PRESENTATION SCRIPT:

WELCOME (JAQUELINE): Good afternoon judges and audience who accompany us, we are
Drunken Ice Cream made up of: Hernández González, Martínez Contreras, Mendiola Santiago
Morales Vargas, Nieves Ruiz, Sánchez Mireles and Sánchez Pereda.

INTRODUCTION (JAQUELINE): Drunken Ice Cream is a 100% Mexican product.what

born from the creativity of students from CECyT 13 of IPN, it is a creative brand and
innovative, focused on creating a new alternative for the public, combining the
traditional Mexican ice creams with alcoholic beverages to enhance their flavor. But no
we will not only make combinations with traditional flavor ice creams but also
we will make combinations with fruits that are (not often heard of) or (exotic)
different parts of the State of Mexico.

HOW THE IDEA CAME ABOUT (YAEL): The project consists of the creation of an ice cream shop called
Drunken Ice Cream that will market artisanal ice creams and complement them with liquor.
will allow combining flavors at the request of our customers. The idea for the project arose from the
market analysis and research that we conducted in which we noticed that there is only one
ice cream shop with liquor in the Coyoacán mayor's office, which is traditional in addition to small ones
businesses that sell industrial ice creams, but none offer customer experience.

WHY DRUNK ICE CREAM? (KARINA): The name represents the ideas of the company, its
objectives, services and, most importantly: it is the first contact with potential customers. In
in this case the name of drunk ice cream was chosen because 'ice cream' is the main food of
our product and 'drunk' is because we make a combination with different types of
alcoholic beverages. And this means that the name of this perfectly describes the product that
we are offering.

LOGO AND SLOGAN (JONATHAN): We decided to make our logo based on colors that represent
to Mexican culture and this was what we had as a result.

Our slogan 'flavor that melts' refers to how delicious the combination of ice cream is.
with liquor.

Mission: drunken ice cream aims to be a company that brings a twist to the
dairy industry, combining the freshness of fruits with Mexican liquors such as the
mezcal, tequila, among others, adding that touch of culture and originality.

Vision: we want to be a company that innovates and surprises in the market, positioning itself in a
of the favorites of the public

JULIE

Focus on the most profitable products.

Having high standards of quality
To have a high-quality service
 Focusing on our customers' experience
Constant innovation according to our clients' needs
Optimization of our processes
Flexibility for the creation of new products and/or services
Cover the expected sales level for the first year.
Develop a culture of quality
To be recognized as a good place to work
Maximize economic performance
Position the Helado Borracho brand as a new fresh brand.
modern, in the world of ice cream.

OUR PRODUCT (REGINA):Our product is of Mexican origin, it is about

of an artisanal ice cream made from exotic fruits complemented with liquor. Each of these
ice cream is special because most of the flavors represent the place from where
our grandparents and parents are coming, and this is one reason why we decided that this
the idea was the best, as with its help we could guide ourselves.
Drunken ice cream is aimed at the audience who enjoys trying different things and above all
support small businesses as currently most of the public prefers to support
prestigious companies.

PRODUCTION:
TEAM (JULIE): As a handcrafted company, we will only make use of
licuadoras, pasteurizadora, neveras

PROCEDURE (KARINA):

1.Heavy is the first step. All the ingredients must be weighed before
put them in the pasteurizer if we want to be sure that none has been omitted or
duplicate an ingredient.
2. Mixture of ingredients Normally takes place inside the pasteurizer. It
they will first introduce the liquids, milk or water, then the cream (There are artisans who ...
they introduce at 70ºC and others when the temperature begins to decrease.
3. Pasteurization It helps to reduce the population of microorganisms by means of
elevation of temperature over a certain period, which implies the
application of heat.
4. Homogenization It consists of finely dividing the fat globules of
the mixture
5. Maturation It consists of leaving the ice cream mixture in a cold place, between 2ºC and
5ºC, for a certain period of time to allow some to rest and hydrate.
ingredients
6. Churning The ice cream mix is introduced into a churner (Ice Cream Maker).
It is usually a cylindrical tube that produces cold on its walls (-35ºC) and some
spoons that scrape this cylinder, causing the mixture to take on the shape of ice cream
(the water freezes).
7. Temperature reduction After packaging, we move to the blast chiller.
temperature, to lower the temperature to -22ºC, as quickly as possible
possible.
Our product has a price of $38.00, $45.00, $50.00 pesos
depending on the size the client decides, thus being below the competition, moreover
to have frequent customer discounts within our prices.

CHARACTERISTICS:

We currently have 15 flavors, 10 traditional ones that

son

Mango
Strawberry
Watermelon
Cherry
Tamarind
lemon
Blueberry
Orange
Plum
Pineapple
And 5 specials that are:
Acachul
Capulin
Soursop
Nanche
Pitaya

Each of them comes with a specific type of liquor, for example (I'll give a few examples)

PRESENTATION (YAEL): Our cup is made of cardboard, it is an ecological cup, and its design is inspired
in different places in the states of the Mexican republic. Also the spoons that we will use
They are ecological.

We have 3 available sizes.

The boy is a 150ml glass.

The medium is a 250 ml glass.
And the large one is a 350 ml cup.

The capital used was $150,000, which was divided into:

Machinery and real estate with a total capital of $50000

A total capital of 15,000 was used in raw materials.
And in services a total of 85,000
MONTHLY PROFIT (JAQUELINE): We plan to sell 3,000 ice creams per month, this gives a
profit of $132,000.00 pesos per month, minus fixed costs would be a total of $22,000.00 pesos
the amount per month, which can increase depending on the reception from the public.

CAPITAL RECOVERY (JAQUELINE): as profits increase, we have

planned to recover the capital used in approximately 8 months depending on sales
ice cream as the month progresses.

ORGANIZATIONAL CHART (REGINA):

LOCATION (ALISON): one of the most visited tourist spots in the city is the center of
Coyoacán, that is why at Felipe Carrillo Puerto no.2, 3 minutes from the crafts market, there is
locate 'Drunken Ice Cream', an ice cream shop that offers the best quality and service for all those
who want to cheer up and refresh their palates

LOCAL (REGINA): Our ice cream shop will be distributed as follows: The area will be found
production, this is where all the necessary equipment for making ice cream is located.
This area will be out of sight of customers. On the other hand, the customer service counter
Underneath it, there will be a display case for ice creams where the ice creams on offer will be shown.
The sale will be in the middle of the premises. Behind the bar, there will be shelves where the liquors will be.
that you can combine. And the space left around will have some tables and chairs to be able to
enjoy your ice cream.

INDUSTRY ANALYSIS (JONATHAN AND JULIE):

We conducted a survey of 110 people where we obtained the following results

80% of the surveyed individuals have not heard of a product similar to ours.
85% consider that this product is attractive at the point of mixing ice cream with liquor.
just like they would try it.
60% of people believe that this product is original.
84.5% of people believe that the product should be aimed at an audience of
between 18 and 30 years old.
79.81% of the respondents believe that the product would be well received in the
market.
80% of those surveyed would recommend our product.
The price that most of the public is willing to pay is between $50 and $70.
68% of the surveyed have high expectations for our product.

With this study, we can conclude that our product is attractive and will be well received.
in the market.

COMPETENCE (KARINA): According to the industry analysis, we realized that there are few
Ice cream shops that have sales of ice cream with alcohol and one of our main competitors.
DARK ICE CREAM
ADVANTAGES AND DISADVANTAGES (JAQUELINE):

The product will be personalized for each customer, who will be able to give it a name.
Our ice creams will be made from natural products and without preservatives.
highlighting its nutritional properties.
Our focus will be the customer, so we will be attentive to satisfying their needs.
needs with constant innovation

Distinct competitors

Artisanal ice creams are made from fruit pulp and no flavorings are used.
colorants, unlike industrial ice creams that do use ingredients and preservatives
artificial.
The customer will have the freedom to customize their order, daringly trying out.
different flavors and textures

WHAT DIFFERENTIATES US (ALISON):

TARGET AUDIENCE (YAEL): Our target audience resides in the Coyoacán municipality, in a range of
18-45 years old, which amounts to a total of 608,479 people.

PUBLICATIONS AND PROMOTIONS (JONATHAN AND REGINA): We will promote ourselves with Coupons,
discounts, points for purchases and opening price. As for advertising, it will be through social media.
most viral social media of the moment (Instagram, Facebook, Twitter), in addition to distributing brochures and
to run small campaigns to attract the public.

ANNEXES:

MACRO (ALISON):

ORIENTATION (JAQUELINE): In this subject, we talk about how we will be a company

socially responsible and how we will help the environment in the same way we explained
because we are a company in favor of sustainable development

In the English 6 subject, we made an advertisement where we promote our

product and describe it.

TOURIST ENGLISH (JULIE): Well, we continued with English for tourism within this subject, we did
a job referring to the 4 p's which are product, price, place and promotion, which helped us
to be able to better focus our product and what we wanted to do with it.