The pandemic changed how gelato businesses operate almost overnight. Carpigiani Gelato University responded with a video lesson sharing the solutions that gelaterias in its international network had applied successfully, along with lessons from other food and non-food sectors.

What the lesson covered

An international retail expert presented case studies from research carried out with 25 partners worldwide. Topics included:

• How gelaterias around the world handled the crisis, based on survey results
• New service opportunities
• Menu management
• Store transformation
• Practical tips for gelato entrepreneurs
• A live chat Q&A

The speakers

• Fabrizio Valente: founder of Kiki Lab, the only Italian member of the Ebeltoft Group, an international network of retail think tanks.
• Nicolò Patrick Borelli: instructor and retail coach at Carpigiani Gelato University, and owner of Gelateria Borelli Lab.
• Joe Yates: resident instructor at the UK campus and a former foodservice entrepreneur.
• Guido Zaghetto: resident instructor at the Japan campus.

Registration included a digital copy of the Ebeltoft Group’s “Retail Innovation” report, with more case studies, and a recording of the live session to watch as often as needed from the personal area of the Gelato University website.

What this means for gelato makers in New Zealand

Flexible service, tight menus and strong takeaway offers help a shop stay resilient in any climate. Majors Group can support you with Carpigiani Gelato University learning, finance and guidance in our guide to opening a gelato shop.

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