Van Leeuwen
119 N 11th St, Ste 1A, Brooklyn, NY 11249
Approximately 70-75% of the Van Leeuwen restaurant locations are linked in the Atlas Research Platform.
Enterprise Snapshot
(US & CAN)
Public profile metrics.
Cuisines
1 of 1 shownStates & Provinces
3 of 15 shownSummary
Van Leeuwen is a Brooklyn, New York ice cream company headquartered at 119 N 11th St in the Williamsburg neighborhood. The business was founded in 2008 by brothers Ben and Pete Van Leeuwen and Laura O'Neill, who started out selling scoops from a bright yellow truck on the streets of New York City before opening brick-and-mortar shops. The founders built the brand around a French-style custard base made with extra egg yolks and short ingredient lists, and the company later added a dairy-free line made with cashew, oat and coconut milks along with limited-edition flavors. Van Leeuwen operates its scoop shops directly rather than through franchising, and its pints are also sold in grocery stores nationwide. Shops are fast casual and serve lunch and dinner, pairing ice cream with espresso and other coffee drinks. A typical shop offers roughly 50 seats in about 1,250 square feet, a compact walk-up format suited to busy urban streets and lifestyle centers. Its scoop shops reach from its New York home base into major metro markets on both coasts and across the South, Midwest and Mountain West.
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RestaurantData combines corporate disclosures, franchise documentation, public filings, company websites, location research, and proprietary verification. Parent-level figures may aggregate linked concepts. Certain sales and location totals are presented as estimates when companies do not publish a single current figure.
About This Enterprise Profile
The Restaurant Enterprise Index is RestaurantData’s research framework for organizing major restaurant enterprises, including franchisors, franchisees, multi-concept operators, and parent organizations.
Certain sales and location totals are presented as estimates when companies do not publish single current figures.
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The Restaurant Enterprise Index focuses primarily on companies with a substantial role in restaurant operations. Investment firms, financial sponsors, and other ownership partners are generally not included unless they also play a meaningful operating role; an otherwise qualifying entity may also be omitted when sufficient reliable information is unavailable.
The ownership hierarchy follows the entity structure from the bottom up, showing the profiled entity in relation to its parent organizations, including its ultimate parent. When the entity owns or operates concepts beneath it, up to three are displayed.
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- Foundation: Active state business registries form the primary backbone of every record.
- Sources: Publicly available filings throughout, including public Franchise Disclosure Documents (FDDs).
- Integrity: Zero proprietary third-party databases utilized.
- Verification: Entity/concept records are validated at the source by our in-house research team.
Leveraging Human-Verified Connections
- Collection: Filings and public records are gathered through intake procedures.
- Verification: In-house researchers review every record before it enters the database.
- Ownership Chain: Where relationships can be established, researchers work upward from a concept headquarters or single concept through parent, grandparent, and ultimate parent, resolving operators into one connected structure.
Maintaining the Longitudinal Record
- Duration: Continuous tracking since 1997. Twenty-nine years of unit-level history.
- Method: Same methodology applied across the full period so year-over-year comparisons hold.
- Change Tracking: Openings, closures, ownership transfers, and operator consolidation are recorded as they occur, not backfilled.
- Result: Expansion and contraction trends visible over decades, not snapshots.
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