Retired and wanting to go back to work
I have a commercial building in a town with 15.000 people. In front of my building the cars count is 16,000 a day. My tenant had a Video store and a very good Pizzeria. For heatlth reason he had to close.I was thinking to reopen it adding to the Pizzeria a Coffe Caffe', a Gelato shop and during the summer serve Soft Gelato from a window.The Gelato prodution will me made fresh every day in front of the customers. My question: has this conbination ever done? Do you think it has a chance to make it? I would not pay rent and I do not need to make money from it for mayby a year. I would be the only Gelato shop in the City. Please let me know what you think.Thanks
Replies to This Discussion
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Permalink Reply by Ron Ingber on
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I think that the most important question is whether the local folks and the traffic driving past actually know whqt gelato is. In my area (very rural New York State), the locals wouldn't have any idea (they also don't know what espresso (expresso?, eggspresso - over easy) is... but that's a whole other problem.
Making pizza, pulling espresso and making gelato are all labor intensive. It's going to take a bunch of money to subsidize your labor costs until you get known and busy.
Just my 1.5 cents - I believe that the economy may be deflating.
Ron, the Country Guy
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Ron
Thank you for your prompt reply. I omitted to mention the fact that I live in the Capitol of Vermont, Montpelier. Montpelier is next to I89 Interstate and has a population of 8.000 that increases every day to 15.000, and the metropolitan population is over 50,000. The increase of the population in Montpelier is due to the majority of the State Offices located in Montpelier.
The nation's smallest capital city, Montpelier is particularly attractive and historic. The downtown district is a lively, compact center offering a variety of specialty shops and stores. Montpelier is home to colleges and insurance companies. The performing arts are particularly active. Annual average wage 2008 was $45,091.We also have A Regional Hospital and many Health Centers. We have a very large population of doctors, attorneys, insurance executives, teachers and bank employees. Before retiring I had a Restaurant –Pizzeria and that was my clientele.
Angelo
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Permalink Reply by Joe Marrocco on
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If espresso and Gelato work in St. Louis, MO... I think you'll be ok. Yes, you will be educating people always. However, if your gelato is quality, the education will be a small sample and the customers will be hooked. I would not pass that opportunity for anything. I say do it. You know the area, clients, pizza, etc... You are not going in blind. Go for it. All the best!!
Joe
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Permalink Reply by Eric Hammond on
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I wish there was a place here in Texas to get a good pie, espresso and a nice lemon gelato (my personal favorite). My advice as a business was given to me so I'll pass it on to you. Find what you do well, and focus on that. If espresso is what you do well, stick with that. If pizza is it, focus on that. If one or the other or all three compliment each other, I'd say go for it. Talk to the small business people. Talk to other business owners. Get an idea of what things are really like. And go talk to the people who have to inspect your store (either the city or state). That stuff varies way too much.
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Hi Eric,
good suggestions and advise. If you only were in Vermont. When I had the Restaurant I had many customer from Texas and ultimately they asked if I wanted to move to Texas.Do you know of any Barista in Vermont? Angelo
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Permalink Reply by Mike Spence on
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Hi Angelo, kind of interesting concept. Over the years we have installed out POS in many locations that carry one of three concepts you bring up. I have also had quite a few Coffee / Gelato combinations (Shari Fulton and her store Zia's is one that comes to mind - she is a member here). Over the years we have also seen Pizza / Gelato. I can't think of specific store with all three but I'm sure it can be done.
Good Luck!
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Permalink Reply by Brady on
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Hi Angelo,
I think that your market would go for a gelato+espresso concept. I've seen it work well, and the traffic patterns are pretty complementary with each other and with pizza. (We're next door to a Dominos, and our traffic dies down right around the same time theirs picks up.)
For operational reasons, you might want to separate the concepts a bit... why not just open the cafe next door? Combo concepts can be kind of hard for people to wrap their heads around. Besides, most pizzerias that I know of are pretty hot places, not good for gelato.
I spent 5 years living just up the road in Burlington. Quite a good craft roasting presence there, as I recall. Speeder and Earls was in operation, as was Uncommon Grounds. Not sure where those operations are now, but might check into it. Some reasonable baristas up there too. I'm sure that Middlebury now has some stuff worth checking out... probably Stowe as well. If I recall there was a little espresso bar attached to NECI in Montpelier... maybe attached to their pastry school?
Good luck. Keep us posted?
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Permalink Reply by Dennis McQuoid on
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Separation may be a good idea. I was thinking of aromas. What would a nice espresso smell like next to a garlic pizza? Plus, coffee absorbs odors. The espresso might start to taste taste like garlic. Not good.
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Hmmm,
That might explain why my garlic lattes are not selling very well.
Ron, the Country Guy
(sorry, I just couldn't resist)
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Permalink Reply by Marshall Fuss on
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Dennis McQuoid said:
Exactly.Separation may be a good idea. I was thinking of aromas. What would a nice espresso smell like next to a garlic pizza? Plus, coffee absorbs odors. The espresso might start to taste taste like garlic. Not good.
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Permalink Reply by Brewed Expressions Coffee House on
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We have had an Ice Cream biz for 12 yrs & added a Coffee House to it. Gelato is good but you have a very limited clientele ( at least where I live). The Ice Cream is great seeing you can use it for smoothies,shakes,ect. We also do pizza & other food items & this has been a great boost in sales. It is labor intensive, & your only as good a what you employees put out. Try doing small volume of pizzas & offer "custom" ones to your patrons. We do them on weekends in the winter & every day in the summer.
Since you own the bldg & have no rent & profit is not an issue, then go for it.
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