‘Ice-cream is not like bread. If something goes wrong, people can get seriously sick’
Cool customers:
Brid and Roger Fahy of Linnalla Ice Cream with some of their dairy herd on their farm in Co Clare; left, the couple in their cafe.
What level of start-up costs did you incur in setting up the business?
“The start-up costs were high. We had to build a production unit and that had to meet all the standards for food safety and hygiene. I’d say the initial start-up costs were over €100,000.”
Was financing readily available from the banks for this sort of business? “Financing was available at that time. The Celtic Tiger was in full swing and we had no problem in getting money. We also got a grant from Clare LEADER.”
Was planning permission required and if so was it difficult to get? “Planning permission was required to convert farm buildings into a production unit.”
Did you need a licence or permission from any other government body?
“We had to get an environmental health number from the Department of Agriculture. Anyone who is using raw milk needs to get this number from the Department, from the big producers right down to people like myself.
“Inspectors come out during our production season and check us every month. There is an annual check as well. So it is highly regulated.
“Ice-cream is not like bread, there are more risks involved. If something goes wrong, people can get seriously sick.”
Are you required to pay rates or any other charges?
“We do have an annual rates bill, both for the production unit and for the cafe.”
What supports bodies/state agencies were able to help? “We got a lot of other support. The Clare Enterprise Board provided mentoring in lots of different areas from Start Your Own Business courses to help in costing our product, which was very difficult to do. They were very helpful.
“I also got involved in Bord
Bia and they provided a lot of marketing support and training. Bord Bia were great as well.
“There is plenty of help out there for new businesses if you look for it. It is unbelievable.”
Was insurance required? “Insurance was required from the very first day. We have an insurance package which looks after everything from the buildings, the product and public liability.”
How did the new business affect your tax dealings? “From a tax point of view we ran the business as a separate entity to the farm. So it has its own set of accounts entirely.
How much time was needed to get the business off the ground?
“It took a lot of time. From the initial idea to eventually opening the door was about three years.
“By the time we developed the ideas, did our research, got planning permission, converted buildings it was a lot of work and a lot of time.”
Did you encounter any unexpected pitfalls or challenges?
“The supply chain and the challenges of getting our product to market was the big thing.
“We didn’t expect it to be so much of a challenge.
“I imagined I’d be making ice-cream all day long I never realised all the other responsibilities that I would have, from managing staff to paperwork to planning. All sorts of things.
“When you’re in business for yourself, you have to be good at everything. You have to be able to do everything.”
Sweet success:
Brid Fahy working at Linnalla Ice Cream cafe; and left, enjoying a well-earned rest