A recent survey from accounting software company FreshBooks found that nearly 40 percent of small business owners haven't taken a break from work for at least one consecutive week in a year or more.
The 18-nozzle rotating die can increase throughput capacity up to 33% compared to the former 12-nozzle industry standard on the same sized production line.
Neil Hershman, the owner and CEO of a New York City-based self-serve frozen yogurt franchise, has acquired the innovative edible and bakeable cookie dough brand.