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The Artisanal Ice Cream Business: How to Build, Run, and Grow a Profitable Ice Cream Business
Paperback
Publisher: Independently Published
Published: Aug 26 2026
Pages: 460
Weight: 1.34
Height: 0.93 Width: 6.00 Depth: 9.00
Language: English
You can make outstanding ice cream and still have a poorly run business.
You can also invest in high-quality equipment, fill your display case with flavors, and work every day-only to discover that the numbers still do not add up. Or you may understand management and marketing but remain dependent on recipes you do not know how to adjust when an ingredient changes.
A professional ice cream shop requires both: mastery of the product and a clear understanding of the business behind it.
The Artisanal Ice Cream Business was written with this principle in mind. It is not merely a recipe book or a business management manual. It brings together, within a single method, the technical expertise of a master ice cream maker and the decisions required to make an ice cream shop succeed as a business.
In these pages, you will learn how to:
Formulate, balance, and adjust your own recipes, understanding the role each ingredient plays in the mixture.
Select ingredients, manage production processes, understand refrigeration and machinery, and implement professional quality control.
Calculate the true cost of producing one kilogram of ice cream, set prices, determine your break-even point, and organize your operation.
Design a well-structured flavor menu, develop products, build a compelling value proposition, strengthen your brand and point of sale, and properly plan the opening of an ice cream shop.
The book also includes a technical recipe collection featuring fifteen professional formulas. These formulas are not intended to make you dependent on copied recipes, but to help you understand how they are constructed so you can develop your own.
This book is written for those preparing to open an ice cream shop and wanting to make the right critical decisions; for existing owners who need to professionalize their operations; for ice cream makers who have mastered the product but want to understand their numbers more clearly; and for entrepreneurs who understand business but need to truly comprehend the product they sell.
In this book, Lucas and Franco AlfonsÃn bring together the two perspectives that should never be separated in an ice cream shop: that of the master ice cream maker and that of the business manager.
First, learn how to make outstanding ice cream. Then turn that outstanding ice cream into a successful business.
A recipe can be found. A machine can be purchased. A location can be rented. The difficult part-and what ultimately makes the difference-is knowing which decisions to make when the business is yours.
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