Central Kitchen of Artisan Gelato: Options and Guidance

When expanding from a single gelato shop to multiple points of sale, or when adding gelato to a food business, an entrepreneur faces important decisions on how to adjust the production system and logistics.
Discover the options and guidance of Carpigiani Gelato University for setting up a central kitchen of fresh artisan gelato mix.

Course objectives
To provide an overview of how to manage the production of fresh artisan gelato across multiple points of sale, with various options to centralise the production and their pros and cons.

Who is it addressed to?
The course is addressed to gelato artisans who have a successful business and would like to expand it by opening more stores.
The workshop is also dedicated to those who already run a restaurant business and are considering the idea of adding artisanal gelato to the menu.

Requisits
Having successfully completed the Basic and Intermediate Gelato courses or having equivalent competence.

Subjects covered
• What is a gelato chain?
• Models of existing gelato chains
• Operation management options for centralised kitchen of fresh artisan gelato mix:
– Distribution of gelato mix vs batch-frozen gelato?
– Distribution of base mix vs flavoured mix?
– Distribution of liquid mix or frozen mix?
– Guidelines for maintaining the cold chain and traceability during transportation
• Approach to modelling: Logistics and stock management of central kitchen and each point of sale
• Approach to modelling: Investment and return simulation

Duration
The course lasts 4 hours online.

Certificate
Issued by Carpigiani Gelato University, a certificate of participation is granted to those who attend at least 80% of the course.