Coimbatore-headquartered Boomerang, makers of gelato in this part of the country is all set to establish its presence in London soon. “The outlet at St Petersburg will be thrown open in the next couple of months,” Palaniswamy Vanchimuthu and Kavitha Vanjimuthu, promoters of Boomerang told Business Line.
Overseas foray apart, Boomerang is also looking to strengthen its presence in the domestic market place.
It has since inception in 1997 opened up 16 outlets of which in six are located in Coimbatore and the rest across several cities in Tamil Nadu including Erode, Salem, Tiruchy, Karur, Tirupur and so on. “Five of the 16 outlets are owned by us. We are looking at a franchisee model to expand rapidly”, Vanchimuthu said.
“Expansion apart, we are also keen to have two signature stores for gelato,” the promoter couple – Palaniswamy and Kavitha said, returning home from the first leg of 2015 Gelato World Tour at Singapore.
The gelato artisans were accorded the second place among 16 from around the world for their caramel and almond crunch.
While rejoicing their achievement, Vanchimuthu did not fail to point out that there were no visitors from India for this fair.
“The ice-cream industry in India is largely not organised and our per capita consumption of ice cream is a mere 300 ml compared to 17 litres in Norway and 22 lt in the US. The market though is huge and estimated at Rs 2,500 cr (in India),” he said.
The gelato-major has introduced seven exotic gelato flavours such as rosewater, honey walnut, mango cheese cake, yoghurt (pomegranate), coconut caramel, fresh mint and watermelon.Manufacturing Facility
Boomerang has tied up with an Italian company to set up a gelato-manufacturing unit near Coimbatore. Without disclosing details of the joint venture partner, Vanchimuthu said that the partnering company would be investing 30 per cent in the venture.
“The gelato-manufacturing facility at Arasur will become operational in six months. Once it is up and running, we will be able to cater the entire Asia Pacific region,” he said.
Vanchimuthu is now planning to start a school and train people in making of gelato. “It is an art and those with passion will enjoy it,” he said.