High Profitability Desserts is a custom course from Foodservice Professionals, the Gelato University specialty school for the restaurant industry. It is designed to help casual dining kitchens increase the profit of their dessert menu by introducing artisan gelato, covering production, recipe development, operations and profitability.

Course at a glance

• Who it is for: business owners and chefs of casual dining restaurants.
• Format: group lessons with theory and demonstrations.
• Duration: 6 hours, adjustable to specific needs and requests.
• Location: Gelato University headquarters, Carpigiani dealerships or culinary schools.

What it covers

• What is gelato: ingredients, the production process in a restaurant kitchen, and composition and recipe development parameters.
• Gelato desserts: formats, technologies and compositions, including single-portion cups, dessert jars and plated desserts.
• Profitability: food cost and profit margins, storytelling for better margins, and return-on-investment calculation.
• Operation: who produces gelato and when, the relationship between volume and storage, managing the cold chain from production to service, and case studies and success stories.
• A ready-to-use recipe book.

Featured machines

Students can practise the techniques on the following Carpigiani machines, which can be varied on request: Labo 6/9, Labo 8/12, Quartetto, Freeze & Go and 161 G SP.

Bring it to your business in New Zealand

Desserts are one of the best margin opportunities on a casual dining menu. Majors Group can help you work out the right equipment through our foodservice solutions and arrange training through Carpigiani Gelato University. If you want to explore finance for a machine, see our finance options.

Source: Carpigiani news. Rewritten for New Zealand by Majors Group.