National Ice Cream Day - Ingenuity to see the opportunity, make the business owner Andre de boliva Soenjoto received ice cream ice cream enthusiast circles.
Andre originally opened a home-based ice cream business. He chose ice cream because it is still rarely seen in Surabaya, who glanced at it as an opportunity.
But all his efforts to achieve success as now, Andre had pessimistic business started in 1990 it could be accepted by society. "Can you imagine the daily omsetnya still approximately USD 75 thousand to USD 100 thousand. My mother and I had time to pessimists, because turnover is very small compared to capital income is excluded, "said Wednesday (7 / 7).
To start a business in the region pujasera Surabaya Jl HR Muhammad, Andre already spend between USD 15 million to $ 20 million. Had thought to finish it because of business within a month, a turnover that he and his mother's wish could not be reached.
The lack of inclusion is of course confusing, since most ice cream raw materials are imported products. To produce ice cream, Andre uses a low-fat milk with some coffee imported from Italy. "We've been in a few days do not get the raw materials we need. That's why we had to close the ith moment of our business with customer expectations are not disappointed when we deliver products with quality raw materials that are not good, "he continued.
Admittedly, closing his business for a moment is the most difficult choices. If he closed his business, then customers will move. But if not closed, then the customer will be disappointed with the quality of the products sold.
At that moment could terfikir whether to continue his business or even close it altogether. "At that time, my mother and gone through the lowest phase. Continue or close. Really confused, "he said.
For Andre, maintaining quality is the main thing in a business. So do not keep customers moving. He had to spend big to get a good raw material to maintain customer loyalty.
Armed with patience, patience, and perseverance, slowly Andre and his mother was able to describe and understand. He started the business to grow and give blessings. In 2003, he opened branches in the region Gubeng Kingdom.
Today he can claim to have opened his business in six places, including in Jakarta, Pluit Village. With the concept of de boliva kitchen and lounge, he admitted targeting the market for upper middle class. "The concept of de boliva kitchen and lounge, we did adjust to the market segment. We want the public market targeting middle to upper Surabaya, "he continued.
With the development of the ice cream business, Andre target every year could add a branch in Surabaya. "Because the players are rarely in Surabaya. We want this product is accepted by fans of ice cream, "ungkapnya.m5
Andre originally opened a home-based ice cream business. He chose ice cream because it is still rarely seen in Surabaya, who glanced at it as an opportunity.
But all his efforts to achieve success as now, Andre had pessimistic business started in 1990 it could be accepted by society. "Can you imagine the daily omsetnya still approximately USD 75 thousand to USD 100 thousand. My mother and I had time to pessimists, because turnover is very small compared to capital income is excluded, "said Wednesday (7 / 7).
To start a business in the region pujasera Surabaya Jl HR Muhammad, Andre already spend between USD 15 million to $ 20 million. Had thought to finish it because of business within a month, a turnover that he and his mother's wish could not be reached.
The lack of inclusion is of course confusing, since most ice cream raw materials are imported products. To produce ice cream, Andre uses a low-fat milk with some coffee imported from Italy. "We've been in a few days do not get the raw materials we need. That's why we had to close the ith moment of our business with customer expectations are not disappointed when we deliver products with quality raw materials that are not good, "he continued.
Admittedly, closing his business for a moment is the most difficult choices. If he closed his business, then customers will move. But if not closed, then the customer will be disappointed with the quality of the products sold.
At that moment could terfikir whether to continue his business or even close it altogether. "At that time, my mother and gone through the lowest phase. Continue or close. Really confused, "he said.
For Andre, maintaining quality is the main thing in a business. So do not keep customers moving. He had to spend big to get a good raw material to maintain customer loyalty.
Armed with patience, patience, and perseverance, slowly Andre and his mother was able to describe and understand. He started the business to grow and give blessings. In 2003, he opened branches in the region Gubeng Kingdom.
Today he can claim to have opened his business in six places, including in Jakarta, Pluit Village. With the concept of de boliva kitchen and lounge, he admitted targeting the market for upper middle class. "The concept of de boliva kitchen and lounge, we did adjust to the market segment. We want the public market targeting middle to upper Surabaya, "he continued.
With the development of the ice cream business, Andre target every year could add a branch in Surabaya. "Because the players are rarely in Surabaya. We want this product is accepted by fans of ice cream, "ungkapnya.m5
Ice Cream is Veri Delicious
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