Becoming a ice-cream parlour manager
We consider self-management of the parlour as the optimal solution as it eliminates the necessity of personnel and can be run by just two people; only in peak business time temporary worker/s could be hired to satisfy the increased number of customers and a greater consumption of ice-cream.
In order to make the work in the parlour as simple as possible, but also to guarantee a constant level of quality as well as a selection of recognizable Cremeria Vienna flavours, we supply products already tested by yourselves which need, before the sale, only a phase of final preparation to be carried out in your laboratory: the mixing.
The machinery that you will have at your disposal are the most modern that the market can offer, primary level products in the sector.
These instruments, also, are user friendly and manageable: after a brief training, you will be perfectly able to produce your own ice-cream.
You will be supplied with operating instructions so as to produce ice-cream according to our quality standards, machinery maintenance manuals, an accounting software, the management of products and their orders via internet.
Let's give the floor to affiliates
I have the restaurant industry because one of the few with expansion possibilities.
The ice cream shop specifically because it involves less risk and through the affiliation process was very simple and does not require specific experience in the field.
I wanted my independence. The difficulties were many and, above all, I had no capital to start.
I met with the franchise Cremeria Vienna and I realized it was the right way.
Today I am the owner of my company and I feel fulfilled.