Do you want to start an ice cream business and need to write a plan? If YES, here is a sample soft serve ice cream business plan template & feasibility report. Soft serve (also called crème or soft ice cream) is a type of frozen dessert that is softer than ice cream and is dispensed from a machine instead of being served by hand.

Why Start a Soft Serve Ice Cream Business?

Soft serve is a great low maintenance frozen treat. With the option of adding it to desserts to expand your menu, you can include it in crepes, churros, Belgium waffles, or sundaes that children can personalize on their own. This dessert comes at a lower cost and parents love the low price. With it being more fiscally beneficial, you will be able to get into the ice cream business for less.

While similar to ice cream, it is not technically ice cream. This product became very popular amongst consumers who preferred the lighter texture. Now, most major ice cream brands use this manufacturing process. It also made possible the soft ice cream machine in which an ice cream cone is filled beneath a spigot on order.

Soft serve is generally lower in milk-fat (3 percent to 6 percent) than ice cream (10 percent to 18 percent) and is produced at a temperature of about -4 °C. Ice cream is stored at -15 °C. A warmer temperature allows the taste buds to detect more flavor.

Soft serve contains air introduced at the time of freezing. The air content, called overrun, can vary from 0 percent to up to 60 percent of the total volume of finished product. For soft serve ice cream, it is generally accepted that the ideal air content should be between 33 percent and 45 percent of volume.

More than this and the product loses taste, tends to shrink as it loses air, and melts more quickly than that with less air. The right combination of air and temperature is as important to the taste of the finished product as the other ingredients.

Starting a soft serve ice cream business can become ideal and profitable when done right. If you open your store in an area that receives lots of traffic, especially during the warmer months, this business can be rewarding.

Note that the more clearer your vision is for your store, the greater your chances of effectively completing required paper filings, designing a comfortable and attractive store and hiring the most qualified staff in time for your grand opening.

It’s also necessary that you create a detailed business plan for your ice cream store. Include the flavors of ice cream you will serve. Note whether your store will create birthday and holiday ice cream trays for customers to purchase and enjoy.

Consider including the days and hours that your store will be open for operation. Take your time to research your competition. Identify specific steps you will take to gain ample customer support to successfully compete with other local ice cream stores.

Address the ways you will alert the media and the public about your business. Don’t forget that you could also reach out to magazine editors and request that they write a review on your shop. Include your budget and the amount of capital your business will start with and how you will raise additional capital.

A Sample Soft Serve Ice Cream Business Plan Template

1. Industry Overview

According to reports, the Global Ice Cream Market was valued at $68,072 million in 2016, and is expected to peak at $97,301 million by 2023, with a CAGR of 5.4 percent from 2017 to 2023. Ice cream is dairy product which is sweetened with either natural sugar or artificial sweeteners.

Most ice creams are provided by the companies present in the market, including hard ice cream, soft ice cream, light ice cream, low-fat ice cream, and others. Summer is the most likely season for the consumption of ice cream and related products.

The rise in ice cream demand is driven by availability of various flavors, which has led ice cream consumers to pay a premium price for these products, which in turn increases the revenue of the market. Industry businesses are growing their product range by including functional ingredients, organic herbal fillings, and exotic flavors in product formulations to meet the changing consumers’ demands.

For example, companies are including other exotic flavors such as tropical fruits, lemons, and coconuts to cater to changing taste of consumers. Also, health-conscious customers prefer a low-calorie and low-fat ice cream called Skinny Cow. In this way, product innovation in ice cream products drive growth and development of the market globally.

Apart from this, retail channels such as hypermarkets, supermarkets, convenience stores, discounters, forecourt retailers, and grocery stores act as global marketing tool that assist in building an impressive premium image and increase brand exposure of wide variety of ice cream products.

Note that the continued expansion of these retail channels will keep engineering the growth of ice cream market size. However, the health concerns associated with ice creams restrain market growth. Just like it was stated above, product innovation, economic growth, rise in disposable income, and retail market expansion are projected to have high impact on ice cream market share.

Product innovation will diversify the offerings and assist in meeting varying consumer demands while economic growth will continue to increase the spending power of customers. As a new entrant in this industry, note that consumers consider ice cream as snack and it is one of the main reasons for the growing consumption of take-home segment.

In 2016, the take-home segment accounted for the highest share, with a CAGR of 5.3 percent from 2017 to 2023. The growth is also expected because of rising disposable income, the introduction of new flavors from the manufacturers, and increased consumption of ice-cream as a snack option boosts the market for ice cream products.

According to experts, the Asia-Pacific will witness the highest growth rate, due to the growing demand from the emerging economies such as india, China, Indonesia, and others. Howbeit, increased disposable income and rise in standard of living boost the growth of market.

India and China are projected witness significant growth during the ice cream market forecast. Australia is the most attractive market for ice cream manufacturers.

Ice cream market in Australia is approximately 10 percent of the overall country’s food industry. Also, hypermarkets and supermarkets were the second leading distribution channel in Australia. However, the hypermarkets and supermarkets are expected to be the fastest growing distribution channel in the country.

2. Executive Summary

Soft Amazing Cream (SAC) is a homemade ice cream that will be easily tailored to suit the taste and preferences of individual businesses and clients. It’s a sub-company engineered by Fruit Factory to provide quality and unique soft ice creams to the general populace. Our production facility will be located in Back Bay Boston. Our use of locally grown fruit utilizes the Great Boston made products and promotes value added processing.

All our products will be sold by contract to upscale customers via hotels, convention centers, and restaurants. Our soft ice cream will be packaged in 11.7L pails that are labeled with a list of the ingredients and contact info. Each 11.7L pail will be priced at $44.23.

Our intention at SAC is to grow and reach maximum sales capacity of 90,000L of ice cream by the fourth year. Initial sales for SAC will be 18,000L with gradual increases in the following three years until maximum production capacity is reached in year four. We plan to have just two employees as we begin.

We will use a corporation as our business structure and just one owner will manage the business while the other will produce and market the ice cream. The initial capital investment required for SAC operation is $810,266. The project internal rate of return for the SAC is 22.1 percent with a net present value of $161,358.

All the fruit used in our ice creams and dessert are primarily processed at Fruit Factory’s farm with the exception of the cherries. All the strawberry, raspberry and apple is processed, packaged and stored at the owner’s home until they are sold either as fresh fruit or further processed. However, SAC uses the Tufts University sorting tables and cherry pitter at the biotechnology facility.  The cherries are sorted, washed, pitted and packaged at this location.

SAC entered the Greater Boston Farmers Market in 2019 where the selling of fresh and frozen fruit started, with a variety of home baked goods that are made in the owner’s home. Also, to add value to the fruit and increase the length of the selling season, SAC held an agreement with a local ice cream company.

This agreement involves SAC selling our fruit to the local company who uses the fruit to make ice cream. Then, we buy the ice cream back from the local company and sell it as scooped cones at farmers markets. The majority of our business is done at the Greater Boston Farmers Market or privately at the Old Church Market.

However, we have also sold products at Hynes Convention Center, Boston Children’s Hospital and at various hypermarkets around Back Bay Boston.  Potential customers that we plan to investigate include the Downtown Boston Marketplace, South End Historic District, and other restaurants in and around Boston.

3. Our Products and Services

At SAC, we will sell 11.7L quantities of premium soft serve ice cream. The premium soft ice cream is currently available in nine varieties, which are outlined below. The ice cream is made from fresh fruit, ice cream mix, and a few additional ingredients that are used for flavoring.

At SAC, we grow and sometimes purchase fresh fruit at market prices during the summer months. The additional flavorings are purchased from a Grocery Store. The ice cream will be packaged in 11 x 12 x 7 white plastic pails.

Each pail will have a label listing the company name and address, the product name, the net quantity in the pail, a best before date, a list of ingredients, and the company’s logo. Nutritional information will be provided on a hand out sheet. Our current flavor offerings include;

  • Strawberry Rhubarb
  • Raspberry Cheesecake
  • Cherry swirl
  • Cherry with Dark Chocolate Flakes
  • Chocolate Raspberry Fudge
  • Bumble Berry (A berry mixture)
  • Sour Cherry Gelato
  • Lemon Raspberry

4. Our Mission and Vision Statement

  • Fruit Factory wants to focus on adding value to their fruit by establishing itself as a reputable ice cream company.
  • The more reason we want to create a sub company, Soft Amazing Cream (SAC), by creating brand awareness for our ice cream and establishing relations and customer loyalty by selling our ice cream through other retailer establishments.
  • We have reached a point where we cannot advance our business without building our own facility and eliminating the cost of employing other middle men to process their fruit and make our ice cream for us.
  • We want to construct a certified processing facility where we can process our fruit, make our products, and produce our own ice cream.
  • Our mission at SAC is to explore a niche market in the Boston premium ice cream industry by positioning SAC as a company that provides a unique option that allows customers to tailor a signature ice cream brand to meet the needs of the menu at their locale.

Our Business Structure

At SAC, we plan to invest in a board of experts and advisors to help us shape our success and business path. This highly influential Board of Advisors will include The Boston University Food Science Department, Turf University Plant Science Department, a Lawyer, an Accountant and a Plantation.

This forum will improve the skill pool that the owners will bring to the business while providing fresh perspectives on building our business. This corporation has chosen this board in order to give mentorship and strategic advice in the areas of fruit processing, ice cream production and financial/legal issues.

Some advisors were chosen as they have been instrumental in providing much practical advice on how to properly process fruit, specifically the dwarf sour cherries and the haskap. One has been chosen as he is a mentor and teacher in the process of ice cream production.

The lawyer and accountant are included as advisors as they will periodically be involved in reviewing the financial and legal matters of SAC as it grows and develops. The advisors will not be directly involved in the day-to-day operation of the business nor will they have power over the decisions made.

5. Job Roles and Responsibilities

  • Owners

First, the owners have created a partnership in which they have a legal relationship to carry on the profit-motivated business of SAC. Both own fifty percent of the business and mutually make all of the company’s decisions. They both possess good management skills and know all of the workings of SAC. Both will receive a salary based on the amount of work that they do for the company and any earnings will be split equally between the two of them.

  • Fruit Inventory and Processing Manager

One owner will actively be involved in managing inventory, doing repairs and maintenance, and helping to process the fresh fruit bought in to the business. While the other will have a larger role in processing the fruit required for making the ice cream. One will have a larger role in the day-to-day maintenance of the machines required to process the fruit, while the other will devote much more time to the physical processing.

  • Ice Cream Production Manager

The owner will be charged with creating ice cream mix recipes that align with the needs of the business in terms of quality, practicality, and cost efficiencies for SAC. He will also be responsible for creating a contract with Manley (or a local dairy) that will assemble the ice cream mix for him to purchase.

Hence, he will be in charge for ensuring he has enough ingredients in inventory to meet production needs. Given production limitations of the batch freezer, he will be able to make 90,000L of ice cream each year which mandates him to spend approximately eight hours a day making ice cream 245 days of the year.

  • Sales and Marketing Managers

The owner will also at the beginning assume the role in marketing and selling Ice Cream.  This role will include identifying markets, establishing relations with clients, pricing the product, promoting the ice cream brand and, monitoring logistics systems.

He will spend approximately one day of the scheduled work week on this role, which equals approximately 500 hours a year spent working on this role. Additionally, the other owner will be involved in marketing by being in charge of distribution duties.

6. SWOT Analysis

To achieve success in this industry, SAC must be positioned as offering a unique product with high quality and premium prices reflecting this. Our plan is to differentiate our company from our competition by developing a niche market with Hotels and Convention Centers, High End Local Restaurants, and Community Events as our customers.

We have to differentiate by providing the opportunity for our customers to create unique signature brands of soft serve ice cream which SAC will produce for them.

All our products must be positioned in a manner that customers will see our company as providing flexible service that can tailor the soft ice cream to meet individual needs. We undertook a detailed SWOT analysis to enable us achieve the above goals. Clearly summarized below is the result of our SWOT Analysis;


  • Education in ice cream production
  • Experience with product and customers
  • Ease of communication due to small work force
  • Prior knowledge of fruit processing
  • Already Purchased Land
  • Fruit is grown in close proximity to processing facility
  • Facility located off of a paved road
  • More land for building expansion is easily acquired
  • Transport costs are still minimal
  • Situated in lower tax assessed area


  • Intense workload for employees
  • Need to purchase buildings and equipment which will come at a high cost
  • Freezer space will be an important part of the facilities but the company’s needs may change drastically over time
  • Initial start-up costs will be large and take a large amount of capital


  • Need for premium ice cream in Greater Boston hotel and convention centers
  • Contracting product out during the slow season will reduce the effects of market flux
  • Need for this type of premium dessert product in special events market around the global city


  • Health concerns affecting product demand
  • Competitors in the market will fight for the market share SAC is trying to acquire
  • Contracts may be difficult to maintain year-round
  • Seasonal inventory needs to be stored until it is needed.


  • Market Trend

Experts believe that the frozen dessert market will always witness a continuing evolution of trends. Generally trends in desserts stem from what a chef thinks would match their latest savory or spicy concoction.

With access to social media, web reviews and old fashioned word of mouth, consumers have the power to constantly express their needs, desires and ideas not only to their friends, but also to dessert franchisers who wish to stay on top of dessert trends. As the market continues to expand in size, the latest trends focus on new flavors, customization and drinkable desserts – beverage ranges.

  • New Flavors

More common flavors like vanilla, chocolate and strawberry are holding onto the title as the fan favorites, but it’s not from the lack of new flavors. Now being more adventurous than ever, consumers are willing to try unconventional flavors in their ice creams and desserts.

Pairing sweet and savory together, there are green tea, bacon caramel and cheesecake flavors that are contesting to break thru in the ice cream and frozen yoghurt market. Flavors provide the unique experience for customers to have at their favorite dessert bar.

  • Customization

Indeed there is huge potential sales to those consumers who are seeking to “make it their way.” Instead of picking and choosing from menus, customers create exactly what they want, the way they want it. It has helped to cater to customer’s needs, whether for dietary or allergy restrictions, taste preferences or nutritional info, the ability to indulge in frozen desserts especially catered to personal needs is a large trend that is growing within the food market.

  • Drinkable Desserts

The option of a blended beverage for dessert over traditional ice cream is a getting popular. Fancy drinks such as an iced mocha frappe with a shot of caramel sauce are leading the press. The key to selling these beverages is to make them sound, look and taste as desirable and indulgent as the world’s best fudge pudding.

Infused beverages such as teas have become a trend to watch. Herbs and spices such as basil and lemongrass are popular infused teas on the menu at many cafes and diners. As people start paying more attention to their diet, infused flavored teas, have grown in popularity and selection.

It’s important to state that frozen desserts are evolving and flowing with the major trends present in the food industry.

As consumers pay more attention to their diet, industry businesses are offering healthy options with their desserts, ensuring those who are health focused can still indulge in their favorite frozen treats. Healthy desserts are a trend that is starting to get a foothold in the dessert market and will continue to expand like it has in the food industry.

8. Our Target Market

At SAC, we plan to continue serving our current market at the Farmers Market in Greater Boston through Fruit Factory, in addition to the new target market, which will include the social community event segment and the upscale restaurants, hotels and convention centers in Back Bay and around Greater Boston.

We believe that targeting this peculiar segment will offer SAC a large market and large potential for future growth. SAC will sell bulk quantities of the ice cream to the Fruit Factory division which will serve the Greater Boston Farmers Market Segment.

The social community event segment includes local fairs, weddings, and other community banquets. This segment and the hotel and convention center market allows for ease of entry with contracts and minimizes costs through bulk sales. We believe that the potential to work one on one with customers gives SAC an advantage over many other businesses.

From our detailed feasibility studies, there is little competition for gourmet ice cream contracts with hotels and convention centers, which serves as enormous opportunity for SAC. This type of approach also leaves room for SAC to explore contracts with other public and private banquets across the province including weddings and other community events.

  • Our Competitive Advantage

From our detailed research, there are a relatively large number of ice cream producers in Boston, but many of them do not manufacture on a large scale. We understand that the threat of entry into this industry is relatively high considering that small-scale soft serve ice cream producing equipment can be purchased at a reasonable price and there is a wide array of ice cream that can be made.

Also, the power of buyers of soft serve ice cream in this market is moderate to high as ice cream is a price elastic product and buyers can easily switch between producers. That is why suppliers of ice cream must target buyers who will purchase large quantities of ice cream, and in turn this will create brand loyalty.

The power of the suppliers of ice cream is moderate due to seasonal demand and changing consumer preferences, but premium ice creams command higher prices.

Meanwhile, there is also a high threat of substitutes in this industry as there are many types of ice cream, ice cream products, and multiple locations to purchase them from. Thus, competitive rivalry in this market is high as ice cream is in the maturity stage of its life cycle and needs to be positioned to a niche market in order to gain market share.

But just like we analyzed in our SWOT analysis, our strengths in this industry outweigh all possible threats and competition, and in no time our self-service strategy will make us the number one choice for well-produced soft ice cream all around Greater Boston.


At SAC, we plan to adopt a personal selling and informative product advertising strategy.  We plan to place emphasis on personal selling due to the nature of our market. This market has a limited number of buyers where the customers are business purchasers rather than ultimate consumers.

Immediately after the release of the product, SAC will send out a letter explaining who we are, describing our premium soft serve ice cream, and bringing forth the idea of developing a signature ice cream for business partners. We will also request a meeting with each client to pitch the personalized ice cream products where we will provide free samples and answer any questions.

At this point, the client can discuss with SAC the flavor of ice cream they would like developed for their establishment. Subsequently, will follow up with a sales call and work out a contract with the establishment including an estimate of how much ice cream the establishment would be ordering each year, how often the orders will be placed, and what type of premium ice cream the establishment would like to design.

Howbeit, the pamphlets discussed in the promotion section will be sent to community neighborhood councils across Boston to promote interest in SAC products. Further, the labels on SAC pails will act as a further promotional device.

10. Sales Forecast

At SAC, we will start by operating on a tight margin for the first few years. This is due to high average days of inventory and lack of production capacity during these first years.  We forecast our selling price to remain constant throughout the five year plan, but is adjusted for inflation.

Production capacity is reached during the fourth year of operation as clientele must be established during the early years. From the breakdown of cost of goods manufactured; we expect the cost of the ice cream mix in direct materials to make up the largest portion. However, as sales grow the margin increases until a net income is realized in 2024.

Administration and marketing expenses remains relatively stable, only increasing by inflation. This is because maintenance will be required for keeping the website secure and awareness will increase for the ice cream as time passes.

11. Publicity and Advertising strategies

Our plan at SAC is to provide a unique and adaptable product that fits well into a market where consumers are looking for a quality local soft ice cream product they can tailor to their needs. We will strive to capture off-season sales through the superior quality and taste of our product that will leave customers desiring the product in winter months, while also targeting the segment of the market that values quality over price.

We believe that targeting the upscale restaurant, hotel, and convention centers to design their own signature ice cream will differentiate SAC from our competition.

We plan to implement a variety of promotional techniques. Pamphlets, websites, and face-to-face interaction will be the focus. Along with these techniques, sampling will be a way in which SAC can acquire new clientele. Pamphlets will allow customers to learn more about our soft ice cream selection and image.

A website will also be established to allow potential and existing customers of SAC to place orders, view product information and discover the image of SAC. Costs will be associated with this website to keep it secure and functioning properly. Face-to-face selling will also allow us personal connection with our customers.

  • Sources of Income

Our revenue will come from selling 11.7L quantities of premium soft serve ice cream.  The premium soft ice cream is currently available in nine varieties. The ice cream is made from fresh fruit, ice cream mix, and a few additional ingredients that are used for flavoring.  The ice cream will be packaged in 11 x 12 x 7 white plastic pails.

12. Our Pricing Strategy

At SAC, we will employ a market-based approach to our pricing policy. Our ice cream will be contracted at $44.23 for an 11.7L tub. Customers will be paying a higher value product price implying that the ice cream has substantial value to warrant the price.

Building our image as gourmet enables us to extract a premium price from the market that is similar to our competitors. The price in the contracts with the target segment, $44.23/11.7L reflects a bulk price, and does not consider what the customers will do with the product once they purchase the bulk quantity. The force in which SAC will penetrate the premium contract market will create consistent profitability for the business.

  • Payment Options

The payment options at SAC will be all inclusive and acceptable to satisfy the varying needs of our customers. Here are the payment options that we will make available to our clients;

  • Payment by cash
  • Payment via Point of Sale (POS) Machine
  • Payment via online bank transfer (online payment portal)
  • Payment via Mobile money

We have also chosen banking platforms that will help us achieve our plans with little or no issues. Our bank account numbers will be made available on our website and promotional materials to clients who may want to deposit cash or make online transfer for our services.

13. Startup Expenditure (Budget)

With Fruit Factory looking to start up SAC as a sub-company to cater to the need for premium ice cream in Greater Boston, a lot needs to be done to engineer this expansion. To meet this demand and to have the facilities, staff, and equipment necessary to operate, we will need an initial capital investment of $810,266. This will be facilitated through loans and an Initial capital investment of $510,000 from the owners.

This startup capital will be used to buy equipment, pay relevant expenses for the first six months of operation, and purchase inventory that is required to operate as a distributor. Inventory and facility construction will be the major cost incurred. The projected internal rate of return for SAC is 22.1 percent with a net present value of $161,358.

Our intention at SAC is to grow and reach maximum sales capacity of 90,000L of ice cream by the fourth year. Initial sales for SAC will be 18,000L with gradual increases in the following three years until maximum production capacity is reached in year four.

Generating Funding/Start up Capital 

We will use a corporation as our business structure and just one owner will manage the business while the other will produce and market the ice cream. The management will be composed of two members (Victor Cruft and Tony Wayne) and the board of advisors. We hope to raise our start up fund through the following ways;

  • Generate part of the startup capital from personal savings and sell of stocks
  • Source for soft loans from family members and friends
  • Generate fund from angel investors

Note: We have been able to raise $510,000 from the personal savings of our founders, $91,000 from soft loans from family members and friends, and we are almost at the verge of completing the money needed as capital from a reliable Angel investor with an eye for businesses.

14. Sustainability and Expansion Strategy

Our ice cream processing facility will be a 40x40x8 colored galvanized steel structure. This building will encompass all fruit processing and storage as well as all of the ice cream processing equipment and storage. It will be a serviced building with heat, water, and sewer.

A 12x24x8 walk in freezer, including floor and recessed door, will be installed in this building. All processed fruit and ice cream will be stored in this freezer. A large cooler will store the ice cream mix and other processed fruit that may need to thaw prior to being used to make the ice cream.

Our building will also house a cherry pitter, a fruit sorting table, and a batch freezer which is used to make the ice cream. A transportation port will be included, allowing SAC to load products directly on to refrigerated trucks for distribution. We acknowledge that a building permit must be acquired before our building can be erected.

The cost of the building permit is included in the financial projections and costs. This building will fall in to both the agricultural and commercial tax levels. Therefore, the building will have multiple tax designations and each of these classifications corresponds to different tax levels.

The proposed SAC land measures an eighth of a mile by half a mile. We will purchase an acre of land on which to locate the ice cream processing facility. Due to the presence of brush located where the building is to be erected, the removal of this must occur before construction is undertaken. In ten years period, this current planned facility will still accommodate a large production expansion with only minor additions capital assets.

At SAC, we also acknowledge that our first year of production will be a developing year in which the business will construct the ice cream processing facility, purchase all the necessary equipment, establish their brand name, and build customer relations.

At this point, the owners will be the only employees and will manage all aspects of the business.  By our third year, we can expand production to include additional flavors based on the new fruits our parent company (Fruit Factory) will have coming in to production such as the haskap.

We at SAC will be able to expand our soft ice cream flavor variety without having to add a new batch freezer to the operation. By year four, SAC will reach maximum production quantity of 90,000L. In the fifth year of production, when sales are consistently at 90,000L, SAC should have a Hazardous Analysis Critical Control Points program implemented.

We believe that this would prepare the business for an expansion that will enable us to sell our products out of Boston. Boston and Massachusetts Fruit Growers have predicted a large increase in the amount of fresh cherries available in the State in year seven of SACs operation.

We believe that this will provide an opportunity for SAC to look in to obtaining another batch freezer to increase the amount of ice cream that can be made by our facility. Moreover, other ice cream flavors may be added to SAC selection periodically.

In the eighth year of production, SAC will have gained enough brand awareness and loyalty that we may be able to break out of the Boston market. By year ten, if the demand for SAC increases beyond production capacity, there may be a need to purchase a larger or additional batch freezer to meet increasing demand.

Checklist /Milestone

  • Business Name Availability Check: Completed
  • Business Incorporation: Completed
  • Opening of Corporate Bank Accounts: Completed
  • Opening Online Payment Platforms: Completed
  • Application and Obtaining Tax Payer’s ID: In Progress
  • Application for business license and permit: Completed
  • Purchase of Insurance for the Business: Completed
  • Conducting Feasibility Studies: Completed
  • Leasing, renovating and equipping our facility: Completed
  • Generating part of the startup capital from the founder: Completed
  • Applications for Loan from our Bankers: In Progress
  • Writing of Business Plan: Completed
  • Drafting of Employee’s Handbook: Completed
  • Drafting of Contract Documents: In Progress
  • Design of The Company’s Logo: Completed
  • Printing of Packaging and Promotional Materials: Completed
  • Recruitment of employees: In Progress
  • Purchase of software applications, furniture, office equipment, electronic appliances and facility facelift: In progress
  • Creating Official Website for the Company: In Progress
  • Creating Awareness for the business (Business PR): In Progress
  • Health and Safety and Fire Safety Arrangement: In Progress
  • Establishing business relationship with banks, financial lending institutions, vendors and key players in the industry: In Progress