Yoghurtology Frozen Yoghurt Shop: Comprehensive Business Report

This report provides a comprehensive analysis of Yoghurtology, a frozen yoghurt shop operating in Birmingham's Bullring shopping center. The report begins with an introduction to Yoghurtology, highlighting its target demographic and business model. The methodology section outlines the use of secondary data analysis. The findings section includes a critical evaluation of the business, discussing the partnership structure, potential risks, and the need for legal and accounting services. It then applies Porter's Five Forces analysis to assess the competitive environment, examining the threats of new entrants and substitutes, the bargaining power of suppliers and buyers, and the intensity of existing competitors. Furthermore, a Marco Analysis is conducted, considering social, technological, and environmental factors impacting the ice cream industry. The report concludes with a summary of the key findings and recommendations for Yoghurtology's future development, emphasizing the importance of adapting to market trends and maintaining a competitive edge. References to supporting academic sources are included.

YOGHURTOLOGY FROZEN
YOGHURT SHOP

Table of Contents
1.INTRODUCTION........................................................................................................................3
2. METHODOLOGY......................................................................................................................3
3. FINDINGS...................................................................................................................................3
3.1 Critical Evaluation.................................................................................................................3
3.2 Porters five forces analysis....................................................................................................4
3.3 Marco Analysis......................................................................................................................5
4. CONCLUSION............................................................................................................................6
REFERENCES................................................................................................................................7

1.INTRODUCTION
Yoghurtology has been known for its delicious frozen yoghurt among there customers
with consistence of all level of consumption which is intended to make proper level of attraction
to its customers. The business of frozen yoghurt has been servings in e busy bullring shopping
centre in Birmingham as recognized stage which is taking many shoppers to take there delicious
products. The targets' population which has been tasking major befits er teenagers and young
adults at a meeting point along with popular with shoppers with young children. In this report
there will be discussion of development of voracious strategy as to gains competitive advantage
along with understanding external environment which effects development of business in more
efficient and effective way.
2. METHODOLOGY
Methodology has been considered as the important parts for development of any report
which has the major consideration in regard to various level of development which will make
research more level of effective and efficient. The report will have secondary analysis in which
all the data will be collected from different sources done by different ways of researchers which
is normalcy to have discussion to address new level of existing question. Te data will be
collected from all secondary resources for development of report.
3. FINDINGS
3.1 Critical Evaluation
In the following case study Yoghurtology, a delicious frozen yoghurt have been starter b two
partners as the formal agreements in order to have managing of business along with operating it
an effective way which proper sharing of profit and losses which is occurred in development of
business. They both have invested in business equal manner which is considered as the
essentially deed to be an effective day to develop the business. They have also hired two part-
time and 2 full time worker to manage work. Both the partner have the experience of working in
hospitality industry which is been considered as impotence aspect and benefit for company to
have the experience the level of understanding the prop and cons of business development in
more effective and efficient way. On the other hand it is considered as the interruptive aspects
for more on developing the risk which is being associated in development of Yoghurtology.
There should less level of rush in business along with mentioning the share of profits which is
being share by Frank and Peter. In partnership there is large percentage of risk associated with

difference in level of perception and understanding. There are lacks of unceasing business with
having adaptation risk of liability. The partner is considered to be Lansing in harmony as there is
existence of limited resources and unlimited liability which tends to make the maximum
responsibility in developing the businesses of delicious frozen yoghurt known as Yoghurtology.
The partnership have been consistent to be more to have establishment ids the sale proprietorship
but the there are major requirements of the more level of legals and accounting services which is
important aspects for delivering the major consideration in understanding the business.
3.2 Porters five forces analysis.
Threat of new entrants is considered to be dominating issues which is considered to be
weak barriers in order to entry into market development. There is less level of existence of
voracious policy which is providing free access to marketing orderer to increase level of
parasitisation . The experiences of Frank and Peter in hospitably sector which will helps in
everliving the voracious level of profit and advantage in developing the different level of
perfectionist in making business to have major level of representation in gassing competitive
advantage. Company tends to have increase in various level of product read as at a piscatorial
time period it turn out to be absolutes in developed certain level of ideas and development.
Threat of Substitutes- The threats has to be considered as high as there are level of
outside industries at lower cost with similar benefits as there is high amount which is considered
to be key ion industry such as the inclusion of chocolates and other confidentialities candies.
There is existence of voracious prospectus which is majorly developing the one to have level of
composition which level of indulgence which in involved in developing voracious aspects of
development.
Bargaining power of suppliers- There is lower level of consideration in tendency of
suppliers in developing any business of ice-cream industry as due to the existence of ingredients.
In the yoghurt increase the main ingredient is considered to be yoghurt which can be tended by
Frank and Peter to be turning to organics side which will helps them to provide quality of
products to potential customer with premium price. The customer is more intended to have
valuation's to organics product as they are moving towards the healthy lifestyle and basically
quality matters to him.
Bargaining power of buyers- the consumer have the power in sense of deciding in
reference of availability of product which is indication of high bargain power. There is existence

of various level of similar product with high rate of competitive fire. Frank and Peter should
haver increase the range of product they are casualty offering in scenes to reduce the price and
quality sensitivity issues to gassing competitive disadvantage in market development.
Competitors- The existence of rivalry in this firm has been considered as very high as
there are existence of large number of industrial as which is trying to have same functioned. The
companies have the heavy realization on strong level of advertising to co nvenience the level of
distribution to sell there respective product in market. But more the Yoghurtology has been
identified as new concept with maintenance of high quality product can moderate the threat of
comparator in comparative market. Company have level of establishment in advertising as
recommendation through word of mouth.
3.3 Marco Analysis
Ice cream is the considered as the assets of sweet which is considerable to children in
more lovable manner. The company is having the major development of company by paying
major focus on the distribution and franchising if various level of distribution network which
helps the company to serve customer in more innovate way and value added product
developmental.
Social factor
Social factor are to be considered as the business which must be majorly complies with
factor which are socially and culturally rearrested. The company should have major focus on
development of food habit of country people as countrymen are morel moving towards quality of
products as per consumer development in more import perspective. The company should be able
to have contradistinction of major trends to sell the most of the organics product ice cream in UK
market.
In more factor the extreme level of population growth rates makes more market place
along with adventurous level of pattern. The population in having major concerns and
enthusiasm in creating the new more as per health consciousness and price sensitive consumer.
The UK have maximum to consumer who are more level of pricier sensitive.
Technological factor
Technological factor which is impact the ice cream industry in more innovative way as
many levels of technological advancement have created the level of powerful appliances which
are making people to have productions of ice cream at home in more innovative way. There is

requirement of high research and development which will help this industry to grasp more
market. Frank and Peter have to look after more range of product line which will affect the sales
of company in non season time.
There is major implication in making customer more level of taste and performance with
administrating to technology. This make better level of distribution channel and expansion of
company in prolonger run which makes major contribution in development and growth of
company in more effective and efficient way. Company tends to have development of many
more innovation ideas to makes Yoghurtology has been known for its delicious frozen yoghurt
among there customers with consistence of all level of consumption which is intended to make
proper level of attraction to its customers.
Environmental factor
Environmental factor as the ice cream industry is majorly had development in ideas
regarding the use of recycled peripatetic packaging. The company are more level having the try
to make the plastic packaging decision in avoidance of using the same of ingredients. There is
major avoidance d the recycled which is to be considered as most important factor which is
affecting environment in more proper manner. The industry has already the preoccupation with
regard to repulsion of voracious product development.
4. CONCLUSION
As from the above file it can be concluded that Yoghurtology has been known for its
delicious frozen yoghurt among there customers. Both the partner have the experience of
working in hospitality industry which is been considered as impotence aspect and benefit for
company to have the experience the level of understanding the prop and cons of business
development in more effective and efficient way. Company tends to have increase in various
level of product read as at a piscatorial time period it turns out to be absolutes in developed
certain level of ideas and development. The company should have major focus on development
of food habit of country people as countrymen are morel moving towards quality of products as
per consumer development in more import perspective.

REFERENCES
Alcocer, J.C.A., 2015. Can Sustainable Solutions Bring Profits?. Journal of Education,
Psychology and Social Sciences, (1).
Bint-E-Junaid, S. and Javed, S., 2017. Quality Assessment of Ice-cream & In Vitro Antibacterial
Effect of Bitter Gourd Extract on the Isolated Pathogens. RADS Journal of Biological
Research & Applied Sciences, 8(2), pp.20-24.
Góral, M., Kozłowicz, K., Pankiewicz, U. and Góral, D., 2018. Magnesium enriched lactic acid
bacteria as a carrier for probiotic ice cream production. Food chemistry, 239, pp.1151-
1159.
Gougouli, M. and Koutsoumanis, K.P., 2017. Risk assessment of fungal spoilage: A case study
of Aspergillus niger on yogurt. Food microbiology, 65, pp.264-273.
Morell, P., Piqueras-Fiszman, B., Hernando, I. and Fiszman, S., 2015. How is an ideal satiating
yogurt described? A case study with added-protein yogurts. Food Research International,
78, pp.141-147.
Soufiyan, M.M. and Aghbashlo, M., 2017. Application of exergy analysis to the dairy industry:
A case study of yogurt drink production plant. Food and Bioproducts Processing, 101,
pp.118-131.
Toibah, A.R., Misran, F., Shaaban, A. and Mustafa, Z., 2019. Effect of pH condition during
hydrothermal synthesis on the properties of hydroxyapatite from eggshell waste. Journal
of Mechanical Engineering and Sciences, 13(2), pp.4958-4969.