When I set out to do this, I knew Id have some learning to do. Ive made hundreds of at-home batches (first on the ubiquitous Cuisinart freezer-bowl machine, and then on the commercial counter-top batch freezer in which I invested for our little Brooklyn kitchen last year) and had some commercial experience (making ice cream for a scoop shop in Connecticut), but I know that ice cream like any food is an complex science. Its also a particularly delicate product, sensitive to the slightest changes in formula, temperature, and composition. It relies upon precision, subtlety, and very specific sets of principles that become exponentially more important at a commercial level.
Location, location, location. This is the resounding mantra when it comes to business. As it should be location is critical, of course.
And in New York, there are additional layers of city-centered nonsense and necessity: foot traffic, steps to subway (count em), potential parking, whether the building facade appears as if it might crumble with a strong wind (or the next pass of a semi on the BQE), if the neighborhood happens to be up and coming (they all are, according to your broker).