A Feasibility Study of the Establishment of an Ice Cream Parlor named Frozen Corner

Abstract

The climate in the Philippines is mostly hot and dry due to global warming, so most of people do something to counter the heat like eating cold foods, most especially like desserts. So the researchers proposed the A feasibility study of the establishment of an ice cream parlor named Frozen Corner in Bagong Silang, Caloocan City. People of all ages love ice cream because it makes the people feel the happiness and refreshment for them. Because of the delightful sweet of satisfying one's own taste buds, almost everyone has a happy memory of a Birthday party, picnic or romance which included some form of ice cream. Survey method is a questionnaire that would be answered by the respondents to know the 4P's (Product, Promote, Price and Place) of the business. Twenty respondents are randomly chosen in Bagong Silang to answer the survey. The result on the Product survey shows that 75% of the respondents preferred the soft form of ice cream which is suitable to our proposed business. The result on the Promotion survey displays that 85% of the respondents agreed that giving a promo on the grand opening of the business to boost the popularity from customers. The result on the Place/Location Survey emphasizes that 80% preferred to eat ice cream after buying groceries or when having a party. The results on the Pricing Survey project that 95% of the respondents bought ice cream with the budget of Php 5.00 -Php 50.00 because they preferred to taste ice cream in a very least price.The researchers conclude that soft serve ice cream parlor is an in demand business with a high growth value by the consumers. According to the feasibility study of the Establishment of an Ice Cream Parlor, Named Ice Cream Dream in Tanauan City, Batangas the business of selling ice cream is feasible and has a high growth income in the market. One of the weaknesses of the soft serve ice cream business is seasonal because of the external factors like climate so to make the business still in-demand in a winter-like climate, the proponents suggested to paired the soft ice cream with hot desserts to make it balanced or invent a new form of ice cream that is suitable to an unusual climate.