Dear Gelato Prospector,
I am trying with the following packages to meet multi-purpose needs for various establishments that intend to introduce gelato in their operation. You may find out in my gelato approach that I am by far the least believer (I am truly a disbeliever) in true gelaterias. By that I mean a store that gets 75-100% of their income from gelato. For anybody's information, I'd like to tell you that even in Italy "the mother of gelato" very few establishments sell only gelato year round. Most of the 100% gelato places are open June, July, August, and part of September. My approach is to add gelato to an existing coffee house or the like and make gelato (however glamorous it may turn out to be) part of, but not necessarily the only, source of income. My packages are tailored for that. In the event a new establishment comes along wanting to make gelato their main attraction, I still think that panini (however downplayed) will produce the true bulk of revenues. I have streamlined the gelato production to the point where you need very little in terms of equipment and simplified it farther by using a base to which you add water or milk to produce a gelato that is consistant and very very close to the product offered by the gelato masters in Italy. I invite comments and criticism about my approach (although possibly not in writing but on the phone) and I will explain every aspect of my approach.