Ice-Cream Health+

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Project Ice-cream Health+

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Miss Thanyarat Baiphaisan

ID: 5031205141
Major Tourism management
Mae Fah Luang University

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Preface
Ice-cream is a kind of dessert or sweetmeat that can help to get a well relaxation.
So it is very popular and famous for everyone. For example a normal ice-cream that
sale on barrow around village, grocery, supermarket or mixed ice cream that you can
mixed a flavors or put a topping or what kind of seasonings that you want to input. All
of this provided in restaurant, ice-cream shop and supermarket. Present, homemade ice
cream is becoming popular for consumers want difference of taste, smell, colors and
ingredient. Manufacturer has adjusted the various formulas to prefer customers. And
use good quality materials and focus on clean production process.
Project Feasibility Study and Evaluation is expected that the studying on this
project feasibility study will help any people who wanted to start ice cream business and
add skill process, Strategy protect and decrease the risk factors lose of investments,
competitor until successful ice cream business.
ice-cream Health+

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Executive Summary
I choose to do this business that of ice-cream Health+ because ice-cream is the
desserts that serve for everyone. That people like it, but they wants to diet. If you want
to eat ice –cream, you choose to eat homemade ice cream because you can collect low
calories and several of flavors are ice-cream and fruit tea, it is ready to serve to
customers. Fruit tea is for good health. The ice-cream Health+ presents a variety of ice-
cream, create quality product in menu, because I use whole milk powder and whey milk
instead soy milk, sherbet ice-cream and fruit ice cream. Sherbet and fruit ice cream use
seasonal of fruits, and can find in local such as Phu-lae pineapple, lychee and longan.
Chiang-Rai has a good climate. Has a variety of fruits throughout the year.
These fruit is good quality material that can be readily. And products support from the
community. Moreover, Chiang-Rai is attractions. The visitors are almost all year. The
located of ice-cream Health+ is set at areas of Saun-Tung in Chiang-Rai. Because, those
areas many schools, when students have party, meeting friends or their parents. If the
school is on vacation still have government services, School teaching language and
every Saturday have Walk Street. Another target is people to exercise. Nature of shop is
family concept. My business prefers service is Wi-Fi high speed internet is available
anytime. Everyone can enjoy and unimpressive my business.
Project Objective
• To study the feasibility of the ice cream homemade market.

• To study the feasibility and technical structure of the process freezer.
• To study the possibility of ice cream homemade finance.
• Analyze the risks of the ice cream homemade industry.
Benefits of Project
• Know the risks and the possibility of ice cream homemade industry.
• Determine the feasibility of the market, financing, and technical structure of the
batch freezer.
• To guide line the case study of who that interest investment.

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• Knowing the situation and the trends of ice cream industry, understanding
behavior of customer, and be able to select and identify the right customer.
• To be able to calculate profits and expenses, and find the way to get maximize
profits.
Product/Service (in General)
Ice-cream Health+ creates ice cream homemade for every age of customers and
design convenience goods for carry out. My product use fresh ingredient, excellent
process so I create Thai fruits flavors. Consumer can choose package which consumers
satisfy by themselves.
Strategy
I choose in a corporate level is intensive strategies and mainly focused on
strategy that is product development, because now in the market can do ice-cream at
homemade. It's all made from quality materials. I seek innovative form the internet and
many books. My product can create different strategy from competitor such as raw
material. Ice cream made from Thai herbs and Thai flower with health benefits, such as
sweet basil, tea, ginseng tea, mulberry leaf aloe Vera, lemon grass, sesame etc.
Manufactures of ice cream that concern about healthy, because of I use raw material
low-fat ingredients. My raw material and process of manufacturer not use chemicals
harmful to health.

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Table of content
Contents
Chapter 1 ......................................................................................................................... 1
1.1 Background and Significance of the Project .............................................. 2
1.2 Project Objective .......................................................................................... 3
1.3 Benefits of Project......................................................................................... 4
1.4 Time frame of study ..................................................................................... 4
Chapter 2 ......................................................................................................................... 6
Chapter 2 Industry Profile ......................................................................................... 7
2.1 Nature of Industry ............................................................................................ 7
2.2 Situation of Industry ......................................................................................... 12
2.3 Product/Service (in General) ............................................................................ 14
2.4 Vision of your Organization ............................................................................. 14
2.5 Mission.............................................................................................................. 14
2.6 Strategy ............................................................................................................. 15
Chapter 3 ......................................................................................................................... 16
Chapter3 Market Feasibility Study ............................................................................. 17
3.1 Market Analysis ................................................................................................ 17
3.2 STP Analysis..................................................................................................... 24
3.3 Marketing Mix Strategy ................................................................................. 25
3.4 Sales Forecast/Profit Estimation ................................................................... 26
3.6 Conclusion ........................................................................................................ 31
Chapter 4 ......................................................................................................................... 32
Chapter 4 Technical Feasibility Study ........................................................................ 33
4.1 Production and Operations Analysis ................................................................. 33
Lime Ice-cream. .............................................................................................................. 51
4.2 Investment Cost ................................................................................................ 61
4.3 Operating Cost. ................................................................................................. 63
4.4 Conclusion. ....................................................................................................... 64
Chapter 5 ......................................................................................................................... 66
Chapter 5 Financial Analysis ...................................................................................... 67
5.1 Profit and loss statement ................................................................................... 67
5.2 Cash flow statement .......................................................................................... 72
5.3 Balance sheet .................................................................................................... 76
5.4 Profitability Ratio ............................................................................................. 78
5.5 Conclusion ........................................................................................................ 81
Chapter 6 ......................................................................................................................... 82
References ....................................................................................................................... 87
Brown Sugar-Ginger Ice Cream ..................................................................................... 88
http://eatathomecooks.com/2009/06/homemade-mint-chocolate-chip-ice-cream.html . 88
Homemade Mint Chocolate Chip Ice Cream .................................................................. 88
Equipment, office supply and tools. ............................................................................... 88
http://www.crhouseware.com/ice-cream-6.htm .............................................................. 88

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Figure of content
Figure 1 Map of Suan Tung area in Chiang Rai. ............................................................. 3
Figure 2 Time frame of study Time frames, during 08 April 2010 – 10 May 2010 Grant
Chart.................................................................................................................................. 5
Figure 3 Frozen custard .................................................................................................. 10
Figure 4 Standard ice-cream ........................................................................................... 10
Figure 5 Granita .............................................................................................................. 11
Figure 6 Sherbet .............................................................................................................. 11
Figure 7 Sorbet ................................................................................................................ 11
Figure 8 Soft ice-cream ................................................................................................... 11
Figure 9 Swensens. ......................................................................................................... 19
Figure 10 Amamte del gelato.......................................................................................... 20
Figure 11 Bhoja café + gallery ....................................................................................... 21
Figure 12 Lung Chom coconut ice-cream. ..................................................................... 22
Figure 13 statistics of people separate the old age population, the city of Chiang Rai. . 24
Figure 14 Sales Forecast year 1. ..................................................................................... 27
Figure 17 Marketing Expense year 1. ............................................................................. 29
Figure 20 Process flow diagram for ice-cream manufacture .......................................... 35
Figure 21 Simple hopper device for incorporating dry ingredients ................................ 36
Figure 22 High shear blender for incorporating dry ingredients. ................................... 37
Figure 23 The Continuous Ice Cream Freezer. ............................................................... 40
Figure 24 Spiral, wind tunnel freezer. ............................................................................ 41
Figure 25 Pistachio ice-cream. ........................................................................................ 44
Figure 26 Brown Sugar-Ginger Ice-cream. .................................................................... 45
Figure 27 Pumpkin Ice-cream. ........................................................................................ 46
Figure 28 Rum raisin. ..................................................................................................... 47
Figure 29 Thai Tea Iced Cream. ..................................................................................... 48
Figure 30 Lynches Sorbet. .............................................................................................. 49
Figure 31 Chocolate Double mint ice-cream. ................................................................. 50
Figure 32 Lime Ice-cream............................................................................................... 51
Figure 33 Pineapple ice-cream........................................................................................ 52
Figure 34 Ice-cream Strawberry. .................................................................................... 53
Figure 35 Areas of Saun-Tung. ....................................................................................... 54
Figure 36 layout of ice-cream Health+ ........................................................................... 55
Figure 40 Financial analysis. .......................................................................................... 78
Figure 41 Financial ratio analysis. .................................................................................. 78
Figure 42 Percentage change in profit margin. ............................................................... 78
Figure 43 Percentage change in Return on asset. ........................................................... 79

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Figure 44 Percentage change in return on investment. ................................................... 79

Figure 45 Asset turnover. ................................................................................................ 80
Figure 46 Debt ratio. ....................................................................................................... 80
Figure 47 Time interest earn. .......................................................................................... 81
Figure 50 Equipment,Furniture,Office and Tool. ........................................................... 85
Figure 51 marketing expense. ......................................................................................... 85

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Chapter 1
Introduction

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Chapter 1 Introduction
1.1 Background and Significance of the Project
Ice-cream is one sweet that everyone satisfies it. It is a cause of happiness and
refreshment. Especially, a child and teenager even if the working age who like the ice-
cream. The sweet of taste with soft of ice-cream that dissolve in the mouth, make
everyone feel happy and very cheerful. especially ice-cream in the united state you can
buy ice-cream in every where such as in the super market u can buy every brand the u
like it's easier than made home made ice-cream by your self. It's easy to make it but
lease people made it by them self. Now a day trend of ice-cream has been change to the
old traditional home made in the reason of taste and healthy for family and their health.
Ice-cream maker is fresher than a normal ice-cream. Ice-cream is tasty when it's just
finished making. if you freeze it for a long time although it's not expire but the body of
ice-cream, the softness and tasty going to be lose. My Ice-cream equipment has high
technology production process for the good test. But the other supplier try to reduce the
cost of production by using the low production process and using low quality of
material such as using dried milk instead milk for customer. Homemade ice-cream is
the serve ice-cream that after main course, whether you are entertaining in a more
formal fashion. Fruit sorbets and granitas are ideal for serving between course to cleanse
the palate during an elegant supper or a relaxed al fresco meal, while bombes and
terrines- apparently elaborate but actually very easy to create-make an impressive final
to the most sophisticated.
So I decide beginning ice-cream Health+ because ice-cream is the desserts that
serve for everyone. That people like it, but they wants to diet. If you want to eat ice-
cream, you choose to eat homemade ice-cream because you can collect low calories and
several of flavors are ice-cream and fruit tea, it is ready to serve to customers. Fruit tea
for good health. The ice-cream Health+ presents a variety of ice-cream, create quality
product in menu, because I use whole milk powder and whey milk instead soy milk,
sherbet ice-cream and fruit ice-cream. Sherbet and fruit ice-cream use seasonal of fruits,
and can find in local such as Phu-lae pineapple, lychee and longan.

3
Chiang-Rai has a good climate. Has a variety of fruits throughout the year.
These fruit is good quality material that can be readily. And products support from the
community. Moreover, Chiang-Rai 's attractions. The visitors almost all year. The
located of ice-cream Health+ at areas of Saun-Tung in Chiang-Rai. Because, those areas
many schools, when students have party, meeting friends or their parents. If the school
is on vacation still have government services, School teaching language and every
Saturday have Walk Street. Another target is people to exercise. Nature of shop is
family concept. My business prefers service is Wi-Fi high speed internet is available
anytime. Everyone can enjoy and unimpressive my business.
Figure 1 Map of Suan Tung area in Chiang Rai.
1.2 Project Objective
• To study the feasibility of the ice-cream homemade market.

• To study the feasibility and technical structure of the batch freezer.
• To study the possibility of ice-cream homemade finance.
• Analyze the risks of the ice-cream homemade industry.

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1.3 Benefits of Project
• Know the risks and the possibility of ice-cream homemade industry.

• Determine the feasibility of the market, financing, and technical structure of the
batch freezer.
• To guide the study of who take an interest and the investor
• Knowing the situation and the trends of ice-cream industry, understanding
behavior of customer, and be able to select and identify the right customer.
• To be able to calculate profits and expenses, and find the way to get maximize
profits.
1.4 Time frame of study
Week Week Week Week Week Week

Activity
1 2 3 4 5 6
Choose the business and
study general of ice-cream
homemade business.
Study management in ice-

cream homemade business.
Study competition
analysis and marketing
feasibility.
Study the technical process
in ice-cream homemade
business.
Study the financial
feasibility of ice-cream
homemade business.
Study and analysis risk of
ice-cream homemade
business.

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Summary the feasibility of

ice-cream homemade
business in Chiang Rai.
Figure 2 Time frame of study Time frames, during 08 April 2010 – 10 May 2010 Grant Chart

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Chapter 2
Industry Profile

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Chapter 2 Industry Profile
2.1 Nature of Industry
History of ice-cream.
The story of ice-cream begins a long, long time ago in a most beautiful place.
The story of ice-cream begins over 3,000 years ago in China. Lots of cool things were
invented in China. Umbrellas, glasses and fireworks were all invented in China but the
tastiest and coldest Chinese invention is snow ice-cream. The Emperors of China were
the first people, we know about who were lucky enough to get to eat snow ice-cream.
Their cooks mixed snow and ice from the mountains with fruit, wine and honey to make
a tasty treat for their rulers to enjoy when they wanted to relax.
In 1295, Marco Polo, a great adventurer, returned from China to Italy with a new
recipe for making snow ice-cream. His recipe called for mixing yak milk into snow in
order to make it creamy. The idea of mixing a mammal's milk into snow ice-cream
caught on and soon the rich people of Italy were enjoying frozen milk.
In 1533, Catherine de Medici of Florence, Italy became the Queen of France

when she married the French king, Henry II. One of the things she took with her when
she moved from her home in Italy to her castle in France was her recipe for making
frozen milk. Soon many of the cooks in France were making the delicious treat. One
French chef opened a shop to sell the tasty treat. He was the first cook to add flavors
like chocolate and strawberry to the frozen milk.
When Charles I of England visited France in the 1600s, he was served frozen
milk. He loved it so much, he asked the French chef who served it to him to sell him the
recipe. Charles I took the recipe back to England with him and the rich people of
England began to eat the delicious cold dessert.
In 1700, Governor Bladen of Maryland, who was from England, served ice-
cream to his guests. Seventy-six years later, the first ice-cream parlor in America
opened in New York City.

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Dolly Madison, the president's wife loved ice-cream so much, she served it to
her White House guests in 1812. In 1843, an American woman named Nancy Johnston
invented the hand-cranked ice-cream freezer, which made making ice-cream easier. In
1902, August Gaulin invented a new kind of ice-cream freezer that helped make ice-
cream freeze faster. In 1903, Italo Marchiony, a man who sold ice-cream from a
pushcart he pushed through the streets of New York City, invented the ice-cream cone
and patented his idea. He invented the waffle cup because he was tired of people
walking off with or breaking the glasses he used to serve ice-cream from his pushcart.
The closing of bars that sold wine and beer in 1919 led to the opening of many
ice-cream parlors in the United States.
History of ice-cream in Thailand.
It is not tangible evidence that the ice-cream arrived in Thailand since the King
Rama 5 which produced ice its own. Prince Damrong Rajanupab recorded in his book
of memories after came back from Singapore in 1871. Thailand's former ice-cream is
made from fruit juice or syrup to cool until spinning as hard without milk or cream
mixed with we called “I-Tim”. It uses human force spinning in the brass pot. Inside,
look similar to the hole diameter sphere 2 cm using for cylindrical plug. By packing
fruit juice or syrup is cylindrical mold made ice-cream bar and put in the ice box to be
sale. After that, the Pop Company was the first ice-cream manufacturer in Thailand
produced “Duck brand ice-cream”. They used making ice-cream machine imported
from abroad to get ice-cream at a time very focused on cleanliness and quality. So they
could be popular brands quickly. In the early time, ice-cream had only sweet taste. So
later, it was modified to taste new flavors such as Chao Kuai (a kind of Chinese
vegetable jelly black in color), Lod Chong (sweetmeat similar in shape to noodles eaten
with sweetened coconut milk), O-Liang (black coffee), Black beans, etc., and put the
milk as the formula from abroad. It made soft and smooth ice-cream.Thai people have
unique adaptation of ice-cream by using coconut milk, fresh coconut milk with sugar
instead of milk and cream we called “I-Tim KaTi”. Not make the ice-cream bar but they
make the scoop cups. So we called “I-Tim Tak” after that has come to put ice-cream
into the cone-shaped and the middle of cut bread, look like ice-cream sandwiches.Until

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in 1977, the first ice-cream shop had incurred the “SaLa Foremost” of the most popular
for teens. A few years later, they have so many ice-cream international copyright import
sales in Thailand. No way, I can count today. The homemade ice-cream maker are now
having more competitive in the market by using their own brand name which consists of
the new flavor the new taste or a new kind of ice-cream which gain the market share of
10% in the market of premium ice-cream which the key to success factor of ice-cream
premium is to build the differentiation in the market and to be accepted from customer.
If the ice-cream flavors will share components and production processes already. Ice-
cream may split. Into sub-categories are as follows.
Ice-cream flavor (Plain Ice-cream) is ice-cream and smells fill the volume is less
than 5% of ingredients such as ice-cream, vanilla ice-cream. Green tea ice-
cream.
Ice-Cream Chocolate (Chocolate Ice-Cream) is the ice-cream mix powder, cocoa
or chocolate may color added flavor.
Ice-Cream Fruit (Fruit Ice-Cream) is a mixed fruit ice-cream as Berry
Strawberry ice-cream. Mango ice-cream. Durian ice-cream.
Ice-cold sweet (Water Ice) Ice-cream is made from sugar stability may be made
of colored ice-cream, sweet odor, taste like smell cold cola. Ice cold sweet smell
quits Ice cold sweet watermelon scent.
Ecorntebd (Sherbet) ice-cream is made from sugar, acid, fruit or fruit juice Sin
In June of power suppliers / stability of the fatty substances and elements
without milk fat (SNF) Over run a small 50% -80% Author. color, odor, such as
ice-cream Ecorntebd orange Ecorntebd ice-cream lemon Ice Ecorntebd western
Ice Ecorntebd grapes.
Soft Bed (Sorbet) is ice-cream made from water, sugar, acid, fruit or fruit juice
In June of SIM power suppliers / substance made steady no fat and elements
milk without fat (SNF) Over run of ice about 15. -25% colored smells like
lychee ice-cream Soft Bed. Soft Ice-cream Strawberry Bed Gallery. Soft Ice-
cream Bed orange.
Ice-cream Yogurt (Yoghurt Ice-cream) is the ice-cream mix, yogurt may be
mixed fruit or fruit juice and may be colored Author sour smell with lactic acid.

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Ice-cream mixed nuts (Nut Ice-cream) is the ice-cream mixture into the grain,
such as ice-cream, black beans Plain Ice-ream. Green bean ice-cream. Red bean
ice-cream.
Ice-cream Soft Serve (Soft Serve Ice-cream) means a mix ice-cream through the
process margin is mixed pasteurized Hotel Moji Nice cooled to 4 degrees C and
incubated ago popularity brought on blender ice-cream (Ice-cream Freezer) and
direct sales. Spinning cone holder may, without process frozen ice-cream (Ice-
cream Hardening).
Ice-cream Rainbow (Rainbow Ice-cream) is ice-cream with a fill color from 6
colors or above view seems rainbow time distribution usually egg ice-cream,
rainbow out of the blender ice-cream (Ice-cream Freezer) and then sold directly
as Ice Soft Serve (Soft. Serve Ice-cream).
Ice Milk dairy products like ice-cream is low fat, 2-5% SNF (Milk Solid Not
Fat) 10-13% sugar 14-18% emulsifier / stabilizer 0.4% may be colored scent.
There are also a variety of brands such as French Ice-cream, Ice-cream Pudding,
Mousse, Spumoni, Parfait, Tortoni, etc.
Figure 3 Frozen custard

Figure 4 Standard ice-cream

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Figure 6 Sherbet
Figure 5 Granita
Figure 7 Sorbet Figure 8 Soft ice-cream

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2.2 Situation of Industry

Ice-cream is a sweet foods that are very popular and it is combined with the
universal. Current per capita consumption of ice-cream, Thai population is still low
levels only about one Pine (Pint) per year only. When compared with other countries
and Thailand also have the potential to expand to other markets. Much in the near future
to provide businesses large international interest to invest in this industry from Events
inspire The group's biggest market, contributing to. The ice-cream market in Thailand is
growing. Continuing high rate. We found that before the economic crisis, the overall
ice-cream market is growing. Level of 15-20% annually held that the industrial growth
of interest to investors is very Ice-cream in Thailand today is worth about five billion
and could rise to 8 billion, if included. Home made ice-cream, different (and more small
local ice-cream and old) can share the market. 3 as a market.
1. Ice-cream Premium. Market value of approximately U.S. $ 1,200 million,

growth 10.0 percent. Current number of operators in this group started growing. It is
observed from the ice-cream brand known brands into its offices in Thailand In
addition; Thai entrepreneurs have started opening branches of homemade ice-cream
sales increased. Employer premium ice-cream starts to increase investment, production
and market development. And expand new distribution channels. Including the market
to buy a home or home-Tech Marketing. This is a market gap that no clear market
leader in this channel. And an offense to eat ice-cream market share of the middle part
with
2. Ice-cream in the middle. In 2549 expect the total market value around U.S. $
7,900 million and the rate of 3-5 percent. This year's major operators entered the market
to start battling for market share, hoping to win one of the mid-market brands. The
focus of the market strategies and sales channels of distribution. And increase market
value by expanding market share to competition ice level. Market, especially in the
provinces. Because the ice-cream market is still not clear who possess market. And
operators in this market, mainly ice-cream with no brand And marketing will be known
only locally. Therefore, the competition to market the brand through brand recognition.
As well as a variety of ice-cream flavors. Hygiene and cleanliness are the middle market
brands tend to share the space ice-cream market is much more level.

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More information. Mid-market brands.

Power share.
The ice-cream market in 2548.
Nestle Ice-cream 42%.
Wall 42%.
Other 16%.
Source: Nestle Ice-cream.
The first half-year ice-cream market in 2548.

Wall 51%.
Nestle Ice-cream 13.7%.
Cremo 9.3%.
Magnolia 8.2%.
Others 17.8%.
Source: The Wall.
(Marketeer magazine February 2549 issue.)
3.Ice level. Expected market value of approximately 900 million Baht. It is

noticeable that the ice-cream market worth following closely the past year. Operators in
this market must work harder than in years past. Because the middle market of ice
advance to usurp market share. Based on quality Brand and known consumers. While
the ice-cream market lower still no clear market leader. In addition, the ice-cream
market, the lower face problems when the Ministry of Health started more stringent on
the quality of ice-cream This is a result of lower ice-cream entrepreneurs need to be
adjusted significantly to come through to survive amid fierce competition.
From the research of Kasikorn Bank No. 12 Year 1779 on March 31, 2549. In
addition to market growth in countries. Ice-cream entrepreneurs in Thailand are
exported to the ice-cream sales are overseas. The export ice-cream is considered a
market to watch is expected in 2549 exports ice-cream was 800 billion baht, compared
with the year 2548 with exports 732 million and increased by 9.3 from years 2540-
2543, when export brands that are worth only 50 million only. Thailand currently

14
exports brands to nearly 40 countries around the world. Export ice-cream to Thailand's
key is Malaysia, Singapore and Taiwan also markets tend expanded satisfactorily the
Australia New Zealand United States Vietnam Boornan Cambodia, Laos and Myanmar,
although export brands in 2548 were down due to problems rain Leaving the problem of
water scarcity and the importance of raw materials to produce ice-cream, fruit such as
coconut oil, palm etc. are expensive and decrease the amount is not enough demand.
But the problem is expected in 2549 the rainfall and water scarcity is not so severe as in
2548 the export of Thai ice would increase the rate leap again. However, Thailand also
imported ice-cream. The ice-cream is priced in the market to meet the high threshold
level of premium customers. But growth rate of imports is considered, the range of
relatively low compared to exports that is expected in 2549 imports ice-cream was 145
million compared to the year 2548 valued at 128 million. U.S. grew 13.3 per cent of
Thailand's main source of imports is the United States and Canada, France, Indonesia,
expected future export brands with growth potential. Due to the many investors to
invest into the ice-cream factory in Thailand And plans to drive Thailand as the center
of the ice export Southeast Asia.
2.3 Product/Service (in General)

Ice-cream Health+ creates ice-cream homemade for every age of customers and
design convenience goods for carry out. My product use fresh ingredient, excellent
process so I create Thai fruits flavors. Consumer can choose package which consumers
satisfy by themselves.
2.4 Vision of your Organization

The ultimate goal is customer satisfaction.
2.5 Mission
• To create the finest quality all natural Thai fruits ice-cream with freshest, richest,
and creamiest ingredients into a national-class product.
• To meet the highest standard of excellent service and product offerings in a
friendly, sparkling, and soothing atmosphere.

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• To actively seek out and respond to the needs of our customers.

• Presenting a high level of quality in its product line.
• Maintaining and growing relationships with customers to generate new and
repeat sales.
• Creates new product offerings that will differentiate us from our competition.
2.6 Strategy
The strategy I choose to use in a corporate level is intensive strategies and
mainly focused on strategy that is product development, because make ice-cream
business at home on the market today. It's all made from quality materials. We must
seek innovative in form. And taste of ice-cream to create different strategies such as
• Ice-cream made from fruit such as a good selection such as custard apple,
mango, mangos teen, durian, etc.
• Ice-cream made from Thai herbs with health benefits, such as sweet basil, tea,
ginseng tea, mulberry leaf aloe Vera, lemon grass, sesame etc.
• Ice-cream made from flowers that are not contaminated with chemicals such as
okra Anchan Chrysanthemum flowers etc.Manufacture of ice-cream that
reminds health Use low-fat ingredients. Do not put synthetic. Or chemicals
harmful to health. Sales process for customers is generally sold as a child. It will
put a cup or cone. And may make a difference for the target children or
teenagers. By changing from lap to lap the ball to other shapes such as
containers bear cat is a change from the cup plate to create attractive customers.

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Chapter 3
Market Feasibility Study

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Chapter3 Market Feasibility Study

3.1 Market Analysis
Ice-cream is dessert, which is popular in international. Thai people consumed
ice-cream in low levels, so that in Thailand we can expand the market in future. That
attracts big company come to invest the business in Thailand.
Ice-cream industry in Thailand, we can divide into three group market. The first
one is the lower level which is the Thai tradition ice-cream. We can call it as an ice-
cream kati or coconut ice-cream. There are many players in this market that we can
found easily on the road side by ice-cream trolley.
The second is the middle level ice-cream which mostly base on impulse product
which is an instant ice-cream the main player in this impulse ice-cream industry are
Walls, Nestle and Cremo which are high competents in the market and Walls Company
is the market leader.
The third one is high level ice-cream which consists of Swensen’s, which
compete in a franchise business. Swensen’s focused on the atmosphere of their ice-
cream and focused on the various kinds of flavor of an ice-cream.
The home made ice-cream industry which is a smaller market in the ice-cream
industry in Thailand such as I Berry, Dreamcones etc..
3.1.1 General Environment Analysis

Political
There are the problems in agriculture about agriculture products. The
government used the price guarantee to solve the problems. So the agriculture has to
improve their products for their profits. That makes the company advantages, because
the company used the raw materials from domestic agricultural products to produce the
company products. The company can choose the raw material in low cost. Moreover the
company can sell the product in low price.
Economic
In Thailand the domestic economic is not stable. The rate ice-cream
consumption is also growing continuously. Especially the home made ice-cream, the

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home made ice-cream market has not much competition. That is an opportunity for the
company to get market share.
Social
Nowadays the customers attend to healthy. They consume the products which is
useful products for health like fruits ice-cream. So, the fruits ice-cream is one of ice-
creams, which is good for health. It can attract the consumers of all ages, whether
children, teenager, adults until to the elder.
Environment
In Thailand, there is high demand for consumption ice-cream, because Thailand
is a country located in the tropical. There are many kind of fruits and high quality of
fruits to produce the company products. The raw materials are fresh and the company
can purchase it in low cast. These are strengths of the company to get the opportunities
to produce, develop and export the product to foreign countries.
Technology
Now process of production for homemade ice-cream has been improved by
technology development so the production for ice-creams both looks and tastes to meet
the needs of customers who always want the innovation.
3.1.2 Competition Analysis (3C Analysis)

3.1.2.1 Competitor’s analysis
Nowadays, the ice-cream market has many choices for the customer, and there
are two forms of Ice-cream that is Ice-cream shop and instant Ice-cream that sell in
supermarket. The normal price of Shop’s Ice-cream is 69 Baht up / cup and 39 Baht up /
scoop (from survey in downtown April 2010). Some of homemade Ice-cream use high
quality of raw material but very expensive. About instant Ice-cream that sells in
supermarket, it has many type, flavor and price. That makes the customer have many
choices to select. This is the big competitor of our company. In the present time is the
high competition. Some of competitors are alive at downtown more than 5 years. But

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we have big competitors there are Swensens, Amamte del gelato, Bhoja café + gallery
(Nestle) and Lung Chom coconut ice-cream.
Swensens.
• Ice-cream 39 B. per scoop.
• Beverage 39-69 B. per glass.
• Brownie 39 B. per piece.
Figure 9 Swensens.

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Amamte del gelato.

• Ice-cream 39 B. per scoop.
75 B. per double scoops.
110 B. per triple scoops.
• Grande cone 59 B. per scoop.
85 B. per double scoops.
• Smoothies 35 B. per glass.
• Milk Shake 69 B. per glass.
Figure 10 Amamte del gelato.

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Bhoja café + gallery (Nestle)
• Ice-cream (Nestle) 29 B. per scoop.
• Coffee 35 – 45 B. per glass.
Figure 11 Bhoja café + gallery

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Lung Chom coconut ice-cream.
• Coconut ice-cream
Small cup 10 B.
Big cup 20 B.
Special size cup 30-40 B.
1 Kg. 60 B.
500 g. 30 B.
• Green tea ice-cream
Small cup 15 B.
Big cup 30 B.
Special size cup 40-60 B.
1 Kg. 120 B.
500 g. 60 B.
Figure 12 Lung Chom coconut

ice-cream.

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3.1.2.2 Customer analysis

• Customer characteristics
Nowadays people like the thing that is fresh, cleanness, convenient and cheap
for support their life styles. They need anything that makes them easy and quick such as
mobile phone. As you see in our daily life, it has much more technology and science for
support their need.
Our society’s situation may make people more stress. Our ice-cream will make
them better. Our ice-cream flavor is very nice while you eat it you may feel relax.
Service is the main factor of our business. We set the shop to satisfy the
consumer. The shop is suitable to do your work or take rest.
• Customer needs
As our research told you before almost adult likes to eat ice-cream. We have to
support their need. People who are in this age some of them study and some of them
work. For support their want we have to design an easy to carry package. Our flavor
will extremely support them.
• Customer buying decision
From the daily news it show you that the world’s economic is going to slow
down day by day. Many people lose the job or their salary decrease. As a result of the
society you can see that if we want to reach the customer. Price and product should
equal not too expensive or too cheap. We know that people want to save their money so
they will buy just a little bit. Our price is cheaper than other competitor and reaches
customer need and market.
3.1.2.3 Competitive analysis

From our research that the famous brands open more branches and begin to
develop their production, marketing and expanding distribution. At present, the ice-
cream market in Chiang Rai is quite growth day by day. Benefits of ice-cream market in
Chiang Rai can be doing throughout the year because the weather that is hotter and
people more stress. Many people like to eat ice-cream because it makes them relax and
fresh.
Company needs to organize its own position in the middle level of ice-cream
that influence in the market. The major is going to compete with a large number of

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famous ice-creams such as Swensens, Amamte del gelato, Bhoja café + gallery (Nestle)
and Lung Chom coconut ice-cream.. While the number of new players try to compete
by create their new one in the market such as Thai fruit ice-cream or homemade ice-
cream. We will adjust our standard to reach customer need and we will develop it more
and more in the future.
3.2 STP Analysis

3.2.1 Segment
Ice-cream Health+ has segmented the market area in downtown to be as the
following the statistics of people separate the old age population, the city of Chiang Rai.
It can show the market share of the following segment into these separate parts.
Figure 13 statistics of people separate the old age population, the city of Chiang Rai.
http://www.chiangrai.net/database45/d45/N10/N1003.aspx?pg=N10
(source: National Statistical Office Of Thailand .April 2010, 20)

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3.2.2 Targeting
Our target would be the all age group people but by the analysis we realize that
youngster and working love to eat ice-cream so our special focus is to attract the
youngster and working during 18-49 years old (from statistics of people separate the old
age population, the city of Chiang Rai.) Because this target have power to buy by
themselves.
3.2.3 Positioning
Ice-cream Health+ choose ice-cream in the middle because the most of target is
working. Working response happy, by request of human needs (from Maslow's
hierarchy of needs) and this area don’t have homemade ice-cream shop. From interview
working in this area when they want to eat ice-cream, they must to go far away from
their office.
3.3 Marketing Mix Strategy

3.3.1 Product
Our ice-cream is ice-cream for the health. It’s mixture between ice-cream with
many fruits (fruit use seasonal of fruits.) And the result is the delicious that is valuable
for health. We have fruits tea and free water enhance give with a customer. Which these
things, we recruit for customer it more than dessert or ice-cream. But it is modernism,
flavors of ice-cream sweetness for customer.
3.3.2 Price
The majority of the business’ sales will come from ice-cream. We use price
strategy 35 Baht. Which we use psychology price in our products and price of our
products are appropriate. For basic price we fix a price by use the capital because almost
business use this method. And use leader price strategic for attract a customer from the
competitors.
3.3.3 Place
We choose Saun-Tung in Chiang-Rai. Because those areas have many schools,
when students have party, wait their friends or their parents. If the school is on vacation

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still have government services School, teaching language and every Saturday have Walk
Street. Another target is people to exercise. And possibility to make profits by decorate
the shop for customer who wants to relax by provide the music to customer with the
chilling music to and the relaxation atmosphere while waiting to go to class or place to
sit back and relax after the class.
3.3.4 Promotion
Ice-cream Health+ will push all of the promotion to built the good relationship with
customer and give the customer good perception to the ice-cream Health+ brand. Such
as a discount or a promotion that will appeal customer to come and spend the money at
ice-cream Health+
• Special discounts on the customer as minimum day. Such as Discount 10 %
every Wednesday To encourage consumers to purchase more. Or to buy that day.
• Discount coupons during occasions like New Year's Day, Valentine's Day,
Father's Day, Mother's Day, Children's Day or the opening term.
• Free membership card to the customer. When buying an ice-cream 100 Baht
3.4 Sales Forecast/Profit Estimation
According to the sale forecasting method which we are focusing on the Micro
forecasting is concerned with detailed unit sales forecasts. This is about determining a
product’s market share in a particular industry and considering what will happen to that
market share in the future. Then people will know from a word of mouth because we
good in service, ice-cream is good taste and service mind on employees. However we
can make more sales and more customers in these second year and next year. In every
year, From interviews of ice-cream in Chiang Rai. a province. We have the new
customers who travel in Chiang Rai to get in our shop. So high season of Chiang Rai
can help increase sales of our shop. But on July until October. We have fewer sales
because it’s rain season of Thailand.

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Year 1
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total
Scoops 1,380 1,080 840 1,560 1,440 1,320 600 480 480 360 1,080 1,320 11,940
Sale 48,300 37,800 29,400 54,600 50,400 46,200 21,000 16,800 16,800 12,600 37,800 46,200 417,900
fruit tea juice 230 180 140 260 240 220 100 80 80 60 180 220 1,990
sale 4,600 3,600 2,800 5,200 4,800 4,400 2,000 1,600 1,600 1,200 3,600 4,400 39,800
total 52,900 41,400 32,200 59,800 55,200 50,600 23,000 18,400 18,400 13,800 41,400 50,600 457,700
Figure 14 Sales Forecast year 1.
Year 2
Scoops 2,208 1,728 1,344 2,496 2,304 2,112 960 768 768 576 1,728 2,112 19,104
Sale 77,280 60,480 47,040 87,360 80,640 73,920 33,600 26,880 26,880 20,160 60,480 73,920 668,640
fruit tea juice 368 288 224 416 384 352 160 128 128 96 288 352 3,184
sale 7,360 5,760 4,480 8,320 7,680 7,040 3,200 2,560 2,560 1,920 5,760 7,040 63,680
total 84,640 66,240 51,520 95,680 88,320 80,960 36,800 29,440 29,440 22,080 66,240 80,960 732,320

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Year 3
Scoops 3,091 2,419 1,882 3,494 3,226 2,957 1,344 1,075 1,075 806 2,419 2,957 26,746
Sale 108,192 84,672 65,856 122,304 112,896 103,488 47,040 37,632 37,632 28,224 84,672 103,488 936,096
fruit tea juice 515 403 314 582 538 493 224 179 179 134 403 493 4,458
sale 10,304 8,064 6,272 11,648 10,752 9,856 4,480 3,584 3,584 2,688 8,064 9,856 89,152
total 118,496 92,736 72,128 133,952 123,648 113,344 51,520 41,216 41,216 30,912 92,736 113,344 1,025,248

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3.5 Marketing Expense.

Year 1
Vinyl 2
Price 250 500
Leaflet 800 1,000
Price 1.5 1,200 1,500
Menu 12
Price 50 600
Stamp card 2,000
Price 0.6 1,200
Total - - 3,500 - - - - - - 1,500 - - -
Figure 17 Marketing Expense year 1.
Year 2
Vinyl 2
Price 250 500
Leaflet 800 1,000
Price 1.5 1,200 1,500
Menu 12
Price 50 600
Stamp card 2,000
Price 0.6 1,200
Total - - 3,500 - - - - - - 1,500 - - -

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Year 3
Vinyl 2
Price 250 500
Leaflet 800 1,000
Price 1.5 1,200 1,500
Menu 12
Price 50 600
Stamp card 2,000
Price 0.6 1,200
Total - - 3,500 - - - - - - 1,500 - - -

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3.6 Conclusion
According to the sale forecasting we it can conclude that on the December and
January are winter season, Chiang Rai have many festival such as flower festival so
some customers are tourist who travel Chiang Rai province. February remain in the
winter and have Valentine’s Day. Ice-cream Health+ provides promotion for every
couple in this month. March and April are summer. Though these months are the end of
semester but have a lot of customer because hot weather, especially April is the hottest
month therefore this month has higher sale. On the May have school-semester open, so
we make inkjet sign for attraction customer. July make a points card. for stimulate total
sale. When they buy ice-cream 50 Bath, they will to receive 1 point. On September, we
make leaflet for advertising promotion to stimulate the target especially the students
because this month during final test. After students finish test, they can make a party
with their friends for relax. November, we make leaflet again for advertising winter
promotion.

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Chapter 4
Technical Feasibility Study

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Chapter 4 Technical Feasibility Study

4.1 Production and Operations Analysis
4.1.1 Product Characteristics
Ice-cream Health+ product focused on only selling ice-cream which generally can be
dividend in to ten flavors.
4.1.1.1. Pistachio ice-cream.
Mix with Pistachio almond, suitable with ice cream and you will get the sense of
almond. Easier to eat with only almond but serve you with ice cream, cool and relax.
4.1.1.2. Brown Sugar-Ginger Ice-cream.

Here's an easy ginger ice cream recipe that'll be the perfect complement to any
hot fruit dessert. Easy to make and Pair it with a tasty dessert. Since ginger adds a
strong flavor, when adding this spice to your ice cream be careful not to add too much.
4.1.1.3. Pumpkin Ice-cream.

If you are the pumpkin's lover, you may like this. Ice cream mix with punpkin, with
sweet taste. And if you are the pumpkin's lover, I ask you to taste it.
4.1.1.4. Rum raisin.

Rum raisin, ice cream with rum. Yes! Rum. Now available in ice cream you don't
have to drink rum only. Let's try rum raisin.
4.1.1.5. Thai Tea Iced Cream.

New taste of ice cream. Tea ice cream. Smell of tea would make you feel relax,
calm down and have a Thai tea ice cream.
4.1.1.6. Lynches Sorbet.

The one of fruit can be an ice cream now. With sweet and sour. Would be good in
Summer.

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4.1.1.7. Chocolate Double mint ice-cream.

If it's ice cream that's sound feel like you can eat it cool. But here is cooler, because
it mix with mint. Let’s get high with it.
4.1.1.8. Lime ice-cream.

If you have ever drink Lime juice, this is the new way to try. Try this lime ice
cream. It as great as juice
4.1.1.9. Pineapple ice-cream.

Select an old fashioned pineapple ice cream recipe and enjoy making a delicious
homemade ice cream bursting with the fresh, exotic flavor of pineapple.
Always a favorite, pineapple ice cream can be served at any occasion, anytime.
4.1.1.10. Strawberry ice-cream.

Made with strawberry puree which gives it a lovely strawberry flavor. Include
strawberry puree, not just a flavor.
All of Ice-cream Health+ uses a high quality ingredient inside Chiang Rai province.

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4.1.2Production process
The basic steps in the manufacturing of ice-cream are generally as follows:
• blending of the mix ingredients
• pasteurization
• homogenization
• aging the mix
• freezing
• packaging
• hardening
Figure 20 Process flow diagram for ice-cream manufacture
Process flow diagram for ice-cream manufacture: the red section represents the
operations involving raw, unpasteurized mix, the pale blue section represents the
operations involving pasteurized mix, and the dark blue section represents the
operations involving frozen ice-cream.

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Blending
First the ingredients are selected based on the desired formulation and the
calculation of the recipe from the formulation and the ingredients chosen, then the
ingredients are weighed and blended together to produce what is known as the "ice-
cream mix". Blending requires rapid agitation to incorporate powders, and often high
speed blenders are used.
Figure 21 Simple hopper device for incorporating dry ingredients

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Figure 22 High shear blender for incorporating dry ingredients.
Pasteurization
The mix is then pasteurized. Pasteurization is the biological control point in the
system, designed for the destruction of pathogenic bacteria. In addition to this very
important function, pasteurization also reduces the number of spoilage organisms such
as psychrotrophs, and helps to hydrate some of the components (proteins, stabilizers).
Pasteurization (Ontario regulations): 69° C/30 min. 80° C/25s
Both batch pasteurizers and continuous (HTST) methods are used.
Batch pasteurizers lead to more whey protein denaturation, which some people feel
gives a better body to the ice-cream. In a batch pasteurization system, blending of the
proper ingredient amounts is done in large jacketed vats equipped with some means of
heating, usually steam or hot water. The product is then heated in the vat to at least 69 C
(155 F) and held for 30 minutes to satisfy legal requirements for pasteurization,
necessary for the destruction of pathogenic bacteria. Various time temperature
combinations can be used. The heat treatment must be severe enough to ensure
destruction of pathogens and to reduce the bacterial count to a maximum of 100,000 per
gram. Following pasteurization, the mix is homogenized by means of high pressures

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and then is passed across some type of heat exchanger (plate or double or triple tube) for
the purpose of cooling the mix to refrigerated temperatures (4 C). Batch tanks are
usually operated in tandem so that one is holding while the other is being prepared.
Automatic timers and valves ensure the proper holding time has been met.
Continuous pasteurization is usually performed in a high temperature short time (HTST)
heat exchanger following blending of ingredients in a large, insulated feed tank. Some
preheating, to 30 to 40 C, is necessary for solubilization of the components. The HTST
system is equipped with a heating section, a cooling section, and a regeneration section.
Cooling sections of ice-cream mix HTST presses are usually larger than milk HTST
presses. Due to the preheating of the mix, regeneration is lost and mix entering the
cooling section is still quite warm.
Homogenization
The mix is also homogenized which forms the fat emulsion by breaking down
or reducing the size of the fat globules found in milk or cream to less than 1 µ m. Two
stage homogenization is usually preferred for ice-cream mix. Clumping or clustering of
the fat is reduced thereby producing a thinner, more rapidly whipped mix. Melt-down is
also improved. Homogenization provides the following functions in ice-cream
manufacture:
• Reduces size of fat globules
• Increases surface area
• Forms membrane
• Makes possible the use of butter, frozen cream, etc.
By helping to form the fat structure, it also has the following indirect effects: ---- makes
a smoother ice-cream - gives a greater apparent richness and palatability - better air
stability - increases resistance to melting
Homogenization of the mix should take place at the pasteurizing temperature. The high
temperature produces more efficient breaking up of the fat globules at any given
pressure and also reduces fat clumping and the tendency to thick, heavy bodied mixes.
No one pressure can be recommended that will give satisfactory results under all
conditions. The higher the fat and total solids in the mix, the lower the pressure should
be. If a two stage homogenizer is used, a pressure of 2000 - 2500 psi on the first stage

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and 500 - 1000 psi on the second stage should be satisfactory under most conditions.
Two stage homogenization is usually preferred for ice-cream mix. Clumping or
clustering of the fat is reduced thereby producing a thinner, more rapidly whipped mix.
Melt-down is also improved.
Ageing
The mix is then aged for at least four hours and usually overnight. This allows
time for the fat to cool down and crystallize, and for the proteins and polysaccharides to
fully hydrate. Aging provides the following functions:
• Improves whipping qualities of mix and body and texture of ice-cream.
• Providing time for fat crystallization, so the fat can partially coalesce;
• Allowing time for full protein and stabilizer hydration and a resulting slight
viscosity increase;
• Allowing time for membrane rearrangement and protein/emulsifier interaction,
as emulsifiers displace proteins from the fat globule surface, which allows for a
reduction in stabilization of the fat globules and enhanced partial coalescence.
Aging is performed in insulated or refrigerated storage tanks, silos, etc. Mix temperature
should be maintained as low as possible without freezing, at or below 5 C. An aging
time of overnight is likely to give best results under average plant conditions. A "green"
or unaged mix is usually quickly detected at the freezer.
Freezing and Hardening

Following mix processing, the mix is drawn into a flavour tank where any liquid
flavors, fruit purees, or colours are added. The mix then enters the dynamic freezing
process which both freezes a portion of the water and whips air into the frozen mix. The
"barrel" freezer is a scraped-surface, tubular heat exchanger, which is jacketed with a
boiling refrigerant such as ammonia or freon. Mix is pumped through this freezer and is
drawn off the other end in a matter of 30 seconds, (or 10 to 15 minutes in the case of
batch freezers) with about 50% of its water frozen. There are rotating blades inside the
barrel that keep the ice scraped off the surface of the freezer and also dashers inside the
machine which help to whip the mix and incorporate air.

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Figure 23 The Continuous Ice Cream Freezer.
Ice-cream contains a considerable quantity of air, up to half of its volume. This gives
the product its characteristic lightness. Without air, ice-cream would be similar to a
frozen ice cube. The air content is termed its overrun, which can be calculated
mathematically.
As the ice-cream is drawn with about half of its water frozen, particulate matter such as
fruits, nuts, candy, cookies, or whatever you like, is added to the semi-frozen slurry
which has a consistency similar to soft-serve ice-cream. In fact, almost the only thing
which differentiates hard frozen ice-cream from soft-serve, is the fact that soft serve is
drawn into cones at this point in the process rather than into packages for subsequent
hardening.

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Hardening
After the particulates have been added, the ice-cream is packaged and is placed
into a blast freezer at -30° to -40° C where most of the remainder of the water is frozen.
Below about -25° C, ice-cream is stable for indefinite periods without danger of ice
crystal growth; however, above this temperature, ice crystal growth is possible and the
rate of crystal growth is dependant upon the temperature of storage. This limits the shelf
life of the ice-cream.
A primer on the theoretical aspects of freezing will help you to fully understand the
freezing and recrystallization process.
Hardening involves static (still, quiescent) freezing of the packaged products in blast
freezers. Freezing rate must still be rapid, so freezing techniques involve low
temperature (-40oC) with either enhanced convection (freezing tunnels with forced air
fans) or enhanced conduction (plate freezers).
Figure 24 Spiral, wind tunnel freezer.

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The rate of heat transfer in a frezing process is affected by the temperature difference,
the surface area exposed and the heat transfer coefficient (Q=U A dT). Thus, the factors
affecting hardening are those affecting this rate of heat transfer:
• Temperature of blast freezer - the colder the temperature, the faster the
hardening, the smoother the product.
• Rapid circulation of air - increases convective heat transfer.
• Temperature of ice-cream when placed in the hardening freezer - the colder the
ice-cream at draw, the faster the hardening; - must get through packaging
operations fast.
• Size of container - exposure of maximum surface area to cold air, especially
important to consider shrink wrapped bundles - they become a much larger mass
to freeze. Bundling should be done after hardening.
• Composition of ice-cream - related to freezing point depression and the
temperature required to ensure a significantly high ice phase volume.
• Method of stacking containers or bundles to allow air circulation. Circulation
should not be impeded - there should be no 'dead air' spaces (e.g., round vs.
square packages).
• Care of evaporator - freedom from frost - acts as insulator.
• Package type, should not impede heat transfer - e.g., styrofoam liner or
corrugated cardboard may protect against heat shock after hardening, but
reduces heat transfer during freezing so not feasible.
Ice-cream from the dynamic freezing process (continuous freezer) can also be
transformed into an array of novely/impulse products through a variety of filling and
forming machines, which have ben identified on a separate page.

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4.1.3 Life Time

The most frequently occurring textural defect in ice-cream is the development of
a coarse, icy texture. Iciness is also the primary limitation to the shelf life of ice-cream
and probably also accounts for countless lost sales through customer dissatisfaction with
quality. There is no answer to the question "What is the shelf-life of ice-cream?", it
depends entirely on its conditions of storage. It might be one year, or it might be two
weeks or less. Although the source of and the contributing factors to the problem of
icincess are well known, it is also one of the defects about which I am most often asked.
Processor's have known for a long time how to prevent iciness and the answer is still the
same: formulate the ice-cream properly to begin with, freeze the ice-cream quickly in a
well-maintained barrel freezer, harden the ice-cream rapidly, and avoid as much as
possible temperature fluctuations during storage and distribution. Ice crystals need to be
numerous and of small, uniform size so they are not detected when eaten. It is heat
shock, large temperature fluctuations, which is the greatest culprit to the loss of these
small, uniform ice crystal size distributions and resulting coarse, icy texture. Perhaps it
is time another message was added to the prevention of iciness and that is to educate the
retailer's and the consumer about the causes of iciness and preventative action to
maintain a smooth-textured ice-cream.
Before we begin looking specifically at shelf-life, you need to re-acquaint yourself with
the freezing aspects of ice-cream manufacturing, the structure of ice crystals in ice-
cream, and the theoretical aspects of the freezing process.

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4.1.4 Ice-cream recipe

Pistachio ice-cream.
• 1 cup unsalted shelled pistachios .

• 3/4 cup sugar .
• 2 cups milk (do not use low-fat or nonfat) .
• 1/2 teaspoon almond extract .
• 4 large egg yolks .
• 1 cup whipping cream .
• 3/4 cup unsalted shelled pistachios, toasted, coarsely chopped .
Directions:
Pour the milk into a saucepan and place over medium heat. Bring to a boil, then
remove from the heat and strain into a mixing bowl. Add the sugar and stir until
completely dissolved. Let cool. Put the peeled pistachios in a food processor and
process until ground medium fine. Add the nuts to the milk and stir in the cream and
rose water. Blend until the cream is fully incorporated. If you have an ice-cream maker,
follow the manufacturer's instructions to freeze the mixture. If not, put the mixture in a
freezer container and freeze, whisking the mixture every hour or so for about 6 hours, or
until the ice-cream is the right consistency.
Figure 25 Pistachio ice-cream.

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Brown Sugar-Ginger Ice-cream.
• 4 large egg yolks

• 6 tablespoons dark brown sugar - (packed)
• 2 tablespoons sugar
• 1 pinch salt
• 1 1/4 cup whipping cream
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground ginger
Directions:
Whisk yolks, both sugars and salt in medium bowl to blend. Bring cream and
milk to simmer in medium saucepan. Gradually whisk hot cream mixture into yolk
mixture. Return to saucepan. Stir over medium-low heat until custard thickens and
leaves path on back of spoon when finger is drawn across, about 5 minutes (do not
boil). Transfer custard to medium bowl. Whisk in vanilla and ginger. Chill at least 4
hours or overnight. Process custard in ice-cream maker according to manufacturer's
instructions. Transfer ice-cream to covered container and freeze.
Figure 26 Brown Sugar-Ginger Ice-cream.

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Pumpkin Ice-cream
• ½ cups Milk (cold)

• 1 Tablespoon Tablespoon Vanilla Extract
• 1 can Sweetened, Condensed Milk
• ¾ cups Pumpkin Puree
• ½ teaspoons Pumpkin Pie Spice
• ¼ teaspoons Salt
• 1 pint Heavy Cream
Directions:
Stir together cold milk, vanilla, condensed milk, pumpkin puree, pumpkin pie
spice and salt in a medium bowl. Set aside. Beat the heavy cream in a large bowl with
an electric mixer until stiff peaks form. Fold the milk mixture into the whipped cream.
Pour in a shallow 2-quart dish, cover and freeze for 2 hours. Remove from the freezer
and stir and mix up the hardened edges. Return to the freezer for another 2 hours until
frozen. Allow to sit out for a few minutes to thaw a bit before serving
Note: You can use whatever add-ins you like. I’ve used 2 to 3 tablespoons of Nutella, 3
to 4 crushed Oreos, 3 to 4 crushed graham crackers and a handful of chocolate chips.
Or, just make it as good old plain vanilla.
Figure 27 Pumpkin Ice-cream.

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Rum raisin.
• 4 tablespoons dark rum.

• 4 tablespoons raisins.
• 4 tablespoons icing/confectioner's sugar.
• 4 eggs.
• 1/2 pint double cream.
Directions:
Stir together cold milk, vanilla, condensed milk, pumpkin puree, pumpkin pie
spice and salt in a medium bowl. Set aside. Beat the heavy cream in a large bowl with
an electric mixer until stiff peaks form. Fold the milk mixture into the whipped cream.
Pour in a shallow 2-quart dish, cover and freeze for 2 hours. Remove from the freezer
and stir and mix up the hardened edges. Return to the freezer for another 2 hours until
frozen. Allow to sit out for a few minutes to thaw a bit before serving
Note: You can use whatever add-ins you like. I’ve used 2 to 3 tablespoons of Nutella, 3
to 4 crushed Oreos, 3 to 4 crushed graham crackers and a handful of chocolate chips.
Or, just make it as good old plain vanilla.
Figure 28 Rum raisin.

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Thai Tea Iced Cream.

• 1 cup evaporated milk
• 2 cups heavy cream
• 3/4 cup sweetened condensed milk
• 1/4 cup of loose Thai tea leaves in a tea sock
• 5 large egg yolks
Directions:
Warm the evaporated milk, heavy cream and sweetened condensed milk and tea
leaves in a medium sauce pan. Cover, remove from the heat and let steep at room
temperature for 1 hour. When the mixture is cooled, squeeze excess liquid from the tea
sock to maximize the flavor of the tea. Rewarm the tea-infused milk. In a separate bowl,
whisk together egg yolks. Slowly pour the warm mixture into the egg yolks whisking
constantly, then scrape the warmed egg yolks back into the sauce pan. Stir the mixture
constantly over medium heat, scraping the bottom as you stir, until the mixture thickens.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice-cream maker
according to the manufacturer's instructions.
Figure 29 Thai Tea Iced Cream.

49
Lynches Sorbet
• Lynches in syrup 1 can (about 240g lynches and 200 ml syrup)
• Castor sugar 20 g
• 1 egg white
Directions:
Puree the Lynches together with the sugar and the syrup. Taste the mixture and
adjust sugar if needed. Beat the egg white until almost stiff and stir in the mixture.
Make sure that all the ingredients are thoroughly mixed. Transfer the complete mixture
into an ice-cream maker and follow the manufacturer’s instructions. Puree the Lynches
together with the sugar and the syrup. (Use a food processors or blender) Eat the egg
white until almost stiff. Mix the Leeches puree thoroughly with the egg white. Make
sure that all the ingredients are thoroughly mixed. Preparation time: about 25-35
minutes.
Figure 30 Lynches Sorbet.

50
Chocolate Double mint ice-cream.
• 1 can sweetened condensed milk

• cups half and half
• 1 tsp. peppermint extract
• about 1/2 cup chopped semi-sweet chocolate (I chopped up chocolate chips)
Directions:
Mix everything but the chocolate chips together and pour into your ice-cream
freezer. Freeze it according to the directions on your freezer. Add the chocolate a few
minutes before it’s done cranking. I like to let mine harden in the freezer before we eat
it, but you can eat it straight from the ice-cream freezer if you like it soft.
Figure 31 Chocolate Double mint ice-cream.

51
Lime Ice-cream.
• large limes for zesting

• 1/2 c. + 2 Tbsp. fine sugar
• 1/2 c. fresh squeezed lime juice – from about 3 large limes
• 1 c. whole milk
• 1 c. heavy cream
• pinch of salt
Directions:
In a large saucepan, combine milk and sugar. Cook over medium heat until sugar is
dissolved and mixture reaches 175°. Cool to room temperature. Stir in the lime juice
and peel. Freeze in an ice-cream freezer according to manufacturer's directions.Transfer
frozen lime mixture to a large bowl; allow to soften slightly. In a small bowl, beat
whipping cream until stiff peaks form. Fold into softened lime mixture. Allow ice-
cream to firm up in your refrigerator freezer for 4 hours before serving.
Figure 32 Lime Ice-cream.

52
Pineapple ice-cream.
• 450 gms Pineapple slices .
• 12 cups Milk .
• 36 tsp Sugar .
• 6 tsp Custard powder .
• 1 tsp Pineapple Essence .
• 100 gms Fresh cream.
Directions:
Drain and make thin slices of the pineapple. Mix custard powder in 1/2 teacup
milk. Boil the remaining milk with sugar. When boiling approaches, gradually add
custard powder. Cook the mixture for about 2 minutes. Cool it. Add pineapple slices,
pineapple essence and fresh cream. Mix properly. Make ice-cream in a churner.
Pineapple ice-cream is ready.
Figure 33 Pineapple ice-cream.

53
Ice-cream Strawberry.
• Egg 3 eggs
• Fresh milk 4 cup
• Sweet milk 3 cup
• Whipping cream 1/3 cup
• Guar Gum 1.5 Tablespoon
• Strawberry 1/2 cup
• Sugar 2 tablespoon
Directions:
Bring strawberry mix with sugar. Approximately 1 hour. Thereafter, put to

shaker. Bring fresh milk, corn starch, and salt to melt together and put cream, searched
milk and strawberry to malt together. And cool the tank immersed about 4 hours. Put to
shaker. Approximately 30-40 minutes to complete.
Figure 34 Ice-cream Strawberry.

54
4.1.5 Location
Ice-cream Health+ will be located at areas of Saun-Tung in Chiang-Rai.
Figure 35 Areas of Saun-Tung.

55
4.1.6 Facility layout

Due to the design we ask the contractor to estimate the cost of decoration which
will be twenty-five hundred thousand. The contractors said that most of the cost that
spends on the decoration is cost of furniture.
Figure 36 layout of ice-cream Health+

56

57

58
The logo
Ice-cream Health+ will be using this logo. Logo uses colorful because
colorful is catch the eyes and interesting for customers neither be child, teen-age,
the working age. Meaning of ice-cream Health+ is when customer comes to
have ice-cream which a shop. They will feel get relax the mind and get have ice-
cream which make of the raw material that is of good quality be valuable for the
body.

59
4.1.7 Machine Tools and Equipment
Equipment Price
Ice-Cream Maker 150,000
Ice-cream Freezer 46,000
Cash Register 26,750
Digital scales 4,500
Refrigerator 16,500
Blending 1,500
Air 25,900
Gas stove 1,200
Ceiling lamp 850
Microwave 3,000
Furniture Price
Sofa 25,000
Sofa rattan 10,000
Counter 32,000
Table&chair 6,750
Computer desk 1,400
Computer chair 1,300
office Price
Telephone 990
Computer 13,800
Speaker 1,490
Blackboard 550
Tool Price
Banana Split cup. 816
Cooler 1,800
Cup liquid 1 OZ. 20

60
Cup liquid 8 OZ. 350

Cup of 1 scoop. 696
Ice Fruits Tea Glass 16
Ice-Cream Scoop 450
Ice-Cream’s tray 490
Plastic measuring jug 110
Spoon 70
Sunday cup. 816
Vacuum electric 795
Water Glass 12
Whipping Cream Bottle 2,000
4.1.8 Facility Management

4.1.8.1 Electricity: Normal Value
Electric Service
(Baht/Unit) (Baht/Month)
1.1.1 Using electricity lower than 150 units/month 8.19
First 5 Units (Unit 0 - 5) 0
Next 10 Units (Unit 6 - 15) 1.3576
Next 10 Units (Unit 16 – 25) 1.5445
Next 10 Units (Unit 26 – 35) 1.7968
Next 65 Units (Unit 36 - 100) 2.1800
Next 50 Units (Unit 101 - 150) 2.2734
Next 250 Units (Unit 151 - 400) 2.7781
More than 400 Units (Unit 401-XXX) 2.9780

61
1.1.2 Using electricity more than 150 units/month 40.90
First 150 units (Unit 0 - 150) 1.8047
Next 250 units (Unit 151 - 400) 2.7781
More than 400 units (Unit 401- XXX) 2.9780
4.1.8.2 Advertisement’s Tax

4.1.8.2.1 A board which contain all of Thai language; 3 baht/500cm2
4.1.8.2.2 A board which contain both Thai and English, images or any signs; 20 baht /
500 cm2
4.1.8.2.3 For these boards; 40 baht / 500 cm2
4.1.8.2.3.1 A board with no Thai language
4.1.8.2.3.2 A board with a few Thai language, and place under or lower than other
language
4.1.8.2.4 For any boards that paid already, you must pay more than the normal cost, if
you fix a board which make a rate of tax paying change; following [1],[2] and [3].
4.1.8.2.5 The lowest cost of any board is 200 baht.
4.2 Investment Cost

4.2.1 Buildings.
Rental fee is 10,000 baht per block per month for shop. Prepaid rental fee, 3
months, are 30,000 baht.
4.2.2 Equipments, tools and office.
Equipments Price Unit Use Unit Total

building 10000 Baht/month 1 Block 10000
Ice-Cream Maker 150000 Baht/unit 1 Unit 150000
Ice-cream Freezer 46000 Baht/unit 1 Unit 46000
Cash Register 26750 Baht/unit 1 Unit 26750
Digital scales 4500 Baht/unit 1 Unit 4500
Refrigerator 16500 Baht/unit 1 Unit 16500

62
blending 1500 Baht/unit 1 Unit 1500

Gas stove 1200 Baht/unit 1 Unit 1200
Total 256450
Tool Price Unit Use Unit Total

Plastic measuring jug 110 Baht/unit 3 Unit 330
Cup liquid 8 OZ. 350 Baht/unit 4 Unit 1400
Cup liquid 1 OZ. 20 Baht/unit 4 Unit 80
Whipping Cream Bottle 2000 Baht/unit 1 Unit 2000
Whipping Cream Gas 1700 Baht/ten bottom 10 Unit 17000
Tray 48 Baht/unit 3 Unit 144
Spoon 70 Baht per dozen. 8 Dozen 560
Sunday cup. 816 Per Dozen 3 Dozen 2448
Banana Split cup. 816 Per Dozen 1 Dozen 816
Cup of 1 scoop. 696 Baht per dozen. 4 Dozen 2784
Water Glass 12 Baht/unit 5 Dozen 60
Ice Fruits Tea Glass 16 Baht/unit 3 Dozen 48
Cooler 1800 Baht/unit 1 Unit 1800
Napkin 130 Baht/unit 10 Unit 1300
Ice-Cream Scoop 450 Baht/ unit 2 Unit 900
Ice-Cream’s tray 490 Baht/ unit 30 Unit 14700
Pot 795 Baht/unit 1 Unit 795
Utensil 2000 Baht/unit 1 Unit 2000
Total 49165
Office Price Unit Use Unit Total

Telephone 990 Baht/unit 1 Unit 990
Computer 13800 Baht/unit 1 Unit 13800
Speaker 1490 Baht/unit 4 Unit 5960
Blackboard 550 Baht/unit 1 Unit 550
office supply 1500 Baht/set 1 Set 1500
Total 22800

63
4.3 Operating Cost.

Raw material ice-cream Price Unit Use Unit Total
Whole milk powder 200 ฿/kg 110 g 22
Skim milk powder 200 kg 85 g 17
Whey powder 70 kg 60 g 4.2
Butter 230 kg 55 g 12.65
Cream 115 kg 335 g 38.525
Stabilizer and Emulsifier Blend 70 kg 10 g 0.7
Sugar 24 kg 285 g 6.84
Water 1 1035 g 1.035
Recipe 240 kg 40 g 9.6
Total 112.55
Raw material fruit tea juice Price Unit Use Unit Total
fruit tea juice 150 500g. 14 g 4.2
Syrup 24 500ml 20 ml 0.96
Total 5.16
Direc labor Price Unit Person Total

Employee 5000 salary/month 4 20000
Manager 10,000 salary/month 1 10000
Total 30000
Overhead Baht Per month

Water supply 900
Electricity 1200
Telephone 600
Wi-Fi 599
Gas 222
Total 3521

64
4.4 Conclusion.
Ice-cream Health+ located at Chaing Rai in Saun-Tung and presents a good ice-
cream for health and for every one. Ice-cream Health+ uses only high quality of
equipment are;
Equipment Price Unit Amount Total

Ice-Cream Maker 150,000 Baht/unit 1 150,000
Ice-cream Freezer 46,000 Baht/unit 2 92,000
Cash Register 26,750 Baht/unit 1 26,750
Digital scales 4,500 Baht/unit 1 4,500
Refrigerator 16,500 Baht/unit 1 16,500
Blending 1,500 Baht/unit 1 1,500
Air 25,900 Baht/unit 1 25,900
Gas stove 1,200 Baht/unit 1 1,200
Ceiling lamp 850 Baht/unit 2 1,700
Microwave 3,000 Baht/unit 1 3,000
Total 323,050
Furniture
Sofa 25,000 Baht/unit 1 25,000
Sofa rattan 10,000 Baht/unit 1 10,000
Counter 32,000 Baht/unit 1 32,000
Table&chair 6,750 Baht/unit 4 27,000
Computer desk 1,400 Baht/unit 1 1,400
Computer chair 1,300 Baht/unit 1 1,300
Total 96,700
office Price Unit Use Unit Total

Telephone 990 Baht/unit 1 990
Computer 13,800 Baht/unit 1 13,800
Speaker 1,490 Baht/unit 4 5,960
Blackboard 550 Baht/unit 1 550
Total 21,300
Tool Price Unit Amount Unit Total

Banana Split cup. 816 /Dozen 1 dozen 816
Cooler 1,800 Baht/unit 1 Unit 1,800
Cup liquid 1 OZ. 20 Baht/unit 4 80
Cup liquid 8 OZ. 350 Baht/unit 4 1,400
Cup of 1 scoop. 696 Baht/dozen. 4 dozen 2,784
Ice Fruits Tea Glass 16 Baht/unit 3 dozen 48
Ice-Cream’s tray 490 Baht/ unit 30 Unit 14,700

65
Plastic measuring jug 110 Baht/unit 3 330

Spoon 70 Baht/dozen. 8 dozen 560
Sunday cup. 816 Baht/dozen. 3 dozen 2,448
Vacuum electric 795 Baht/unit 1 Unit 795
Water Glass 12 Baht/unit 5 dozen 60
Whipping Cream Bottle 2,000 Baht/unit 1 2,000
Total 28,721
Total invest 469,771
Table show about investment cost that use all of estimate years and the cost is
469,771 ฿. If you loan for invest about 500,000฿ you will not lose you money. Actually
we also estimate sale in sell forecast and in 3 years u can earn more 200,000 baht and
gain more in the future for invest just 500,000฿ in first year only.

66
Chapter 5
Financial Analysis

67
Chapter 5 Financial Analysis

5.1 Profit and loss statement
Year 1
Sale
Sale ice-cream 80,500 63,000 49,000 94,500 84,000 77,000 35,000 28,000 28,000 21,000 63,000 77,000 700,000
sale fruit tea juice 4,600 3,600 2,800 5,400 4,800 4,400 2,000 1,600 1,600 1,200 3,600 4,400 40,000
Total sale 85,100 66,600 51,800 99,900 88,800 81,400 37,000 29,600 29,600 22,200 66,600 81,400 740,000
COGS
Total Raw material ice-cream 12,943 10,130 7,879 15,194 13,506 12,381 5,628 4,502 4,502 3,377 10,130 12,381 112,550
Total Raw material fruit tea
juice 7,820 6,120 4,760 9,180 8,160 7,480 3,400 2,720 2,720 2,040 6,120 7,480 68,000
Total raw metarial 20,763 16,250 12,639 24,374 21,666 19,861 9,028 7,222 7,222 5,417 16,250 19,861 180,550
Gross Profit 64,337 50,351 39,162 75,526 67,134 61,540 27,973 22,378 22,378 16,784 50,351 61,540 559,450
Market Expense
Vinyl 0 0 500 0 0 0 0 0 0 0 0 0 500
Leaflet 0 0 1,200 0 0 0 0 0 0 1,500 0 0 2,700
Menu 0 0 600 0 0 0 0 0 0 0 0 0 600
Stamp card 0 0 1,200 0 0 0 0 0 0 0 0 0 1,200
Total 0 0 3,500 0 0 0 0 0 0 1,500 0 0 5,000
Overhead
Rental 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 120,000
office supply 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 18,000
Napkin 130 130 130 130 130 130 130 130 130 130 130 130 1,560
Paper cup 300 300 300 300 300 300 300 300 300 300 300 300 3,600
Paper cup 500 500 500 500 500 500 500 500 500 500 500 500 6,000
Plastic glass 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 12,000
Plastic spoon 100 100 100 100 100 100 100 100 100 100 100 100 1,200

68
Tray 144 0 0 0 0 0 0 0 0 0 0 0 144

Tube 72 72 72 72 72 72 72 72 72 72 72 72 864
Utensil 2,000 0 0 0 0 0 0 0 0 0 0 0 2,000
Whipping Cream Gas 1,700 1,700 1,700 1,700 1,700 1,700 1,700 1,700 1,700 1,700 1,700 1,700 20,400
Water supply 900 900 900 900 900 900 900 900 900 900 900 900 10,800
Electricity 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 14,400
Telephone 600 600 600 600 600 600 600 600 600 600 600 600 7,200
Wi-Fi 599 599 599 599 599 599 599 599 599 599 599 599 7,188
Gas 222 222 222 222 222 222 222 222 222 222 222 222 2,664
Employee 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 240,000
Manager 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 120,000
Depreciation 9,090 9,090 9,090 9,090 9,090 9,090 9,090 9,090 9,090 9,090 9,090 9,090 109,079
Total 60,057 57,913 57,913 57,913 57,913 57,913 57,913 57,913 57,913 57,913 57,913 57,913 511,331
Earning before interest and tax 4,280 7,562 22,251 17,613 9,221 3,627 29,940 35,535 35,535 42,629 7,562 3,627 142,649
Tax income 0 0 0 0 0 0 0 0 0 0 0 0 0
Interest 20,000 19,613 19,223 18,829 18,431 18,028 17,622 17,212 16,798 16,379 15,956 15,529 213,621
Net income 15,720 27,176 41,475 1,216 9,210 14,402 47,563 52,747 52,332 59,008 23,519 11,903 356,270
109,19 156,76 209,50 261,84 320,84 344,36 356,27
Retain earning 15,720 42,896 84,371 85,587 94,796 8 0 7 0 8 7 0 356,270
Year 2
Sale
128,80 100,80 151,20 134,40 123,20 100,80 123,20 1,120,00
Sale ice-cream 0 0 78,400 0 0 0 56,000 44,800 44,800 33,600 0 0 0
fruit tea juice 368 288 224 432 384 352 160 128 128 96 288 352 3,200
136,16 106,56 159,84 142,08 130,24 106,56 130,24 1,184,00
Total sale 0 0 82,880 0 0 0 59,200 47,360 47,360 35,520 0 0 0
COGS
juice 12,512 9,792 7,616 14,688 13,056 11,968 5,440 4,352 4,352 3,264 9,792 11,968 108,800

69
Total raw material 26,973 19,922 15,495 29,882 26,562 24,349 11,068 8,854 8,854 6,641 19,922 24,349 222,868
109,18 129,95 115,51 105,89 105,89
Gross Profit 7 86,639 67,386 8 8 2 48,133 38,506 38,506 28,880 86,639 2 961,132
Market Expense 0 0 0 0 0 0 0 0 0 0 0 0 0
Vinyl 0 0 500 0 0 0 0 0 0 0 0 0 500
Leaflet 0 0 1,200 0 0 0 0 0 0 1,500 0 0 2,700
Menu 0 0 600 0 0 0 0 0 0 0 0 0 600
Stamp card 0 0 1,200 0 0 0 0 0 0 0 0 0 1,200
Total 0 0 3,500 0 0 0 0 0 0 1,500 0 0 5,000
Overhead 0 0 0 0 0 0 0 0 0 0 0 0 0
Rental 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 120,000
office supply 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 18,000
Napkin 130 130 130 130 130 130 130 130 130 130 130 130 1,560
Paper cup 300 300 300 300 300 300 300 300 300 300 300 300 3,600
Paper cup 500 500 500 500 500 500 500 500 500 500 500 500 6,000
Plastic glass 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 12,000
Plastic spoon 100 100 100 100 100 100 100 100 100 100 100 100 1,200
Tray 144 0 0 0 0 0 0 0 0 0 0 0 144
Tube 72 72 72 72 72 72 72 72 72 72 72 72 864
Utensil 2,000 0 0 0 0 0 0 0 0 0 0 0 2,000
Water supply 900 900 900 900 900 900 900 900 900 900 900 900 10,800
Electricity 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 14,400
Telephone 600 600 600 600 600 600 600 600 600 600 600 600 7,200
Wi-Fi 599 599 599 599 599 599 599 599 599 599 599 599 7,188
Gas 222 222 222 222 222 222 222 222 222 222 222 222 2,664
Employee 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 240,000
Manager 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 120,000
Depreciation 9,090 9,090 9,090 9,090 9,090 9,090 9,090 9,090 9,090 9,090 9,090 9,090 109,079
Total Overhead 60,057 57,913 57,913 57,913 57,913 57,913 57,913 57,913 57,913 57,913 57,913 57,913 500,531
Earning before interest and tax 49,130 28,726 5,973 72,045 57,605 47,979 9,780 19,407 19,407 30,533 28,726 47,979 259,033
Tax income 0 0 0 0 0 0 0 0 0 0 0 0 0

70
Interest 15,098 14,663 14,223 13,778 13,330 12,877 12,419 11,956 11,490 11,018 10,542 10,061 151,453
Net income 34,032 14,063 8,250 58,266 44,275 35,102 22,199 31,363 30,896 41,551 18,184 37,918 107,580
322,23 308,17 316,42 258,15 213,88 178,78 200,98 232,34 263,24 304,79 286,60 248,68
Retain earning 8 5 5 9 3 1 0 4 0 1 7 9 248,689
Year 3
Sale
180,32 141,12 109,76 211,68 188,16 172,48 141,12 172,48 1,568,00
Sale ice-cream 0 0 0 0 0 0 78,400 62,720 62,720 47,040 0 0 0
fruit tea juice 515 403 314 605 538 493 224 179 179 134 403 493 4,480
190,62 149,18 116,03 223,77 198,91 182,33 149,18 182,33 1,657,60
Total sale 4 4 2 6 2 6 82,880 66,304 66,304 49,728 4 6 0
COGS
juice 28,993 22,690 17,648 34,035 30,253 27,732 12,606 10,084 10,084 7,563 22,690 27,732 252,112
Total raw material 46,510 36,399 28,310 54,598 48,532 44,488 20,222 16,177 16,177 12,133 36,399 44,488 404,432
144,11 112,78 169,17 150,38 137,84 112,78 137,84 1,253,16
Gross Profit 4 5 87,722 8 0 8 62,658 50,127 50,127 37,595 5 8 8
Market Expense 0 0 0 0 0 0 0 0 0 0 0 0 0
Vinyl 0 0 500 0 0 0 0 0 0 0 0 0 500
Leaflet 0 0 1,200 0 0 0 0 0 0 1,500 0 0 2,700
Menu 0 0 600 0 0 0 0 0 0 0 0 0 600
Stamp card 0 0 1,200 0 0 0 0 0 0 0 0 0 1,200
Total 0 0 3,500 0 0 0 0 0 0 1,500 0 0 5,000
Overhead 0 0 0 0 0 0 0 0 0 0 0 0 0
Rental 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 120,000
office supply 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 18,000
Napkin 130 130 130 130 130 130 130 130 130 130 130 130 1,560
Paper cup 300 300 300 300 300 300 300 300 300 300 300 300 3,600

71
Paper cup 500 500 500 500 500 500 500 500 500 500 500 500 6,000
Plastic glass 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 12,000
Plastic spoon 100 100 100 100 100 100 100 100 100 100 100 100 1,200
Tray 144 0 0 0 0 0 0 0 0 0 0 0 144
Tube 72 72 72 72 72 72 72 72 72 72 72 72 864
Utensil 2,000 0 0 0 0 0 0 0 0 0 0 0 2,000
Water supply 900 900 900 900 900 900 900 900 900 900 900 900 10,800
Electricity 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 14,400
Telephone 600 600 600 600 600 600 600 600 600 600 600 600 7,200
Wi-Fi 599 599 599 599 599 599 599 599 599 599 599 599 7,188
Gas 222 222 222 222 222 222 222 222 222 222 222 222 2,664
Employee 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 240,000
Manager 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 120,000
Depreciation 9,090 9,090 9,090 9,090 9,090 9,090 9,090 9,090 9,090 9,090 9,090 9,090 109,079
Total 60,057 57,913 57,913 57,913 57,913 57,913 57,913 57,913 57,913 57,913 57,913 57,913 697,099
111,26
Earning before interest and tax 84,057 54,872 26,309 5 92,467 79,936 4,746 7,786 7,786 21,818 54,872 79,936 551,069
Tax income 0 0 0 0 0 0 0 0 0 0 0 0 0
Interest 9,575 9,084 8,588 8,088 7,582 7,071 6,555 6,034 5,508 4,977 4,440 3,898 81,401
103,17
Net income 74,483 45,788 17,721 7 84,885 72,864 1,810 13,821 13,294 26,795 50,432 76,038 469,669
174,20 128,41 110,69 150,23 148,42 134,59 121,30 144,94 220,97
Retain earning 6 8 7 7,520 77,365 0 0 9 5 94,510 2 9 220,979

72
5.2 Cash flow statement

Year 1
Cash flows from operating
Cash received from customer 85,100 66,600 51,800 99,900 88,800 81,400 37,000 29,600 29,600 22,200 66,600 81,400 740,000
Cash paid
Raw material 20,763 16,250 12,639 24,374 21,666 19,861 9,028 7,222 7,222 5,417 16,250 19,861 180,550
Market expense 0 0 3,500 0 0 0 0 0 0 1,500 0 0 5,000
Office supply 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 18,000
Napkin 130 130 130 130 130 130 130 130 130 130 130 130 1,560
Paper cup 300 300 300 300 300 300 300 300 300 300 300 300 3,600
Paper cup 500 500 500 500 500 500 500 500 500 500 500 500 6,000
Plastic glass 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 12,000
Plastic spoon 100 100 100 100 100 100 100 100 100 100 100 100 1,200
Tray 144 0 0 0 0 0 0 0 0 0 0 0 144
Tube 72 72 72 72 72 72 72 72 72 72 72 72 864
Utensil 2,000 0 0 0 0 0 0 0 0 0 0 0 2,000
Water supply 900 900 900 900 900 900 900 900 900 900 900 900 10,800
Electricity 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 14,400
Telephone 600 600 600 600 600 600 600 600 600 600 600 600 7,200
Wi-Fi 599 599 599 599 599 599 599 599 599 599 599 599 7,188
Gas 222 222 222 222 222 222 222 222 222 222 222 222 2,664
Employee 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 240,000
Manager 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 120,000
Rental fee 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 120,000
Tax income 0 0 0 0 0 0 0 0 0 0 0 0 0
Interest 20,000 19,613 19,223 18,829 18,431 18,028 17,622 17,212 16,798 16,379 15,956 15,529 213,621
Total cash paid 91,730 84,686 84,185 92,026 88,920 86,712 75,473 73,257 72,843 72,119 81,029 84,213 987,191
Net provide by operating 6,630 18,086 32,385 7,874 120 5,312 38,473 43,657 43,243 49,919 14,429 2,813 247,191

73
Cash flows from investing

Equipment 323,050 323,050
Furniture 96,700 96,700
Office 21,300 21,300
Tools 28,721 28,721
Net cash provided by investing 469,771 469,771
Cash flows from financial

Borrowing 2,000,000 2,000,000
Repayment 38,651 39,037 39,427 39,822 40,220 40,622 41,028 41,439 41,853 42,272 42,694 43,121 490,186
Net cash provided by financial 1,961,349 39,037 39,427 39,822 40,220 40,622 41,028 41,439 41,853 42,272 42,694 43,121 1,509,814
Net increase/decrease in cash 1,484,948 57,123 71,812 31,948 40,340 45,934 79,501 85,096 85,096 92,190 57,123 45,934 792,852
Cash at the beginning fo the month 0 1,484,948 1,427,825 1,356,013 1,324,065 1,283,726 1,237,792 1,158,290 1,073,195 988,099 895,909 838,786 0
Cash at the ending of the month 1,484,948 1,427,825 1,356,013 1,324,065 1,283,726 1,237,792 1,158,290 1,073,195 988,099 895,909 838,786 792,852 792,852
Year 2
Cash flows from operating activities
Cash received from customer 136,160 106,560 82,880 159,840 142,080 130,240 59,200 47,360 47,360 35,520 106,560 130,240 1,184,000
Cash paid
Raw material 26,973 19,922 15,495 29,882 26,562 24,349 11,068 8,854 8,854 6,641 19,922 24,349 222,868
Market expense 0 0 3,500 0 0 0 0 0 0 1,500 0 0 5,000
office supply 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 18,000
Napkin 130 130 130 130 130 130 130 130 130 130 130 130 1,560
Paper cup 300 300 300 300 300 300 300 300 300 300 300 300 3,600
Paper cup 500 500 500 500 500 500 500 500 500 500 500 500 6,000
Plastic glass 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 12,000
Plastic spoon 100 100 100 100 100 100 100 100 100 100 100 100 1,200
Tray 144 0 0 0 0 0 0 0 0 0 0 0 144
Tube 72 72 72 72 72 72 72 72 72 72 72 72 864

74
Utensil 2,000 0 0 0 0 0 0 0 0 0 0 0 2,000

Water supply 900 900 900 900 900 900 900 900 900 900 900 900 10,800
Electricity 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 14,400
Telephone 600 600 600 600 600 600 600 600 600 600 600 600 7,200
Wi-Fi 599 599 599 599 599 599 599 599 599 599 599 599 7,188
Gas 222 222 222 222 222 222 222 222 222 222 222 222 2,664
Employee 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 240,000
Manager 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 120,000
Rental fee 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 120,000
Tax income 0 0 0 0 0 0 0 0 0 0 0 0 0
Interest 15,098 14,663 14,223 13,778 13,330 12,877 12,419 11,956 11,490 11,018 10,542 10,061 151,453
Total cash paid 93,038 83,407 82,040 92,484 88,715 86,048 72,309 69,633 69,167 67,981 79,286 83,232 967,341
Net provide by operating activities 43,122 23,153 840 67,356 53,365 44,192 13,109 22,273 21,807 32,461 27,274 47,008 216,659
Cash flows from investing activities

Equipment 0 0
Furniture 0 0
Office 0 0
Tools 0 0
Net cash provided by investing
activities 0 0
Cash flows from financial activities

Borrowing 0 0
Repayment 43,552 43,988 44,428 44,872 45,321 45,774 46,232 46,694 47,161 47,633 48,109 48,590 552,354
Net cash provide by financial activities 43,552 43,988 44,428 44,872 45,321 45,774 46,232 46,694 47,161 47,633 48,109 48,590 552,354
Net increase/decrease in cash 431 20,835 43,588 22,484 8,044 1,582 59,341 68,968 68,968 80,094 20,835 1,582 335,695
Cash at the beginning of the month 792,852 792,421 771,586 727,998 750,482 758,527 756,945 697,604 628,636 559,668 479,574 458,739 792,852
Cash at the ending of the month 792,421 771,586 727,998 750,482 758,527 756,945 697,604 628,636 559,668 479,574 458,739 457,157 457,157

75
Year 3
Cash flows from operating activities
Cash received from customer 190,624 149,184 116,032 223,776 198,912 182,336 82,880 66,304 66,304 49,728 149,184 182,336 1,657,600
Cash paid
Raw material 46,510 36,399 28,310 54,598 48,532 44,488 20,222 16,177 16,177 12,133 36,399 44,488 404,432
Market expense 0 0 3,500 0 0 0 0 0 0 1,500 0 0 5,000
office supply 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 1,500 18,000
Napkin 130 130 130 130 130 130 130 130 130 130 130 130 1,560
Paper cup 300 300 300 300 300 300 300 300 300 300 300 300 3,600
Paper cup 500 500 500 500 500 500 500 500 500 500 500 500 6,000
Plastic glass 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 12,000
Plastic spoon 100 100 100 100 100 100 100 100 100 100 100 100 1,200
Tray 144 0 0 0 0 0 0 0 0 0 0 0 144
Tube 72 72 72 72 72 72 72 72 72 72 72 72 864
Utensil 2,000 0 0 0 0 0 0 0 0 0 0 0 2,000
Water supply 900 900 900 900 900 900 900 900 900 900 900 900 10,800
Electricity 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 1,200 14,400
Telephone 600 600 600 600 600 600 600 600 600 600 600 600 7,200
Wi-Fi 599 599 599 599 599 599 599 599 599 599 599 599 7,188
Gas 222 222 222 222 222 222 222 222 222 222 222 222 2,664
Employee 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 20,000 240,000
Manager 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 120,000
Rental fee 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 10,000 120,000
Tax income 0 0 0 0 0 0 0 0 0 0 0 0 0
Interest 9,575 9,084 8,588 8,088 7,582 7,071 6,555 6,034 5,508 4,977 4,440 3,898 81,401
Total cash paid 107,051 94,306 89,221 111,509 104,937 100,382 75,600 71,035 70,509 67,433 89,662 97,209 1,078,853
Net provide by operating activities 83,573 54,878 26,811 112,267 93,975 81,954 7,280 4,731 4,205 17,705 59,522 85,127 578,747
Cash flows from investing activities

76
Equipment 0 0
Furniture 0 0
Office 0 0
Tools 0 0
Net cash provide by investing
activities 0 0
Cash flows from financial activities

Borrowing 0 0
Repayment 49,076 49,567 50,062 50,563 51,069 51,579 52,095 52,616 53,142 53,674 54,210 54,753 622,406
Net cash provide by financial activities 49,076 49,567 50,062 50,563 51,069 51,579 52,095 52,616 53,142 53,674 54,210 54,753 622,406
Net increase/decrease in cash 34,497 5,312 23,252 61,704 42,907 30,375 44,815 57,347 57,347 71,379 5,312 30,375 43,659
Cash at the beginning fo the month 457,157 491,654 496,965 473,714 535,418 578,324 608,699 563,884 506,537 449,190 377,812 383,123 457,157
Cash at the ending of the month 491,654 496,965 473,714 535,418 578,324 608,699 563,884 506,537 449,190 377,812 383,123 413,498 413,498
5.3 Balance sheet

Year 1
Asset Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Cash 1,484,948 1,427,825 1,356,013 1,324,065 1,283,726 1,237,792 1,158,290 1,073,195 988,099 895,909 838,786 792,852
Office 21,300 21,300 21,300 21,300 21,300 21,300 21,300 21,300 21,300 21,300 21,300 21,300
Tools 28,721 28,721 28,721 28,721 28,721 28,721 28,721 28,721 28,721 28,721 28,721 28,721
Furniture 96,700 96,700 96,700 96,700 96,700 96,700 96,700 96,700 96,700 96,700 96,700 96,700
Equipment 323,050 323,050 323,050 323,050 323,050 323,050 323,050 323,050 323,050 323,050 323,050 323,050
Accru dept 9,090 18,180 27,270 36,360 45,449 54,539 63,629 72,719 81,809 90,899 99,989 109,079
Total asset 1,945,629 1,879,416 1,798,514 1,757,477 1,708,047 1,653,023 1,564,432 1,470,247 1,376,061 1,274,781 1,208,568 1,153,544
Liability & Equity
long-term 1,961,349 1,922,312 1,882,885 1,843,063 1,802,843 1,762,221 1,721,193 1,679,754 1,637,901 1,595,629 1,552,935 1,509,814

77
retain earning 15,720 42,896 84,371 85,587 94,796 109,198 156,760 209,507 261,840 320,848 344,367 356,270
Total liability & equity 1,945,629 1,879,416 1,798,514 1,757,477 1,708,047 1,653,023 1,564,432 1,470,247 1,376,061 1,274,781 1,208,568 1,153,544
Year 2
Cash 792,421 771,586 727,998 750,482 758,527 756,945 697,604 628,636 559,668 479,574 458,739 457,157
Office 21,300 21,300 21,300 21,300 21,300 21,300 21,300 21,300 21,300 21,300 21,300 21,300
Tools 28,721 28,721 28,721 28,721 28,721 28,721 28,721 28,721 28,721 28,721 28,721 28,721
Furniture 96,700 96,700 96,700 96,700 96,700 96,700 96,700 96,700 96,700 96,700 96,700 96,700
Equipment 323,050 323,050 323,050 323,050 323,050 323,050 323,050 323,050 323,050 323,050 323,050 323,050
Accru dept 118,169 127,258 136,348 145,438 154,528 163,618 172,708 181,798 190,888 199,978 209,067 218,157
Total asset 1,144,024 1,114,099 1,061,421 1,074,815 1,073,770 1,063,098 994,667 916,609 838,552 749,368 719,443 708,771
Liability & Equity
long-term 1,466,261 1,422,274 1,377,846 1,332,974 1,287,653 1,241,879 1,195,647 1,148,953 1,101,792 1,054,159 1,006,050 957,460
retain earning 322,238 308,175 316,425 258,159 213,883 178,781 200,980 232,344 263,240 304,791 286,607 248,689
Total liability & equity 1,144,024 1,114,099 1,061,421 1,074,815 1,073,770 1,063,098 994,667 916,609 838,552 749,368 719,443 708,771
Year 3
Cash 491,654 496,965 473,714 535,418 578,324 608,699 563,884 506,537 449,190 377,812 383,123 413,498
Office 21,300 21,300 21,300 21,300 21,300 21,300 21,300 21,300 21,300 21,300 21,300 21,300
Tools 28,721 28,721 28,721 28,721 28,721 28,721 28,721 28,721 28,721 28,721 28,721 28,721
Furniture 96,700 96,700 96,700 96,700 96,700 96,700 96,700 96,700 96,700 96,700 96,700 96,700
Equipment 323,050 323,050 323,050 323,050 323,050 323,050 323,050 323,050 323,050 323,050 323,050 323,050
Accru dept 227,247 236,337 245,427 254,517 263,607 272,697 281,787 290,876 299,966 309,056 318,146 327,236
Total asset 734,178 730,399 698,058 750,672 784,489 805,774 751,868 685,432 618,995 538,527 534,748 556,033
Liability & Equity
long-term 908,384 858,817 808,755 758,192 707,123 655,544 603,449 550,833 497,690 444,017 389,806 335,054
retain earning 174,206 128,418 110,697 7,520 77,365 150,230 148,420 134,599 121,305 94,510 144,942 220,979
Total liability & equity 734,178 730,399 698,058 750,672 784,489 805,774 751,868 685,432 618,995 538,527 534,748 556,033

78
5.4 Profitability Ratio

Year 1 Year 2 Year 3 Average
Cash flows 792,852 457,157 413,498 554,502
Net sale 740,000 1,184,000 1,657,600 1,193,867
COGS 180,550 222,868 404,432 269,283
EBIT -142,649 259,033 551,069 222,485
Net income -356,270 107,580 469,669 73,660
Total asset 1,153,544 708,771 556,033 806,116
Total liability 1,509,814 957,460 335,054 934,109
Interest 213,621 151,453 81,401 148,825
Figure 40 Financial analysis.
Year 1 Year 2 Year 3

Profitability Ratios
Profit margin -48% 9% 28%
Return on total asset -44% 13% 58%
Return on Investor -38% 12% 50%
Efficiency
Total asset turnover 0.92 1.47 2.06
Liquidity Ratios
Debt ratio 1.31 1.35 0.60
Time interest earned - 0.67 1.71 6.77
Figure 41 Financial ratio analysis.
5.4.1 Percentage change in profit margin Profit margin

This ratio is the percentage of sales dollars left after subtracting the Cost of
Goods sold and all expenses, except income taxes. That can see the opportunity of ice-
cream Health+ that are be increase continually
28%
40%
20% 9% Profit margin
0%
-48%
-20%
-40%
-60%
Figure 42 Percentage change in profit margin.

79
5.4.2 Return on asset (ROA)

Ice-cream Health+ measures how efficiently profits are being generated from
the assets employed in the business. That can see the opportunity of ice-cream Health+
that are be increase continually
58%
60%
40%
20% 13% Return on total asset
0%
-44%
-20% Year 1 Year 2 Year 3
-40%
-60%
Figure 43 Percentage change in Return on asset.
5.4.3 Return on investment

Ice-cream Health+ measure the percentage of return on funds invested in the
business in short, this ratio tells the ice-cream Health+ has effort put into the business
has been worthwhile with investor. That can see the opportunity of ice-cream Health+
that are be increase continually
50%
60%
40%
20% 12%
Return on Investor
0%
-38%
-20%
-40%
Figure 44 Percentage change in return on investment.

80
5.4.4 Asset turnover

Ice-cream Health+ measures the efficiency of a company's use of its assets in generating
sales revenue or sales income to the company. That can see the opportunity of ice-cream
Health+ that are be increase continually
2.06
2.50
2.00
0.92 1.47
1.50
1.00
0.50
Total asset turnover
-
Figure 45 Asset turnover.
5.4.5 Debt ratio

Ice-cream Health+ measure gives an idea to the leverage of the company along
with the potential risks the company faces in terms of its debt-load that can see the
opportunity of ice-cream Health+ that are be fall in year 3
1.31
1.40 1.35
1.20
1.00
0.60
0.80
0.60
0.40
0.20 Debt ratio
-
Figure 46 Debt ratio.

81
5.4.6 Time interest earn.

Ice-cream Health+ measure ability for debt payments that company can pay more than
double Time
6.77
8.00
6.00
4.00
-0.67 1.71
2.00
Tme interest earned
-
-2.00
Figure 47 Time interest earn.
5.5 Conclusion
Ice-cream Health+ has the budget by loan from the investor and pays the interest
rate 12% per year to investor. The overall of 3 financial statement which are income
statement, cash flow statement, and the balance sheet show the number that quite good
that represent higher in net income, the good liquidity that represented in the cash flow
statement, and the strong financial in the balance sheet . That can be concluding that
there is feasibility in the financial of ice-cream Health+.

82
Chapter 6
Summary

83
The story of ice-cream begins a long, long time ago in a most beautiful place.
The story of ice-cream begins over 3,000 years ago in China. Now a day ice-cream also
is the one of favorite food of every body especially ice-cream in the united state you can
buy ice-cream in every where such as in the super market u can buy every brand the u
like it's easier than made home made ice-cream by your self. This is about determining a
product’s market share in a particular industry and considering what will happen to that
market share in the future ;
Year 1
Scoops 1,380 1,080 840 1,560 1,440 1,320 600 480 480 360 1,080 1,320 11,940
Sale 48,300 37,800 29,400 54,600 50,400 46,200 21,000 16,800 16,800 12,600 37,800 46,200 417,900
fruit tea juice 230 180 140 260 240 220 100 80 80 60 180 220 1,990
sale 4,600 3,600 2,800 5,200 4,800 4,400 2,000 1,600 1,600 1,200 3,600 4,400 39,800
total 52,900 41,400 32,200 59,800 55,200 50,600 23,000 18,400 18,400 13,800 41,400 50,600 457,700
Year 2
Scoops 2,208 1,728 1,344 2,496 2,304 2,112 960 768 768 576 1,728 2,112 19,104
Sale 77,280 60,480 47,040 87,360 80,640 73,920 33,600 26,880 26,880 20,160 60,480 73,920 668,640
fruit tea juice 368 288 224 416 384 352 160 128 128 96 288 352 3,184
sale 7,360 5,760 4,480 8,320 7,680 7,040 3,200 2,560 2,560 1,920 5,760 7,040 63,680
total 84,640 66,240 51,520 95,680 88,320 80,960 36,800 29,440 29,440 22,080 66,240 80,960 732,320
Year 3
Scoops 3,091 2,419 1,882 3,494 3,226 2,957 1,344 1,075 1,075 806 2,419 2,957 26,746
Sale 108,192 84,672 65,856 122,304 112,896 103,488 47,040 37,632 37,632 28,224 84,672 103,488 936,096
fruit tea juice 515 403 314 582 538 493 224 179 179 134 403 493 4,458
sale 10,304 8,064 6,272 11,648 10,752 9,856 4,480 3,584 3,584 2,688 8,064 9,856 89,152
total 118,496 92,736 72,128 133,952 123,648 113,344 51,520 41,216 41,216 30,912 92,736 113,344 1,025,248

84
The table shows that sale estimate in 36 months and also increase every year
from beginning. If you look at the middle of each year, income of month are better then
other because we located the shop in Suan Tung the biggest destination in Chaing Rai
that tourist always come every year of around event of the month. Especially the month
of festival, we can increase sale more then estimated sale about 40%. Anyway,
beginning of first year we are going to purchase the equipment below;
Equipment Price Unit Amount Total

Ice-Cream Maker 150,000 Baht/unit 1 150,000
Ice-cream Freezer 46,000 Baht/unit 2 92,000
Cash Register 26,750 Baht/unit 1 26,750
Digital scales 4,500 Baht/unit 1 4,500
Refrigerator 16,500 Baht/unit 1 16,500
Blending 1,500 Baht/unit 1 1,500
Air 25,900 Baht/unit 1 25,900
Gas stove 1,200 Baht/unit 1 1,200
Ceiling lamp 850 Baht/unit 2 1,700
Microwave 3,000 Baht/unit 1 3,000
Total 323,050
Furniture
Sofa 25,000 Baht/unit 1 25,000
Sofa rattn 10,000 Baht/unit 1 10,000
Counter 32,000 Baht/unit 1 32,000
Table&chair 6,750 Baht/unit 4 27,000
Computer desk 1,400 Baht/unit 1 1,400
Computer chair 1,300 Baht/unit 1 1,300
Total 96,700
office Price Unit Use Unit Total

Telephone 990 Baht/unit 1 990
Computer 13,800 Baht/unit 1 13,800
Speaker 1,490 Baht/unit 4 5,960
Blackboard 550 Baht/unit 1 550
Total 21,300
Tool Price Unit Amount Unit Total

Banana Split cup. 816 Per Dozen 1 dozen 816
Cooler 1,800 Baht/unit 1 Unit 1,800
Cup liquid 1 OZ. 20 Baht/unit 4 80
Cup liquid 8 OZ. 350 Baht/unit 4 1,400

85
Cup of 1 scoop. 696 Baht/dozen. 4 dozen 2,784

Ice Fruits Tea Glass 16 Baht/unit 3 dozen 48
Ice-Cream’s tray 490 Baht/ unit 30 Unit 14,700
Plastic measuring jug 110 Baht/unit 3 330
Spoon 70 Baht/dozen. 8 dozen 560
Sunday cup. 816 Per Dozen 3 dozen 2,448
Vacuum electric 795 Baht/unit 1 Unit 795
Water Glass 12 Baht/unit 5 dozen 60
Whipping Cream Bottle 2,000 Baht/unit 1 2,000
Total 28,721
Figure 50 Equipment,Furniture,Office and Tool.
Include with marketing expense;
Expense Price Unit Amount

vinyl 250 Baht/unit
Baht/half
leaflet 1.5 sheet 300/sheet
menu 50 Baht/unit 3/sheet
stamp
card 0.6 Baht/unit 500/sheet
Figure 51 marketing expense.
To show about all of investment cost before we sell the product. According to
the sale forecasting we it can conclude that on the December and January are winter
season, Chiang Rai have many festival such as flower festival so some customers are
tourist who travel Chiang Rai province. February remain in the winter and have
Valentine’s Day. Ice-cream Health+ provides promotion for every couple in this month.
March and April are summer. Though these months are the end of semester but have a
lot of customer because hot weather, especially April is the hottest month therefore this
month has higher sale. On the May have school-semester open, so we make inkjet sign
for attraction customer. July make a points card for stimulate total sale. When they buy
ice-cream 50 Bath, they will to receive 1 point. On September, we make leaflet for
advertising promotion to stimulate the target especially the students because this month
during final test. After students finish test, they can make a party with their friends
for relax. November, we make leaflet again for advertising winter promotion. By
the way, investment estimate will help you to forecast how many found to

86
invest in the first 3 years. After first 3 years by follow the invest plan, it can
make more 250000฿ of income.

87
References
History of ice cream.
http://makeicecream.com/sendicecream/hisoficecrea.html the history of ice cream by

http://webinstituteforteachers.org/~cbmallare/History1.htm the story of ice cream By
Cathy Mallare
http://www.icecreamthai.com/2010/02/08/%E0%B8%9B%E0%B8%A3%E0%B8%B0
%E0%B9%80%E0%B8%A0%E0%B8%97%E0%B9%84%E0%B8%AD%E0%B8%A
8%E0%B8%81%E0%B8%A3%E0%B8%B5%E0%B8%A1-types-of-ice-cream/ the
type of ice cream by admin
Market of ice-cream.
http://www.baskinrobbins.com
http://www.scb.co.th/LIB/th/article/mong/2550/m1923.html
http://www.icecreamfanclub.com/index.php?name=News&file=article&sid=41 บทสรุ ป
สําหรับผูบ้ ริ หาร จากศูนย์วิจยั กสิ กร
ปี ที 12 ฉบับที 1779 วันที 31 มีนาคม 2549
Statistics of Chiang Rai.

http://www.chiangrai.net/database45/d45/N10/N1003.aspx?pg=N10 ฐานข้อมูลทางสถิติ โดย
ระบบเทคโนโลยีสารสนเทศ จังหวัดเชี ยงราย
Process of ice-cream.
http://www.icecreamfanclub.com/index.php?name=News&new_topic=0&pagenum=2
http://www.cdkitchen.com/recipes/recs/37/PistachioNutIceCream72458.shtml รู ปแบบ
ไอศกรี ม
http://www.epicurious.com/recipes/food/views/Brown-Sugar-Ginger-Ice-Cream-
102904

88
Brown Sugar-Ginger Ice Cream
Bon Appétit | January 2000
http://www.greenchronicle.com/recipes/rum_raisin_ice_cream.htm recipes Manu in ice

cream
http://cakewardrobe.blogspot.com/2008/03/thai-tea-ice-cream.html Thai tea ice cream

by Jennie
http://eatathomecooks.com/2009/06/homemade-mint-chocolate-chip-ice-cream.html
Homemade Mint Chocolate Chip Ice Cream
by Tiffany on June 18, 2009
http://www.foodnetwork.com/recipes/neelys/key-lime-pie-ice-cream-recipe/index.html
KEY LIME PIE ICE CREAM
HTTP://WWW.TASTEOFHOME.COM/RECIPES/LIME-ICE-CREAM
Lime Ice Cream Recipe Lime Ice Cream published in Taste of Home June/July 2005,
p21
http://oneordinaryday.wordpress.com/2009/07/02/lime-ice-cream/ Lime ice cream July

2, 2009 by oneordinaryday
http://www.indobase.com/recipes/details/pineapple-ice-cream.php PINEAPPLE ICE
CREAM RECIPE BY INFORMATION
http://www.tasteofhome.com/Recipes/Pineapple-Ice-Cream-Topping Pineapple Ice

Cream Topping Recipe by Pineapple Ice Cream Topping published in Simple &
Delicious May/June 2007, p22
Equipment, office supply and tools.
http://www.crhouseware.com/ice-cream-6.htm

89
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Ice-Cream Health+

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Ice-Cream Health+

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Project Ice-cream Health+

Miss Thanyarat Baiphaisan

Project Ice-cream Health+

Project Ice-cream Health+

• To study the feasibility of the ice cream homemade market.

Project Ice-cream Health+

Product/Service (in General)

Project Ice-cream Health+

Project Ice-cream Health+

Project Ice-cream Health+

Figure 44 Percentage change in return on investment. ................................................... 79

Project Ice-cream Health+

Project Ice-cream Health+

1.1 Background and Significance of the Project

Project Ice-cream Health+

Figure 1 Map of Suan Tung area in Chiang Rai.

1.2 Project Objective

• To study the feasibility of the ice-cream homemade market.

Project Ice-cream Health+

1.3 Benefits of Project

• Know the risks and the possibility of ice-cream homemade industry.

1.4 Time frame of study

Week Week Week Week Week Week

Study management in ice-

Project Ice-cream Health+

Summary the feasibility of

Project Ice-cream Health+

Project Ice-cream Health+

Chapter 2 Industry Profile

2.1 Nature of Industry

In 1533, Catherine de Medici of Florence, Italy became the Queen of France

Project Ice-cream Health+

History of ice-cream in Thailand.

Project Ice-cream Health+

Project Ice-cream Health+

Figure 3 Frozen custard

Project Ice-cream Health+

Figure 7 Sorbet Figure 8 Soft ice-cream

Project Ice-cream Health+

2.2 Situation of Industry

1. Ice-cream Premium. Market value of approximately U.S. $ 1,200 million,

Project Ice-cream Health+

More information. Mid-market brands.

The first half-year ice-cream market in 2548.

3.Ice level. Expected market value of approximately 900 million Baht. It is

Project Ice-cream Health+

2.3 Product/Service (in General)

2.4 Vision of your Organization

Project Ice-cream Health+

• To actively seek out and respond to the needs of our customers.

Project Ice-cream Health+

Market Feasibility Study

Project Ice-cream Health+

Chapter3 Market Feasibility Study

3.1.1 General Environment Analysis

Project Ice-cream Health+

3.1.2 Competition Analysis (3C Analysis)

Project Ice-cream Health+

Project Ice-cream Health+

Amamte del gelato.

Figure 10 Amamte del gelato.

Project Ice-cream Health+