Layout, design, location and organization of gelato point of sales

Course objectives
Provide students an overview about the gelato parlour: layout, business organization, style and design.

Who is it for?
The course is designed for gelato makers and entrepreneurs who would like to manage their business more efficiently.

BRAND & LAYOUT
• Intro: business and layout decision
• 3 pillars: Location, Products, Target

IMPACT OF THE LOCATION ON THE ORGANIZATION OF THE BUSINESS
• Ordinary cities: target, seasonality, take away, quality, laboratory, local brands
• Art cities and touristic areas: clientele, microlocations, turnover, rush management, laboratory, branding
• Holiday areas: clientele, crossover selling, quality, daily opening hours, laboratory, local brands

SHOP ORGANIZATION
• Different showcases: technical info and different roles
• The backstage: storage areas, changing room, toilet, laboratory - workflow and impact of the regulatory picture
• Laboratory: operations and machine placing

RETAIL DESIGN TRENDS
• Intro: the world around: the influence of fashion retail design on food retail
• Most influential contemporary retail design moods: values and disvalues
- formal
- instagramable: online and offline image
- “fresh”
- active.
• Online and offline image and branding


Instructor 
Marco Valerio Agretti 

Duration*
The live online course lasts 4 hours total

Format
The course is a live online course and students will receive the recording of the lesson (via link, via email) which will be valid for 30 days.



* The schedule of the course may vary.