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This file has been written to give you a brief overview of the gelato manufacturing and sale business. Much more detailed information is available by downloading our eBook, Startup and Stay Up in Ice Cream,available from our website.
One must think of the ice cream business as a sort of a machine that turns ingredients into money. Like every machine, all of its parts are required. Your money machine consists of making your product, then displaying, marketing and selling it. There are two ways to do this: open an ice cream kiosk, shop (gelateria) or small restaurant or open a small gelato factory with several shops and outlets. |
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The small shop or kiosk:
Making ice cream in a small shop or kiosk
(or offsite) is not complicated but the required equipment is not cheap.
Equipment required to make and sell ice cream:
An ice cream machine (batch freezer), a blast freezer and a display freezer. The cost of a small shop startup package containing all the basic equipment is about €14,000 Euro, plus about €3,500 for ingredients and this does not include the cost of the kiosk or décor.
In addition, any startup needs a cash reserve of at least €10,000 so that unexpected problems or a slow start does not drive them out of business. If you don’t have about €30,000 it is unwise to proceed with a startup of this type. |
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How to Get Started
The are two ways to get started in the gelato business. You can open a small shop or kiosk and make ice cream in it or off site. Or, you can open a larger factory with two or more batch machines and manufacture for many shops and also sell wholesale.
The Gelateria (Gelato Shop)
A gelateria is a classic part of the Italian cities during the summer. In northern Italy they often close during the winter. A “gelateria” can be a take-out stand like the classic Italian one above, or it can be an ice cream shop with tables and chairs or a kiosk. |
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