Unlike restaurants, where gelato usually complements the dining experience, in a café it can be the main attraction — sometimes the only gastronomic product consumed. This means the offering must be different from that of a traditional gelateria, ideally integrated with the bar’s core products and services.
For a café that doesn’t want to become a full-fledged gelato bar, but is considering incorporating homemade gelato into its menu, there are several strategic and affordable options.
1. Soft Serve Machines: Flexible and Space-Saving
A soft serve machine, as an alternative to a traditional batch freezer, can produce more than the standard vanilla or chocolate flavors seen in fast food chains. When used creatively, it becomes a tool for offering freshly made “express” gelato or frozen yogurt — two distinct categories with high appeal for modern consumers.
Soft serve machines come in:
- Countertop or floor-standing models
- Single or double flavor
- Gravity-fed or pump-fed
For a typical café, a countertop, two-flavor, gravity-fed machine is often the most practical choice. These machines occupy about 1 meter of counter space and are easy to install.
Gravity vs Pump Systems
The main difference lies in how air is introduced into the mix:
- Pump-fed machines inject air into the freezing cylinder, producing a lighter product with higher overrun.
- Gravity-fed machines do not inject air, resulting in a denser product — ideal for lower maintenance and cleaning time.
Most models run on standard 220V and are air-cooled, requiring proper ventilation space but little more in terms of setup. During operation, they do emit heat, so placement planning is essential.
2. Ingredients and Daily Management
These machines work best with ready-to-use or semi-finished mixes, either in powder or liquid form. The process is simple:
- Mix with milk or water.
- Pour into the machine’s hopper.
- Serve directly or store in catering pans for future use.
Products can remain in the hopper for up to 3 days, making daily prep minimal. Since milk, water, and fresh ingredients like fruit or creams are already standard bar supplies, integration into daily operations is seamless.
You can use the machine to produce a “flavor of the day” or serve frozen yogurt, which is typically made from a milk-yogurt base, and served fresh without pre-filling pans due to its different structure.
3. Soft Serve vs Batch Freezer: Different Needs, Similar Investment
If the goal is to produce gelato for display in pans, a compact batch freezer (placed in a back kitchen area) is a better fit. It allows for:
- Higher-quality gelato texture.
- Flexibility to create classic flavors or experiment.
Although the machinery cost is similar to a soft serve machine, the performance is significantly enhanced for spatula-served gelato. The final product can be stored in:
- Small countertop displays (2 to 4 flavors).
- Standard freezers, with the same precautions used in restaurants.
However, with no visual display, cafés lose the power of impulse buying, which is a key sales driver.
4. Serving Ideas for Bars and Cafés
Whether you serve soft serve or pan gelato, there are many ways to present it:
- In cups or cones.
- Filled in croissants or sweet buns.
- As toppings or bases for affogatos, both alcoholic (e.g., liqueurs) or non-alcoholic (e.g., espresso, hot chocolate, zabaglione).
These preparations add value and differentiate your offerings from standard bars or gelaterias.
5. Investment and Maintenance: Low Impact, High Return
One of the biggest advantages of introducing gelato into a café is the low initial investment and minimal time required for preparation. Key benefits:
- Low electricity consumption (no gas or water required).
- Simple cleaning and maintenance (once or twice a week).
- Easy sourcing of ingredients.
The biggest challenge is often space, particularly countertop availability. That said, even a slight reorganization can often solve the issue.
A well-maintained used soft serve machine is widely available on the second-hand market and offers an excellent starting point for testing the waters.
6. Frozen Yogurt and Croissant Pairings: Smart Synergies
One of the most interesting ways to increase sales is to create synergy between gelato and other bar products. A great example is the gelato-filled croissant, which gives new life to an item often leftover from breakfast — now repurposed into an afternoon or evening treat.
7. Innovative Option: Gelato Display-Freezers with Built-in Batch Freezers
A new concept on the market, countertop gelato freezers with integrated batch freezers offer a unique experience. These compact units feature:
- Transparent domes to showcase the gelato being churned.
- Automatic temperature control with stirring paused once the ideal consistency is reached.
- Immediate restart if the product warms, always keeping it fresh.
These units typically have 2 or 4 domes and are ideal for offering a few high-quality, fresh flavors. Mixes are prepared cold, stored in carafes in the fridge, and added to the machine as needed.
Pros:
- All-in-one system (freezer + visual display).
- Freshly churned gelato with strong visual appeal.
- Ideal for impulse sales.
Cons:
- Higher cost.
- Larger footprint on the counter.
A Strategic Opportunity for Modern Cafés
Bringing artisanal gelato production in-house at a café or bar is not just a trend — it’s a smart business move. With a relatively small investment, limited utility use, and high product flexibility, gelato offers an excellent return on investment.
Whether you choose soft serve, frozen yogurt, or classic spatula-served gelato, success depends on one thing: integration with your existing product offering. With the right strategy and setup, gelato can quickly become one of your most attractive and profitable additions.
Guide by Fabrizio Osti
Osticonsulting
fabrizio@osticonsulting.com