Our experience tells us that position, although helpful in the success of the parlour, is not the most important factor.

In any case, according to your proposals, we will guide you in the choice. Because your success is also ours.
Once signed the lease, will be our technicians and workers to set up and prepare your ice cream parlour.
At that point you just have to start your new business as ice cream makers and, above all, as Your own entrepreneurs!

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  • in a central area
  • (or Old Town)
  • in a secondary area
  • (suburbs)
  • in a tourist area
  • in small centres

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[imedica_feature_boxes title=”For each area, it is expected a different consumers range:” style=”Style4″ border_width=”1″ titlecolor=”#a99f96″ descriptioncolor=”#4c4945″ title_font_size=”20″ main_heading_font_family=”font_family:Lobster|font_call:Lobster” fold_bg_color=”#ffffff”]

  • visitors in the first
  • local customers in the second
  • dynamic in the third
  • inhabitants in the last

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[imedica_feature_boxes title=”The store, although located in different areas, will have to maintain the standard features that will make recognizable our format” style=”Style4″ border_width=”1″ bgcolor=”#a99f96″ back_hover_color=”#bbb0ab” titlecolor=”#ffffff” titlehover_color=”#ffffff” descriptioncolor=”#ffffff” bdescription_hover_color=”#ffffff” title_font_size=”20″ fold_bg_color=”#8d7d74″ main_heading_font_family=”font_family:Lobster|font_call:Lobster”]

  • A regular shape: the sale area has to be preferably squared
  • A wide area for the entrance: the customer should be able to see the product, to enter and exit  easily
  • A laboratory: a small area dedicated to the handling of the product and the storage of raw materials.

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