Gelato University: "Ice cream central production" in Straubing

Gelato University Specialization: "Ice cream central production"

Are you a successful gelato entrepreneur and planning to expand your business to several locations, or would you like to integrate artisan gelato into your existing restaurant business? Then the specialized training course "Central Kitchen" from the renowned Carpigiani Gelato University is your decisive step to success! This intensive classroom course takes place directly at our premises in Straubing.

In this workshop, you will receive comprehensive insights and strategic guidelines on how to adapt your production system and logistics to efficiently set up and operate a central gelato production facility for fresh, artisan gelato.

 

Course objectives: Master the central gelato production

 

The aim of this course is to give you a detailed overview of managing the production of fresh artisan gelato for multiple outlets. You will learn about different options for centralizing production, including their advantages and disadvantages.

 

Who is this course aimed at?

 

This workshop is ideal for:

• Successful Gelato entrepreneurs who want to expand their business by opening more stores.

• Restaurant owners who are considering adding artisan gelato to their menu and are looking for an efficient production solution.

 

Prerequisites for participation:

 

To get the most out of the course, you should have successfully completed the Basic and Intermediate Gelato coursesor have equivalent gelato-making skills.

 

Core topics of the workshop:

 

Dive deep into the strategic and operational aspects of a central gelato kitchen:

• What is a gelato chain? - Basic concepts and models.

• Models of existing gelato chains - practical examples and proven approaches.

• Options for the operational management of central gelato production:

  • Distribution of gelato mix vs. frozen gelato in batches?

  • Distribution of base blend vs. flavored blend?

  • Distribution of liquid mixture or frozen mixture?

  • Guidelines for maintaining the cold chain and traceability during transportation.

• Modeling approaches: Logistics and inventory management of the central kitchen and each sales outlet.

• Modeling approaches: Investment and return simulation for your expansion project.

This course provides you with the strategic and technical know-how to efficiently expand your ice cream factory and ensure the quality of your gelato across all locations.

Costs and organization

• Course title: Specialization "Central Kitchen" of the Gelato University

• Provider: Gelato University (held at Krä Eistechnik in Straubing)

• Format: Classroom course

• Date: Tuesday, October 14, 2025

• Duration: 9:00 - 16:00

• Price: €249 incl. VAT per person

• Language: German

• Location: Alois Krä GmbH, Rückertstr. 39a, 94315 Straubing

 

Cancellation is possible free of charge in writing (by e-mail) up to 14 days before the start of the seminar at the latest. After that, we will charge 80% of the seminar fees

The minimum number of participants is 6. - If the minimum number of participants is not reached, we reserve the right to cancel at short notice.