Opening my first ice cream shop in the U.S. — what equipment mistakes should I avoid?
Hi everyone,
I’m in the process of opening my first ice cream shop in the U.S. We’ll be serving pre-made ice cream from tubs and scooping it for customers, and I’m trying to figure out the best type of dipping cabinet/display freezer to buy.
I’ve seen a lot of brands mentioned, including Nelson, Global, and a few others, but I’d really appreciate advice from people with actual shop experience.
A few questions:
Is it okay to use a gelato display freezer for regular ice cream scoops, or does the temperature/setup make that a bad idea?
Which dipping cabinet brands have been reliable for you?
Are there any brands or models you would avoid?
What should I look for when buying new vs. used?
Any tips for maintaining the right serving temperature and keeping the ice cream looking good throughout the day?
Also, since this is my first shop, I’d love any general tips, tricks, or lessons learned from people who have run an ice cream shop before. Anything you wish you knew before opening would be really helpful.
Thank you!