Professional resources
Open a gelato shop
A roadmap to organise decisions before investing. From concept to workshop, from budget to day-to-day operations.
Tick steps as a working aid. They are not saved when you leave. Specific premises and activity requirements must be checked with the relevant authorities and professionals before committing to an investment.
01 /
Define the concept
Who will you serve, what will you sell and why will customers choose you? Write down your proposition, sales format and the role of in-house production before selecting equipment.
02 /
Review premises and operations
Map flows for raw materials, production, storage and sales. Review utilities, power, water, ventilation and suitability of use with a professional before signing.
03 /
Size the workshop
Start with expected sales and demand peaks. Compare usable capacity per cycle, working time, cleaning, technical service and space, rather than only advertised output.
04 /
Build your budget
Separate fit-out, equipment, displays, stock, services, cash reserve and contingency. Request comparable quotes and calculate a minimum and maximum using the opening tool.
05 /
Work on costs and margin
Weigh recipes, record purchase prices and measure loss. Estimate serving costs and margins by format. Review sales volume, staffing and fixed costs in your business plan.
06 /
Prepare a controlled opening
Document processes, suppliers, training, ingredient specifications and cleaning routines. Test production and service before the full opening. Review applicable requirements and documentation with qualified professionals.