One of the first choices to consider when you decide to open a gelateriacon a homemade ice cream shop ice cream shop or a Self Service.
There is a more just solution of another, much depends on the needs of each and the context in which you put the new task. Let us briefly the pros and cons.
The most important premise, from which descend most other considerations, is that the food cost of ice cream is very low: compared to the final price, the cost of the raw material is around 25% in both cases so the profitability is great .
The management costs to open an artisan ice cream laboratory are broadly higher, also it requires adequate space to European standards, while the self service ice cream parlor is no laboratory and does not require special licenses that often are blocked in the historic centers.