What should I check before buying a gelato shop?

A gelato shop that makes its product on site depends on a skill as much as a storefront. The flavours, the texture and the reputation often live in one person’s hands. Before you buy, find out what is written down, what can be taught and what leaves with the seller. The shop’s equipment and its accounts matter too, but the know-how comes first.

Whose hands make the gelato

Ask who makes each batch, how long they have done it and whether they plan to stay. Ask for the recipes in writing, including the base, the flavour method and the order of steps. A recipe on paper is not the same as a result at the machine, so ask for a training period in the agreement, with a set number of days beside the maker before closing.

The batch freezer and display cases

The batch freezer is the heart of the shop. Ask for its age, its service history and who services it, and have a technician look at it if you can. Check the display cases for temperature holding and seals, and the storage freezers for how full and how old they are. Ask whether any equipment is leased, because a lease may not move to you on its own; your lawyer can confirm what the lease says.

Wholesale accounts and special orders

Some gelato shops also supply restaurants, cafés or grocers. Ask to see each arrangement. A written supply agreement tells you the terms and whether the customer can leave. A handshake account may depend on the seller’s relationship, so speak to those customers, with the seller’s agreement, before you count on them. Catering and event orders deserve the same questions.

Ingredients and food safety records

Ask about the main ingredient suppliers, any imported items and how long supply takes to arrive. Ask to see the shop’s food safety routines and its most recent inspection results. Your lawyer or the local health authority can confirm what applies to a new owner, and the seller’s records show how the shop has run in practice.