The choice of raw materials is certainly the key to the success of an artisan gelato shop. But a professional waffle machine can help enhance quality products and have a proposal suitable for any time of the year . We talked about it with Maria Grazia Fuzio, who revealed the secrets of her CREAMI ice cream shop.

Where is your place located?

The ice cream parlor is located in Giovinazzo, in the province of Bari.  We are right in front of the coast, we have the seafront on one side and the historic center on the other, with its monuments to visit. It is an area of ​​great tourist interest, with a coming and going concentrated above all in the summer.

How did the idea of ​​opening your own restaurant come about?

Almost randomly. We learned from some friends that the space where the ice cream parlor is now located was for sale and we thought it was an excellent opportunity to seize, a bet.

What is the core business of the venue?

Our strong point is the artisan ice cream shop, enriched by the offer of delicious snacks such as crêpes, waffles and churros. Furthermore, we have a part used as a cafeteria and cocktail bar, which helps us even more to expand the offer and increase revenues.

What are the strengths of the venue?

First of all, the staff is female, mainly made up of me, my mother and my best friend. Then, without a doubt, the choice of quality artisan products, our kindness and attention to the customer, who we want to satisfy with ever new proposals, also influence.

Why did you choose to rely on Techfood?

Before choosing Techfood, I did some research on the web and talked to my previous owner. He has now been working in this area for 20 years and uses your crepe maker. So I understood that I was dealing with highly qualified people and equipment, so I completely trusted you and the professional waffle maker.

What do you appreciate most about Rondò Unika?

I really like its versatility. Thanks to its interchangeable plates for the different preparations, it is very useful for me to cover the different moments of the day, from breakfast to lunch to the aperitif and after dinner. It's also perfect for the winter season, because I can offer a hot alternative to ice cream. I mainly use it for crêpes, both sweet and savory, but Rondò Unika is also a professional waffle maker. I'm pairing the waffles with gourmet ice cream and the feedback is so positive that by now the waffle is our strong point not only as a dessert but also as an aperitif.

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One last question: what do you think a successful venue must have?

Helpful staff, quality products and above all impeccable service, which is not always easy to find.

Maria Grazie's story is an example of how the combination of passion, quality and professional equipment can express all the potential of a place, with ever new proposals capable of attracting and retaining customers. In fact, market surveys reveal that an ice cream bar or pastry bar has a much better chance of success than a standard bar.

If you too want to expand the offer and intercept new customer segments, take advantage of the Rondò Unika promotion : a couple of plates and 30kg of preparation for only €78 a month.

December 27, 2018
Tags: Gelateria