Opening An Ice Cream Business - Part 2

Last video on opening an ice cream business - part 1  focused on vision, location and financing. Once all three of those are in place then it's time to move onto the next phase of opening a ice cream business. Planning, menu development and recipe development. 

Planning is going to make or break your store. You need to know exactly what you're going to do with the store and how it's going to function on an everyday basis. How is the store planned out? How will the customers flow through the store? Where are the product and machines going to go? Many considerations will need to be factored into your plans. Worse yet, you'll need to get other people involved to bring it all together. You may need to work with an architect, a general contractor, plumber, technicians, food suppliers and the list goes on. Don't forget you'll need to comply with all local municipality and local ordinances to make sure your location and store are up to code and compliance.

While your store is being constructed or renovated, now is the time to work on your menu. Menu development will guide you many aspects of your store. In a way, it is the backbone of what your store is about. By now you should have a good idea of what products you want to serve. You need to work out the pricing of the products as well since this will have an effect on both profit and expenses. 

Recipe development is different from menu development because now you're actually making the product. Recipe development is the art of experimenting with ingredients, flavors, measurements and equipment. You want to nail this down because consistency will be the key to bringing customers back once you open the store.