7 Mistakes to Avoid When Buying Commercial Gelato Equipment
A commercial gelato machine can pay for itself quickly, or it can sit in a corner collecting dust. The difference usually comes down to decisions made before the purchase. Here are the seven mistakes we see café and restaurant owners make most often, and how to avoid each one. 1. Buying Before You Define Your Menu Many buyers start by comparing machines. The better starting point is the product. How many flavors do you want to offer at once? Will you serve gelato in cups and cones only, or also in desserts, affogato, and milkshakes? Do you plan to rotate flavors weekly or seasonally? The answers shape everything: cylinder size, display capacity, and even the format of machine you need. A café that wants six rotating flavors has very different needs from a restaurant that wants two classics on the dessert menu. Write the menu first, then shop. 2. Guessing at Capacity Capacity mistakes go in both directions. Buy too small and you run out of gelato at the exact moment customers...
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