As it turns out, sort of by accident.

Retired Fort Dodge Police officer Jason Kahler and former insurance agent Steve Springer found themselves warming up inside what is now the Snack Shack at the same time during snow removal work at the building located at 11 S. 16th St.

“We came in here to warm up,” Springer said. “One thing led to another.”

Kahler also owns Dale’s Corner Store. He purchased that in 2011 and retired from the force in 2012.

-Messenger photo by Hans Madsen Snack Shack co-owners Jason Kahler, at left, along with Steve Springer, work in the kitchen of their ice cream store recently. They opened April 1 and besides malts and shakes, also offer a selection of foods using fresh locally sourced ingredients. They are located at 11 S. 16th St. behind the Fire Station.

Springer is, well, sort of retired. He’s now employed at Availa Bank.

“I retired from the insurance business after 30 years,” he said. “Or rather I tried to. My wife Juli said no, you’re getting too good at ‘The Price is Right’.”

The pair decided to join forces to buy the business. While it’s always been an ice cream shop, it’s been known by many names and had many owners.

“They were all successful,” he said.

They have a new menu that includes a wide selection of malts, shakes and other ice cream treats. It also includes some foods that long-time Fort Dodge residents might recognize as local favorites.

Items like their Shack Burger, a loose-meat sandwich, the Shack Dog, a coney, and won-tons fit that description.

“We did our research.” Springer said. “The taste will compare to old Fort Dodge favorites. It may bring up some good memories.”

As the two worked on developing their menu, the common thread among the various items was an insistence on quality and to buy from local suppliers whenever possible.

“We’re proud of our meat, we have quality dogs,” Springer said. “We’re trying to go local. We use Sawyer’s Meats and Jim Ertl makes our seasonings.”

Every day features a different lunch special.

“We’re not just a malt shop,” Springer said. “We’re not a fast food place.”

Both are ready for the school year to be over so their 14 staff members can come back to work. Until then, Kahler and Springer are working long hours.

“We have 14 staff,” he said. “They’re all good. Ten of them are experienced that are returning.”

They also enjoy when the members of the Fort Dodge Fire Department come over for malts and treats.

“They saw the sign and they got all excited,” Kahler said. “They tip well too.”

The pair also understand that sometimes, that crew has to run back across the street and answer a call.

“We wait for them to come back.” Kahler said.

The two are also letting each other use their own skills in the shop. Kahler does the bookkeeping, payroll and employee management. Springer brings his knowledge and experience of food preparation.

The operation is, of course seasonal. Kahler and Springer plan on staying open at least through August.

“It depends on staff and weather,” Springer said.

Both are looking forward to the future.

“It’s a new opportunity,” Kahler said.