Starting a Gelato Business: More Than Just Passion
Opening a gelato shop isn’t a shortcut to easy profits. It demands entrepreneurial skills, technical knowledge, and a solid strategy that accounts for costs, revenue potential, and risks.
What Are the Startup Costs?
The answer depends largely on your product offering. You might choose to serve:
- traditional artisan gelato
- gelato on a stick
- cakes and semifreddos
- coffee and chocolate products
- milkshakes or pre-portioned frozen desserts
Or you could opt for a leaner model offering just a few freshly churned flavors. These decisions will significantly impact the equipment, layout, and operating costs.
Basic Equipment: What Do You Need?
Depending on your production method, your setup may include:
- pasteurizer and batch freezer, or a combined machine
- display cabinet or traditional pozzetti counter
- freezer for storage
- refrigerated workbench
- optionally, a blast freezer for sticks and semifreddos
Initial investment in professional equipment typically ranges between €70,000 and €120,000.
Additional Costs to Consider
Beyond equipment, other expenses include:
- renovating the store
- installing electrical and plumbing systems
- interior design and branding
- point-of-sale signage and marketing
- licenses and health permits
- rent, depending on the location
- staff salaries
Don’t Forget About Training
If you’re new to the gelato business, professional training is essential. There are several well-regarded gelato schools in Italy and abroad, offering courses that vary in duration, content, and cost.
Estimated Total Investment
Although it depends on your choices, a small to medium-size gelato shop with 12 flavors generally requires an investment between €120,000 and €180,000.
To get a more accurate estimate, it's advisable to contact suppliers directly and request quotes for machinery, furnishings, ingredients, and training.