21 MQ GELATO SHOP
27/03/2025
After years of experience in catering and pastry making, in 2022, I decided to open my own gelato shop in Florence, the city where I have lived for many years. In my laboratory, in addition to classic flavors, I enjoy creating gelato recipes that reinterpret my plated desserts.
My gelato shop has a unique feature: it is just 21 square meters, including the laboratory! I chose to open such a small space to avoid two major complications that have made working in the HoReCa sector difficult in recent years: the lack of staff and high management costs (rising rents, etc.). "Having a gelato shop with both production and a point of sale in just 21 square meters allows me to work with maximum efficiency, optimizing production to the fullest." In fact, according to various surveys, small shops are better equipped to overcome moments of crisis, as they have lower costs and a more flexible structure in case of reorganization needs.
Even in high season, Gabriele tells us that he manages to work with just one batch freezer, concentrating production on a single day each week while always operating at full capacity. This approach helps reduce energy waste. On the morning of the dedicated production day, Gabriele prepares the gelato mixes, which are then pasteurized and stored in vacuum-packed bags. Vacuum-packing has the advantage of preserving the mixes better and saving space. In the afternoon, the mixes are batch frozen. Gabriele ensures that no mixes from the previous week remain in stock, guaranteeing that everything is always fresh. Properly organizing production requires an accurate forecast of weekly gelato consumption, taking into account the season, weather, and any nearby events.
Despite the small size of the shop and the fact that he has chosen to work with a six-flavor pozzetti counter, Gabriele is still able to offer customers a good variety of flavors. As mentioned at the beginning, he loves to combine classic flavors with something different—ranging from the forgotten classics of 1980s gelato shops to gelato reinterpretations of restaurant-style desserts.
To complement and expand his offerings, Gabriele also produces dragées, spreadable creams, and baked goods such as biscuits and large leavened products, the latter made in an external pastry shop. He developed this line of alternative products to gelato to enhance his selection during the colder months, when customers tend to seek alternatives, often suited for take-away.
In conclusion, a small gelato shop offers the advantages of lower management costs, greater adaptability to market demands, and pricing flexibility, but it requires careful organization of shop and laboratory spaces, as well as efficient production methods.
My gelato shop has a unique feature: it is just 21 square meters, including the laboratory! I chose to open such a small space to avoid two major complications that have made working in the HoReCa sector difficult in recent years: the lack of staff and high management costs (rising rents, etc.). "Having a gelato shop with both production and a point of sale in just 21 square meters allows me to work with maximum efficiency, optimizing production to the fullest." In fact, according to various surveys, small shops are better equipped to overcome moments of crisis, as they have lower costs and a more flexible structure in case of reorganization needs.
Even in high season, Gabriele tells us that he manages to work with just one batch freezer, concentrating production on a single day each week while always operating at full capacity. This approach helps reduce energy waste. On the morning of the dedicated production day, Gabriele prepares the gelato mixes, which are then pasteurized and stored in vacuum-packed bags. Vacuum-packing has the advantage of preserving the mixes better and saving space. In the afternoon, the mixes are batch frozen. Gabriele ensures that no mixes from the previous week remain in stock, guaranteeing that everything is always fresh. Properly organizing production requires an accurate forecast of weekly gelato consumption, taking into account the season, weather, and any nearby events.
Despite the small size of the shop and the fact that he has chosen to work with a six-flavor pozzetti counter, Gabriele is still able to offer customers a good variety of flavors. As mentioned at the beginning, he loves to combine classic flavors with something different—ranging from the forgotten classics of 1980s gelato shops to gelato reinterpretations of restaurant-style desserts.
To complement and expand his offerings, Gabriele also produces dragées, spreadable creams, and baked goods such as biscuits and large leavened products, the latter made in an external pastry shop. He developed this line of alternative products to gelato to enhance his selection during the colder months, when customers tend to seek alternatives, often suited for take-away.
In conclusion, a small gelato shop offers the advantages of lower management costs, greater adaptability to market demands, and pricing flexibility, but it requires careful organization of shop and laboratory spaces, as well as efficient production methods.
Comments (0)