****Message 145****

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Subject: Gelato
Date: Thu, 24 Jul 2003


To: sre@sreweb.com

Dear Domenic,
I recently viewed your website with great facination. I am considering opening a Creperie (approximately 1200 square feet), in the near future and find that this would be an excellent addition to the product offerings. My sister has spent much of the past dozen years in Europe and has been telling me about these wonderful Gelato products. I know you will need more information than I will provide you in this email, however, we can work on that as time progresses. I am situated in Manchester, NH. Manchester is a city of about 100,000 people and is one hour north of Boston. We have a civic center locally, which is host to a professional hockey team and many other types of venues. We will also have a new sports complex in the vicinity next year that will house a new professional baseball team and other businesses. My question is, how much of a capital financial investment would be required to begin a basic Gelato product operation? What kind of physical demands are there in the preparation? How much would the cost per unit be, what type of training is available, etc. I think you know what I am asking. I would sincerely appreciate a brief rundown of starting up this type of a basic operation. Thanking you in advance, I look forward to hearing from you.


S.R.E. Corporation 2002