Consideraciones económicas

Ice-cream is an item which requires careful handling and proper refrigeration system otherwise the frozen components deteriorates in terms of quality. Hence the process of distribution and storage of the ice cream is very important. Cream Dream initially plans to bring in its supply of its products to the parlor every month (presumably within the first week of every month). The local ice cream and the beverage supplier are the vital parts of the distribution process of Cream Dream. However, the store will also require importing many of its ingredients to be imported as well to live up to its promise of offering consumers with a lavish mouth-watering treat. The ice cream supplies will be sent by the supplier in ice-cream trucks, which have refrigeration systems installed to keep the ice cream at a specific temperature while delivery. It will be the responsibility of the management to avoid all sort of conflicts-vertical or horizontal-between the suppliers and Cream Dream. The distribution system of Cream Dream is very simple, starting from the manufacturer and ending in the customers. The waiters will serve the ice creams to the customers in the parlor. The company plans to provide quality service by using trained staffs.

The ice-cream will be kept in large refrigeration system in the parlor. The stock will be used maintained using sq.ft. The monthly rent will be Tk 40000 and 500000 has to be paid in advance to the owner of

35 the premise. This would be a major drain on the financial resources of the business. It would also raise fixed costs thus subjecting the business to a high level of risk. It will take approximately one and a half month to decorate the place for the parlor.

Ice-cream dip freezers

Dip freezers display 4, 8, 12 or 16 flavors in 3-gallon cans.

Parlors usually use a combination of dippers depending on how many flavors they want to display. As far as display and storage goes, the 8-can dipper displays 8 flavors and stores 4 underneath for a total capacity of 12 cans. The 12-can stores 8 for a total of 20, and the16-can stores 12 for a total of 28.

There are a few variables that need to be taken into account when determining the right combination of dip freezers for a parlor. The first is the space limitation as well as the planned layout. Next is finding out the available flavor variety offered by the company.

In most cases, a parlor's variety of flavors should be somewhere in the 24-48 range. A section of the parlor will be equipped to set up the game zone. Another section will be set aside for the kids’ corner. The rooms will have colorful walls and be brightly illuminated to attract the customers. The glass counter will display the different colored and multi-flavor ice-cream.

There will be seating arrangement for 25 people. Trendy music will be played at the background.

A glass shelf displaying the beautiful crockery (bowls and glasses) will be kept behind the counter. There will be a separate section for storage that will be separated by partition.

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7.3 Logistics

The logistic refers to the factors such as equipments, fixtures etc that are needed for Cream Dream to operate. Lists of such items are given below.

Furniture and Fixture

Tables 8

Chairs 30

Display counters 1

Air conditions 2

Sofa sets 2

Magazines racks 2

Toys for children 5

Equipment and Machinery

Ice cream dip freezers 2

Coffeemaker 1

Cash Register 1

Cone Manufacturing machines 2

Fountain Machine 2

Refrigerator for drinks 1

Soft ice cream maker 1

Video game machines 3

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7.4 Utilities

The utilities that will be needed:

 Electricity

 Water

 Telephone

 Security maintenance

7.5 Production

Cream Dream will not prepare its own ice-cream. It will obtain its supplies from a local company. It will only prepare the waffle cones using the cone maker. Cream Dream will basically present scoops and sundaes that may be prepared in front of the customer or the customer may sit down at one of the 25 seats in the room and get full service from a waiter after placing the order.

Cream Dream will provide coffee, milk shakes and soft drinks.

The soft drinks will also be obtained from the local beverage companies. Strict standards of sanitation, quality production, and presentation will be maintained.

7.6 The menu

The Cream Dream will offer a collection of different flavors of ice-cream along with certain special flavors that are not currently available in other parlors. It will also offer the fructose-based ice-cream for the diabetic and health conscious customers. The goal is to create the image of enjoyable fun flavors.

The sundaes will be made up of different combination of flavors. Some of the sundaes can be served according to the customers’ preference with flavors, number of scoops and toppings of

38 their choice. The toppings will include chocolate sauce, strawberry sauce, wafer rolls, nuts, and fruits.

The different types of sundaes will be:

 Single Scoop Sundae

 Double Scoop Sundae

 Waffle Cone Sundae

 Chocolate Cone sundae

7.7 Suppliers

Cream Dream would require suppliers for the following products:

 Beverages: Coca Cola, Sprite, Fanta

 Water: Mum (Partex Beverages)

 Ice-cream (Frosty Ice cream Factory, Igloo Ice cream Factory, Dhaka, Bangladesh)

The ice-cream and the beverages will be obtained from local companies. The cones and coffee will be prepared on the premises. The equipment used for preparing these items will have high standards of sanitary efficiency and will be cleaned regularly. The food will be bought on a two-month basis and stored in refrigerators in the storage section. Supplies for toppings, cone ingredients, coffee, and beverages will be bought on a monthly basis. As the ice-cream is not manufactured by the parlor, the operations require very low level of technology.

7.8 Facilities

The premise at Dhanmondi will be the only point of sale at present. The license and other papers will be all kept in order. Equipment and room furnishings will be purchased and installed. Customers prefer freshly baked cones and the equipments make it easy to serve giant waffle cones.

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7.9 Hours of Operation

The parlor will be kept open 7 days a week. The service will begin from 9: 30 a.m. and end at 08:00 p.m. The parlor will have to be kept closed on days of strikes and May Day. No consideration on festival days will be given and the parlor will operate throughout the year as more sales take place on such events.

7.10 Employee Training

Employees will be trained not only in their specific operational duties but also the philosophy and applications of the concept of the venture. The staffs involved with preparing the scoop will be given knowledge about the different ice cream flavors and the quantity of ice cream served in each scoop or sundae.

7.11 Bill-collection process

The operational activities are very simple in the ice cream parlor. The customer places the order that is prepared according to the recipe. Each sundae has a fixed combination of flavors and will be prepared according to the recipe. The waiter then serves the item. The bill is collected before the patron leaves the store. The supervisor would ensure that the other staffs (waiters, guard, and server) are carrying out their work efficiently to achieve the goals of the organization.

7.12 Controls

Cream Dream places a big emphasis into the quality and integrity of its products. They will constantly be tested for its own high standards of freshness and purity. Costs and inventory control will be handled by the computer system and checked daily by management.

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