From menu development to employee training and everything in between.
BEFORE OPENING
Menu development and recipe creation.
The first thing I do is understand your business model, ideas and dreams as well as previous experiences with gelato.
We analyze the market in terms of taste and knowledge of gelato.
We see who the competitors are and what flavors and type of products they are currently offering.
We talk about the store design, the space available, the equipment chosen and budget.
After all this analysis I start by suggesting the most appropriate ingredients and flavors for your business.
We proceed to have a two-day tasting where you get to try many different recipes and flavor combinations. *
I finish this step by creating a recipe book that’s very easy to follow, that it’s standardize and already suitable for expansion.
Cost analysis and pricing. I teach you how to find out the food cost of the recipes so that you can price your products accordingly.
How to properly order from vendors based on sales and storage space.
Help with choosing the right equipment including the perfect gelato machine for your business model.
Help in designing the store, both front and back of the house.
Help in ordering the right quantity of products to get ready for the opening.
The possibility to make people happy.
OPENING WEEK
I’ll arrive five days before the soft or grand opening to help you prepare for it and stay a day after to make any adjustments needed.
Kitchen staff training: I teach them how to follow the recipes created for the store, how to create an effective production schedule, kitchen efficiency, and product storage.
Front of the house training: Train the front of the house on how to serve the gelato, on customer service and upselling.
Go over opening and closing processes.
Help in organizing and presenting a winning display case.
Analyze the gelato during the opening and make any adjustments necessary
AFTER OPENING
Go back to the store for three days after the first three months to make adjustments in case they are needed.
Analyze sales both in dollar amount but also in types of products moving or stagnant.
Make changes to the flavors in response to customer’s feedback.
Retrain staff if needed.
This can be an ongoing quarterly consultancy follow up work.
SEASONAL OR QUARTERLY ONLINE MEETING
A version of the previous option can also be done online:
We analyze data and customer feedback to make changes.
I create new recipes and suggest new products to account for customer feedback, changing of the seasons or upcoming Holidays.
Talk about challenges and opportunities.
We offer personalized consulting services tailored to your specific needs and goals. Take action today and schedule a consultation.
