With this new working process,
    we can obtain the following positive results:

    

      
To create many small cheese
      factories, that unlike points of sale could sell products without
      a commercial licence. 

      All this produces a reduction of costs and an increase of sales
      with a very reduced investiment in comparisan with a traditional
      cheese factory. 

      In fact, the cost is about 35,000 Euros for an artisan laboratory
      of production. It's important to underline that production and
      sale at the same point is very advantageous. According to the
      italian experience, we have a substantial increase of sales.
      This allows us to enter in a new segment of market where the
      competition is inexistent or minimum.
      
It's possible to open a cheese
      factory branch in the town centre because this is an artisan
      activity and doesn't have the problems of a traditional cheese
      factory for example: receipt of milk, discharge etc..
      
It's possible to provide large
      distribution chain, that are in the most important towns, with
      semifinished product and assistance, so we can create "branch"
      laboratories inside the supermarket. It's sufficient that these
      supermarkets create a small space and one of their employees
      previously trained at our disposal for the mozzarella production.
      
It's possible to offer customers
      an artisan product of complete freshness. This product could
      be produced "in front of their eyes".
    

    
 

    
This new working process of the
    dairy products can be promoted by the franchise,
    to the other artisans, with a supply contract.

    
We use only natural techniques
    of production for the division of the productive phase. These
    techniques are delicate and secret but they are already tested.

    
For the first time thanks to
    the Only Milk method, we can speak about franchising
    in the dairy sector.