Optimizing production for 3 shops: the centralized gelato lab of Nicolò Patrick Borelli

𝐍𝐢𝐜𝐨𝐥𝐨̀ 𝐏𝐚𝐭𝐫𝐢𝐜𝐤 𝐁𝐨𝐫𝐞𝐥𝐥𝐢 is a gelato entrepreneur who chose from the very beginning to build a scalable business model: a centralized production lab that currently supplies 𝟑 𝐬𝐡𝐨𝐩𝐬, with plans for further expansion.

With 𝟒 𝟔𝟎-𝐥𝐢𝐭𝐞𝐫 𝐩𝐚𝐬𝐭𝐞𝐮𝐫𝐢𝐳𝐞𝐫𝐬 and one 𝐌𝐚𝐞𝐬𝐭𝐫𝐨 batch freezer from the High Efficiency line, Nicolò produces up to 𝟐𝟓𝟎 𝐤𝐠 𝐨𝐟 𝐠𝐞𝐥𝐚𝐭𝐨 𝐩𝐞𝐫 𝐝𝐚𝐲 during the high season. Each 12 kg batch takes about 8 minutes to freeze, followed by blast chilling to a core temperature of -18°C in 2 hours. The finished product is stored and delivered to the shops using refrigerated boxes, ensuring consistent quality and efficiency throughout the cold chain.

Direct control over raw ingredients and recipe balancing allows Nicolò to deliver a standardized, high-quality product across all locations, while optimizing inventory and production even during mid- and low-season periods.

Discover the machines at the heart of this business model:

• Pastomaster 60 HE: https://bit.ly/4ggomBd

• Maestro**** HE: https://bit.ly/46pJEsV

This video is part of Carpigiani’s 𝐁𝐞𝐬𝐭 𝐏𝐫𝐚𝐜𝐭𝐢𝐜𝐞 series, which explores a variety of artisanal gelato business models—from compact shops to fully structured centralized production labs.

In particular, Nicolò Patrick Borelli’s story reflects the 𝐌𝐮𝐥𝐭𝐢 𝐖𝐚𝐲 model from the Carpigiani 𝐒𝐜𝐚𝐥𝐞 𝐔𝐩 system, also featured in the interactive game: https://scaleup.carpigiani.com/