These expansions are accompanied with the purchase and/or construction of distribution centers in new markets that serve areas within a 75-mile (121 km) radius. Blue Bell often tends to expand to markets during March each year, expanding to Colorado on March 14, 2011, followed by the Richmond and Hampton Roads areas of Virginia in 2013, and Las Vegas in 2014. Blue Bell has been slow to expand: company executives say they thoroughly research each new market and ensure that all employees in the new markets are fully trained in Blue Bell practices so that product quality can be upheld. Once Blue Bell establishes itself within a market, word-of-mouth usually ensures that consumers in adjacent areas become aware of the brand. Four years later, in 1996, Blue Bell opened a third manufacturing facility opened in Sylacauga, Alabama, east of Birmingham, and eventually expanded into Atlanta and Miami. In 1992, Blue Bell built a new manufacturing facility in Broken Arrow, Oklahoma. In 1989, Blue Bell began selling its ice cream in Oklahoma, and throughout the 1990s expansion pushed throughout the South Central and Southern United States, eventually expanding out to New Orleans and Jackson, Mississippi. By the end of the 1970s, sales had quadrupled, and by 1980 the creamery was producing over 10 million gallons (37,850,000 liters) of ice cream per year, earning $30 million annually.
After many years of selling ice cream only in Brenham, the company began selling its ice cream in the Houston area, eventually expanding throughout most of Texas including the Dallas–Fort Worth metroplex and the state capital of Austin. By the 1960s, the company completely abandoned the production of butter and began focusing solely on ice cream. His sons Ed and Howard took over leadership of the company. Kruse was diagnosed with cancer in 1951 and died within 8 weeks. The ice cream would run through a spigot, allowing it to be poured into any size container. That same year, in 1936, the company purchased its first continuous ice cream freezer, which could make 80 US gallons (300 L) of ice cream per hour. It could create a 10-US-gallon (38 L) batch of ice cream every 20 minutes. Until 1936, the creamery made ice cream by the batch. At his suggestion, the company was renamed Blue Bell Creameries in 1930 after Kruse's favorite wildflower the Texas bluebell, which, like ice cream, thrives during the summer. Under his leadership, the company expanded its production of ice cream to the surrounding Brenham area and soon became profitable. Kruse refused to accept a salary for his first few months in the position so that the company would not be placed in further debt. Kruse, a 23-year-old former schoolteacher, to take over the company on April 1, 1919.
īy 1919, the Creamery was in financial trouble and considered closing its doors. In 1911, the creamery began to produce small quantities of ice cream. The company has its roots in the Brenham Creamery Company, which opened in 1907 to purchase excess cream from local dairy farmers and sell butter to people in Brenham, Texas, a town situated approximately 70 miles (110 km) northwest of Houston. A restored delivery truck at the Brenham creamery.
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