Your ice cream parlor in hibernation - 10 steps for the perfect winter break

Long and beautiful was the autumn this year - but unfortunately everything has an end sometime. The days are getting shorter and colder, and the ice cream parlors and ice cream cafes are slowly but surely preparing for the winter break.

Your work is not (quite) done yet, because: After the season is before the season.

A well-used, thoughtful and planned winter break can make the difference between a successful season and a bumpy restart next spring. Here are the 10 most important steps you should take before and during your winter break.

1. inventory

Conduct a thorough inventory of all your goods: How much raw materials and consumables do you still have in stock? Is everything in good condition? Can you still use everything you have in stock next year (keyword plastic)? How much did you use this season, and how long will your remaining stock last? Don't forget to check the best before date of your stock.

All this helps you to plan your orders for the next season in time and professionally and not to experience any unpleasant surprises.

2. correct storage

After you have taken inventory, take the time to properly store your goods. Be sure to store all goods in a dry place and protect them from moisture. Seal open containers (bags, buckets, etc.) as well as possible.

Proper storage is critical to maintaining the quality of your ingredients.

3. take care of your technique

Clean your ice machines and other equipment thoroughly before the winter break and check the condition of all wearing parts: Are the seals ok? Are the blades worn? Are there any visible damages? Do statutory checks such as E-checks or leak tests have to be carried out?

By the way, you can easily order wear parts for your Carpigiani machines in our online store. Simply select your machine, then you come directly to the appropriate spare parts.

If your machines are in poor condition, are causing problems or the last maintenance was carried out several years ago, a complete winter overhaul of your equipment is a good idea - so you can start the new season with a freshly overhauled machine.

4. training and continuing education

Use the winter break to train yourself and/or your staff.

Take a professional ice cream training course to develop new recipes of your own. Learn how to make vegan, lactose-free or reduced-sugar ice creams. Take a latte art class and treat your guests to swans, bears and flowers on their cappuccino next year.

An investment in your skills and those of your employees is always worthwhile. Here you can find our course offer for the winter season

5. social media and marketing

Check your social media advertising: Do you already have a Facebook, Instagram or TikTok account? This is the ideal way to stay in touch with your loyal customers in winter, to whet their appetite for the new ice cream season in spring and to inform them about offers and news in summer.

Think about an advertising strategy for the next season. Are your ice cream cards still current? Do you need new pictures in your sundae slide box? Would you like to have espresso cups with your company logo or uniform work clothes? Winter is the time for all of these things. Also, feel free to read our blog post about the ice cream parlor as a brand

6. a new coat of paint

Consider giving your interior afacelift- after all, you want your customers to feel at home. In addition, a new look always makes customers curious. Here you can try out for yourself how a fresh look can change your restaurant.

It doesn't always have to be a new fixture or ice cream display case (although you should consider saving a lot of electricity and money with a new, efficient display case).

New pictures, fresh wall paint, a chic wallpaper, new lamps, modern chairs and and - there are options for every budget.

7. financial check

Check your finances thoroughly and plan your budget for the winter months - because you will have business and private expenses in winter, even if you close your ice cream parlor and have hardly any income.

Have you ever considered subletting your ice cream store to a winter seasonal business - from gingerbread to warm socks?

Also remember to review ongoing costs - how have interest rates, energy prices, etc. evolved?

8. fairs and new trends

Wintertime is trade fair time - you should make the most of it. Visit the major industry trade fairs - SIGEP in Rimini and Gelatissimo in Stuttgart.

Find out what new trends and technologies are out there, and which of them can suit you or make your life easier. Find out what ice cream trends to expect.

We guarantee you: A visit to the trade fair is always worthwhile - new ideas and impressions are the least you will take away from the trade fairs.

9. be creative

Use the winter break to develop new ice cream flavors, sundaes or other creative ideas . Experiment with unusual flavors and present exciting novelties on your ice cream menu in spring.

In winter you can test and try to your heart 's content - in summer the store has to run.

10. maintain relationships with suppliers

Keep in touch with your suppliers and order the necessary machines, equipment, raw materials and ingredients for the coming season well in advance.

Use the winter to discuss new ideas with your suppliers, to realizeprojects, to improve your production production or to eliminate bottlenecks and bottlenecks.