Food and Drink - Spring 2014 - 43

Caribbean Cream Ltd.

is brand the vendors and hope that the strengthening of our
brand will lead to larger sales in the supermarkets."

In a Good Place

Caribbean Cream's plant has the capacity to make 30,000 gallons of ice cream weekly.
It recently signed a contract to supply more than 10 hotels operated by Sandal
Resorts International.

<<

working for General Motors for several years, he returned home
to start Caribbean Cream.
"I thought there was an opportunity to sell ice cream through
[mobile] vendors to the average Jamaican," Clarke recalls. With
his science background, "We were able to make a higher quality
of ice cream and match the price of our local competitor," he says.
Caribbean Cream has stayed successful by continually investing in state-of-the-art equipment. "Those [investments] enable us
to make better ice cream, compared to the locals that have been
making [the same] ice cream for 20-some-odd years," he says.

Employee morale is strong at Caribbean Cream, and Clarke credits this to the company's growth. "I feel that when you have a staff
that sees the company is growing and doing well, it makes them
want to work harder," Clarke explains.
"[This] leads to more and more people thinking that when they
come to work, what they do matters," Clarke says, adding that
Caribbean Cream enjoys low turnover. "Everybody likes to work
in a place where things are going well."
Because of the IPO, many of Caribbean Cream's employees
own stock in the firm. "We've also invested in them with training,"
Clarke continues. "That leads to more and more people buying in."
Additionally, the future looks bright for Caribbean Cream,
Clarke says. "Right now, we don't have enough ice cream to sell
[to everyone], which is an issue," he says.
However, "It's a problem that everybody would want to
have," Clarke declares. "With the IPO, we're in a good position
to continue to increase growth and continue to get more market shares."

Growing Forward
Caribbean Cream has growth on its mind, Clarke says.
Additionally, earlier this year, the company launched an IPO.
"We've taken that money and we're reinvesting it in the capacity
of the plant," he says.
"Maybe two years from now, our capacity will be five times
what it is now," he says. Currently, its plant has the capacity to
make 30,000 gallons of ice cream weekly.
Caribbean Cream also wants to grow its reach in the market.
Although the majority of the company's sales are from mobile
bike vendors, Caribbean Cream has its sights set on the hospitality industry.
Recently, Caribbean Cream signed a contract to supply more
than 10 hotels operated by Sandal Resorts International. "It's
added $30 million to our yearly sales total," Clarke says.
Caribbean Cream also wants to grow its share of the retail
sales. Today, the company's products are found in 20 supermarkets, "but we need to sell more through them," Clarke declares.
"The problem we have is our branding is not strong."
The vendors that come and buy Caribbean Cream's products, he explains, are not branded. "What we would like to do
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Table of Contents for the Digital Edition of Food and Drink - Spring 2014

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Food and Drink - Spring 2014 - Cover1
Food and Drink - Spring 2014 - Cover2
Food and Drink - Spring 2014 - 1
Food and Drink - Spring 2014 - 2
Food and Drink - Spring 2014 - Contents
Food and Drink - Spring 2014 - 4
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Food and Drink - Spring 2014 - Cover3
Food and Drink - Spring 2014 - Cover4
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