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Logistics of Natural Ice Cream

By Group 9:

Neha Asher

PG12006Rohit Bhatia PG12003

Bhavya Thakkar PG12004

Mansi Kothari PG12031

Collin Rodrigeus PG12052

Rahul Tiwari PG12054

Group -07

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Group Members

Rohit Bhatia PG12003

Bhavya Thakkar PG12004

Neha Asher PG12006

Mansi Kothari PG12031

Collin Rodrigues PG12052

Rahul Tiwari PG12054

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Project outline

Company profileHistory of ice-creamProduction facilityInput procurement & treatment

Ice-cream production processPackaging & StorageDistribution processCosting

Franchise policiesThe ParlourCompetitors comparisonConclusionHighlights

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COMPANY PROFILE

Kamaths ourtime ice creams Pvt l.t.d

Established in 1984

1st Parlour Juhu Mumbai

No of parlours - 110

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25000 sq ft factory at Kandivali w

State of art process

The 4 principle

Franchise model

COMPANY PROFILE

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Frozen custardFrozen

yogurt

sorbet

Ice-cream

Ice-creams...

Gelato

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Indian Ice-cream Market

. . . .

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Production Facility

LANDING DOCK INPUT STORAGE INPUT SORTING

FLAVOURPROCESSING

COREINGREDIENT

PROCESSING

FINAL PRODUCT

FREEZING BULK PACKING DISPATCH DOCK

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Input Procurement

Core Ingredient- Fresh Milk

Buffalo milk used

Daily requirement -15000tonnes

Procurement from Igatpuri, Vasai and Arey Colony

Storage 3 silos of 5000tonnes each

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Input Procurement

Fruits and Sugar

Procurement from A.P.M.C (fruits)

Sugar Procurement Navkar distributors

Daily requirement Based on E.R.P

Storage In controlled conditions

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Input Procurement

Chocolates

Procurement from Morde

Daily requirement Based on E.R.P

Storage At -10 degree Celsius

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Input Treatment

Washing

De- skinningDe seeding

Pulping

Cleaning

Crushing

Storing

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Production Process

Milk Rabdii Fruits

PulpFreezerPacking

Chilling Packaging Distribution

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Step Filtration and Clarification

FiltrationEvaporation of Milk

For eliminatingmicrobes

Start temperature -4*C (MILK)

Add ON

Sugar

End temperature

98*c (RABDI)

Cooled to

4*C

Input- 2000 lt ph Output -1000 lt ph

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Step - Pulping

PeelingExtraction of

edible portionHeating with

sugar

Filled in

pouches

Cooling in ice

coldStored at 4*c

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Step ice cream

Blendingwith flavours

Mixing for4mins

Filling inboxes

Net weight

15 liters

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Step Freezing

Packing in &1 packs

Date & Time offilling

Manual check

Passed

through spiralfreezer

Output at -

18*c

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Packaging

Containers arranged in crates

Crates stored in freezers

Stock is moved on F.I.F.O Basis

Containers packed with dry ice in boxes and loaded

Stock movement reflected through the E.R.P SYSTEM

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Distribution Network

factory

franchises

Corporate

Bulk

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83 gms per scoop

Audit Thrice a year

Mystery Customers Audit Twice a year

Orders ERP System 2 days prior

Adjustments Next Delivery Cycle

Payment Every Week (C.D 3% to 5%)

Monthly business7.5 lakhs

Costing

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110 franchisees India

44 Mumbai & 16 Pune

No Franchise/Royalty Fees

Investment of Approx 15 Lakhs

Franchisee

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Location Franchiser (space, distance)

Shelf Life 15 days (else dispose)

Hygiene and Dress code

Queries Personal ID

Franchisee

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Comparison

0.5 ltr & 1.5 ltr packs

6 scoops & 18 scoops

30% G.P

12% N.P

5 ltr packs

50 scoops

22% G.P

10% N.P

h l

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The Parlour

d

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Products

Single Scoop

Double scoop

Half litre packs

Milkshakes

Special bulk travel boxes

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MENU

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The Ishikawa

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Improper

Delivery tocustomersCleansing

material

Unskilled

labour

strikeCold

storageelectricity

transportationProcessprocessprocurement

Storage of

Raw

material

peopleStorage of

finished

product

temperature

Bill of

Materials

Vehicle

break down

Road block

Human error

franchisee

IT

ERP

vendors

Legal

quality

equipments

wastage

operation

service

Cold

storage

equipments

HIGHLIGHTS

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HIGHLIGHTS

Visit to naturals factory

The 4 degree concept

Meeting with MR. Girish Pai Director Retails

naturals