Flavors

From todayas Enterprise lecture I have learned about the importance of appealing to a persons physiological needs, such as food & drink. This being number 1 in the hierarchy table. Thus, my project being based around ice cream I thought I could incorporate fruit into each of my flavors, like innocent, promoting x of your 5 a day in ice cream. Alternatively I could do a sinful brand of ice cream, this is yet to be focused down. I hope that in tomorrows crit I will get some answers as to which is the best direction to go forward.

I have decided to do 31 flavors of ice cream and promote it in Hyde Park, Leeds in 1 rolling month. After this month the plan is to have a running store up and/or stuff in the supermarkets. From this the company could go on to make milkshakes, sorbets, hot drinks etc etc, I just have to come up with a plausable brand to work with from here.

Possible names & slogans

Words to think about when coming up with a name for my brand.

Eskimo
Arctic
Polar
Igloo
Ice
Melt
Glacial
Freeze
Scoop
Alaska
Flavour
Chunky
Vanilla
Treat
Vintage
Zero Degrees


Slogans:

Good Humor ice cream brand
- Good Humor
- Return to the Classics

Tip Top Ice Cream Company, New Zealand
- Tip Top.
- Real ice creamier

Haagen-Dazs.
- Made like no other
- Made For Movies
- Pleasure is the path to joy

Breyers ice cream brand, USA
- Breyers. Taste, not technology

Blue Bell Creameries and ice cream brand
- Blue Bell. We eat all we can and sell the rest
- Have yourself a Blue Bell country day

Carvel ice cream cakes and soft ice cream in cones, shakes, sundaes
- Carvel. It's what happy tastes like.

Klondike Bar (an ice cream sandwich)
- What would you do for a Klondike Bar?

Nestle / Peters Drumstick ice cream cone
- What's a life without surprises?!

Nestle / Peters Entice ice cream tub
- Clearly it's going to Entice

Wall's Ice Cream
- Stop me and buy one


Weis ice cream brand
- Berry yourself ( for Raspberry bar)

Walls Viennetta ice cream desserts
- Viennetta. An unforgettable experience.

Direction

From looking deeper into ice cream, its history, traidtion and general appeal coupled with my tuesdays studio workshop session I have decided that my statement of good is purely 'Ice Cream'. I am going to take everything that I have learnt about Ben & Jerrys, one of the most successful brands of ice cream, how they market, design and interact with customers. I am going to create a brand identity for a new ice cream company that uses vintage america/italian style appeal with cult. I.e using a VW van as an Ice Cream Van. I have chosen this as the era when ice cream came out was what we look back on now as vintage, the fact that I have some good ideas on combining ice cream with cult vintage objects, that will give my brand a uniquity. I want to evoke nostalgia in my customers by reminding them of childhood, the ice cream van/man. Also I there is vast possibiltiy when it comes to printing, what i can print on, where, what stocks, colours, dimensions, packaging, small scale, large scale, materials. etc etc etc, let the research continue....

Ice Cream Trucks

Existing Companies; Coldstone Creamery

Cold Stone Creamery is an American-based ice cream parlor chain. The company, based in Scottsdale, Arizona, is owned and operated by Kahala Franchising, L.L.C.[1][2] The company's main product is super premium ice cream, or ice cream made with approximately 12-14% butterfat,[3][4] that is made on location and customized to order for customers at the time of purchase. Cold Stone has also expanded its menu with other ice cream related products such as ice cream cakes, pies, cookie sandwiches, smoothies, shakes and iced & blended coffee.
Since 2008, the company has been co-branding its locations with other chains in an attempt to increase its presence outside the United States and open up its business model from the traditional summertime season to a more rounded, year round one.

The company was co-founded in 1988 by Susan and Donald Sutherland (unrelated to actor Donald Sutherland), who sought ice cream that was neither hard-packed nor soft-serve. Publicity materials describe it as "smooth and creamy super-premium ice cream." Cold Stone Creamery opened its first store that year in Tempe, Arizona.[3] While the company was originally headquartered in Tempe, in 1997 the company moved its headquarters to Scottsdale, Arizona.[3] The company moved to its current headquarters in Scottsdale in 2005.[5] The original Cold Stone Creamery, store #0001, is still in operation today at the original location in Tempe.[6]
The company's business model is the same as the one originally created by Steve's Ice Cream's founder Steve Herrell. The company uses in-store made ice cream that is combined with mix-ins, candy or other items that is folded into the ice cream to make a new flavor. Cold Stone's name comes from the frozen granite stone, used to mix "mix-ins": candy, nuts, or other edibles into various flavors of ice creams.
In 1995, Cold Stone Creamery opened its first franchise store in Tucson, soon followed by a store in Camarillo, California, its first out of state. Almost 1,400 franchises are in operation. Cold Stone Creamery is now the sixth-best-selling brand of ice cream in the U.S. and now operates stores in Japan, Taiwan, South Korea, Thailand,[7] Puerto Rico, Indonesia, Guam, China, Mexico, Bahrain, United Arab Emirates, Kuwait and Qatar. Cold Stone opened their first franchise in Europe in 2008 in Copenhagen, Denmark. Three more shops were later opened in other parts of the country. The company was also named the 11th fastest-growing franchise by Entrepreneur Magazine in January 2006. In June 2009 the company opened up its first location in Canada in the city of Mississauga, Ontario.
In May 2007, Cold Stone Creamery merged with Kahala Corp to form the company Kahala-Cold Stone, which collectively owns 13 brands. Doug Ducey, former president and CEO of Cold Stone Creamery, was named CEO of the new company.[8] Kevin Blackwell, the former CEO of Kahala, became chairman of the board and chief strategist. In September 2007, Ducey announced he was leaving the company.[9] Blackwell was named CEO.[10]

All ice cream creations are offered in three sizes: "Like It" (5 oz (140 g)), "Love It" (8 oz (230 g)), and "Gotta Have It" (12 oz (340 g)). There is also a kids' size (3 oz (85 g)). Also offered are shakes and smoothies, among them the Cold Stone PB&C, which was singled out by Men's Health Magazine in its list of most unhealthy American drinks for two consecutive years.[16][17] All ice cream is made in house using natural ingredients and waffle cones and bowls are baked daily. The company also has a line of ice cream cakes, pies, and most recently, ice cream cupcakes and ice cream cookie sandwiches, most of which are made on-site. Stores also offer the option of customizing these frozen desserts much like their ice cream creations.

Existing Companies; Mackeys Ice Cream

We began making ice cream on our farm in Aberdeenshire in 1986. Now 70 staff and 500 cows work in a 'sky to scoop” design chain. Our wind turbines generate our power, we grow crops to feed the cows to produce the fresh milk and cream we need to make ice cream. Find out more about our vision, values and the way we work here.

The companies vision

= is to be a global brand from the greenest company in Britain created by people having fun.

The main elements in our vision are

- to build our brand and increase export (which includes England and the rest of the world),
- to look after our environment and continually reduce our carbon footprint (leaving nothing behind except ice cream)
- to have fun.


Ice Cream

Production began with tests and small batches made by hand in the corner of the milk packing dairy. In 1993 we created a new ice cream dairy - housed in an existing farm building, which originally was a milking byre, then a grain mill. The original water wheel is still in place but inside the "olde worlde" appearance is replaced by state of the art, high care production facilities with the capacity to produce more than 10 million litres per year

'To make our ice cream, fresh cream is mixed with milk and a computer-controlled system ensures the right quantities of milk and cream are delivered to the mixing vessel. The dry ingredients are then added and the mixture is pasteurized. The effect of this pasteurisation is to make sure that all harmful organisms which may be present in the original raw materials are made harmless.
Next, to make sure that the fats in the mixture are as small as possible the mix is homogenised. In this process the fats are reduced to very small sized globules which do not rise on standing. This also means that the final ice cream has a satisfyingly smooth texture.
Following these two processes the mix is rapidly cooled and mixed in ageing tanks at a low temperature so that it will freeze better. It is then frozen in large freezers, which whip the desired amount of air into the product so that it is pleasant to eat. At the same time the temperature is reduced so that the ice cream becomes more solid. At the last moment before filling tubs, the fruit and any other flavour ingredients are added.
The ice cream mixture is poured into tubs which travel through our blast freezer to freeze the ice cream quickly – which helps create a smooth texture. The ice cream is frozen hard in under an hour and then packed onto pallets and kept in our cold store before shipping out to stores. Rigorous quality control tests are carried out throughout the process and before it is released for distribution to the shops. Thereafter it is best for the ice cream to be kept at temperature of - 18C on it's way to you. '

Independent Ice Cream Shops: Fredericks

Fredericks Dairies, the UK’s largest independent ice cream manufacturer has produced a Fish and Chips flavored ice cream to celebrate National Ice Cream Week.

According to research by the company, vanilla is still the UK’s No.1 favourite flavour with 9 out of ten Brits opting for the traditional taste.

It’s hoped that the unusual Fish and Chips creation will raise awareness of the bountiful choices available in the market.

The ice cream will be sampled on Friday 4th June at George’s Fish & Chip shop, 329 Portobello Road, London – renowned for being Jamie Oliver, Julien Macdonald and Chelsea FC’s favourite chippie!

An homage to our favourite national dish, the ice cream will be ‘a taste of the British seaside in a lick’. The unique recipe has been specially created to include Creamed Cod Fillet ice cream in Vanilla & Pepper Batter. Accompanied by Potato Ice Cream Chips made with Maris Piper potatoes and served with Salt & Vinegar seasoning & Lemon Wedges, on a bed of newspaper.

In the UK, ice cream sales are worth £1.3 billion with the top (non vanilla) flavours being in order of preference – Chocolate, Strawberry and Caramel. Londoners spend the most on ice cream whilst those in the North East spend the least. In fact, we eat enough ice cream as a nation to fill over 5,500 Olympic-sized swimming pools each year and that’s before National Ice Cream Week has kicked in (starts today Tuesday 1st June 2010.)

Fish & Chips Ice Cream will join the portfolio of other distinctive flavours produced by Fredericks which include Lyle’s Golden Syrup Sponge, Cadbury Crunchie Blast, Vimto and Barratt Refreshers. Last year the company won Best Ice Cream in the World for its Antonio Federici Pistacchio Gelato (International Ice Cream Consortium Awards 2009/10).

National Ice Cream Week is a celebration of the taste of the British summer. To further enhance the celebrations, the Best of British beaches will be honoured in the first Cadbury Flake 99 Best Beach Awards. From Blackpool to Bournemouth and Southport to Southwold, the British public has been voting for their favourite seaside, with the winning beach announced next week.

Jenny Bostock, Consumer Marketing Manager for Fredericks Dairies comments: “Britain has long been a nation of ice cream lovers and with a rise in UK holiday bookings this year, we think that National Ice Cream Week is the perfect way to kick off the summer holiday season. The unique Fish & Chip flavour may sound like a surprising combination, but it tastes delicious and will certainly raise a smile with our customers.”

To celebrate National Ice Cream Week, here are some interesting facts you might not know about ice cream:

• In the last 12 months Fredericks produced 17million kg’s of ice cream mix, 53million ice cream cones, 16million Cadbury Flake 99 cones

• It takes an average of 50 licks to finish off a single scoop ice cream cone

• The first evidence of ice cream comes from China during the Tang period. King Shang used to have a frozen dish made for him out of buffalo milk, flour and camphor

• Ice cream first arrived in Europe in Italy in the 13th Century

• Ice cream sundaes are so called because they used to be sold on a Sunday as a way of getting around a law which made it illegal to sell flavored ice cream on the Sabbath

• The ice cream cone was first mentioned in Mrs Marshall’s Cookery Book in 1888

• Brits eat an average of 9 litres each of ice cream every year

• Whenever ice cream sales rise, so do shark attacks!

• Over £100 million worth of ice cream is sold from UK ice cream vans every year

• As a teenager, Barack Obama used to work in an ice cream shop

• Surveys have shown that men are more likely to choose ice cream as a dessert than women

• Research has also shown that eating ice cream can actually make you feel better as it affects parts of the brain associated with good feelings. No wonder you can’t help smiling when eating ice cream!

• Fredericks is now the number 2 ice cream manufacturer in the UK after Walls, and the largest independently owned

Independent Ice Cream Shops: Boho Gelato

Independent, modern and funky ice cream shop in the middle of Brighton's south lanes. We make all our 24 different ice creams on the premesis and they include conventional/traditional flavours as well as more unusual (but still delicious) conconctions.
Also selling the best coffee and shakes.


'there are actually a few good ice cream parlours in nearby - you can actually see scoop and crumb from the door. This place seems to go that little step further though. They have interesting, and regularly changing flavours and a good mix of sweet, and more adult tastes. I went in after pride and had pink champagne, another time I had sea salt and caramel (sounds disgusting but was great), and another time mohijto. This was amazing! Hope they do well over the winter!'


'Oh. My. God. Brighton has been missing a place like this. Happened upon it on Sunday and was taken to ice-cream heaven. I had the Black Forest which was amazing and my husband had jam doughnut and cookies and cream - both were gorgeous. I can't wait to go back to plough my way through all the other flavours. As good as anything you find in Italy.'


'Absolutely the best gelato I have ever tasted, better than I had in Rome. I tried the carrot cake and the chocolate and they were both deliciously creamy with the most amazing flavour'


' Just popped into what has to be the best ice cream in Brighton!
It has loads of options to choose from and even has a seating area outside so you can watch people stroll past.
If your any where near the sea front pop in and see Seb'

Newspaper Article: Is independent Ice Cream dieing out?

http://www.list.co.uk/article/29511-is-independent-ice-cream-production-dying-out/

The availability of quality produce from diversifying dairy farms has fuelled a taste for ice-cream from our independent makers, writes Cate Devine.

The Scots-Italian culture may be alive and licking in Scotland but when it comes to making ice-cream it seems that tradition is dying out. Our taste for the old-fashioned milk-ice, brought to us by postwar Italian immigrants and made with milk, sugar and cornfl our, is being overtaken by a preference for the creamy stuff – thanks to an unprecedented availability of top quality high-fat milk and double cream from Scottish farms. ‘Even the Italians who come to visit us are amazed by the tremendous quality of our milk and cream,’ says David Equi, whose fourth-generation ice-cream company, Equi of Hamilton, won top awards in six categories at this year’s Royal Highland Show. ‘Italian gelato is lighter because the quality of milk in Italy isn’t that good. Their good milk all goes to making mozzarella.’

Equi produces some 300,000 litres of 14 per cent fat dairy ice-cream each year to a recipe adapted from his Italian great-grandfather’s, and supplies bespoke flavours to the G1 Group and Rogano in Glasgow, as well as 12 Asda stores and 130 wholesalers. He also part-owns the famous Nardini’s café in Largs, which makes its own luxury ice-cream using butter.

Ironically, the low prices that supermarkets pay for milk have helped to boost the independent ice-cream sector. Arran Dairies Ice Cream, for example, began in a desperate attempt to develop a market for the milk from the island’s three remaining dairy farms (at one time there were 30). Sales have increased ten-fold in ten years to around 2400 litres a week. ‘We doubled our market on the island in the first year alone, proving demand was certainly there,’ says Alastair Dobson, managing director of Arran Dairies and the founder of Taste of Arran, a group of 11 food and drink producers on the island. Clients for his 14 per cent fat dairy ice-cream include the Macdonald hotel group throughout the UK, National Trust for Scotland properties and Dobbies garden centres. The supermarket trade is not an avenue Dobson chooses to go down.

Instead, a new business in bespoke ice-creams is developing. Dobson has so far created 70 flavours – including Scottish rhubarb ripple and Arran lemon verbena for the recent Open Golf at St Andrews. However, vanilla is the most popular: it’s made up of three parts milk to one part cream. Arran milk has an unusually high fat content of up to 4.6 per cent; the cream 48 per cent, and the end product contains 12 per cent fat.

Bespoke ice-cream is popular with modern chefs who want to help to keep local, traditional skills alive and who get a kick out of being able to name-check not only their supplier but in some cases even the cows that provided the necessaries. Which makes smaller artisan producers increasingly sought-after.

Meanwhile, at the delightfully named Meikle Dripps Farm at Thorntonhall, on the southside of Glasgow, Micki Henderson churns out some 270 litres of her bespoke handmade 8 per cent fat ice-cream each week to supply retail outlets and some of Glasgow’s top restaurants including Crabshakk, Gamba, the Dining Room, Urban Brasserie and Red Onion. Flavours include black pepper, gingerbread, balsamic vinegar and liquorice. The business began four years ago as a way of supplementing income from Micki’s husband John’s dairy farm at a time when milk prices paid by supermarkets were plummeting. She now uses the farm’s milk, cream and eggs. As a result, the company is unlikely to go down the supermarket route. ‘We wouldn’t want to grow too big because it would change our USP and we’d become just like everybody else,’ says Micki.

How to start an ice cream parlor

http://www.ehow.co.uk/how_6459349_start-ice-cream-parlor-business.html

1. Every successful business starts with a detailed business plan. Include your mission statement, a financial breakdown, operating plan, marketing plan and competitor analysis.

2. Visit local and state government offices and obtain any licenses and permits you will need to run your business. Your business will likely fall under the same regulations as restaurants, so food handling certificates and special permits may be required.

3. Secure a location for your ice cream parlor. An area with a lot of foot traffic in a mall or on a busy street would be ideal. Look for ample counter space, and an area to include tables and chairs. Decide if you will seek to open a franchise or independent shop, and create a menu of ice cream dishes you will offer.

4. Purchase your supplies and equipment. You will need a soft-serve ice cream machine, different freezers and display cases, tables, plus other smaller tools of the trade. You will also need to find a vendor to supply your ice cream. Ask other ice cream parlor owners who they recommend, and shop around until you find the right one for your business.

5. Market your ice cream parlor. Try and arrange for the outside sign to go up before you open to generate interest. Mail out fliers to homes and businesses in your area with introductory specials. Create a website to highlight the different flavors you carry. Offer frequent buyer specials and ice cream club memberships.


Read more: How to Start an Ice Cream Parlor Business | eHow.co.uk http://www.ehow.co.uk/how_6459349_start-ice-cream-parlor-business.html#ixzz11lVdZ3rx

Independent Ice Cream Shops: Four Seas Ice Cream

Four Seas Ice Cream is an independent ice cream shop located in Centerville, Massachusetts. It is one of the three oldest ice cream shops in New England.[1] It has been the winner of many awards and citations over the years as the result of its flavors. In the past, it has been voted number seven on the list of Top 10 Ice Cream Parlors in the United States.

There are 24 flavors of ice cream available to customers at any given time. Four Seas is the third oldest ice cream shop in New England and considered by ice cream connoisseurs to be one of the best in the country. Situated in an old blacksmith shop in downtown Centerville on Cape Cod, Massachusetts since 1934, it has become a Cape tradition for nearly 75 years.

The shop was founded in 1934 by a W. Wells Watson. The store was named from part of a poem by "Mable E. Phinney" - 'Cape Cod Calls'; '"We face four seas," our slogan runs Four seas of azure blue...' The 4 seas refers to the 4 bodies of water surrounding the Cape: Atlantic Ocean, Buzzards Bay, Cape Cod Bay, and Nantucket Sound. In 1960, the shop was purchased by Dick Warren, and was operated by him until 2001 when he sold it to his son and daughter-in-law - Douglas and Peggy Warren. Dick Warren—also known as "Chief" by his employees—continued to help out at the store until his death in 2008. He wrote the book "The Complete Idiot's Guide to Home Made Ice Cream." [3] The shop has stayed in the same location over the past 75 years, and has even kept the same diner feel setup that it originated with. Over the years, the shop has garnered many national awards from many reputable organizations.


Flavors

- Vanilla
- Chocolate
- Strawberry
- Coffee
- Chip Chocolate
- Mocha Chip
- Chocolate Chip Cookie Dough
- Maple Walnut
- Black Raspberry
- Penuche
- Mint Chip
- Butter Crunch
- Peppermint Stick
- Chocolate Almond
- Peanut Butter Chip Chocolate
- Rum and Butter
- Caramel
- Frozen Pudding
- Pistachio
- Coconut
- Ginger
- Lemon Crisp
- Cantaloupe
- Banana
- Fresh Peach
- Fresh Strawberry
- Pumpkin

Other options at Four Seas

- Toppings
- Sandwiches
- Sherberts
- Sorbets
- Yoghurts
- Drinks

Direction

Today I have decided, through the help and discussion with tutors to go with my own ice cream brand. Taking what Ben & Jerry's do in the US and incorporating that into my own company

Stuff to research

-

Improvements

What could Ben & Jerrys improve on?
What problems have I found with the company?
What could I do that they havent done?
Are there any plans that I could base research around that b&js are planning
What are there rivals?
Peoples opinions of the ice cream

To be posted tonight

Ecology

Create your own

Ben & Jerrys logo

The logo itself doesn't really differentiate but has many varities. I.e, with an ice cream, on its own, 'Made in the USA' 'All Natural'
Although in 2010 they had to remove the All Natural from there brand for false advertising bla bla

Back to basics

After todays seminar I felt it a good time to go back to basics and my starting topic : Ben & Jerrys, try to find out stuff about the company and brand that other people don't neccessarily know and that I haven't already researched.

Direction

Ben & Jerrys - Flavors
Flavors - Baked Alaska
Baked Alaska - Alaska (state)
Alaska (state) - Polar bears
Polar bears - The Arctic circle
The Arctic - Ice Caps
Ice Caps- Global Warming
Global Warming

- Paper production and usage from graphic designers

Alaska

Alaska (i /əˈlæskə/) is the largest state of the United States by area. It is situated in the northwest extremity of the North American continent, with Canada to the east, the Arctic Ocean to the north, and the Pacific Ocean to the west and south, with Russia further west across the Bering Strait. Approximately half of Alaska's 698,473 residents live within the Anchorage metropolitan area. As of 2009, Alaska remains the least densely populated state of the U.S.
Alaska was purchased from the Russian Empire on March 30, 1867, for $7.2 million at about two cents per acre ($4.74/km²). The land went through several administrative changes before becoming an organized territory on May 11, 1912, and the 49th state of the U.S. on January 3, 1959.
The name "Alaska" (Аляска) was already introduced in the Russian colonial time, when it was used only for the peninsula and is derived from the Aleut alaxsxaq, meaning "the mainland" or more literally, "the object towards which the action of the sea is directed". It is also known as Alyeska, the "great land", an Aleut word derived from the same root.

Ben & Jerrys - Baked Alaska

Baked Alaska is one of the more popular varieties of Ben & Jerrys and is currenly still in production on the US and UK markets.





It contains white chocolate polar bears, vanilla ice cream and marshmallow swirls.