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How to Start a Ice Cream Business | Free Book PDF Download

Starting a Ice Cream Business

 

How to Start a Ice Cream Business - Free Book


Are you considering starting a Ice Cream Business? if yes, you'll find this free book to be extremely helpful.

This is a practical guide that will walk you step by step through all the essentials of starting your business. The book is packed with guides, worksheets and checklists. These strategies are absolutely crucial to your business' success yet are simple and easy to apply.

The Single Most Important Ingredient for Business Success

The first and most important thing you need to acquire in order to succeed in a small business is... knowledge.

Sounds exaggerated? Listen to this...

According to research conducted by Dun & Bradstreet, 90% of all small business failures can be traced to poor management resulting from lack of knowledge.

This is backed up by my own personal observations. In my 31 years as a business coach and consultant to small businesses, I've seen practically dozens of small business owners go under and lose their businesses -- not because they weren't talented or smart enough -- but because they were trying to re-invent the wheel rather than rely on proven, tested methods that work.

Conclusion: if you are really serious about succeeding in a business... If you want to avoid the common traps and mistakes... it is absolutely imperative that you acquire the right knowledge.

"Why Invent Mediocrity, When You Can Copy Genius?"

That's an excellent quote I picked up from a fellow business owner a few years back. What this means is that you should see what is working and try to duplicate it. Why go through all the trouble of inventing something new, that you don't even know will ever work, when you can easily learn from and duplicate something that has been a proven success?

[ Note: One of the BIGGEST mistakes almost all new businesses make is that they WASTE tons of valuable time, energy and money on trying to create something "new", that has never been tested or proven... only to find out later that it was a total loss. Don't make the same mistake! ]

Hi! My name is Meir. I'm the founder and president of BizMove.com, a successful Internet based information business. I'm also the author of numerous books, mostly in the area of small business management.

I've been involved in small business for the past 31 years of my life, as a business coach, manager of a Ice Cream firm, a seminar leader and as the owner of five successful businesses.

During my career as a business coach and consultant I've helped dozens of business owners start their businesses, market, expand, get out of troubles, sell their businesses and do practically every other small business activity you can think of.
You see, I have been there .... done it ... and bought the Small Business t-shirt! -- This free book contains techniques and strategies I've learned during my 31 year small business career.

Here's what you'll discover in the 'How to Start a Ice Cream Business' book:

How to determine the feasibility of your business idea - a complete fill in the blanks template system that will help you predict problems before they happen and keep you from losing your shirt on dog business ideas.

A detailed manual that will walk you step by step through all the essential phases of starting your business

A complete business plan template. This fill-in-the-blanks template includes every section of your business plan, including Executive Summary, Objectives, SWOT Analysis, Marketing Analysis and Strategy, Operations Plan, Financial Projections and more (a similar template is sold elsewhere for $69.95).

All this and much much more.

Success Tip: Setting Goals

Good management is the key to success and good management starts with setting goals. Set goals for yourself for the accomplishment of the many tasks necessary in starting and managing your business successfully. Be specific. Write down the goals in measurable terms of performance. Break major goals down into sub-goals, showing what you expect to achieve in the next two to three months, the next six months, the next year, and the next five years. Beside each goal and sub-goal place a specific date showing when it is to be achieved.

Plan the action you must take to attain the goals. While the effort required to reach each sub-goal should be great enough to challenge you, it should not be so great or unreasonable as to discourage you. Do not plan to reach too many goals all at one time.

Establish priorities. Plan in advance how to measure results so you can know exactly how well you are doing. This is what is meant by "measurable" goals. If you can’t keep score as you go along you are likely to lose motivation. Re-work your plan of action to allow for obstacles which may stand in your way. Try to foresee obstacles and plan ways to avert or minimize them.

Click here! to download your book for free (PDF version)

Here're other free books in the "how to start a business" series that may interest you:

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Here's a Sample 'Executive Summary' for a Ice Cream Business plan:

The purpose of this business plan is to support a request for a $75,000, five-year bank loan to purchase equipment and inventory as part of the financing for a start-up sole proprietorship, [BUSINESS NAME] Premium Ice Cream Parlor.  The business will be owned by [BUSINESS OWNER] and will be located in leased space at 858 Success Avenue in the new Riverside Faire shopping center, Valley City, CA 93XXX. The owner will provide a minimum of $75,000 in initial equity.
The business will serve healthy and premium ice cream, yogurt, sandwiches, and nonalcoholic beverages to the generally upscale target market of Riverside Faire.  Based on the financial and competitive analysis presented in this plan, [BUSINESS NAME] Premium Ice Cream Parlor will be successful.  The cash flow projection, Exhibit 4, One-Year Cash Flow Projection, indicates break-even including owner’s draw of $24,840 for the first year of operations.
It is anticipated that [BUSINESS NAME] Premium Ice Cream Parlor will become firmly established in Valley City within two years and will become known throughout the Central Valley in five years with the potential of multiple locations.  The [BUSINESS NAME] Premium Ice Cream Parlor’s distinctive logo, its reputation for fast service and only the freshest foods, plus its slogan, “[BUSINESS NAME] – good for you!” will provide a distinctive competitive edge.
The owner, [BUSINESS OWNER], has founded three highly successful food service businesses in the Valley City area. The owner holds an undergraduate business degree and an MBA from the School of Entrepreneurship, California State University, Valley City.  [BUSINESS OWNER] has also received a Diploma of Merit from the International Premium Ice Cream Institute, Paris, France.

[BUSINESS NAME] Premium Ice Cream Parlor will be a start-up ice cream parlor located in leased space at 858 Success Avenue in the new Riverside Faire shopping Center, Valley City, CA 93XXX. A ninety-day option has been taken on this location. The estimated opening date is March 20XX. 
[BUSINESS OWNER], who has founded three highly successful food service businesses in the Valley City area in the last ten years, will own the business as a sole proprietorship. Each of the businesses started by [BUSINESS OWNER] has broken even after only six months and was sold for a minimum of three times the owner’s investment. [BUSINESS NAME] Premium Ice Cream Parlor will be an upscale business selling healthy and premium ice cream, yogurt, sandwiches, and hot and cold nonalcoholic beverages. Initially, subcontractors, owned by [BUSINESS OWNER], will supply the ice cream and sandwiches, prepared to very high quality standards. As the business develops, sandwich preparation and then ice cream manufacture will be moved in house.
[BUSINESS NAME] Premium Ice Cream Parlor will be successful because it is based on solid market research demonstrating that there is a demand for an ice cream shop selling premium products, it will be located in the most desirable retail space in Valley City, and the owner has a ten-year track record of proven success.

Market analysis is favorable toward the ice cream business in the United States. According to BusinessFacts, a worldwide research, advisory, and business intelligence service, the overall ice cream market is expected to grow by a total of 25% between 1998 and 2003, bringing category sales to $7 billion. Ice cream is a popular indulgence, and people will spend money for such a treat.  The International Premium Ice Cream Institute has identified an indulgence-in-moderation buying style with a conservative approach to most purchases, but splurging on certain items. This style is predominant both among affluent Americans living in households with incomes of  $50,000 or more per year (68%) and less-affluent households with incomes of  under $50,000 (65%).
Marketing “healthy” and “premium” ice cream will provide two purchase options for the customers.  A BusinessFacts study published in 1998 (Report BF53) states that between 1998 and 2003, sales of nonfat ice creams are expected to triple, while light, reduced-fat, and lowfat ice cream sales will grow by about 40%, and full-fat ice creams by about 10%.  According to the September 1998 issue of Ice Cream News, an industry trade publication, a 1998 survey sponsored by the Los Angeles based California Food Industry Facts and its research partner, NEWFACTS, the market remains solid for frozen dessert products that offer “healthier” formulations than traditional high-fat, high-calorie versions.  When asked where the greatest growth will be for the frozen dessert market, more than half (67%) of the 100 manufacturers in the survey mention “healthy” products.  While “healthy” ice cream remains strong in the market, “premium” ice cream consumption has increased, especially in Central California.  “At the same time,” says Lynn Henderson, research director at NEWFACTS, “premium products, which traditionally are higher in fat, continue to gain popularity, reflecting the dual nature of the marketplace.”  (Ice Cream News, August 1998).
Jim Goodie, executive director of The National Premium Ice Cream Association, in a July 1998 article in Frozen Desserts Monthly, wrote, “the health-food craze that pumped up sales of frozen yogurt in the early 1990s appears to continue, but at a lower rate of increase than in the past.  Consumption of rich, calorie-soaked “premium” types of ice cream is on the increase.” According to Henderson, the menu should  include the previously mentioned types of ice creams, yogurts, beverages, and a small variety of sandwiches and other foods to help carry the business through the winter, when ice cream sales typically decline.
In summary, the general market analysis shows that both “healthy” and “premium” ice cream/yogurt sales are on the increase and will continue to increase. Further, the target market for these products is middle and upper income families. The market analysis also reveals that it is highly desirable to serve sandwiches and other foods to balance the seasonal decline in ice cream and yogurt.
Since the market analysis identified middle and upper income groups as desirable target markets, what is the growth pattern in Valley City regarding these groups? Table 1 presents informative statistics.
TABLE 1
Number And Percentage Increases in Valley City
Families By Income Groups, 1980 to 2000(Est)

Years

Low Income
Families

Middle Income
Families

High Income
Families

1980

3,000

2,000

1,000

1985

3,500     17%

2,800     40%

1,800     80%

1990

4.400     26%

4,300     54%

3,000     67%

1995

6,100     34%

6,200     44%

4,900     63%

2000(Est)

7,900     30%

8,400     36%

7,100     49%

Note: Family is estimated to be 4 persons.
Source: Valley City Planning Department

Table 1 reports two important trends: the total population of Valley City and the number of families in the middle and high income categories are both increasing at a dramatic rate. Even more important, as presented in Table 2, Valley City’s higher income families are clustered generally within a five-mile radius of Riverside Faire.
TABLE 2
Number And Percentage of Valley City Families By Income Groups Clustered
Within A One, Three and Five Mile Radius of Riverside Faire As of  Jan 1, 1998

Radius From Riverside Faire

Low Income
Families

Middle Income
Families

High Income
Families

One Mile

2,000     33%

2,500     40%

1,500     31%

Three Miles

4.400     53%

4,300     61%

3,000     61%

Five Miles

4,600     75%

4,800    77%

4,000     82%

Note: Family is estimated to be 4 persons.
Source: Valley City Planning Department

In five years, [BUSINESS NAME] Premium Ice Cream Parlor will be established in Valley City, known throughout the Central Valley, and expansion plans will be developed for company owned and franchise locations in other Central Valley cities. 

The main vision trigger will be the catchy slogan: “[BUSINESS NAME] - - good for you!”  The vision trigger will emphasize the premium quality of its products as well as representing that everything about the business will be good for its customers. This will include fast service, inviting décor, healthy, premium quality foods, and a selection broad enough to meet the needs of individual customers. 

[BUSINESS NAME] Premium Ice Cream Parlor’s mission is presented below:
We, the employees and management of [BUSINESS NAME] Premium Ice Cream Parlor, make this pledge to you, our valued customers:
We pledge that we will serve fresh foods and tasty beverages in a prompt and friendly manner.
We pledge that we will serve only quality foods that meet the nutritional standards of the International Premium Ice Cream Institute.
We pledge that we will be good community citizens, respectful of the environment, and friendly neighbors to the surrounding businesses.
We pledge that we will always present a positive public image and make our establishment one that you can visit with safety and peace of mind.
We pledge that we will be responsive to your suggestions and concerns.
If we do not keep our pledge of satisfaction, you do not pay!  

[BUSINESS NAME] Premium Ice Cream Parlor will have these business objectives during its first three years of operation:

  1. Cash break-even by the end of its first year of operations.
  2. Cash reserves before taxes of $20,000 by the end of its second year of operations.
  3. Cash reserves before taxes of $40,000 by the end of its third year of
  4. operations.

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