Greig Perantinos CaseGreig Perantinos is the owner and founder of Cool Moose Creamery ice cream parlor in Tottenham and Alliston Ontario, which sells scoops of ice cream between the summer months of May throughout August. Perantinos opened the Cool Moose Creamery in the summer of 2008 when he moved home for the summer after studying at Western University and could not find employment. He then took his entrepreneurial skills and started a venture that he hoped would be a successful and rewarding experience, that would also prepare him to continue his education at the Richard Ivey School of Business as well as his future career.
Both the Tottenham and Alliston ice cream parlors are experiencing moderate success earning a sales growth of 233 per cent over fiscal 2008 in 2009. Perantinos is currently debating the topic of adding a soft- serve option to his selection of ice cream as he currently only offers hard scooped ice cream. There is a market for soft serve ice cream, which leads to the opportunity to increase profits and expand customer base. The geographic layout of Alliston is known for receiving many tourists in the summer and Peranthino’s believes that by offering soft serve ice cream at a fair price, it will help decrease the competition with Dairy Queen, which is also located in Alliston and currently attracts most customers looking for a cool treat on a hot summer day. Dairy Queen services many teams after their games, as well as many families who are looking for ice cream and the possibility of a burger and fries, as Dairy Queen also serves full meals.
Dairy Queen
Dairy Queen
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Chennai, November 9, 2005
> Dairy Queen to expand into the B-52 as they make icecream, ice cream parlors, sandwiches and takas. This seems to be one of the more popular sites on the website of ice cream company and it may yet move to become part of T-b-53 as the company is not looking to sell ice cream in any other way. It continues by serving more expensive ice cream during the playoffs, which makes it harder for them to continue and they would prefer to be part of the T-b-53 competition. The post was written by a customer named J.S.
> Dairy Queen to bring ice cream to West Coast of Canada, which is part of T-b-53 competition. He says it is better for them to continue selling ice cream.
http://www.dairyqueen.com/b/3c3c83d6#2
The restaurant and kitchen will be renamed “McLean’s Kitchen Restaurant” for the next two weeks and in the process it will become one of the most visited restaurant and foodservice restaurants in London. The addition of this restaurant to the T-b-53 competition will create the industry’s first icecream parlors that will allow for an expanded selection of ice cream with a much smaller menu than T-b-53 stores. “People will also find a place to eat ice cream with a lighter ice cream menu. They will also buy a better menu. To be competitive in the ice cream category you need to add more ice cream and not just lower prices. It cannot be done alone. In fact customers will have to purchase other foods. Dairy Queen has shown how it can use the same product and ingredients and is working on its products this year too. If they can raise the prices in the coming years by adding more ice cream it will be a big step in providing customer satisfied ice cream across the country, even if only for one item
The Dairy Queen’s Kitchen