PUNTOITALY N°1 -January - June 2012

THE ITALIAN MAGAZINE FOR INTERNATIONAL BUYERS IN GELATO, CONFECTIONERY AND TRENDY FOOD-AND-DRINK 35 WHICH ONE? If you are still reading, you would probably like to go a little bit deeper in the subject or, better, you are considering the ice cream business as a good opportunity to make money, and this regardless of whether you will choose soft or artisanal. For the first one you nearly don’t need any kind of expertise, just find the right position for the soft machine and place a nice girl (or boy) nearby. As we explained before, preparing the mix is not really complicated, and the visibility of the ma- chine will do the rest. Calculating the break even point is re- ally easy, you won’t need an accounter. Things get a little bit more complicated if you choose the artisanal gelato where the number of the machines involved is higher and the know- how is quite important. First of all, again, think of the right place where to place an appealing show case. You buy what you see, but if you don’t... you may not want a gelato again. The place and the design of the show case can cause the suc- cess of a gelato shop. This doesn’t mean that the quality of the product is less important, but the customers will appreciate it only after they have bought it. Inside the lab you have many different possibilities, such as: one pasteurizer and one freezer machine, or a combined ma- chine (pasteurizer and freezer all in one), or only a freezer if you use an UHT mix. A new modern artisanal gelato lab can’t do without a good shock freezer to extend the shelf life of the product and improve its quality, therefore it shouldn’t be kept out of the machine’s list. One last thing: the kindness and the happiness of the enviro- ment will make the customer happy and willing to come back soon. •