STRENGHTS

THE MAIN ADVANTAGES OF “IL GELATO ESPRESSO”

NO EXTRA PERSONNEL COSTS

No specialized staff is needed.
Your employees will be able to autonomously produce the icecream with just a few hours’ training.
Preparing the gelato mixture to produce around 100 kg gelato requires no more than 1 hour/day.

VERY HIGH MARGINS

Artisanal gelato is among the highest-margin products within the food industry
IL GELATO ESPRESSO” grants even HIGHER MARGINS since it does not imply extra direct costs, apart from CoGs that account for 20%.

ZERO PRODUCT WASTE

The gelato can be swiftly prepared upon request; the preparation of the gelato is so rapid that only small quantities at a time can be prepared, thus optimizing material costs.

EASY TO HANDLE

The production unit is provided with wheels, therefore it can be used indoor, outdoor and easily moved and stored away.

FINANCIAL TOOLS

2 to 5 years operating lease and other financial tools available.

AN INNOVATIVE PROJECT

The dealer who takes up this project stands out by proposing a thoroughly new concept: An gelato made EXPRESSLY for the consumer, a truly GELATO ESPRESSO.

TORNA SU