For past, present and future requests, I wrote this small instruction.
First step
- After you have made the decision to start the production and sale of soft ice cream, the first thing to do is to study similar points (talk to sellers), as easy as a curious client, to study the assortment and prices. Or the best way to work at a similar point is as a salesperson.
Stage two
Find a suitable place.
- Places; the best places are where they go every day, walk, etc. idly staggering people. This shopping center (better near cinemas or at the entrance - exit) is only the most visited parks, central streets, pedestrian zones and central places where people hang out every day.
- We choose a freezer, if everything is in order with finances (there is no shortage), then you can buy a powerful freezer with additional options, such as the production of yogurt or cocktails. A powerful freezer can serve more customers at a time (for example, an ordinary inexpensive three-arm freezer with a price of 120-140t.r. can produce from 5 to 7 portions at a time, one by one). Look at the performance, the performance of the freezer is from 14 - 16 l / h, these are weak, low-power freezers. More powerful and larger increases this limit due to the larger volume of the freezing cylinder and the power of the apparatus (for freezing).
- By and large, not expensive three-horn freezers for soft ice cream do not differ much from each other. Perhaps the most popular manufacturers are China and Korea, there are Italy and the United States, but they are more expensive.
- If you have found a company selling freezers in your city or in a nearby area, then of course it is better to contact them, come there and see for yourself, touch, control everything.
Many are in a hurry to surprise the assortment of their future customers, selling not only ice cream but also the above options, such as cocktails, yogurt. This is all well and good, but if you have financial difficulties, you shouldn't overpay for additional options.
Let's go back to the first stage, talk with sellers or owners of outlets, what is the ratio of the sale of cocktails and ice cream, and only then decide whether it is worth spending money on it right now. In addition, if everything goes well for you, only then it is better to think about it, and with good sales you will definitely need a second freezer, and it is inappropriate to increase the profit that has not yet appeared.
But that's my personal opinion.
Fourth stage
Registration of individual entrepreneurs
The first method, the easiest, is to find a legal entity. the company and for 3 - 4 tr. they do everything themselves.
Second way
We collect documents: (there are not many of them)
Passport (2-3 pages and registration) and TIN (do not forget to make photocopies).
And we go to the tax office at the place of residence.
There we ask where the individual entrepreneur is registered. We find the necessary inspector, he gives you to fill out the form and says where to pay the state duty somewhere around 800 rubles.
OKVED code - 52.24.3 Retail trade of ice cream and frozen desserts
Then we go to the notary, we certify all the documents.
We pay according to the receipt, we bring everything to the inspector, and everything (almost everything).
You are assigned a date, when everything is ready, come and take your certificate.
That's all, you are an individual entrepreneur, with all rights and obligations.
- SES, here it is clear that you need sanitary books, a dressing gown or a uniform that would cover your everyday clothes. At the expense of water and sewerage, in theory, of course they are needed, but each has its own conditions. Yes, and checks are not frequent, but no matter what, I hope for your decency and respect itself, which will not allow you to poison your clients for the sake of economy. Wash the freezer every day, conscientiously (as for yourself), everything will come back to you.
- Additional equipment, a refrigerator, for storing the ready-made mixture, containers for the mixture (they will store the ready-made mixture in the refrigerator), paddles for stirring the mixture and driving the residues into the cylinder, it is better to buy water in bottles of 19 liters, and not from suppliers, but wholesale bases, since there is at least two times cheaper (but of course, if there is transport). Measuring cups, scales for dry mixture, the mixture is usually in bags of 1.6 - 1.8 kg, I packed it in one kilogram, it's more convenient.
This is what at this point in time, I remembered, and what came into my head. But I hope you dear visitors will help me fill in the gaps and shortcomings with your questions and advice. If anyone wants to share their experience and interesting findings with others, I will be happy to give you a place on my website.
The production and sale of soft ice cream is a good option for starting a business. The freezer sweet product is a popular, cool milk dessert. Such ice cream has a special composition and is not exposed to strong cold, which is why it is delicate and tasty, and due to the fact that it is whipped during preparation, it turns out to be light, airy and melts in the mouth.
It contains powder, liquid and many different flavors and aromas. The best option for selling this finished product is the sale from the shop window.
With the onset of heat, people increasingly start looking for outlets that sell delicious ice cream. The business idea of selling this cool delicacy is definitely very profitable, since neither children nor adults can resist this dessert.
Soft ice cream on the Russian market takes only 10% of total sales, although in Western countries this figure reaches 70%. Based on this information, it can be concluded that the potential for production and sale is very high.
However, we must not forget that this product has a limited shelf life, so it is recommended to place the outlet in a busy, passable place that allows you to count on the daily sale of large quantities.
If a novice entrepreneur places a retail outlet near a zoo, a beach, a city park, a busy square or a street, then he will definitely not fail.
You need to start looking for a freezer in advance, since the value of the level of competition in this area is very high. During the registration process, you need to find out whether street trading is possible in relation to the selected product.
In addition, you need to follow the plan for public regular or one-time events, city or national holidays. These include: sports competitions, carnival, city day, youth day, etc. One such event can bring 50 or even 100 times the amount of profit, that is, partially or even completely recoup the freezer.
Activity registration
To obtain permission to locate a trade stall in a certain place, you need to apply with a request to the consumer market department.
Obtaining a permit for street trading requires the collection of a rather impressive package of documents, namely:
- certificates of entry of individual entrepreneurs into the state register;
- coordination of the assortment with Rospotrebnadzor;
- conclusions issued by the fire and sanitary-epidemiological service;
- certificates from the tax office about existing debts.
In addition, you cannot do without preparation:
- audit trail;
- organization passports;
- inspection log;
- sanitary passport.
The most difficult stage is obtaining permission from Rospotrebnadzor. This requires:
- sellers;
- contracts for the disposal of waste or the use of garbage containers, as well as the use of sewerage;
- declaration of conformity for equipment, ready-mixed mixture, ice cream cones and drinking water.
Outlet options
Before you start selling ice cream, you need to realize that purchasing a freezer, determining a trade name, choosing mixtures and cones are not paramount. The most important point is the search for a suitable place, which is characterized by the presence of a quantitative and qualitative flow of potential customers.
The location of the point directly affects the volume of sales. The main consumers of ice cream are children and young people.
A point of sale can be organized using a counter or showcase, which is recommended to be placed in shopping centers.
Necessary equipment
The technological process of making soft ice cream is not fraught with anything complicated. The finished mixture is simply placed in special equipment. After a short period of time, you can put a delicious treat in a glass.
When purchasing a freezer, you need to take into account the difference in power, some additional functions and cost. The device can be placed in any room with an electrical network.
A low-power freezer does not take up much space and does not hinder the seller's movement in any way. The greatest demand is for devices made by foreign manufacturers (Italian, Polish, German), since they are characterized by high quality. Market monitoring allows you to make the right choice, combining both price and quality.
The minimum threshold for the cost of a freezer is RUB 30,000... A powerful machine can be purchased for about for 400,000 rubles... The latter is more suitable for a cafe or restaurant, but the purchase of such a device for the operation of a small retail outlet is considered inappropriate. The best option is a freezer with a capacity of 16 l / h and a small number of additional functions (making a cocktail or milk juice). The cost of such a device will be approximately RUB 60,000.
In addition, you will hardly be able to do without the following additional equipment:
- a refrigerating chamber in which the components will be stored;
- special paddles for mixing the mixture;
- containers for the mixture;
- measuring cups;
- scales.
The cooking process is clearly shown in the following video:
Required components
This small business requires regular purchases of raw materials. For cooperation, you need to choose only reliable suppliers, since only this moment can guarantee the quality of the product. If customers appreciate the taste of the ice cream, then the idea will pay off very quickly.
The main component is a ready-made mixture, which can be found on the market in both powder and liquid form. The latter option does not require any additional manipulations, but the cost of the dry mixture is much lower - about RUB 350 per packing.
Carton capacity varies by manufacturer, but generally ranges from 1.6 to 1.8 kg. One volume is enough to make 60 portions of ice cream, 100 g each.
You need to remember about the container. The packaging of the finished product must be carried out in a plastic cup(approximate price 50 kopecks / piece) or in a waffle cone(1 rub / piece). It is recommended that both options be offered to customers.
To shorten the payback period, you should regularly expand or update the assortment of desserts. For example, ice cream can be sprinkled with fruit jam or syrup. At the same time, the increase in additional costs is minimal, and the influx of customers is significant.
How to attract customers
The start of any entrepreneurial activity is accompanied by difficulties, but this business idea has one indisputable advantage: such a project does not need a PR campaign.
The owner of an ice shop selling delicacies does not need to burden himself with developing his own website, making leaflets and business cards; it will be enough to place outdoor advertising that attracts passers-by.
Financial expenses
The soft ice cream business is very profitable. Opening a small pavilion may require the following financial investments:
- purchase of the necessary equipment (freezer, refrigerating chamber, containers, measuring cups, scales, etc.) - 110,000 rubles.
- purchase of raw materials - 5,000 rubles;
- registration of individual entrepreneurs - 1,000 rubles.
In total, the initial investment is approximately 106,000 rubles.
Estimated profit and payback
The purchase of equipment with a higher productivity and the search for a profitable location can shorten the payback period of the project. For the initial data, the daily realization of the finished product in the amount of 8 kg is taken. A single person can handle customer service for a small pavilion.
The payback and the amount of the estimated profit are presented in the following table:
| Indicator name | The magnitude |
|---|---|
| Monthly productivity, kg | 240 |
| Production cost, rubles / kg. | 75 |
| Retail price, RUB / kg | 500 |
| Monthly revenue, RUB | 120 000 |
| Amount of monthly variable costs (rent, salary, taxes), rubles | 60 000 |
| Net profit, RUB / month | 42 000 |
| Payback period, months | 3 |
It turns out that during an incomplete spring-summer period, all costs can be fully recouped. The onset of winter time does not mean at all that it is necessary to curtail activities.
For example, if the location of a retail outlet is a cinema or entertainment center, then even in a cold period of time, the production of soft ice cream will be popular. Of course, one cannot count on high demand, but the pavilion will still generate income.
Before choosing a direction for your own business, you need to carefully study the market. Food production is, of course, troublesome, but also profitable if everything is well thought out in advance.
High demand goods
First you need to decide on the product. Currently, one of the most profitable areas is the production of ice cream. This delicacy can be confidently classified as a high-demand product. Do you have doubts? They are easy to dispel.
You just have to go outside and look closely at the people passing by. Among them there will certainly be a few people with a pack of ice cream in their hands. And adults sometimes even more often than children buy this delicate refreshing dessert.
According to statistics, 1 Russian eats about 10 kilograms of ice cream annually. Moreover, in winter, the consumption of the product is not much lower than in summer. This fact makes you wonder. It turns out that the production of ice cream is a fairly reliable business that can be profitable all year round. And with a good leader and skillful organization of work, he can become a source of significant income.
The beginning of a difficult path
To deal with it closely, you need to clearly imagine all the stages that need to go through before starting work. The sequence of actions can be as follows:
- The choice of premises (in accordance with the requirements of the SES).
- Registration of documents.
- Purchase of equipment.
- Recruitment.
- Purchase of raw materials.
- Determination of sales markets.
At the first stage, you need to decide on the choice: buy a room or rent it. The second stage is associated with the registration of a permit for the production of food products and obtaining a license. It will take a lot of time, since more than one instance will have to be bypassed for approval. Here it must be remembered that documents will be considered only if there is already a ready-made room available.
Moreover, it must meet all the requirements of the SES. The third stage is associated with serious financial investments. Ice cream production is a rather complex and multi-stage process. The equipment for each stage is quite specific, therefore, its purchase must be treated with due attention. Here you should definitely take into account the range of future products. Next comes the selection of personnel. This question seems simple only at first glance. It is best to recruit a team of specialists and people who previously worked at similar enterprises.
The fifth stage directly depends on the planned production volumes and, of course, the range of products. The production of ice cream, like any other product, is closely related to the marketing of the products. In principle, this issue should probably be considered at the very beginning. After all, the profit directly depends on the sale of the product, and the work "to the warehouse" will not bring the expected result.
In our country, ice cream has been the main delicacy for children since the distant Soviet times. In the post-war years, the assortment of confectionery products was, to put it mildly, not rich. This is understandable. At that time, ice cream was the only sweetness available to everyone. Many people from confectionery only knew candy, and even then on holidays. There were not enough funds for the surplus. Yes, many of them did not even know about such a product as ice cream.
Over time, the situation in the country has improved, and the ice cream market in Russia has changed markedly. At every corner one could find a small tray where the product could be bought and eaten on the spot. There was no thought of any fillers. The saleswoman simply manually laid the frozen product with a spoon between two waffle circles. In this form, it was not very convenient to eat it, but it was delicious. Over time, cups for packaging and wooden chopsticks appeared. Children and adults were especially delighted with the emergence of popsicle ice cream on the market.
Features of the Russian market
The volume of consumption and the range of products manufactured today are influenced by a number of indicators. First, more and more people are trying to lead a healthy lifestyle every year. Ice cream is included in their diet for those who prefer to consume exclusively natural products.
In this case, “cold dessert” is ideal. Manufacturing plants meet customers halfway and master the production of new types of goods with various food additives and fillers. On the other hand, the ice cream market in Russia has another peculiarity. Over time, people have developed certain tastes and priorities.
Citizens of our country prefer to buy already well-known varieties of ice cream, such as "creamy" or "ice cream", packaged in waffle cups or in the form of "popsicle". The craving for classics and dairy looks prevails over novelties and experimental designs. There is another difference between Russians and Westerners. Our people eat ice cream immediately after buying, so they prefer to buy goods in small packages.
Otherwise, such a purchase is also called "impulse". At that time, in the West, they prefer to purchase a cold delicacy in large packages to eat at home. There, products are often packed in plastic buckets weighing 1 kilogram or more.
Research what types of ice cream your nearest competitors are offering. You can get your customers by selling new or better products. Choosing the right location for the outlet is of great importance in the ice cream trade. Consider all your options.
Before drawing up a business plan, study the proposals of the equipment manufacturers. The high performance of the apparatus is not always appropriate.
The main risks
Seasonal dependency is not the biggest problem for indoor trading. Ice cream lovers buy it in any, even the most unfavorable weather. The ability to organize outdoor trade in the summer, and move indoors with the onset of cold weather reduces this risk.
Selling ice cream is a very popular area. The competition is extremely high. The purchase of a modern device, a good location and the sale of related products will help to minimize this risk.
Soft ice cream has a very short shelf life. When choosing the performance of the device, this factor should be taken into account. Selling an expired product is fraught with serious fines.
Location
The main criterion for choosing a location is liveliness and the absence of competitors nearby. With a successful choice of the place for the ice cream trade, the initial costs are paid off within 1-2 months.
Renting a small area in a shopping center or any other premises with a large number of visitors is more expensive, but removes the problem of obtaining a large number of permits, connecting to electricity and water supply, and storing equipment.
Selling soft ice cream on the street is more profitable in summer. Look for places with busy city traffic, near parks, educational and entertainment facilities. Consider options taking into account the possibility of connecting to electricity, water supply. Also, consider where the equipment will be stored.
Equipment
Machines for the production of soft ice cream are offered by both domestic and foreign manufacturers. Important criteria for choosing a particular model are:
Performance.
- Dimensions.
- Electricity consumption.
-Guaranteed service life.
The difference in the cost of domestic and foreign devices is also significant. Let's conduct a comparative analysis of the two most popular and recommended by experts samples.
SaniServ (USA). Productivity - up to 15 kg / h. Weight - 70 kg. Reliable, allows you to make soft ice cream. The cost is about 150,000 rubles.
RIKON-30 (Russia). Productivity - up to 30 kg / h. Weight - 160 kg. Ice cream is slightly worse in consistency. The cost is about 75,000 rubles.
To trade ice cream, you need to buy a standard glass chest-refrigerator, a counter.
Also, it is worth considering with which special mixtures the device works better. The American Frosty Freeze blends are the most popular because of their excellent taste and ease of preparation. The price of a package weighing 1.25 kg is 480 rubles. These mixtures are diluted with water in a 1/5 ratio. At the exit, you get about 6 kg of ice cream. In parallel, frozen yoghurt can be offered to customers. Dry mix YoSoGood (USA) is the most profitable and popular option. The price of a package weighing 1.25 kg is 600 rubles.
The wholesale cost of a waffle cone is 1.5 rubles; plastic cups and spoons - 1 ruble.
Profitability
From one package of dry mix, on average, 55-60 servings (100 g) of soft ice cream are obtained. Under favorable weather conditions, 350-400 servings can be sold throughout the day. The average cost of ice cream in a vanilla cone is 20 rubles, with a plastic cup - 17-18 rubles. Daily revenue of one outlet is about 7,500 rubles, monthly - about 200,000 rubles. Not every day the weather will be favorable for ice cream sales, but on weekends and hot days, sales increase dramatically.
Current expenses:
Raw materials and consumables - about 80,000 rubles.
Salary - 50,000 rubles.
Rent, taxes, electricity bills and unforeseen expenses - 10,000-12,000 rubles.
Thus, the net monthly profit is about 58,000 rubles.
Personnel
To operate one point, you should hire two sellers with a shift exit. Offer employees a salary and a bonus equal to a certain percentage of sales. Sellers must have health certificates with permission to work in the food trade.
If there are 2-3 ice cream outlets, the owner can deal with work with suppliers of raw materials and other organizational issues. When expanding the network, an administrator should be hired to manage.
You can hire a part-time accountant for financial and tax reporting.
Documents and licenses
In the tax office, you can issue an individual entrepreneur. The optimal type of taxation is UTII. For trade in the premises, a lease agreement is concluded with the owner. For street trading - with the city authorities.
To obtain permission from the sanitary and epidemiological station, you must provide an agreement for garbage disposal, water and electricity supply, certificates from the manufacturer of equipment and raw materials. Also, this organization very tightly controls the availability of medical books with medical examinations completed at the time prescribed by law.
Marketing
The profitability of the soft ice cream trade is extremely high. To reduce the risks from poor location or weather conditions, expand your assortment and network of outlets at the slightest opportunity.
Offer refreshing mineral water, drinks made from natural ingredients, cotton candy, other types of ice cream, frozen yoghurts, sweets.
Place several tables near the machine under umbrellas. Create coziness. Blooming plants, pleasant music - all this will make buyers stay longer near your outlet and buy an additional portion.
Summary
Despite the high competition and seasonality, the sale of soft ice cream can be a successful and highly profitable business. The correct choice of location, expansion of the range and network of points of sale will allow you to quickly reach payback and make a net profit.
Until recently, ice cream was a luxury treat available only to a select segment of the population. And the production of ice cream was a very expensive and complex technological process that took up huge factories. Today, manufacturing processes have been simplified so much that production “fits” into one desktop machine, and the ice cream business is considered a very affordable business with little start-up capital.
By the way, mankind, for more than 4000 years, likes the taste of a chilled delicacy. The first examples of ice cream, mixed ice and fruit, were a traditional dessert at the court of the Chinese emperors. In its modern form, ice cream appeared in Europe in the 18th century.
Modern ice cream, at the production stage, is divided into seasoned and soft. The main difference between them is the freezing temperature of the final product. Hardened or hard ice cream is frozen at -25 ° C. Soft at -4 ... 8 ° C. In this regard, soft ice cream has a short shelf life, but the ease of its production made this business a business on the spot, that is, soft ice cream is made directly at the client's presence using simple equipment.
Equipment, ingredients and technology for the production of soft ice cream
The production of soft ice cream requires several starting ingredients and one machine - a freezer.
The concept of soft ice cream production includes several stages. The ingredients for soft ice cream are mixed with water or milk according to the recipe. The resulting mixture is filtered and pasteurized to remove mechanical impurities and pathogenic microorganisms. Then the mixture is homogenized and pre-cooled to + 4 ° C for ripening, this increases the consumer qualities of ice cream. The use of ready-made dry mixes simplifies the process to one step: the mix must be diluted with water and loaded into a freezer.
The finished mixture in the freezer is whipped with air, cooled to -8 ° C and unloaded into the hopper, from which the finished product is poured into single portions, the finished soft ice cream has a temperature of -4 ° C.
Freezers for soft ice cream are divided into household and industrial. The difference between the devices in the volume of ice cream production, as well as in the presence of additional functions, such as mixing the finished mixture, pasteurization, the type of delicacy produced, the ability to add syrups and fillers to ice cream.
Commercial soft ice cream freezers, depending on the ingredients used, can also produce other chilled desserts - sorbetto, granito, frosen yogurt (frozen yoghurts), milkshakes, and more.
The cost of equipment and dry mixes for soft ice cream
The average cost of a commercial soft ice cream freezer is 140-180 thousand rubles... This is a desktop version of the refrigerator. This freezer produces 10-18 liters of ice cream per hour. It usually has 2 containers and 3 dispensers. Accordingly, the freezer can simultaneously produce ice cream of two flavors (2 different mixtures), as well as their combination using the third dispenser. Freezers with one capacity are 30-50 thousand rubles cheaper. There are also devices with 5 or more containers or increased production capacity up to 50 liters per hour. The price of a freezer is also influenced by additional options, the choice of which depends on your capabilities and desires. For example, overnight storage of the ready-made mixture is a controversial option, but the possibility of producing other chilled desserts, such as milkshakes, is a necessary option, since, as experts of this business note, milkshakes account for up to 70% of sales.
In addition to the freezer, you will need mixes for soft ice cream, fillings, syrups, waffle cones or disposable cups (bowls) for ice cream, as well as cups of different capacities for other desserts, the total cost of the initial volume is 30-100 thousand rubles.
Additional equipment of a point for the production and sale of soft ice cream
In addition to the freezer and counter design, you will need the following equipment.
Refrigerator or refrigerated display case for storing ready-made mixtures, a set of gastronorm containers, various spatulas, spoons and scrapers for stirring the ready-made mixture and removing ice cream residues from the containers and hoppers of the freezer.
You will also need clean water to prepare the dry powder mixture. It must be purchased from a reliable seller-supplier of drinking water, which is delivered in a regular container of 19 liters.
In addition to everything, you need to buy measuring dishes and scales. They will be needed for the correct preparation of dry mixtures (usually 1 part of the mixture to 3 parts of water), as well as fitting the finished portion of ice cream to the cones and bowls.
But, before you buy all the equipment, you need to decide on other aspects of this business, namely, the place of your trade, the power of your equipment will also depend on it.
Choosing a place to trade soft ice cream
You don't need to be a successful businessman to figure out which ice cream shop can be considered tasty. These are the places where hundreds and thousands of people pass every hour. And they do not just pass, but stare around.
Thus, shopping centers, pedestrian streets, amusement and recreation parks, cinemas and other entertainment centers, as well as places where a lot of people are on standby or holiday idleness - metro stations, train stations, airports, mass activity.
Based on the location, you can calculate the approximate power requirement for your equipment. For example, a freezer for 10 liters per hour: this is 200 servings of ice cream, 50 grams each, or 100 servings of a milkshake, 100 grams each. That is, 2-3 servings of ice cream per minute or 1-2 servings of a cocktail. Let's supplement this with time for selection and service (3-8 minutes), we get that you can cook a maximum of 30 servings per hour. Imagine that the movie theater session has ended and a line of 30 people lined up for you. Do you think the tail of the line will wait for its portion for an hour, and this is ideal? In practice, 30 servings on weak equipment are cooked for 1.5-2 hours. Therefore, it is better to take equipment with a power reserve, albeit at the expense of additional options.
Legal and organizational aspects of soft ice cream trade
For the legal existence of an ice cream business, it is enough to register a simple individual entrepreneur, it is quite simple and familiar to many. Moreover, individual entrepreneurs have much less fines than LLCs.
Like any type of business in public catering, the production and sale of soft ice cream must be coordinated with the SES and Rospotrebnadzor.
Your activity must comply with:
- Sanitary and epidemiological requirements for catering establishments (SP 2.3.6.1079-01), clause 16: Requirements for temporary fast food catering establishments.
- Responsibility for violation of these rules is established in the Code of Administrative Offenses of the Russian Federation Article 6.6.
There will be fines, we warn you right away. There will be complaints, disgruntled people and, in general, the inspection bodies need statistics. For a complaint, verification and a fine, an untidy appearance of the seller or a dirty counter, stale napkins or an unpleasant smell is enough.
Therefore, your employees should always smile, be in uniform, work in disposable gloves, have fresh napkins and smell good :) Do not save on employees or on uniforms with special hygiene products. By the way, so that there is no unpleasant smell, make a rule to wash the freezer at least 2 times a week, and preferably 4 times, taking care of the appearance of the equipment every day.
Also, pay attention to dealing with suppliers. Suppliers must be accurate, punctual and reliable. They must have a valid certificate for all supplied products.
You must have documents for all equipment (certificates of conformity, specifications, customs documents - if the equipment was imported from abroad), supply contracts, consignment notes.
In addition, you must have:
- lease agreements and shared use of bathrooms (for shopping centers, cinemas, etc.);
- sanitary books for all your employees who work with food;
- certificates for all of your products and ingredients, including water. Strictly follow the expiration dates of all products and labeling. Well, look at Revizzoro, it means you know;
Having in hand all the necessary documents, you register with the tax office, Rospotrebnadzor, receive permits from the SES, notify other necessary services (depending on the region of residence, the rules differ).
Video: how soft ice cream is sold in the USA
That's all - a successful business for you! Drag the article to your bookmarks or social network, the information is useful, but you can also lose it.
