Master
Mattia Mainardi
His experience and passion for the world of ice cream lead Mattia Mainardi to delve into the sensory world of ingredients, guiding him in an innovative approach to proposing new flavors and combinations. He grows within Comprital as an international demonstrator and today holds the position of Athenaeum manager and product application manager.
His story
His experience and passion for the world of ice cream lead Mattia Mainardi to delve into the sensory world of ingredients, guiding him in an innovative approach to proposing new flavors and combinations. He grows within Comprital as an international demonstrator and today holds the position of Athenaeum manager and product application manager.
His story
His experience and passion for the world of ice cream lead Mattia Mainardi to delve into the sensory world of ingredients, guiding him in an innovative approach to proposing new flavors and combinations. He grows within Comprital as an international demonstrator and today holds the position of Athenaeum manager and product application manager.
How to Open a Successful Gelateria: Two Days with Masters M. Mainardi and G. Tonelli
Do you want to open an ice cream shop or give new energy to the one you already own? We offer you two exclusive training days with industry professionals who will guide you step by step into the world of authentic artisanal gelato.
FIRST DAY OF THE COURSE
with Mattia Mainardi:
- Evolution and history of gelato
- Differences between artisanal and industrial: why choosing quality pays off
- Artisanal gelato around the world: insights and opportunities
- Trends to ride: takeaway, vegan, lactose-free
- Types of venues: from the workshop to the experiential gelateria
- Essential equipment to start off on the right foot
- How to display and enhance your product
- Comprital as a reliable partner for the success of your gelateria
A day to discover how to stand out and win over your customers!
SECOND DAY OF THE COURSE
with Giacomo Tonelli:
- Bureaucratic and legal requirements: what you need to know to start without mistakes
- Business structures: sole proprietorship, partnership, LLC… which one to choose?
- Health permits and HACCP
- Business Plan: how to prepare it effectively
- Market and competition analysis
- Start-up budget and cost management
- Food cost and how to calculate it correctly
- Price list: how to make it competitive and profitable
- Margin calculation and return on investment
A day dedicated to the practical and profitable management of your gelateria!
Cost: €100.00 + VAT for two days.
Lunch provided by Comprital.
Creativity, pairing science and sensory analysis of gelato
Creativity, pairing science and sensory analysis of gelato
Course aimed at Gelato Makers who want to deepen their knowledge of the process behind the creation of a winning combination, to develop new flavours using a reasoned and creative method.
Topics: How to combine flavours creatively/Accents of sensory analysis and gelato tasting/Mattia Mainardi‘s creative process and Alphabetum project/Taste combinations/Creating amazement and diversifying the proposal with surprising flavours/Differentiating the presentation of gelato/Layered containers, from the idea to the finish.
