Made for gelato,
not adapted to gelato
Restaurant software knows about dining rooms, tables and waiters. About the lab it knows nothing: not recipes, not carapinas — the steel tubs gelato is kept in — and not tempering.
The vocabulary of the lab
- carapina
- gelato pan
- batch freezer
- tempering
- colour order
- below minimum stock
- semi-finished base
The vocabulary, in the product
The right words
Those seven words aren't details of vocabulary: they are the reason the product behaves the way it does.
colour order
The production plan puts flavours in order from light to dark, so you don't wash the batch freezer ten times.
below minimum stock
Whatever is below minimum stock moves up the plan, without anyone having to notice.
The three set-ups we serve
One of the three is yours. What it costs, for your size, is on the pricing page.
1
Gelato shop that resells
You sell gelato at the counter that you don't make.
You need the till, HACCP and staff: the Core module and, if you have employees, the Staff Management module.
2
Gelato shop with its own lab
You make and sell in the same place.
There is only one stock, and you really know what your gelato costs. In the price list it is a single item — “Core module + Lab module” — and your shop doesn't count as a linked gelato shop: it is the lab itself.
3
Lab supplying several gelato shops
You make gelato for shops outside your own.
Consumption comes from them, and deliveries go out when it makes sense to send them. In the price list it is the Lab module, with price tiers based on linked gelato shops.
Configure yours and see the total, without asking for a quote.