| A good deal of planning is required to successfully | | | | personnel should be trained to greet and offer samples |
| open a new ice cream or gelato shop. Follow these | | | | but the layout of your back area should be in a way to |
| design guidelines, and you'll be set up to run an efficient | | | | enhance clarity. Product companies offer point of sale |
| and thriving frozen dessert business. | | | | material that is professionally designed. Check with |
| An efficient well thought out back of counter design | | | | your product suppliers during the planning phase. |
| for your ice cream or gelato shop is an extremely | | | | After fully developing your ideas relating to space and |
| important element of a successful specialty dessert | | | | organization of your back of counter, now is the time |
| store. The ultimate goal when developing your back of | | | | to choose the layout and design that will enable you to |
| counter area is to create an environment that offers | | | | attain your goals. Starting with a simple line drawing |
| functional efficiency, creates a desire to buy from your | | | | can help you develop a preliminary layout that works |
| clients and supports your menu. Like all aspects of | | | | within the space being developed and serve as a |
| creating your dream frozen dessert shop, supporting | | | | starting point for your architect and designer. |
| your menu in the most effective manner must enter | | | | Remember that there are codes and requirements |
| into your planning from the very beginning. Considering | | | | that indicate isle width, ADA standards for bar height, |
| everything from placement of menu boards to storage | | | | electrical and plumbing codes that will need to be taken |
| of napkins, cups and spoons must be planned. | | | | into account that may require some changes from |
| It is important to plan your menu in as much as detail | | | | your original ideas. But having a clear understanding of |
| as possible before moving through evolutionary phases | | | | the desired outcome will enable these adjustments to |
| of your business development. The most successful | | | | be made a bit easier. |
| shops have clearly defined profit centers including ice | | | | Now that there is clarity relating to the desire outcome, |
| cream, coffee, baked goods, etc. The back of the | | | | you reach the exciting part of choosing the final look |
| counter environment must support the activities of | | | | of your store. By planning well, your final look can be |
| each profit center and include important elements | | | | developed in a way that pulls everything together so |
| relating to product manufacturing, storage, and | | | | that the final package is presented in a professional |
| presentation. Be clear about items that will be | | | | and clear way. There are various options for building |
| presented on your menu board and clarify your plans | | | | the front and back bar. Modular designed systems, for |
| relating to preparation and serving components. To | | | | example, can be an option that allows for future |
| make a milkshake, you must have ice cream, | | | | flexibility and a professional, clean cut design. Modular |
| flavorings, and a blender. But you also need the cups, | | | | systems are flexible and can be moved from one |
| straws, napkins handy and preferably a sink in the | | | | location to another if you choose to move your |
| vicinity as well. While planning the back side of your | | | | location. They also allow flexibility if you decide to add |
| counter, consider every detail to be sure that you have | | | | a new profit center like coffee or pastries later on. |
| a place for everything and that those items are in a | | | | Custom designed built in place cabinetry is another |
| logical position for efficiency. When there are long lines | | | | option that allows less flexibility, but can be a great |
| standing at the counter, you will look professional if | | | | option that allows a great deal of customization. |
| your back of counter area is well planned. | | | | So, from the very beginning of your planning, think |
| Make sure your walls, counters and point of sale | | | | about logistics, efficiency, clarity and of course your |
| information presents your menu and your concept in a | | | | budget. Visit other ice cream and gelato stores and |
| clear and simple manner. If your main product is ice | | | | consider your overall goal for your business. Work with |
| cream, make sure that your customer understands | | | | experienced specialty vendors that will offer |
| what you are proposing for them to buy as quickly as | | | | assistance and training. If you plan to make your own |
| possible. All of us have walked up to a counter with a | | | | ice cream or gelato on site, spend time making product |
| clerk looking at us for a decision while we struggle with | | | | with your chosen vendor and discuss back of counter |
| the menu. Your customer must be comfortable or | | | | requirements from the very beginning. |
| they will not continue to come in. Of course, your | | | | |