ICE CREAM & FROZEN YOGURT
Over-scooping does not show up in the POS. Ever.
A generous scoop for a friend costs you real product and produces a perfectly normal transaction — or no transaction at all. Ice cream loss is a portion-control problem and a shrinkage problem at the same time, and inventory alone cannot separate them.
RISK PROFILE
Where a ice cream shop actually loses money
⊘ PORTION CONTROL
Serving size is set by hand. A consistently heavy scoop is a permanent margin leak with no POS trace.
⊘ UNRUNG CONES
Product is assembled and handed over in seconds. If it is not rung up, nothing records it happened.
⊘ FREE TOPPINGS
Add-ons that should be charged are handed out to build goodwill or to friends.
⊘ STAFF CONSUMPTION
Consumption on shift is common, rarely logged, and compounds fast on high-margin product.
WHAT ARGUS FLAGS HERE
The events worth reviewing
Argus timestamp-matches each of these to its exact frames of footage, so a shift becomes a handful of clips instead of eight hours of scrubbing.
- →product handed over with no matching sale
- →add-ons served without being charged
- →voids after the customer leaves
- →staff consumption during shift
- →drawer opened with no sale
RECOMMENDED STARTING POINT
CLASSIC fits most ice cream & frozen yogurt
CLASSIC
₱4,000/mo
1 camera / branch.
List price. Partner and annual-prepay discounts apply.
One camera on the serving and till area covers the whole loss surface for this format.
FAQ
Ice cream shop questions
Can it measure scoop size?
Not to the gram. What it does is put every serving next to its transaction, so a pattern of heavy or unrung servings by one person becomes obvious across a week.
Is this worth it for one shop?
On a single shop the audit package is usually the better first step: one week reviewed end to end, a report, and then you decide whether to run continuously.
ALSO SERVING
Find out what your ice cream shop is losing.
Tell us about your setup — branches, cameras, POS — and we’ll come back with a recommendation within one business day.