Guides
How to Calculate Gelato Overrun and Why It Changes Your Food Cost
Calculate gelato overrun to find your real food cost per scoop. A 25% batch vs a 45% batch changes cost per serving by cents you can price against.
Desk
Value Desk
What the spending buys, over what period, and when it does not pay back.
Guides
Comparing Affordable Batch Freezers for a First US Gelato Shop
Affordable batch freezers for a first gelato shop split into 110V, 208V and NSF choices. Start with a used 110V tabletop unit, skip home models.
Guides
How to write an ice cream shop quote, with pricing examples
An ice cream shop quote template, field by field, for catering, carts, cakes and wholesale, with worked examples written in variables instead of invented prices.
Guides
Ice cream shop compliance checklist: shift and weekly logs
An ice cream shop compliance checklist built on logs: who writes each record, what passes, and what to do when a temperature or a date is out.
Guides
Scoring an ice cream shop market on seven factors, not a list of towns
Best markets for an ice cream shop, as a scoring method rather than a list of towns: seven market factors, how to measure each, and what disqualifies one.
Guides
What ice cream shop staff earn, and what it costs to employ them
Ice cream shop pay runs from $13 to $22 an hour by role and market, and the schedule, not the wage rate, decides what labor costs take from sales.
Guides
Texas sales tax and tip credits: pricing gelato in Austin
Gelato pricing Austin covers the 8.25 percent Texas sales tax on scoops, the FLSA tip credit and IRS tip reporting that set your real menu price.
Guides
Seattle dairy alternatives and gelato recipe costing
Gelato recipe costing Seattle makers can trust: USDA dairy grades, local suppliers, per-pint and per-scoop math, plus Washington food safety rules.
Guides
A guide to leasing a US storefront, ADA and health department plan review
A gelato shop lease ADA health review covers Title III access, grease traps, plan review and the certificate of occupancy before opening day.
Guides
Ice cream shop regulation: four layers of oversight and who to ask at each
A US ice cream shop owner's guide to the four bodies that license or inspect a shop, what decides your class, and the records that keep you compliant.
Guides
Ice cream shop inventory planning: common stock mistakes
Ice cream shop inventory planning: review common stock mistakes in mix, inclusions, packaging, waste records, and seasonal resets.
Guides
Four ways ice cream shop customers arrive and six first visit decisions
A framework for ice cream shop owners covering the four customer arrivals, six first visit decision points, capacity, second visits, reviews, and wholesale.
Guides
Ice cream shop lease clauses: who pays for works and power
Ice cream shop lease clauses that decide who pays: rent timing, health-department works, electrical supply, drainage, permitted use and exit.
Guides
Ice cream shop business plan: seven sections and the test each must pass
Section by section guide to the ice cream shop plan: what the product, site, menu, cash, staffing, licenses, and failure sections need, and the test each must pass.
Guides
Seven cost layers an ice cream shop scoop price must clear
The seven cost layers an ice cream shop scoop price must clear, how to turn each into a per-serving figure from your own records, and how the menu ladder works.
Guides
Ice cream shop software: the records to keep
A practical guide to ice cream shop software: the four jobs a shop must cover, the records to keep, and what to verify before choosing a system.
Guides
How to rank profitable ice cream shop products
A ranked order for profitable ice cream shop products, from take-home pints and soft serve to sundaes and affogato, plus the variables and formula behind it.