When people think of ice cream some typical memories come to mind such as warm summer days, wearing shorts, and laying out by the pool to name a few. However, for the artisan ice cream phenomenon called Jeni’s Ice Cream is not bound to these, for they have a line out the door every night even when it is below freezing outside. The rapidly expanding business has stores in over for states from the Midwest to the Southeast. The company prides itself on its diversity, organic, local atmosphere, and cultured characteristics, boasting that, “We create ice creams we fall madly in love with, that we want to bathe in, that make us see million-year-old stars. We devour it out of Mason jars, coffee mugs—whatever we can get our hands on. Handmade American ice cream = Bliss with a big B. Every single thing we put in our ice cream is legit. Generic chemist-built ice cream bases and powdered astronaut-friendly gelato mixes? No, ma’am. We build every recipe from the ground up with luscious, grass-grazed Ohio milk. With that exquisite base, we explore pure flavor in whatever direction moves us at any moment, every day, all year.” For our industry analysis, we will discuss the history of Jeni’s Ice Cream, what makes the company so unique from other competitors, a macro analysis of their stores and distribution, as well as the ice cream industry as a whole, and the future of this highly successful entrepreneurial firm. The company was founded by Jeni Bauer, a former student of The Ohio State University, started her famous ice cream franchise in 2002, and opened her first official parlor in 2006. Bauer has spent over a decade perfecting her legendary recipe and the franchise along with it. Unlike her competitors, who specialize in frozen yogurt and other commercially processed ingredients. Jeni’s Ice Cream is as fresh, organic, and natural as it can possibly
