Cold Stone Creamery - Florence

My favorite ice cream joint. ? ?Parking: Always somewhere to park.

I've never had a bad experience at a Cold Stone. I've visited multiple. They were super busy at this one but the staff did great keeping people moving. You absolutely cannot beat the quality ice cream from any Cold Stone

Cold stone was good. It was just so hot out that our ice cream was melting before we could get outside!

This is my.. 4th time coming here and I am obsessed with their Apple Pie A La Coldstone. I always get the large size but this time when I asked for a lid, the girl asked “umm do you want us to put it on?” I said no it’s fine just for later.. and when I saw this mountain of ice cream come over the counter I was elated. I had to eat enough to be able to fit the lid on and that is not a bad problem to have.Definitely worth the price and the wait, it’s usually really busy on a Saturday night.

Arrived a few minutes before closing after busting it to get there. When I walked in with my daughter and we heard a worker say “imma lock the door” which I thought was rude. Asked for our flavors since we looked at the menu on the way because we didn’t want to hold them up. They said, “we aren’t serving signature flavors right now because we cut the stone off and it’ll turn to soup.” I told them I work in a restaurant and we always serve customers up to closing. They said they would give me ice cream with toppings on top. I said that’s not the same. They said they turn the stone off 20 min before close by policy…..then closing should be 20 min earlier! On the way out, I asked for the manager’s name. They told me it was Jason but he was on vacation. She said “we tried to serve you. It’s our policy to cut the stone off because it has to thaw for a long time and we have to be out by 10:30 or the alarms go off and the police will come.” First, if you are going to be open until 10:00, guests should feel welcomed coming in until 10:00 and all products should be served until closing. Second, I am fairly certain they made up the time limits because they were ready to leave. As a restaurant manager myself, even if the kitchen started cleaning I would require the staff to serve a guest that came in before close and I would also NOT make them feel like they were inconveniencing any of us. That’s ok. I hope Jason educates his staff on how hospitality should work. Cookout happily served us milkshakes tonight,