The Scoop
Start a Gelato Business with Just a Mobile Cart
Today we’re going to talk about a deliciously flexible way to break into the gelato business: a mobile cart. It’s like the food truck’s hipper, Italian cousin—and we’re here to show you how to get...
Exploring the World of Exotic Gelato Flavors: A Journey Beyond Vanilla
While classic flavors like pistachio, chocolate, and vanilla are timeless, there’s a growing interest among gelato artisans to experiment with unique, exotic ingredients to surprise and delight customers.
Considering Gelato Catering for Your Business?
Expanding your business to include catering—or partnering with an existing catering company to offer a gelato option—can be a game-changer.
The Rise of Vegan Gelato: Scooping Success in a Plant-Based World
Today’s focus is a trend that’s left dairy cows everywhere breathing a collective sigh of relief: vegan gelato.
Gelato Shop Startup Costs
Hello, gelato enthusiasts and budding entrepreneurs! It's your gelato equipment gurus from Equipment and Concepts in beachside San Clemente, CA. Today, we're diving into the economics of opening a gelato shop.
Gelato vs. Ice Cream: What’s the Scoop for Your Business?
Whether you're already in the dessert game or just thinking about it, it’s likely that you’ve wondered about the difference between gelato and ice cream. Both are delicious and refreshing, but there are some key...
How to Build a Brand for Your Gelato Shop
Tips for Creating a Unique Identity In the crowded world of food and beverage businesses, building a strong brand for your gelato shop is essential for standing out and attracting loyal customers. Your brand is...
How to Design a Gelato Shop
Tips for a Functional and Attractive Space Gelato should be more than just a dessert–it should be a feel-good experience for your customer. Because of this, the design of your gelato shop plays an important...
Top 10 Best Locations to Open a Gelato Shop in the U.S.
We explore some of the best geographic locations in the United States to open a gelato shop. Hey, gelato lovers! Ever dreamed of opening your own sweet shop but didn’t have a clue where to...
Best Types of Locations for Opening a Gelato or Ice Cream Shop
Ski bum, beach bum, city dweller, suburbanite–there’s always room for Gelato. So you’re thinking about opening your own Gelato Shop, but you’re not quite sure what kind of location (or lifestyle) you should look for?...
The Essential Gelato Equipment Checklist for New Shop Owners.
You’ve decided to jump into the gelato game and open your very own shop. Good call! It’s a journey filled with creamy delights, sugar highs, and the occasional brain freeze. But before you start dreaming...
Diana Lua’s Gelato Dream
A Journey of Talent, Drive, and Education In the bustling realm of artisan gelato, dreams are churned into reality every day. For Diana Lua, the owner and operator of Tang & Java in Woodland Hills,...
Banana Rum Ice Cream – Chef Kriss Harvey
Crafting the Perfect Banana Rum Ice Cream: A Culinary Journey with Chef Kriss Harvey Indulging in a scoop of meticulously crafted Banana Rum Ice Cream is not just a treat to the palate, but a...
The Ultimate Guide to Choosing the Perfect Gelato Maker
In the realm of gelato-making, “Equipment and Concepts” stands unparalleled. As a leading distributor of Bravo Trittico machines for gelato and pastry, we bring unmatched expertise and a deep understanding of the gelato and ice...
Lemon Curd: A Masterclass with Chef Kriss Harvey
Lemon Curd with Chef Kriss Harvey on the Bravo Executive Evo Machine Lemon curd is a versatile and delightful treat that can be used in many ways. Its applications are endless, from a tangy sauce...
Gourmet Ice Cream Market: A Surge in Growth and the Role of Gelato
The Rise of Gourmet Ice Cream: A Technical Insight for Gelato Professionals The gourmet ice cream industry is undergoing a significant transformation, with the market size expected to grow by a staggering USD 8,851.79 million...
Maria Coassin: Mastering the Art of Gelato with Equipment & Concepts
Maria Coassin is a beacon of passion and expertise in gelato, where flavor meets science. As the founder of Gelatiamo, Seattle’s pioneering gelateria, and a distinguished gelato instructor for Equipment & Concepts, Maria is a...
What’s the Best Way to Make Gelato?
Gelato, the Italian delicacy that has taken the world by storm, is not just about its creamy texture and rich flavors. It’s an art, a science, and a tradition. The quest for the perfect scoop...
Franchise or Independent Operator? The Gelato Business Perspective
Gelato Franchise or Independent Operator? When it comes to the frozen dessert industry, especially the niche of gelato, the decision to operate as a franchise or an independent entity is crucial. Both paths have their...
Gelato vs. Ice Cream: Uncovering the Delicious Differences from an Expert’s Perspective
Gelato and ice cream are both beloved frozen treats, but they are not the same thing. As an expert in the field, I would like to shed some light on the differences between these two...
Gelato is Smart Business
Sweet Statistics Prove This Industry is Smart Business Well known social media platforms uphold frozen desserts like ice cream, frozen yogurt, and gelato as some of the dominant food items that are most likely to...
COVID-19 Message from Gelato Class Instructor Maria Coassin
A message from Maria Coassin, owner/operator of Gelatiamo in Seattle, WA. Maria is a master instructor of gelato and artisanal ice cream production. Classes are held exclusively at Equipment & Concepts Inc. in San Clemente,...
Gelato Research & Development
We love supporting our customers in their R&D for their new businesses. Sandy, whose business name we cannot reveal right now, took our gelato making training with Maria Coassin. Sandy is starting a new gelato...
Israeli Inspired Gelato
Today we made a new friend who educated us on some popular Israeli cuisine. So what did Tom do with this new knowledge? He made gelato of course! Meet one of our new favorite flavors:...
Business Spotlight – Bella Luna Gelato
Business Spotlight – Bella Luna Gelato Susan McNamara attended an Equipment and Concepts 2-day gelato course in 2018. After the course, Susan purchased a gelato cart and Bella Luna Gelato was launched in January of 2019....
1-Day Vegan Gelato Demonstration – March 25
Make 8 – 10 flavors of vegan gelato from scratch with Gelato Master Gilles Carbone – owner-operator of Gelateria Geko in Milano, Italy Join us for a 4-hour demonstration March 25th from 11:00am – 3:00pm...
Chef Michael Laiskonis on Bravo Italian
Chef Michael Laiskonis on Bravo Italian ice cream machines Chef Michael shares that “the one piece of equipment that I’m currently obsessed with is an Italian ice cream machine made by Bravo. I love equipment and,...
Choosing a Blast Chiller or Blast Freezer
Blast Freezers and Blast Chiller Every business will have a freezer to preserve food and ingredients. With all the different kinds of freezers or chillers in the market today we outline the core differences between...
6 Tips To Start Your Own Gelato Cart Business
Gelato Carts are considered a “Moving Business” and is a good alternative to opening up a shop in a specific street and finding customers Shops start with significant fixed costs and fixed locations. Conversely, a “Moving...
One of Rome’s Favorite Gelato Shops Opens in LA
Fatamorgana, which currently has three locations in the Eternal City, is a consistently highly ranked gelato shop.
Gelato Freezer Styles
The top gelato freezer styles are European, American, and Pozzetti. Equipment and Concepts compare the differences in displaying gelato, along with their pros and cons of each style of gelato freezer. American Style Gelato Freezer...
Equipment & Concept’s Gelato Instructor featured in L’Italo-Americano
Equipment & Concepts has Gelato Courses featuring Maria Coassin as the instructor and Maria is passionate about gelato. Not just its creamy texture, distinctive flavorings or even the specialty ingredients she imports from around the...
What is good gelato?
Ice cream and sorbet are delicious but they don’t match the experience of gelato in many ways. The creamy milky based varieties, the intense chocolate kind, fruit based, traditional and modern flavors and mash ups....
Use the best gelato ingredients to make your gelato!
Using the best gelato ingredients in making gelato is the key to a wonderful product. You’re going to need superior gelato machines as well but without the right gelato recipe and the right gelato ingredients,...
Check out the article in Forbes about our gelato class instructor Maria
Read about Maria’s passion for keeping Italy’s Panettone tradition alive here in the US! Forbes Article – Maria Coassin
Learn how to make gelato with us!
Our December 3-4 gelato class was a success as usual! 10 students traveled here from Washington, Wisconsin, Oregon, and of course California, to learn from Gelato Master, Maria Coassin. Maria only teaches at our facility...
WELCOME TO OUR NEW WEBSITE!
Thank you for visiting Equipment and Concepts’ new website! Please visit the new pages featuring our fine Italian gelato equipment and display cases made in Italy. We invite you to contact us at 877-969-4352 or...
Equipment and Concepts is training ground for world gelato competition
Training grounds for world gelato competition Source: sanclementetimes.com Gelato may not be as popular as its ice cream counterpart in the United States, but four highly trained chefs tried to win a world gelato competition...
15,000 Pints of Free Gelato Being Dished Out at Millennium Park Tuesday
Who needs dinner and a movie when you can have ice cream and a movie? Or better yet, gelato and a movie. Talenti is handing out 15,000 pints of free gelato Tuesday in Chicago’s Millennium...
Learning from Maria Coassin was like buying a franchise without the commitment of a franchise.
Learning from Maria Coassin was like buying a franchise without the commitment of a franchise. The price we paid for the two-day class was NOTHING compared to the incredible breadth of knowledge Maria shared with...
I Can’t Thank You Enough
I cannot thank Equipment & Concepts enough for hosting this two-day gelato class! Not only did we learn ¾ hands on ¾ how to make premium products that customers will love, we learned about the...
Gelato on the rise in USA. From 11 Million 5 years ago to 214 Million today
That’s a lota gelato! Check out what The Today Show has to say about it: Today Show
No More Guessing
“This two day class takes all the guessing game out of the way. It builds a solid foundation in gelato & sorbet making. I strongly recommend the class to anyone who is planning to open...
Gelateria Uli
“Investing in your class was, so far, the best decision we’ve made since plunging into the gelato world. Between Maria’s instruction and the comfortable environment you provided, it was both educational and enjoyable. Maria said...
Our Customers Say It All
“This is a great intro class to the world of gelato. It is a great way of testing the industry and learning the fundamentals without breaking the bank. I’m looking forward to working with Tom,...
Maria is the best Gelato Instructor ever!
It’s wonderful learning to make gelato from Maria – owner/operator of Gelatiamo ~ See what our students have to say! “Maria is a wealth of knowledge on all aspects of having a small business and...
I cannot begin to tell you how useful this two day course has been!
“I can not thank Maria, enough for this wonderful experience! Not only did she educate us about the art of gelato making but she provided us with valuable business information. I greatly appreciate her telling...