Ice-Cream Producer
Who doesn't want an ice-cream cone on a hot summer day? It's
a popular treat for young and old alike. Whether it's a simple vanilla
cone or something more exotic, self-employed ice-cream producers are picking
up on the trend.
Ice cream has been satisfying discriminating palates for almost 200 years.
Its humble beginnings carve a sweet niche in food history. In 1813, Dolly
Madison, wife of former-president James Madison, served ice cream at her husband's
inaugural ball. Thirty years later, the hand-cranked ice cream freezer was
developed. Ice-cream production became a viable industry.
Scooping the Big Guys
Major multinational ice-cream companies -- like Ben and Jerry's, Breyers
and Nestle -- have the advantage of wide distribution and name recognition.
You can buy these brands at any major supermarket. But what these products
don't have is freshness and quality.
"The big guys don't run their own shops, so that leaves lots of room
for people to get into the market with a shop in a good location and ice cream
made on site or close by," says Doug Goff, of the University of Guelph's
dairy science and technology program.
Discriminating ice-cream palates crave fresh ingredients and a homemade
taste. Multinational brands are shipped, warehoused and sold. Fresh ice cream
is very fresh -- possibly made that day. Freshness and quality are the two
key concepts, and music to the ears of an ice-cream producer.
The Small Frys
Guy Fry, owner of Bay City Ice Cream in Bellingham, Washington, is happily
capitalizing on the trend. Fry is a restaurant industry veteran. "I've
been in this industry since 1963. My first promotion was from silverware sorter
to dishwasher!"
Although he already owned a restaurant, Fry jumped at the chance to buy
a local ice-cream store. The previous owner gave Fry the ice-cream recipes,
taught him the ropes, and turned him loose. Compared to the restaurant business,
ice cream was a snap.
"This is our retirement! Everyone that comes in is in a good mood. They're
ready to indulge themselves. They're in a 'treat' mood."
Fry works seven days a week during the summer, and he anticipates working
six days a week in the winter to build his already flourishing business. The
schedule sounds grueling, but it's an industry necessity.
Take a Dip
Lynda Utterback, publisher of National Dipper magazine, has some advice.
"You need to work in the store as an owner-manager. Customers expect you to
be there all the time." Being there all the time ensures a commitment to quality.
But Fry does admit some flexibility during the slower winter months. "I'm
going to take some time off this winter, but I have no expectation of taking
time off during the summer. Our target market is local. We can't compete
with the big chains, because we can't ship our product without it losing
quality."
Ice cream oxidizes and gets dark as it ages. While a larger chain can successfully
sell their ice cream on volume alone, smaller vendors that use fresh ingredients
have to keep a sharp eye on freshness and the bottom line. What's not
eaten at the end of the day is usually thrown away.
Local stores can carefully track consumption trends and produce only what's
needed. This reduces waste and ensures each scoop of ice cream gets a happy
home. Commitment pays off.
Know Your Ice Cream Inside Out
And education is a sweet deal. "Both marketing and technical skills are
critical for getting into this business," says Goff. "You need both. One without
the other is doomed to fail." Goff recommends a bachelor's degree in
food science (which multinational chains prefer), or a degree in business
or marketing.
Fry recommends future entrepreneurs receive a degree in hotel and restaurant
management. "Restaurant school teaches you specific information for running
your own business," he explains. From there, intern for a local ice-cream
producer or go to an ice-cream school for assistance. Formal schooling and
specific industry training will soundly prepare you for this career.
When you can make ice cream in your sleep, pool your money and buy equipment.
"Expect an investment of about $50,000 for equipment and fixtures," says Fry.
You'll also be paying rent on your retail space, so that expense must
be factored in.
A high-traffic location may be costly, but it's essential for success.
"If you're thinking of your own shop, location is everything," Goff explains.
Fry is located in the downtown core, directly across from a weekend farmer's
market.
Skimming the Cream
Ice cream producers can look forward to good profits. "Ice cream is fairly
profitable," Fry admits. Although a first-year entrepreneur may not net a
huge amount -- due to start-up and marketing costs -- there's light at
the end of the cone. Fry estimates that business-savvy ice-cream producers
can expect $50,000 in profits a year.
What's next for Fry? He's planning to develop a frozen ice-cream
treat. Goff applauds the move, saying that diversification is a cool way to
increase profits: "Innovation is a big key for success." Diversification can
mean anything from a new flavor, a new confection, or a brilliant marketing
idea. Get ready to try every flavor.
Links
National Ice Cream Retailers Association
Trade organization for independent ice-cream producers
The Ice Cream Alliance
Get the inside scoop on the industry
Back to Career Cluster