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Below Zero
Bad Gelato
 

Click for Gelatician Home Page and Introduction
Gelatician Home Page & Intro


SHOWCASE

Below Zero
Bad Gelato

Cool Ideas
Premium flavors could be your answer to premium profits

Fabulous Flavor
Reinventing one of the most popular flavors with just a pinch of salt

Grande Gelateria
The Love of Gelato with That's Amore!


Gelatician's Gelatician
How Angela Damiano used her gelato skills to open a prosperous shop and become one of North America's most sought after consultants

Featured Machinery
The Kenwood Cooking Chef is not just for chefs!

SWIPES

Making More with Less
Bigger is NOT Always Better: The Upside of Downsizing

Sweet Science
Taking a position on 'neutrals'

Ingredients for Success
Got (the RIGHT) Milk?...

Chillin'
Gelato lingo...

SIGEP
The mother of all gelato tradeshows may very well be worth that trip to Italy!

 

Competition is an integral factor for the amelioration and growth of any sector and the North American gelato industry is no exception. Each gelato startup has varying strategic philosophies that may include competitive pricing, innovative shop design, special service amenities, etc. Most Gelaticians also strive to distinguish their products by offering unique flavors, applying fanciful decorations and an infinity of other ideas. Regardless of how each operation positions itself, we all share the same goal: to ensure that we and our shop are known as the best in the business.

This rivalrous spirit pushes us to outdo our competitors and, in turn, compels them to try do the same. It's what keeps everyone on their toes, what creates momentum and vibrancy within an industry and what guarantees that our clients can enjoy superior gelato. Indeed, it is the reason why free-enterprise works.

But what happens when Standard Economics 101 goes astray? Of course, we still have formidable competition from savvy business people and talented Gelaticians or between “Scoopers” (Ice-Cream Makers) vs. “Swipers” (Gelato Makers). But now, rather than just being “us and them”, a new factor is drawn into the equation: Bad Gelato.

At first glance, the concept may seem to be a business dream. After all, if you make better gelato than the competition, you are the winner. Right? Unfortunately, this is not the case and “bad gelato” is not just a concept but a reality and it’s affect on our business and our sector as a whole, is devastating.

The gelato industry in North America is at its infancy. While this presents grand opportunities to artisan entrepreneurs to be on the ‘ground floor’ of what is becoming the fastest growing sector of dessert, we must be aware of the real danger.

Many Americans are now tasting gelato for the first time. Could any of us imagine the same moment in history with the chocolate chip cookie or apple pie??!!? How exciting is that?!??!! These were the goodies that were first made at home where mom and grandma lovingly prepared them to perfection every time for the most discriminating “clientele”: their family. Eventually, the food industry recreated this magical quality ensuring that the tradition continues...and it does...

The world of gelato is different. YOU are the moms and grandmas. YOU are introducing this very special delicacy. That means, that even if our industry is on the move, it still needs to be instilled in American culture and until that happens, its growth will remain extremely fragile.

So imagine, that during this very momentous time, some people’s first gelato experience will be with a gritty, crystallized, gummy, tasteless mess... And it gets worse...Now envision that many people will have this terrible gelato experience over and over again. Some of them will eventually (unfortunately) close their mind to gelato forever. Others will let as many people as possible know of their experiences through word of mouth, blogs or conventional press.

The problem deteriorates even further for it isn't only the first time gelato tasters that are being exposed to the danger of Bad Gelato. Some people who travel to Italy return to North America to have similarly bad experiences and simply reason that gelato here isn't as good as in Italy. These self proclaimed “Anything Italian” ‘experts' adore telling their thoughts to anyone who will listen. Ignorant? Perhaps. But a reality, in any case, that must be addressed.

Gelato in North American is at its advent thanks to people like you: a handful of extremely talented, ambitious and courageous Gelaticians that have paved the way for a successful marketplace. More gelaterie will open in North America in 2012 than have opened here in every year preceding it COMBINED!

More gelato operations means more exposure for you and your precious product. Their success shouldn't be considered competition but, rather, a continuous source of promotion of the best frozen dessert on earth. Therefore, more great gelato means more clients for everyone.

It's up to you to safeguard your investment from this serious danger. So say NO to Bad Gelato! How? First, speak out. You now have a forum. Write to Gelatician at the address below.

And....finally...keep making great gelato!!!

Send your comments, observations and thoughts to info@italianculinary.it.

Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme
 

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Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme


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