A course to explain retail concepts, design, layout and organization of gelato parlor.
Course objectives
Provide students an overview about the gelato parlour: layout, business organization, style and design.
Who is it for?
The course is designed for gelato makers and entrepreneurs who would like to manage their business more efficiently.
BRAND & LAYOUT
• Intro: business and layout decision
• 3 pillars: Location, Products, Target
IMPACT OF THE LOCATION ON THE ORGANIZATION OF THE BUSINESS
• Ordinary cities: target, seasonality, take away, quality, laboratory, local brands
• Art cities and touristic areas: clientele, microlocations, turnover, rush management, laboratory, branding
• Holiday areas: clientele, crossover selling, quality, daily opening hours, laboratory, local brands
SHOP ORGANIZATION
• Different showcases: technical info and different roles
• The backstage: storage areas, changing room, toilet, laboratory - workflow and impact of the regulatory picture
• Laboratory: operations and machine placing
RETAIL DESIGN TRENDS
• Intro: the world around: the influence of fashion retail design on food retail
• Most influential contemporary retail design moods: values and disvalues
- formal
- instagramable: online and offline image
- “fresh”
- active.
• Online and offline image and branding
Instructor
Marco Valerio Agretti
Duration*
The live online course lasts 4 hours total
Format
The course is a live online course and students will receive the recording of the lesson (via link, via email) which will be valid for 30 days.
* The schedule of the course may vary.
Website development, website content management system (AnthericaCMS), newsletter system (AnthericaMail).
Antherica Srl
Via Passo Buole 82 - 42123 Reggio Emilia - Italy
tel.: +39.0522.436912
fax: +39.0522.445638
email: info@antherica.com
web: www.antherica.com
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