What do you need to start selling gelato is a question that has been raised by many cafés, bakeries, and small F&B businesses over the past few years, as gelato is no longer considered a “luxury” dessert found only in European restaurants or high-end tourist destinations. More and more businesses are choosing to start selling gelato as a way to refresh their menu, increase average order value, and attract younger customers. However, for beginners, understanding exactly what is needed and where to start—without making the wrong investments or wasting initial capital—remains a critical challenge.
This article focuses on clarifying what do you need to start selling gelato from a practical perspective, specifically for cafés and F&B operators who are considering adding gelato to their business. The content revolves around three core elements: ingredients, equipment, and suitable implementation solutions for beginners, based on real operational experience in the Vietnamese market, helping the starting process become clearer and more feasible.
WHAT DO YOU NEED TO START SELLING GELATO – MORE THAN JUST ADDING A NEW ITEM TO THE MENU
Many café owners initially believe that selling gelato simply means purchasing an ice cream machine, choosing a few popular flavors, and adding them to the menu as an extra dessert. In reality, gelato is a product category with its own requirements in terms of recipes, production processes, and customer experience. When done correctly, gelato can become a highlight that increases revenue per customer, extends customer dwell time, and creates stronger reasons for repeat visits.
The biggest difference between gelato and regular ice cream lies in ingredient quality, naturally smooth texture, and clearly defined flavors. Therefore, when considering what do you need to start selling gelato, the key is not to “just have gelato,” but to build a product that allows customers to recognize the difference from the very first taste. This is why many cafés that succeed with gelato start by choosing the right ingredients and equipment that match their business scale.
WHAT DO YOU NEED TO START SELLING GELATO – INGREDIENTS ARE THE FOUNDATION OF QUALITY
For beginners, ingredients are always the most important factor when starting to sell gelato. A good gelato does not come from a complicated recipe, but from stable, easy-to-control ingredients with clear origins. In Vietnam, many cafés and F&B businesses choose professional gelato ingredients from PreGel—an Italian brand with over 50 years of experience in gelato and pastry.
TIM Corp is currently the exclusive distributor of PreGel ingredients in Vietnam, Laos, and Cambodia, offering a full range of gelato bases, flavor pastes, topping sauces, and specialized ingredients. PreGel products are developed to ensure natural flavor profiles, smooth texture, and consistent performance, allowing beginners to produce authentic Italian-style gelato from their very first batches.
In real operations, many cafés only need to start with a basic gelato menu featuring a few familiar flavors to meet customer demand effectively. Once operations stabilize, PreGel’s diverse ingredient ecosystem allows cafés to expand their menu seasonally or by concept without changing the entire production process.
GELATO EQUIPMENT SUITABLE FOR CAFÉ-SCALE OPERATIONS
After ingredients, equipment plays a decisive role in whether gelato operations run smoothly. For cafés adding gelato to their menu, the goal is not large-scale production but producing fresh gelato daily with consistent quality and easy control. Choosing machines that are too large or unsuitable for actual sales volume often results in higher initial investment costs and inefficient operations.
Gelato machines from Iceteam 1927—an Italian gelato equipment brand—are commonly chosen by cafés thanks to their durability, precise temperature control, and suitability for small to medium-sized business models. For beginners, medium-capacity machines that allow flexible small-batch production throughout the day are a safe choice, helping keep gelato fresh without creating inventory pressure.
In addition to gelato machines, display freezers directly impact the customer purchasing experience. A display freezer with stable temperature and appealing lighting helps gelato maintain its texture and attractive appearance during service hours. In practice, many cafés see increased revenue simply because gelato is visible—customers notice it, become curious, and are more likely to order it alongside their drinks.
GELATO IMPLEMENTATION SOLUTIONS FOR BEGINNERS
Starting to sell gelato becomes much easier when cafés invest not only in ingredients and equipment, but also in a complete implementation solution from the beginning. For beginners, having guidance on gelato menu planning, basic operational training, and cost optimization is essential.
At TIM Corp, many cafés choose a turnkey solution that combines PreGel ingredients and Iceteam 1927 equipment, along with support in recipe consultation, menu setup, and operational training. This approach helps beginners avoid situations such as purchasing equipment without knowing which flavors will sell, or producing gelato that looks good but does not generate optimal profit.
In reality, when gelato is implemented correctly, it not only increases revenue but also elevates the café’s brand image. Cafés offering high-quality gelato are often perceived as providing a better overall experience, encouraging customers to spend more and return more frequently for social gatherings with friends and family.
Gelato is not a short-term trend, but a product category with strong potential for sustainable growth when invested in correctly from the start. For beginners, understanding what do you need to start selling gelato means balancing high-quality ingredients, suitable equipment, and practical implementation solutions—rather than making large investments blindly or experimenting without a clear plan.
When gelato is added to a café menu in a structured and well-planned way, it becomes more than just a best-selling item—it becomes a story the café can share with its customers. And often, it is those small experiences—a cool, smooth, perfectly crafted gelato—that help a brand stay memorable in customers’ minds.
If you are considering starting to sell gelato for your café or F&B business, beginning in the right direction will help save time, reduce costs, and open opportunities for sustainable growth in the future.