Case Analysis-
DD
Introduction
Prior to 1988, ice cream came in one form and one form only. However, with the founding of Dippin’ Dots Ice Cream by Curt Jones, the future of ice cream had arrived. Jones had found a way of flash-freezing ice cream into small, BB-sized balls and by doing so locked out any trapped air or ice that is normally found in regular ice cream. This gave rise to a frozen dessert that was much more intense in flavor and richness than traditional ice cream. Though business was off to a slow start due to lack of financing and marketing resources, Dippin’ Dots is now primarily a franchising company and in 2005 has reached its peak with over 630 franchises nationwide.
Analysis and Problem Identification
In order to produce Dippin’ Dots ice cream, flavored liquid cream had to be frozen with liquid nitrogen at below -325 degrees to produce the bead or dot shape. Once frozen, the dots are collected and either mixed with other flavors or packaged separately for delivery to retail locations. Thus, one of the primary problems of the Dippin’ Dots ice cream arises. In order to maintain the texture of the Dippin’ Dots ice cream, it had to be maintained and stored at least below -20 degrees Fahrenheit. Otherwise, the ice cream would melt, lose its texture and allow air or ice to accumulate in the storage containers. These factors would result in Dippin’ Dots Ice Cream to lose its uniqueness and thus, no longer differentiate their product from the competition.
Likewise, since their ice cream has to be constantly stored at temperatures below -20 degrees Fahrenheit, Dippin’ Dots Ice Cream cannot be stored in regular household or grocery r ...