Kline's Dairy Bar
| Company type | Private |
|---|---|
| Industry | Food and beverage |
| Founded | 1943 |
| Founder | John Kline |
| Headquarters | Harrisonburg , United States |
Area served | Virginia, United States |
| Products | Ice cream, frozen custard |
Kline's Dairy Bar operates as a modest ice cream enterprise featuring four outlets throughout Virginia, United States. Established in 1943 in the Kline family residence located in downtown Harrisonburg, the business grew following the passing of owner John Kline. The company stands out by employing a traditional continuous freeze technique rather than the widely used soft serve method. This approach yields a richer, denser ice cream with reduced air content, akin to frozen custard, but restricts production to three flavors each week. Customer interaction is maintained through their website and regular updates on Twitter.
History
In 1943, John Kline initiated Kline's Frozen Custard with assistance from his father Grover, initially vending directly from their home via a service window. Upon John's death in 1974, Bess Kline sold the enterprise to Sam Fletcher but stayed involved until Mike Arehart purchased it in 1979, supported financially by his father, Dick Arehart. Mike preserved ownership of the two Harrisonburg locations and continued the brand’s tradition of premium ice cream.
The business expanded in 1997 when Mike’s sister Kim Arehart opened a new store in Staunton, Virginia, followed by another location in Waynesboro, Virginia in 2008. Kim manages these two outlets while Mike runs the original Harrisonburg stores. Both uphold the traditional production method, which Kim regards as their primary competitive edge and specialty market: "I couldn't turn my back on the Kline's tradition... This is our niche, we understand it, and we've gotten very good at it."
Production
The continuous freeze technique utilized by Kline's is uncommon on the East Coast and across much of the U.S., though it remains prevalent in some Midwestern areas such as Milwaukee. This method simultaneously freezes and stirs the ice cream, incorporating minimal air and resulting in a denser product containing higher concentrations of milk, fruit, and flavor per serving. In contrast, major chains like Dairy Queen employ a soft-serve process that churns ice cream while introducing more air for a lighter texture and larger volume output.
Due to smaller batch sizes, Kline's production is less efficient compared to chain competitors. Each batch requires approximately two minutes but produces only about 10 gallons per hour because of limited air incorporation. Despite slower output, Kline's prioritizes freshness by preparing ice cream daily and emphasizing quality over quantity. To balance production capacity, they offer just three flavors per week, allowing for a focused yet competitive selection.
Flavors
Kline's menu remains straightforward, consistently offering chocolate and vanilla alongside one weekly rotating special chosen from a dozen regular options such as peanut butter, black raspberry, and Oreo. This approach enables differentiation from larger chains despite a narrower variety. The weekly featured flavor is advertised through their website, Twitter feed, and onsite signage.
Customer service is provided via a walk-up window reminiscent of John Kline's original 1943 family home setup, complemented by outdoor seating for patrons. This streamlined model suits their production limitations while fostering ongoing customer engagement.
Hog Wild
In 1997, businesswoman Kim Arehart broadened her entrepreneurial ventures by launching Hog Wild BBQ adjacent to Kline's in Staunton, Virginia. Differing from other outlets primarily centered on ice cream, Hog Wild presents a varied menu that includes Carolina-style barbecue, hot dogs, burgers, and an assortment of side dishes. The restaurant has earned a solid local standing by providing barbecue sold by the pound at attractive prices, targeting customers who prioritize affordable yet high-quality barbecue options.
Hog Wild also offers extensive catering services capable of serving up to 200 people, thereby expanding its service capabilities and presence within the foodservice sector.