It seems like yesterday that morning when Boris, Giorgio and Daniela came in to talk to us about their new project for an artisan ice cream parlour 2.0.
Paolo from Delite immediately put them at ease and, at the same time, “interviewed” them about their idea of an ice cream parlour 2.0.
Boris’ and his business partners’ idea was to create a traditional artisan ice cream parlour by still using ancient local ice cream recipes made with older machinery (Carpigiani upright batch freezers) but also with brand new next-gen batch freezers.
After this very long chat, we organised an inspection with our architect, Carlo Chiappani, to really see if our ideas could be developed from a functional and aesthetic point of view in their chosen location. We then came up with a complete plan and presented it to the customer, including the relative representational 3D rendering, with the arrangement and layout of the venue.
Once the project was approved, and the contract had been agreed, we moved on to the operational phase:
The days before the grand opening, together with Massimo, we supported the business both during opening and then as it developed over time, providing products, training and machine maintenance.
All of Delite would like to thank the “Cremeria Manzoni” staff for their great trust and cooperation in helping us create their new venue.
G.i. Gelati srl