...items, but in recent years companies have introduced vending machines that disperse other items, even including electronic items such as digital cameras or iPods. Often the focus of profitable business ventures, ice cream vending machines can be found in supermarkets and many commercial venues such as shopping malls and train stations. There are several different kinds which can be fitted with various functional and decorative components. Some store only ice cream, but others sometimes contain other frozen foods as well. Other machines are capable of making ice cream from ingredients which are stored separately, depending on desired flavour, and based on recipes contained in computer memory. Many ice cream vending machines include pre-packaged ice cream snacks. These typically have a temperature control system in addition to mechanisms that handle dollar bills and coins. Coin changers are usually integrated as well, so a customer can receive change once he or she purchases a product. There are also ice cream vending machines that can store the ingredients to various recipes separately. These sometimes have a robotic arm that can accurately pick from the ingredients inside the machine; some robotics include suction devices to hold items. More sophisticated ice cream vending machines include robotic systems with high accuracy and which can move in different directions with the aid of motors. Some machines have freezers that can keep temperatures cold enough so that the products...
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...Baskin-Robbins Challenges they face as a corporation Baskin-Robbins: The Challenge of Relevance Baskin-Robbins is a global chain of ice cream parlors founded by Burt Baskin and Irv Robbins in 1945, in Glendale, California. It claims to be the world’s largest ice cream franchise, [2] with more than 5,800 locations, 2,800 of which are located in the United States. Baskin-Robbins is located all over the world, selling ice cream in over 30 countries including Canada, The United Kingdom, Egypt, Australia, South Korea and India. Yet in such a diverse corporation the household name of Baskin-Robbins is slowly beginning to fade. The Baskin-Robbins ice cream parlors started as separate ventures from Burt Baskin and Irv Robbins, owning Burt's Ice Cream Shop and Snowbird Ice Cream respectively. Snowbird Ice Cream featured 21 flavors, a novel concept for the time. When the separate companies merged in 1953, this concept grew to 31 flavors. [3] Baskin-Robbins is known for its “31 flavors” slogan. The idea of having 31 flavors came from the Carson-Roberts advertising agency (which later Ogilvy & Mather) in 1953, along the slogan “Count the Flavors”, “Where flavor counts.” 31 was also more than the 28 flavors then famously offered at Howard Johnson’s restaurants. [citation?] Burt and Irv also believed that people should be able to sample flavors until they found one they wanted to buy-hence the iconic small pink spoon. During a now famous promotion, Amy Boggioni led a group...
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...in http://managementfunda.com | http://hrgyaan.com |http://financenmoney.in http://managementfunda.com | http://hrgyaan.com |http://financenmoney.in Table of contents Sr. No. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 Topic Executive Summary Background of the organization Objectives and Limitations of the study Industry Snapshot Market Share of Ice-Cream Brands Introduction on Ice Cream Industry Current market scenario Future of Ice Cream Market in India SWOT Analysis of Amul Ice Cream Monitoring & Enhancing sales Research Methodology Findings Conclusion Recommendations Other Findings Marketing Strategy Other Recommendations Annexure Page 7 9 14 15 16 17 18 19 19 21 29 32 50 52 53 55 56 58 http://managementfunda.com | http://hrgyaan.com |http://financenmoney.in http://managementfunda.com | http://hrgyaan.com |http://financenmoney.in Executive Summary The first phase of the project aimed at enhancing sales of Ice-creams and promotion for Amul. In order to execute the same, initial activities included visiting the outlets, recording the existing volume of sales & analyzing the emerging patterns in ice-cream consumption. This helped in arriving at important conclusions regarding which flavors were popular, problems faced by the retailers, points of contention between the retailers & Distributors, issues encountered by the consumers and which outlets were the most popular. Following this, strategies were devised in order to carry out the first part of the project...
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...Promotional mix 8 7. Conclusion 9 Reference 1. Introduction 2.1 History Haagen-Dazs was founded in 1961 by Reuben Mattus and his wife, who helped his mum to sell ice-cream from a horse-drawn wagon in the crowded street in New York when he was young. At the very beginning, Haagen-Dazs only had three flavors ---- coffee, vanilla and chocolate, and can only be bought in gourmet shops in New York City. Because of the fantastic creamy and rich taste, Haagen-Dazs became more and more popular in the east coast of the United States. In 1976, after Mattus’ daughter opened the first Haagen-Dazs shop, Haagen-Dazs shops had expanded rapidly across the country. The Pillsbury Company bought Haagen-Dazs brand from Mr. Mattus in 1983, and then the Grand Metropolitan bought Plillsbury Company in 1989 implied Haagen-Dazs was controlled by a European company and began to expand its European market. Nowadays, Haagen-Dazs ice-cream is sold in 50 countries and the logo of Haagen-Dazs even become a symbol of super-premium ice-cream. Through over half-century development, Haagen-Dazs creates various frozen dessert to customers besides ice-cream, and build the Haagen-Dazs brand successfully. 2.2 SWOT analysis strength | weakness | * Long history...
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...Nick Yacovazzi 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...
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...Nearly three-quarters of a century ago, two brothers-in-law shared a dream to create an innovative ice cream store that would be a neighborhood gathering place for families. Burton "Burt" Baskin and Irvine "Irv" Robbins had a mutual love of old-fashioned ice cream and the desire to provide customers a variety of flavors made with ingredients of the highest quality in a fun, inviting atmosphere. As a teen, Irv worked in his father's ice cream store. During World War II, Burt was a Lieutenant in the U.S. Navy and produced ice cream for his fellow troops. When the war was over, the two entrepreneurs were eager to capitalize on America's love of ice cream. They started out in separate ventures at the advice of Irv’s father. In 1945, Irv opened Snowbird Ice Cream in Glendale, California. His store featured 21 flavors and emphasized high-quality ice cream sold in a fun, personalized atmosphere. A year later, Burt opened Burton's Ice Cream Shop in Pasadena, CA. By 1948, they had six stores between them. This concept eventually grew into Baskin-Robbins. As the number of stores grew, Burt and Irv recognized that to maintain the high standards they set in the beginning, each store would require a manager who had an ownership interest in its overall operation. Even though they didn't realize it at the time, the two founders had pioneered the concept of franchising in the ice cream industry. In 1949, there were more than 40 stores in Southern California when Burt and Irv purchased...
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...change over time .In order to meet these changes, Baskin Robbins has introduced new products and phased out old ones, and will continue to do so. Baskin Robbins has unique range of flavors and they have variety of products like ice-cream, candy, sundae, shake etc. They have more than thousand flavors in library & thirty one different flavors in every store. • Product Attributes Baskin-Robbins mainly produced different flavors of ice-cream. To full-filled customer’s satisfaction , Baskin-Robbins introduced variety of products. Baskin-Robbins’s products attributes is as a desserts which is bringing joy and surprise with their unique range of flavor to the customers. • Branding 31 Flavours For Every Day Of The Month One of the unique brand elements used by Baskin-Robbins is the number ‘31’. The number refers to 31 flavours for every day of the month, and hence its brand slogan: “what’s your flavour?”. The history behind the number dates back 57 years ago to 1953. In that year, the ice cream company decided to drop its separate brand identities of Snowbird and Burton’s to become Baskin-Robbins. In a branding strategy, an advertising agency Carson/Roberts suggested for a uniform brand identity and brand image under the name Baskin-Robbins 31 Ice Cream. Their suggestion also included incorporation of the number ‘31’ into the brand logo. Since then, the number ‘31’, together with the iconic pink spoon have become a strong...
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...ENTERING THE ICE CREAM BUSINESS: A CASE STUDY OF KLEINPETER FARMS DAIRY John James Cater III, Nicholls State University Ken Chadwick, Nicholls State University CASE DESCRIPTION The primary subject matter of this case is strategic management for small business, specifically developing a new product and entering into a new competitive arena for an established small family business. Secondary issues examined include marketing strategy, human resource management, and operations management in the small family business. The case is appropriate for junior and senior level undergraduate courses. The case is designed to be taught in one class hour and is expected to require approximately three hours of outside preparation by students. The events described in this case are based on real world experiences. CASE SYNOPSIS Jeff Kleinpeter, fourth generation CEO of Kleinpeter Farms Dairy, has boldly led his family’s business into a new product/market area, specifically the production and distribution of ice cream. For nearly one hundred years, Kleinpeter Farms Dairy has served the south Louisiana area as the leading milk processor and distributor, but now the company has invested millions of dollars in a new, but related product. Jeff seeks to build on the loyalty and goodwill generated among consumers because of Kleinpeter’s excellent reputation for high quality milk products in the south Louisiana area. Kleinpeter appeals to local customers through cross-branding other Louisiana products...
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...1. What is your evaluation of each of the three businesses? What is your evaluation of the managers who run them? The case in hand, Compagnie Du Froid, S.A., analyzes the company’s three regions (France, Italy and Span) and their regional manager’s business performance against the set profit plan for FY 2009. Additionally, the case also raises the question of whether the traditional approach of paying 2% of corporate profit as bonus will work or not. The situation is that the thee different regions have three different actual return figures and there are several first time situations that Jaques Trumen, CEO and major shareholder of Compagnie du Froid, S.A., is facing. The points in FY 2009 that grabbed our attention are: a) Spain posted a dismal performance that effected the overall corporate performance b) France had done extremely well with over 20% growth from previous year c) Italy region met all the set profit goals (targets) and was able to expand further d) The company had done inter transfer of goods between two regions, from France to Spain, based on cost plus method of transfer pricing e) France entity had expanded into a new venture of distribution arrangement, which was not a part of Compagnie’s core business All the above factors along with the unique circumstances that led to Spain’s dismal performance call for right criteria to be developed to assess the three entities business performance in-place of the current profit plan. Evaluation of...
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...Compare-and-Contrast Essay Juanita Stanberry Com 155 May 11, 2013 Benjamin Ovando In this essay I will be comparing the similarities and differences between Burger King and Dairy Queen. I will be covering the two restaurants styles, food types, what they are known for, and information about their establishment. I will be providing accurate and interesting facts about the two restaurants. I will also be providing information about each restaurant before I compare the two differences and similarities. Dairy Queen and Burger King have many similarities with a few differences in restaurant styles, their menu, and how they are run. Dairy Queen and Burger King have the same kind of restaurant styles. Both Dairy Queen and Burger King are fast food restaurants. At Burger King and Dairy Queen you can go through the drive thru to get your food on the go. You can sit down on the inside of the restaurant and eat it if you want to eat your food there instead of taking it to go. Both Dairy Queen and Burger King have a clean and friendly environment for their customers to enjoy. Burger King and Dairy Queen have restaurants located in the suburbs and ghetto of each city and state worldwide. Burger King was founded in Miami, Florida in 1954 by James McLamore and David Edgerton. The initial idea for Burger King was a place to come and get extravagant quality food while eating in a pleasant atmosphere. There are 11,000 Burger King restaurants worldwide. You will be able to...
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...Jerry’s Ice Cream & Coca Cola Product description: The ice cream is manufactured from milk and the finest ingredients that go into making the unique flavor, Ben and Jerry’s ice creams are considered to offer the special taste of real ingredients. It is available in tubs and cups. The product is used by all ages as it is made and customized for different age groups and for different people who look in for nutritional elements in an ice cream. The demand for the product is influenced by the price of the product and the availability of substitutes and the price of related goods. Price of ice cream is also influenced by the competitor’s prices and also by the income levels of the people. Demand for ice-cream is also decided by changing tastes of people and also by the expectations of the health factors on eating ice cream. The supply of ice creams is directly related to demand for ice creams, price of the raw materials and price of each and every ingredient that goes to make the ice cream. The supply is also determined by government policies of procurement price in sugar, milk and other necessary items. Supply is also guided by technology innovations by use of better ice creams and better way to store and stock ice creams with longer shelf lives. Supply also depends upon the number of suppliers in the market and the unique selling and supply propositions that each of them have. The available substitutes for ice cream are frozen yoghurt, and the complement for ice cream is hot...
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...has a low per capita ice cream consumption of 300 ml per annum, the trend is slowly changing due to a number of reasons. DARE explores the dynamics of the business. Indian summers are synonymous with ice creams. Come summers, and you will see a number of colorful pushcarts selling the choicest of ice creams in numerous flavors from the traditional vanilla and chocolate to unusual varieties like Mother Diary’s Shahi Nazrana. If that doesn’t baffle you then the ice cream range definitely would, for example the ice cream range for the children would be entirely different from that for the teenagers or for that matter adults. Or, for those who like to have ice cream in peace, there are a number of ice cream parlors that are opening shop. But did you know that a 100 ml scoop of your favorite ice cream that you ordered may contain upto 50% air! This makes the business a highly profitable venture to get into – sometimes, the profits can go upto 100%! However, there are several challenges to this business as well. In this story, DARE attempts to find out the dynamics of the business. The Ice Cream Industry: An Overview Looking at some industry facts first. In 2007, the global market of ice creams was pegged at $61.6 billion in terms of retail value or 15 billion liters in terms of volume. Of this, the Asia-Pacific ice cream market was worth $13 billion in terms of retail value and 5,128 million liters in terms of volume. Coming to India, the Indian ice cream industry is currently...
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...In Partial Fulfillment of the Requirements in Feasibility Studies Submitted to: Leo Santiago C. Arrabaca III, MBA Date Submitted: January 24, 2015 I. Executive Summary A. Market Research 1. Research Methods a. Survey: (Location where Survey was done) The surveys were administered to people around the Divisoria area through printed questionnaires. b. Observation: (Location where Observation was done) Observations were done at Something Sweet, Sweetleaf, Greenwich, Chinkee Tea, and Coffee Works. All located in the Divisoria area. c. Focus Group Interview: (Location where FGI was done) The focus group interview was held at Insideout City, 4/f One Montecarlo Building, Corner Corrales-Hayes, Hayes Street, Cagayan de Oro City. 2. Demand Analysis a.Total Monthly Demand of Products = 7110 units/month b. Market Share: Something Sweet 15.11% Sweet leaf 20.51% Greenwich(pearl coolers) 10.40% B. Marketing Mix 1. Name of product / service / company: Table Top 2. Price per variant: Php 60.00 3. Distribution Channel: Somewhere in Divisoria 4. Promotions: a.) Business Uniforms b.) Product Packaging (jars and notes) c.) Loyalty Stamp Card for customers C. Production Plan Production Schedule: Everyday for 6 days per week except for school holidays. Total Duration per Production: Per unit=5 minutes Total Number of Units Produced...
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...Ansoff’s Matrix: Task 1 Ansoff’s matrix: Is divided into 4 sections and they are: market penetration, product development, market development and diversification. This helps a business determine their product and strategy in market growth [1]. Market development: is where a business is targeting a new market with their existing products. Market penetration: When businesses increase sales using their existing products or service in their existing market. Businesses may use promotions or pricing to increase the amount of products, existing customers buy [3]. Product development: Businesses develop new products into their existing market. The business may create new products targeted to their existing customers [3]. Diversification: is when business introduce new products to their new market. http://t3.gstatic.com/images?q=tbn:ANd9GcR3HRc5PHi_StYTRWMrqAMxardppg8n0rtpQ8SHSyLpdcGViTiMDiagram of Ansoff’s Matrix: [2] Tesco: Market penetration: This is where existing products are sold in existing markets. To be able to increase sales Tesco uses competitive pricing strategies such as, 3 for 2 offers or Buy one get one free to encourage customers to buy. Other methods to consider are loyalty cards that encourage customers to spend more by offering the customers points when they buy certain products. Advertising is key to help Tesco gain more customers. Tesco attracts their customers with their advertisements that they display on Television and Billboards presenting...
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...of Contents SYNOPSIS 4 OBJECTIVE 5 INDUSTRY PROFILE 6 COMPANY PROFILE 10 RESEARCH METHODOLOGY 11 Title Of The Project 12 Problem Statement 12 Scope Of The Study 12 Sources Of Data 12 Population 13 Places Of Study 13 Analysis Techniques 13 DATA ANALYSIS & INTERPRETATION 14 Sample Size for the survey 15 Types of outlets surveyed 15 Category of retail outlets as per sales of ice cream 16 Penetration of Vadilal Products in retail outlets in Navi Mumbai 17 Brands which sell the most in Navi Mumbai 18 Brands which people demand most 19 Popular categories of ice creams 20 Importance of packaging of ice creams 21 Replacement of expired products or faulty products 22 Influencing factors for stocking decision for ice creams 23 FINDINGS OF THE STUDY 24 RECOMMENDATIONS 25 QUESTIONNAIRE 26 SYNOPSIS Indian Dairy Industry is the largest in the world having around 40% milk processed to produce dairy products. Ice cream is an essential processed product. Indian Ice cream industry is still at a nascent stage when compared to consumption in US & European...
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