Chapter I Understanding Ice Cream
Section I Origin and Classification of Ice Cream
1. Correctly Distinguish Six Cold Drinks
2. Origin and Development of Ice Cream
3. Classification of Ice Cream
Section II. Taste and Nutritional Value of Ice Cream
1. Popular Ice Cream Taste
2. Nutritional Value of Ice Cream. Common ice cream making methods
Section III Ice cream culture scanning in various countries
1. Italian ice cream that can be called a work of art
2. Popular American ice cream
3. Top fashion Korean ice cream
Chapter II Development Status of Ice Cream Market
Section I Development Status of Ice Cream Market in China
1. Ice cream market is divided into three parts
2. Product serialization. "Healthy" ice cream has become the mainstream
Fourth, the competition in the low-end market is fierce
The consumption characteristics of ice cream in the second quarter
First, the consumption season has faded
Second, brand consumption has been strengthened
Third, consumer groups have been concentrated
Fourth, household consumption has expanded
Chapter III Planning your own ice cream shop
Section I Ice cream shop. Join a chain or operate independently
IV. Skills of choosing to join a brand store
Information on joining a chain store
Section II. Market survey and positioning
I. Contents of market survey
II. Common market survey methods
Information: Ice cream shop market survey questionnaire
III. Customer group positioning
Section III. Capital budget and financing < Operating expenses of ice cream shops
III. Investment of franchise stores
IV. Common fund-raising methods
Section IV. Selection, naming and industrial and commercial registration
I. Location of ice cream shops
II. Matters needing attention in store location
III. Matters needing attention in renting houses
Information on store lease contract
IV. Ice cream shops. Handling the permit and the decoration design of the ice cream shop in industrial and commercial registration
Section V
I. Exterior design of the ice cream shop
II. Creating a pleasant interior space
III. Rendering the atmosphere in the shop
Chapter IV Procurement of raw materials and equipment
Section I Common raw materials and procurement precautions
I. Common raw materials of the ice cream shop
II. Commonly used equipment in ice cream shops
II. Other commonly used gadgets
III. Equipment procurement process
IV. Precautions for tableware procurement
V. Procurement of other equipment
Chapter V Operation and management of ice cream shops
Section I Daily management of ice cream shops
I. Recruiting excellent shop assistants
II. Implementing humanized management. Do a good job in financial management
ice cream sales and service skills in the second quarter
First, the image and language of the clerk
Second, the skills of getting close to and winning customers
Third, the service taboos of ice cream shops
Fourth, the handling of emergencies
Fifth, focus on winning repeat customers
Chapter VI, the marketing strategy of ice cream shops
First. Give the ice cream an attractive name
III. Opening and promotion of the ice cream shop
II. Daily marketing of the ice cream shop
I. Marketing secrets of the ice cream shop
II. Pay attention to daily promotion
III. Precautions in promotion activities
IV. Seize the festival and engage in marketing
V. Marketing strategy of Haagen-Dazs
Fried ice cream
II. Ice cream hot pot
III. DIY ice cream
IV. Developing healthy ice cream
V. Developing fashion ice cream
VI. Developing fashion constellation ice cream
Section IV. Diversified operations of ice cream shops
I. Operating all kinds of cold drinks
II. Several taboos in making drinks < p Operation and production of all kinds of desserts
Chapter VII Overcoming the operation crisis of ice cream shops
Section I Reasons for the failure of operation of ice cream shops
Section II Reasons for the failure of independent operation of ice cream shops
Section II How to spend the off-season safely
Section I, Developing diversified operations
Section II, Improving service quality