How to open a successful gelato shop

FIRST DAY OF COURSE with Giacomo Tonelli Topics: The numbers that count in an ice-cream parlour/The profit and loss account: how to read it and improve results/Food cost: analysis and optimisation/Margin calculation/How to draw up an effective price list SECOND DAY OF THE COURSE with Mattia Mainardi Topics: The ice cream market/Customer approach and market trends/Typologies of premises/The workshop/The production/Production/Ice cream display/Equipment/Business opportunities and diversification of the offer/Comprital, partnership and consultancy for the ice cream parlour