Why open a gelato shop?

It is never too cold for a scoop of real Italian-style gelato. Gelato is made from simple, genuine ingredients such as milk, cream, sugar, eggs, fruit and nuts, and people of all ages love it. It also sells in many formats, so one production room can supply several income streams.

• Healthy margins. The ingredient cost of a cup or cone is small compared with its selling price, especially when you make your own bases.
• A product you control. Making gelato on site lets you set your own quality, flavours and story, which a franchise or pre-made tub can’t offer.
• Many ways to sell. Cups and cones are the core, alongside take-away tubs, gelato on a stick, gelato cakes, affogato, shakes and wholesale to cafés and restaurants.
• Year-round trade. Cakes, take-away packs, hot drinks and pastry help even out winter.

Carpigiani’s 2026 global study of more than 900 gelato lovers and professionals rated artisan gelato 9.32 out of 10, against 4.36 for industrial ice cream. Customers choose a shop for perceived quality and service. Read what customers want now.

8 steps to open your gelato shop

1. Define your concept. Decide between a traditional gelateria, a café or restaurant adding gelato, a kiosk or cart, or a production kitchen supplying other venues. The concept drives everything else.
2. Choose the location. Look for foot traffic at the times people eat dessert, such as evenings, weekends, beaches, shopping strips and near cinemas and restaurants. Check rent against the volume you can realistically sell.
3. Plan your production. Estimate how many serves you will sell on a busy summer day and how many flavours you want in the cabinet. That number sizes your batch freezer, blast freezer and cabinet. See how to size your equipment.
4. Pick your production method. The classic method uses a separate pasteuriser and batch freezer for higher volumes and long shelf life. The twin method uses one combined machine for many fresh flavours in small batches. Compare the methods.
5. Design the fit-out. Plan the lab (production area), the counter and the cabinet position, plus power (single- or three-phase), water, drainage and ventilation for the machines. Majors Group plans layouts and delivers fit-outs with its partner Instyle Projects.
6. Build your menu. Start with a core of classics, add seasonal and signature flavours, and cost every recipe. Rubicone bases, pastes and ripples give you consistent results from day one.
7. Train yourself and your team. Learn recipe balancing, production, hygiene and machine care. Our gelato courses cover this, along with one-on-one training when your machines are installed.
8. Launch and promote. Open with branded cups and spoons, a tasting day and a menu people want to share. Keep a rotating “flavour of the week” to bring people back.

The equipment you need

A gelato shop runs on a simple production line: make the mix, freeze it, harden it, then display and serve it.

Not sure where to start? Our Café, Smart and Value packages combine matched equipment at three production levels.

Registration and food safety

Every food business in Australia must meet the Food Standards Code and register with its local council (or state authority) before trading. Before you sign a lease, check with your council about:

• Food business registration or licensing, and the fit-out standards for food premises.
• Food safety requirements under FSANZ Standard 3.2.2A, such as a certified food safety supervisor, food handler training and records, where they apply to your business.
• Planning approval for change of use, signage and outdoor seating.
• Power, water, waste and grease trap requirements for your equipment.

Requirements vary by state and council, so get advice for your specific site.

Menu and ingredients

A strong display needs something for every customer: reliable classics (fiordilatte, chocolate, pistachio, hazelnut, strawberry), something new to try, and clearly labelled vegan and sugar-free options. Texture sells too: a ripple through the tray and a crumble on top turn a scoop into a dessert.

• Milk bases and fruit bases as the foundation of every recipe.
• Classic pastes and fruit pastes for flavour.
• Variegati ripple sauces, crumbles and toppings for signature flavours.
• Vegan and sugar-free ranges for dietary choices.

Frequently asked questions