The price of Rob Roy’s learner cone has climbed to $3.50, a whopping thirty cent increase from last year. This is the second wave of price surges to face ice cream enjoyers since the Ma family took over the reins in July of 2024. Third year student Nico reckons that the iconic spot has gotten “stingy”.
Critic Te Ārohi spoke to the son of the current owner, whose name was neither Rob, nor Roy, to get the inside scoop. Mike Ma explained that the cost of “everything” has increased, leaving the family with “no choice” but to raise prices. Cost pressures came from higher supplier prices, as well as increases in minimum wage, rent, electricity, and ingredients. He claims that the price changes to scoops doesn't mean they are making any more money.
Kobe, a third year student, noticed a smaller scoop size in his most recent visit to the establishment and hasn’t gone back since. “The main reason I went to Rob Roy was because they were cheap and they gave generous portions.” Despite what Kobe says, Mike strongly refutes any claims of smaller scoops since his family took over, wanting to continue the store's good reputation.
Freya Ma, then incumbent Rob Roy owner, assured Critic in a 2024 interview that customers would continue to receive the “same ice cream size” at the “same price.” Sadly, only one of these promises could be kept. Mike explains that his mother “was aiming to not change the price”, but did not expect their suppliers to increase its rates so early into the year. The family took over in August, but suppliers increased their prices in October of the same year.
Just like any conversation with Jaden Smith, our conversation with Mike quickly shifted towards the political and economic state of the world right now. While he doesn't consider his family's business anywhere near jeopardy, he does notice a change in customers' habits especially on the dairy side of the enterprise. Regulars that used to come in daily are beginning to stop by less frequently, now only stopping by “once two or three days, that kind of thing.”
Mike estimates that around 500 cones are served a day during the university term. O-Week and exam season are the busiest periods for the ice cream joint, but this buzz slows down dramatically when the students head back home for summer.
The store's infamously delectable home-made cookie dough was subject to the challenges of increased cost of ingredients according to Mike. Yet, none of the ingredients have changed since the store switched hands. Mike says that they didn’t touch the recipe “because that's one thing that makes Rob Roy iconic.” Cookie dough lovers rejoice.
While still annoyed about the price hikes, third year student Anabelle admits that Rob Roy is still “a lot cheaper than other ice cream places.” Nico thinks that the new freshers coming in will still be impressed by their low prices, “but everyone who's been here for a little bit knows how it's changed.” Better take it up with Big Ice Cream.