that introduction for them — no design work required on their end.
The same short vertical videos and animated cards shown above (Section 05) — ready for any account to repost as-is or for us to feature them in.
Already in productionOfficial Mimi's logo files and brand colors, cleared for use on signage, menus, and freezer-case cards.
Download belowCounter cards, freezer-case signage, and "Now Serving Mimi's" posters sized to print, built per account during onboarding.
Built at onboardingReady-to-paste copy and imagery for accounts that run their own email marketing to customers.
Built at onboarding"Now Scooping At ___" template posts, customized per account and handed back ready to publish.
Built at onboardingTwo formats cover the full range of Cold Quality Products' account types. Figures below are a starting point — the official price list follows our first meeting, once we know target accounts and volumes.
Illustrative per-tub bands by product family — anchor: Mexican vanilla at $57
| Product family | Draft per-tub band | Approx. cost / 4oz scoop* |
|---|---|---|
| Standard hard-pack | $52 – $62 | $0.61 – $0.73 |
| Classics with inclusions | $58 – $72 | $0.68 – $0.85 |
| Fruit & swirl | $65 – $82 | $0.76 – $0.96 |
| Premium / specialty | $72 – $92 | $0.85 – $1.08 |
| Non-dairy / Happy Ice | POR — discuss | — |
*Planning yield: ~85 scoops per 3-gallon tub at a 4oz dip (10% waste allowance); efficient scooping reaches ~91. Mexican vanilla at $57 ÷ 85 ≈ $0.67/scoop — strong margin room for resale at $3.50–$4.50.
Draft pint program — final SKUs, case pack, and pricing to be set together
| Item | Draft figure | Notes |
|---|---|---|
| Wholesale price / pint | $5.00 – $6.50 | By flavor family |
| Suggested retail price | $8.99 – $10.99 | Premium-local positioning — in line with national artisan brands |
| Minimum per flavor | 20 pints | Per flavor, per order |
| Case pack | Increments of 20 | Matches the 20-pint per-flavor minimum |
| Launch flavor set | Distributor preference | We'll recommend anchors — final flavor lineup is CQP's call |
Working logistics framework
| Item | Working position |
|---|---|
| Production location | Mimi's kitchen, Main Street, Delta, CO — 10 minutes from Cold Quality Products' Blue Sky Drive location. |
| Order cadence | Weekly cutoff with a set production day; lead time 5–7 days on standing flavors — confirm what fits CQP's route schedule. |
| Handoff | Pickup at Delta kitchen (no fee) or delivery to CQP warehouse — proximity makes either trivial; discuss preference. |
| Temperature standard | Product released at ≤ −10°F, hard-frozen for transport; rejection criteria for thawed/damaged cases written into the supply agreement. |
| Labeling | Each tub/case labeled with flavor, batch date, allergen flags. Retail pint labels to meet CO retail requirements — timeline to discuss. |
| Capacity | Comfortably supports 25–35 tubs/week at current staffing — well clear of pilot volume, with room to grow deliberately as CQP's accounts scale (see the allocated-model approach in Section 09). |
| Insurance | Mimi's carries liability insurance; happy to provide a Certificate of Insurance as part of the supply agreement. |
| Damaged / unsold product | No fixed policy yet — handled case-by-case as pilot orders begin. Open to defining specifics together (separate from the transit-damage standard above). |
Honest planning up front prevents a bad first quarter — and this is the single biggest strategic fork in the partnership.
Capacity and operational risks to plan around before scaling volume
| Bottleneck | Why it happens | Mitigation |
|---|---|---|
| Single-kitchen capacity | All production runs through one kitchen that also supplies daily retail scoop demand — batch size and freezer space are finite. | Defined weekly wholesale production ceiling; wholesale batches on dedicated days. |
| Staff time vs. retail | The same small team scoops the counter, runs events/catering, and would run wholesale batches. | Order cutoff and production day locked in advance; pilot volume sized to current staffing. |
| Cold storage & transport | Freezer capacity is sized for a retail case today, not pallet-level wholesale hold. | Phase freezer investment to pilot results; CQP pickup removes the need for our own delivery cold chain early on. |
| Ingredient sourcing at volume | Real fruit and scratch ingredients don't scale like industrial base mix. | Lock supplier relationships ahead of volume commitments; keep LTOs flexible. |
| Pint labeling & compliance | Grocery/c-store retail pints need correct nutritional labeling — tubs don't require it. | Confirm CO labeling requirements before the pint launch; budget lead time into Phase 1 (Section 10). |
| Brand dilution | Scaling too fast, too generic risks turning "handmade local treat" into just another tub in the case. | See the positioning recommendation below. |
Worth deciding on purpose, not drifting into.
Chase broadline volume, compete on price against national tubs, eventually require a commissary or co-packer to hit capacity. Trades away the story that earns the 4.8★.
Stay hand-made, allocate a defined number of premium accounts, price for differentiation, let scarcity and story do the selling. Matches Mimi's actual capacity and tagline — "not as sweet as you."
What "moving to Phase 2" actually looks like is something we'd rather shape with Rob than hand him a fixed rule. Two illustrative shapes, to react to and adjust together — not locked-in criteria:
Stocked tubs are selling through at a healthy rate — for example, roughly 65–70% or better per order cycle — at most of the pilot accounts.
Sell-through stays well under that after a full cycle or two — not a hard stop, just a moment to adjust flavors, pricing, or account mix before deciding what's next.
Pilot accounts place a second order on their own, without us prompting them — the simplest real signal that it's working for their customers.
No organic reorder happens inside the 30–60 day window — we'd look at what isn't landing and adjust before either side decides how to proceed.
Either way, there's no penalty for a pilot that doesn't take off — we'd rather learn and adjust together than treat it as a hard pass/fail.
Items we'd like to walk through together at the initial meeting.
