Cost per kilogram
Break down ingredients, production and overheads to understand the cost of each recipe.
Open calculator ↗Where the gelato industry works.
Everything a gelato business needs to grow.
From your first workshop to your next business milestone. Knowledge, resources and connections for gelato professionals.
Explore resources About the projectCraftInsightBusiness
What does your gelato business need?
A platform that starts with the questions behind your business.
Open a gelato shop
From a good idea to a great gelato shop.
Opening means more than choosing flavours. Concept, space, production and numbers: every decision matters. The opening guide helps you organise that journey.
01 /Concept and proposition
02 /Workshop and equipment
03 /Costs and planning
04 /Operations and growth
Decide with numbers
More clarity. Better decisions.
Four calculators to understand costs and plan with confidence.
Gross sales margin
Connect cost, price and tax to understand the margin per unit.
Open calculator ↗Equipment investment
Compare investment, capacity and requirements before taking the next step.
Open calculator ↗The workbench
Ideas to think about business.
A preview of the editorial approach we are preparing.
Ingredients
Pistachio: from ingredient to purchasing criteria
Origin, composition and consistency as a starting point for comparing ingredients.
Production
A workshop that works with you
Workflow, equipment and organisation to plan your space before investing.
Management
Margin is part of the craft
Bringing costs to the table is part of the profession.
An industry built on craft. A place to move forward.
We are building Heladeros.es to connect technical knowledge with business decisions.