 Nowadays the handmade ice cream production concept in the market is not understood in the same way by the consumers. The traditional handmade ice cream parlour in which a handmade product is elaborated (due to recipes and parameters passed on from father to son) is being replaced by the handmade ice cream production that is now a catering trade company ran by a team of professionals.
Through modern and effective technical means, these professionals make a high quality product and the nutritional value due to technical scientific and sanitary specific parameters. Like this, they give the consumers a unique flavour and texture ice cream, and above all, an alternative to the industrial ice creams.
Far from being a nuclear laboratory, handmade ice cream production becomes a fun and appealing sector were customers find themselves having a healthy and balanced product. This sector is being served by professionals prepared with the significance and value of a good ice cream.
To achieve these goals, a handmade ice cream parlour needs good shipyards to develop, in order to navigate the rough waters of food market; the shipyards are the contribution of fundamental services like:
• Target and reference market analysis.
• Concept and marketing mix analysis.
• Professional training in production, sales and management.
• Ice cream parlour projection and execution due to the cost-effectiveness economic parameters.
• Start up for the running rules optimization. |
Artisan Ice Cream 
