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A locally developed icecream concept, Kiwi Stone, along with its New Zealand master franchise and the ongoing operation of its pilot store in Newmarket, are being marketed by Paolo Delmonte of Affiliated Business Consultants (ABC).
"In addition to buying the nationwide marketing franchise of Kiwi Stone, it is possible the international franchising operation could also be purchased," Delmonte says.
Kiwi Stone leases a 20 sq m store in the 277 Mall in Newmarket, where two full-time employees serve hand-made icecream "seven days a week".
"It's a rare opportunity to buy into a proven system," Delmonte says. "The business has a successful store generating a cash flow of $5300 a week and also provides a base for training and product development. The total asking price is $135,000 - little more than we would expect the store to sell for by itself."
Kiwi Stone was founded in 2003 by three partners: Peter Gillies, Richard Mabin and John Brewer. After travelling the world looking for business opportunities, they came up with their own idea for making icecreams and decided this country was the perfect place to do it.
"New Zealanders are the highest per capita consumers of icecream in the world, consuming more than 22 litres per person a year, so we have a discriminating local consumer base," says Gillies.
"However, while millions of people enjoy icecream every day and there are thousands of stores out there putting icecream into cones, there is little point of different between all these icecream outlets. We wanted to stand out from the crowd."
The point of difference for Kiwi Stone was to make every icecream creation specifically to order for each customer by blending a variety of products on a frozen granite stone - the Kiwi Stone - and serving the handmade combination in a fresh-baked waffle cone.
Kiwi Stone purchases premium-quality, freshly made icecream from a variety of suppliers, including old favourites like hokey pokey and chocolate, along with more exotic flavours like mango, cheesecake and coffee and walnut.
After selecting an icecream flavour, customers then choose their 'mix-ins', which include jelly beans, wine gums, M&Ms, Snickers or Mars Bars. "The combinations of icecream flavours and the mix-ins are almost unlimited," Gillies says.
"A crew member then takes the icecream over to the frozen granite stone and stirs in the customer's favoured mix-ins until the icecream dish is smooth and creamy.
"It is then served in a freshly made waffle cone or in a bowl as a custom dessert."
Delmonte says the small kiosk-type store keeps operating expenses down and is easily replicated at other similar sites.
"It is a business model that suits high pedestrian areas like shopping malls or busy main streets," he says. Potential franchisees appreciate the ease of operation and the high cash flow nature of these types of businesses. With a total floor area of 50 to 80 sq m or less for each outlet, a kiosk can be established within limited areas.
Kiwi Stone has also introduced icecream cakes to its product range. These are available in a wide variety of flavours and are typically used for special occasions like birthday parties.
Once again, the customers usually choose the flavours and the individual mix-ins. Alternatively, the Kiwi Stone staff can select the most popular combinations for a party.
Cakes can also be customised as "designer desserts" with the addition of a printed logo of a favourite cartoon character or a personalised message.
Delmonte says the business franchise is being sold because one of the three partners is living in Britain and another is heavily involved in another business franchise.
