Complete solutions for ice cream production and sales

Start with your sales format and menu

An ice cream shop producing its own gelato needs a different workflow from a café adding soft serve to its menu. Define what will be made, stored and served on site. Describe your customers, opening hours, season and busiest sales period. Separate opening requirements from potential later expansion.

A short concept specifying serving sizes, number of flavours and expected quantities provides the basis for equipment selection. These expectations are planning assumptions and should be compared with actual sales after opening.

Assess the premises before ordering equipment

Prepare a dimensioned floor plan showing production, storage, washing and sales areas. Mark routes for deliveries, staff and customers. Check door widths, delivery access, heat removal and electricity, water and drainage connections alongside the required equipment space.

Confirm site suitability and any permissions with the relevant authorities and professional advisers. Installation requirements come from the documentation for the exact equipment. Before ordering, record which works are the site's responsibility and which services are included in the supplier's offer.

Connect the equipment into a complete workflow

For in-house ice cream production, consider preparation, any required heat treatment, freezing, storage and display together. Compare batch freezers, pasteurisers, refrigeration and display cabinets as parts of your workflow. The equipment required depends on your menu.

For a soft serve concept, focus on dispensing output and configuration, mix supplies and daily cleaning. Also allow for containers, tools and consumables. The offer should identify every item and the responsibilities between installation stages.

Build a transparent worked calculation

Illustrative calculation only: all figures exclude VAT and are assumed. Selling 100 portions a day at €3.00 produces €300.00 in revenue. With assumed variable costs of €0.90 per portion, subtracting €90.00 leaves a contribution of €210.00.

• 60 portions: €180.00 revenue − €54.00 variable costs = €126.00 contribution
• 100 portions: €300.00 − €90.00 = €210.00
• 150 portions: €450.00 − €135.00 = €315.00

This is not profit. Staffing, rent, energy, maintenance, financing and other business costs still need to be covered. The assumed €0.90 covers only ingredients and serving packaging in this example. These figures are neither industry benchmarks nor an earnings forecast. Replace every assumption with your own purchasing prices, selling prices and sales data.

Prepare for delivery, training and opening

Coordinate the project schedule around confirmed delivery and installation dates. Agree positioning, connections, commissioning and training in writing. Assign responsibility for cleaning, stock replenishment, records and fault reporting within your team.

Allow for a trial run using your intended menu and actual workflows. Information about training and equipment service can help with preparation. Training, maintenance and on-site work are included only where agreed in the relevant order.

Gather the details for your project enquiry

• Location, floor plan and photos of the premises
• Sales format, menu and your own quantity assumptions
• Existing equipment and confirmed utility details
• Budget, intended opening date and expansion stages
• Required services from delivery through to training

Your comparison can also include used equipment or suitable leasing and hire purchase arrangements. Availability and terms are assessed for the specific project.

Send us your project enquiry. A clear description of the concept and site helps establish the scope of a proposed offer.