"(Food has) added a whole dimension and growth to it," he said, noting they continue to stick to their staple item. "We're still in the frozen custard business. That's who we are."

One thing that has enabled Nielsen's to not only survive but thrive is to avoid change and, along with that, train and treat staff members well enough so there's not a high turnover.

"We have to make sure they get trained because customers are fussy and they want things done right and consistent," Steve said. "We're making sure we do things the way they need to be done. We don't like to change flavors or anything.... Some kids are now bringing their kids and they want it to be the same from what they remember from when they were little."

This ideal is one of the things that has helped the business stay afloat.

"We just do our own little thing. We don't care much what anyone else is doing," Steve said. "It's the no-change philosophy that keeps us steady."

Doug says he enjoys being involved with the business.

"It's been amazing to see the growth and it makes you proud of the family run business, proud of the product and proud of the business," he said. "I see customers who came in when they were in high school and whatnot and now they bring their kids in. It gives me a sense of pride thinking 'that's your family business.'"

The business has also been accorded several honors over the years. One year USA Today and Men's Journal magazine named Nielsen's Frozen Custards as one of 100 best things to eat in America.

Another year, the Washington Post was running a summer-long series to find the best ice cream on the East Coast. Out of chance on the last week of the series, the food editor stopped into a Nielsen's franchise in Vienna, Va. In the article he wrote that week, he told readers to forget everything else he said and that the best ice cream on the East Coast is Nielsen's Frozen Custards.

"It's a big honor. You can't buy advertising like that," Steve said.

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E-mail: twalquist@desnews.com