Logistics of Natural Ice Cream

By Group 9: Neha Asher PG12006 Rohit Bhatia PG12003 Bhavya Thakkar PG12004 Mansi Kothari PG12031 Collin Rodrigeus PG12052 Rahul Tiwari PG12054

Group -07

Group Members Rohit Bhatia PG12003 Bhavya Thakkar PG12004 Neha Asher PG12006 Mansi Kothari PG12031 Collin Rodrigues PG12052 Rahul Tiwari PG12054

Project outline
Company profile History of ice-cream Production facility Input procurement & treatment Ice-cream production process Packaging & Storage Distribution process Costing Franchise policies The Parlour Competitors comparison Conclusion
Highlights

COMPANY PROFILE
Kamaths ourtime ice creams Pvt l.t.d

Established in 1984 1st Parlour Juhu Mumbai

No of parlours - 110

COMPANY PROFILE
25000 sq ft factory at Kandivali w

State of art process The 4 principle

Franchise model

Ice-creams...

Frozen custard

Frozen yogurt

sorbet

Ice-cream

Gelato

Indian Ice-cream Market

Production Facility
LANDING DOCK INPUT STORAGE INPUT SORTING

FINAL PRODUCT

CORE INGREDIENT PROCESSING

FLAVOUR PROCESSING

FREEZING

BULK PACKING

DISPATCH DOCK

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

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

Input Procurement

Chocolates
Procurement from Morde Daily requirement Based on E.R.P Storage At -10 degree Celsius

Input Treatment

Washing
De- skinning

Cleaning
Crushing

De seeding
Pulping

Storing

Production Process
Milk Rabdii Fruits

Packing

Freezer

Pulp

Chilling

Packaging

Distribution

Step Filtration and Clarification

Filtration

Evaporation of Milk For eliminating microbes

Start temperature 4*C (MILK)

Cooled to 4*C

End temperature 98*c (RABDI)

Add ON Sugar

Input- 2000 lt ph

Output -1000 lt ph

Step - Pulping

Peeling

Extraction of edible portion

Heating with sugar

Stored at 4*c

Cooling in ice cold

Filled in pouches

Step ice cream

Blending with flavours

Mixing for 4mins

Filling in boxes

Net weight 15 liters

Step Freezing

Packing in &1 packs

Date & Time of filling

Manual check

Output at 18*c

Passed through spiral freezer

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

Distribution Network

franchises factory Corporate Bulk

Costing
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 business 7.5 lakhs

Franchisee
110 franchisees India

44 Mumbai & 16 Pune

No Franchise/Royalty Fees

Investment of Approx 15 Lakhs

Franchisee
Location Franchiser (space, distance)

Shelf Life 15 days (else dispose)

Hygiene and Dress code

Queries Personal ID

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

The Parlour

Products

Single Scoop

Double scoop
Half litre packs

Milkshakes
Special bulk travel boxes

MENU

The Ishikawa

procurement

process IT

Process

transportation Vehicle break down

vendors
Legal quality ERP

equipments temperature Bill of Materials

Road block Human error

equipments Cold storage electricity Storage of finished product Improper Delivery to customers

Cleansing material Cold storage Storage of Raw material

strike

service operation wastage franchisee

Unskilled labour
people

HIGHLIGHTS

Visit to naturals factory

The 4 degree concept Meeting with MR. Girish Pai Director Retails naturals