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After ramping up since opening its doors in September, Sub Zero Nitrogen Ice Cream is holding its grand opening ceremony at its Front Street store at 4 p.m. Wednesday.
Franchisees Rita and Mark McCabe opened their first store in Nashua, New Hampshire in 2014 and have since opened locations in Manchester, New Hampshire, and Cambridge. The couple expects to open their fifth store in Ashland in the spring,according to a March 8 press release from the company.
The company’s core product is ice cream that is flash frozen with liquid nitrogen, which has a boiling point of -320 degrees Fahrenheit, in front of the customer. Sub Zero offers a variety of other treats like smoothies, acai bowls, and frozen bananas. The company engages with local schools and youth groups, hosting science demonstrations.
"We absolutely love that we make people smile every day,” Rita McCabe said in the press release. “The fact that we can accommodate any allergies, dietary restrictions in so many delicious flavors is huge! One of our favorite parts of the business is teaching kids about the science of liquid nitrogen at the schools. It's one of Sub Zero's core tenants.”
In addition to the Front Street location, the couple operates a kiosk at the Worcester Public Market.
"With the downtown revitalization happening and Worcester being one of the largest cities in New England, it was the perfect spot to open a Sub Zero," said Rita McCabe via email on Wednesday.
Sub Zero joins it’s neighbor Far Shot Worcester, an axe-throwing studio which opened in 2021, in livening up Front Street. The block has a number of vacancies following the renovation of the Midtown Mall and the closures of long-time convenience store The Newsroom and the former Shangri-La restaurant space on the corner of Commercial Street, which is undergoing renovation.
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Worcester Business Journal presents a special commemorative edition celebrating the 300th anniversary of the city of Worcester. This landmark publication covers the city and region’s rich history of growth and innovation.
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