With success comes growth, what are you looking to achieve?
Expanding Your Business: Every business has its own unique aspects, but when it comes to product, manufacturing and selling ice cream and non-dairy products, there is one common denominator which is a desire to improve and expand the business. Improvement can be in the form of manufacturing more product to keep up with demand, be recognized, brand expansion or enlarge the size of a operation, with success comes growth. The challenge for many owners is actually making the move to the next level, why, mainly due to their history, view and attitude of their business.
For a healthy business expansion to exist, ideas and options need to be are entertained by other professionals in the same industry. It is very true that no ones understands the business better than the owner, but why does that assume the owner also understands the logical path and other aspects to take the business to the next level.
Darryl recommends that owners reach out to outside influencer’s and not attempt to go-it-alone. When considering to do so, usually leads to longer time-lines and greater expense. Are you in one of these scenarios……
1.) You Sell A Popular Family Product Outside Of The US & Now Ready To Expand To The US?
For generations your company has been manufacturing and selling an authentic old world dessert and now want to introduce and sell in the United States. To do so it is important to understand the in’s and out’s of conducting business in the 50 states. It’s not more difficult to conduct business in the US compared to Europe or other regions of the world, just slightly different in product identity, manufacturing and label laws. The regulatory bodies in dairy is the FDA and Department of Agriculture for manufacturing and handling of ice cream products.
Contact Darryl, to better understand how everything works in the US. It may make more sense to start by shipping products to the US to test the market and manufacture domestically at a later time.
2.) Your Business Has Experienced Continued Growth & Now Ready To Expand Your Operation
You have a successful retail shop and want to open more stores or possibly franchise the unique concept. Making unique products are just one small piece of the puzzle when considering multiple locations. Other important pieces for a successful expansion is consistency, continuity, training,freshness, handling, presentation and procedures.
Contact Darryl, he can help you better determine to own multiple independent locations or turn into a franchise concept. It can be an important piece in your long term strategy and success.
3.)You’re The Owner, Micromanaging Eeach Aspect Of The Business, Your Now Ready To Expand & Find Professional Assistance
A typical barrier that gets in the way of company expansion is the owner. Why you say, because the founder is too far into the business, may have an unrealistic view of the big picture and can’t see the forest through the trees. One position a seasoned company understands as necessary and strategic is that of a COO. A high level position that works alongside the owner who in many cases, is the voice of reason, speaking from a non-emotional perspective. As you look to enter into the next level of your business, consider bringing onboard a temporary COO to work with you for a few months. The cost and commitment for the engagement is far less then having it filled as a full time position. Contact Darryl to be work with you as the temporary COO, to bring added experience, knowledge, fresh approach and constructive methodology, addressing the company’s current and upcoming hurdles.
4.) You Make An Amazing Product at Home & Now Ready To Expand Production to Sell Commercially
You’ve made the product many times, have a great fan base of friends and family and they’ve told you about how big of hit it will be in the grocery store. Making a product in your home kitchen and purchasing ingredients from the local market, is very different than making and selling in a commercial environment. Everything from buying ingredients to making a consistently quality product is different. In many instances, the commercial product is better than the homemade version.
Contact Darryl to learn the logical steps to get out of the kitchen and into the commercial space.
5.) Your Local Product Is a Huge Success & Now Ready To Expand Nationally?
The town you’re in loves and supports your product and everyone knows what to expect when coming into the shop. However you’ve outgrown just being a local enterprise and are want to venture out to other parts of the country to introduce products to outsiders to have them get to know your line of product. A common question faced is what’s the best way to expand the selling area? Good question, especially in today’s retail environment, with some many choices. From mail order and internet sales to having a presence in a national grocery chain or possibly contracting with a national distributor already servicing thousands of retail businesses.
Contact Darryl, he can discuss with you the challenges of expanding a territory and prepare you to take the next steps, in a logical and economical way that fits your business.
6.) You Make Product Using a Batch Freezer & Now Ready To Expand Using Continuous Freeze
One of the trade offs when making a good selling product, is keeping up with production demand. As production volumes increase, so does the need for faster equipment and streamline process. There are basically two choices when looking to increase your daily production, a.) keep adding more batch freezers and b.) move into a continuous freeze process. A common misnomer when making ice cream is as production increases, the quality of the product diminishes. Actually to the contrary and depending on how you decide to increase production, products can be better in consistency and in terms of over run.
Darryl will meet with you to better understand if multiple batch freezers or one continuous freezer is better suited for you product and business.
Contact Darryl to help provide a logical path for next level achievement.
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