Chef Flavio has created very unique seasonal affogato beverages using espresso, limoncello, sangria and even hot chocolate using G.S. Gelato. From seasonal beverages to savory dishes. This quality ingredient will offer new profitability to your menus in 2024. Italian born chef Flavio Tagliaferro and Datassential’s Kelly Dykhuizen will inspire ICCA and GCIA members with new menu ideas and statistics that will back-up your recommendations for creative new menu additions.
Uh really excited about what’s going on today I mean Flavio has done an amazing job of coming up with some very creative ideas using GS gelato products um and you’re going to hear about that and you know see some demos on that as well but
Also you know um Kelly daus is going to be with us so she’s going to be talking about Trends and what’s going on in that whole segment of the industry both Frozen items and beverage and um even what I’m really excited to talk about too is Savory applications with gelato
Which I had no idea what that meant Flavio brought that up like a couple of months ago or maybe a half a year ago or whatever and I’m like what talk to me about this thing but it’s totally cool and you’ll get to hear about it um and
Then you know I’ll bring it up again later but anybody you know the members that are on that would like to get a sample kit of some of this product that’s going to be shown today um we can send that out to you afterwards so
You’ll get a link to that and uh and be able to get back to us on it so joining us is Simona Ferron is the owner of GS gelato they’re based in the pan handol Florida um she’s from Italy and so the product obviously is very authentic you
Know uh Italian and Flavio obviously is he’s a consultant with them a business development consultant with gsot we’ve got Stephanie Schultz is the marketing director GS gelato so she’s put together the PowerPoint presentations in the deck that you’ll see today uh from their whole team and Bryce um malori is uh the
Director of food service um so you’ll see from them and then you know Kelly dyus she’s a um senior account manager for data central worked with us many times in the past happy to have you back as well so that’s the introductions let’s go ahead and U and start off so
I’ll I’ll go over to you Stephanie as Kevin said this is all of us Simona Bryce me and flabio today we are going to uh talk about the history of GS gelato get let you get to know us a little bit uh go over our products our facility which just had a big
Expansion uh describe the difference between what gelato sorbet non-dairy are and how they differ from American ice cream um and then we’ll switch over to Kelly right in the middle to go over the trends followed by a demonstration that flavo put together with some uh recipes uh versatility and creativity
Using gelato training and support packaging options and then we’ll end with a question and answer uh so with that I will send it over to Simon thank you Stephanie and welcome everybody Stephanie said my name is Simona faroni I’m one of the owners of GS gelato uh
GID and I moved from Italy in 1996 actually it was February 5th so just a couple of days ago and that marked our 28th year anniversary in United States we were young and we were crazy and uh um you can see from the picture I hardly recognize myself but we
Moved from Italy without speaking one word of English and we had this dream and goal you know and passion and to to bring in authentic Italian gelato to the United States and to start producing it and eventually distribute it everywhere in the country a lot of people called
That crazy a lot of people called us uh we didn’t know what we were doing and a lot of people were correct about that but we had this dream and this goal and and we just uh one step after another one uh we are here today and and we’re
Happy to to tell the story so um we started with GS gelato nobody knew what gelato was and uh so I started going around with a little ice cream truck uh sampling product to the local chefs and pretty much there was no much sales speech because I didn’t speak English uh
I was just you know the product that was speaking for itself we also open a retail store in in our area and we are located in for Walton Beach Florida in uh 1998 we started um national food service distribution and thank you Stephanie for being very generous on the
National food service distribution but in reality you know it was just us food Mongomery division in the South we were going out and about uh in a mission of Education um educating people on what gato was nobody knew what it was but everybody everybody really loved it and
Our stores our retail stores our gelia really helped us a lot in in in with the with the work of um um development of flavors and really understanding the the the American taste at that time because it was very different from from where we were accustomed to in Italy in 2005 and
2006 that’s where we met H Flavio uh so our company really changed as an opportunity that was given to us by Olive Garden and that’s how we met Flavio in 2005 and and Flavin steam so that propelled the company in into a very different direction at the time we were
Manufacturing out of a probably 1500 square fet uh place and and we were very blessed uh to have a company like Olive Garden really trust us and UST Us in into this adventure of providing gel to the entire chain but we did it and we continue doing that for
For several years and so that also helped us in 2008 to expand our production so we moved from the few thousand square feet we had in downtown for Walton Beach into the facility that we have here uh which at that time uh for the remodeling or or when we remodel
It was about know 26 to 30,000 square feet uh 2009 uh we introduced U gelat suret uh to the retail market so again one of the another Milestone uh because there was really not much gelato in in the retail like the super market and
So that allowed us uh to grow in in uh in the retail so we were doing food service and and also retail one of the things that um uh started to unfold and transpire and to mold into what we are today is the fact that we started to do
Customized products for retail uh for some famous uh National chefs and also we were doing private label for US Foods for Olive Garden and for other chains so I think that we started to wear the the the dress of a of a tailor for for for for really customizing uh products for
For our clients and we grew and we grew so then in 2014 uh we expanded our facility we um more on the equipment side so we in started with automation we started with a little bit more uh industrial or professional machines rather than doing everything by hand so we we really
Increase our production capacity um the market evolved uh the consumer uh taste evolv everything evolved in the world so we kept growing and in 2018 we really started seeing more of a um vegan and non dairy frozen desserts uh blooming it was still very very ear early but you know that grew uh
Grew a lot in 2019 uh we double the production capacity all of our distribution was taken uh by dot food so dot food today is one of our major distributor redistributors to to reach pretty much um with our product everywhere uh in the country and then there was covid uh so
Was covid for everybody so 2020 everybody got slapped there for a second we reacted very quickly um 2020 2021 uh were incredibly busy year for years for us because we really penetrated the uh retail Market into the private label uh in in a very in a very incisive and
Massive way not only with gelato but at that point where people you know felt that their health was at risk um because of Co they realized you know probably more than ever that food is very important to to keep yourself healthy and this is where there was the
Explosion also of plant-based and vegan products and non-dairy products we not just a gelato company Sur b or frozen dessert but we are also a an R&D company so we provide unmatched uh services and custom formulation and and creations with buo which he’s my husband and he
Leades the R&D department and so Guido in in 2023 was inducted uh into the private label Hall of Fame for uh Innovation into into the plma so it was a great achievement uh because also it does this fantastic products we started also uh building our new facility so
From a few couple of thousand square feet uh we went into the 33,000 and then we grew and we haded storages we were about you know 40 50,000 and then we added another 25,000 square fet and we got ceric ific of we obtain the certificate of of occupancy at the end
Of December so now we’re still finishing the final touches in assembling uh shelves and things like that but uh our new facility is on about five acres is not production is mainly Warehouse so that to accommodate all of our ingredients and packaging and also uh Frozen storage so we keep growing uh
We’re very happy to be here today and to to present our company we’re very grateful that we have this opportunity obviously all of this cannot happen without a great quality program or without making sure that our products are safe for consumption so back in 2008 n we became sqf uh certified at
That time you know it was in level level one level two level three then it evolved into food safety and food quality as a matter of fact we are having an sqf audit as we speak today our yearly yearly audit so we’re very proud of our uh quality control program
I go on you know four hours um about our food safety and food quality and you know all the testing and and the the real um attention and importance that we place in our environmental programs in our allergen programs in the finished product testing so I’m very proud of the
Fact that that that we put out very safe products and so what what does g gelato do today um we do obviously gelato gelato is What U we started with and this is fundamentally we are a gelato company we make sorbetto um that’s sorbetto the Italian way though our
Sorbetto in Italy is not an icy product or or a thick product it’s more of a very smooth and velvety product made with water and and sugar and natural stabilizers and a lot of fruit about 40% of fruit and then we are also in the non daies and the mean is is
Part our packaging options but we also package all these beautiful products into individual the soft serve is another collection of uh of products that we manufacture whether they are dairy or non-dairy um I have to say that on the soft serve we really excelled in in in uh specific formulation for specific
Customers because I don’t think there is anybody out there that can uh really customize the product as we do um another uh collection of products or line of product is the no sugar added no sugar has become very important in the past couple of years so again we had to
Create products that were in the same line of quality and organc components as all the other products that we manufacture and then we also have some imported desserts we have some a joint venture with a with a company in Italy and we have some private label um programs for for these imported
Desserts mainly uh to the supermarket industry but also some uh through the food service with gelato you know gelato typically is made with milk very little cream uh we use also some uh vegetable fat coming from Coconut Oil in addition to the cream want to keep you know the
The fat animal down and it’s light and and is is very rich very creamy and very velvety we still manufacture our gelato using our uh authentic Italian equipment that not necessarily the ones that we were using back in 1996 but a little bit larger than that and we feel that the
Fact that we we are using uh the same traditional methods that that are used to make gelato in Italy is one of the great characteristics that make our product really very very unique um a sveto is made with fruit mainly and so there is no there in the
Sorbetto and like I said earlier um our products are very and velvety um completely allergen free completely fat free we wanted to create these lines of product just by maintaining the richness and the smoothness of our gelato then on Dairy items we do oat we do coconut milk
We do cashew uh almond pecan milk so there’s different types of uh of uh base that we use to to to produce um all of these items might see some of on the Shelf this is not a fake uh background so these are some of the products that
We produce um in our facility and we have different types of packaging but that’s we later on into this presentation it says uh allergy free options but also I can see that you know you’ve got some you know Peanut and other things in there too so is it just
A major labeling thing you do to make sure people understand what’s what and yeah so there is a call out so every product uh obviously by FDA because we follow the FDA regulations anything that has allergen it is Wren that it contains allergen if there is no allergen then we
Say allergen free so we have but also uh we are able to sustain our claims which is the most important thing by testing our products continuously so if we say that is allergen free I the product is been tested for it and it’s been tested on the line you know on the finished
Product very cool from here we’re going to go to Kelly all right so before we start to get into talking about gelato Trends specifically I want to do a quick pause and refresher on our menu adoption cycle so again at data cenal this is our framework for understanding Trends
Regardless of where they fall in the menu um we know that Trends start in its earliest stage of inception this is typically where we’re seeing things at fine dining restaurants um as it advances it’ll move into adoption where we’re seeing it more Progressive restaurants and Chef driven fast casuals
Um into proliferation and ubiquity where we’re starting to see it pop at Major chains so your qsrs and your casual dining chains we know that Trends in the earlier stages tend to be things that drive excitement in a dish or on the menu and things in that later stage
Stages tend to be things that drive volume within a dish on a menu so it’s this blend of the two that is that we call Safe experiment that is perfect for something like gelato so if we take another look at this as well another way to think about it is generationally and understanding
Who your Target customer is especially because we know that those younger consumers are looking for those earlier stage Trends on them they want to explore they want something new and different they want something individual and something unique that they can’t get everywhere else whereas those later stage Trends tend to resonate with an
Older consumer those familiar favorites feel a little safer um and are something that again there’s space for them on the menu as well we can look at uh kind of dessert Mega Trends in general at a high level as well and place those along our mat
Curve which as I was kind of thinking about gelato these are interesting because gelato plays into essentially all of these different things highlighting you know early stage new Global frozen treats and modern custards but even getting into some flavors so incorporating perhaps some not new non-
Out BB flavors um Savory flavors um Next Level chocolate so beyond your basic milk chocolate or seasonal flavors even or even into something um like Savory or even you know we talked a little bit earlier about diet specific um as well but also it plays on trends of kind of
Incorporating and mixing with other dessert formats those mashups um as well as Nostalgia is a huge huge thing I think um especially now which is especially resonates with that Millennial consumer um and gelato PL LS into that pretty perfectly and we know that uh these Trends really resonate with operators as
Well and it’s something that they’re looking into um with about two and five operators telling us they’re looking to add more globally inspired desserts to their menus um and as well as instagrammable desserts I do think we eat with our eyes first so having high visual appeal is really important um and
Just about the same percentage 37% of operators tell us they’re interested in adding Savory desserts to their offerings and I know we have some interesting ones to look at later if we look at our Mac for dessert varieties we do see gelato fall into that proliferation stage however I think
This plays really nicely I think we look at kind of again um some of the later stage more ubiquitous ice cream and falling on the curve but it also plays really well um with some earlier stage desserts like avocado even um or even kind of as we’re seeing it increasingly
Um being used desserts formats becoming flavors so constantly evolving gelato kind of sits in that sweet spot of proliferation where it’s that perfect platform for to experiment with and if we look at menus we can see this is the historical Trend over time for how gelato appears on us restaurant
Menus um The Gray Line um is the trend of menus overall we see gelato appearing on 6% of all restaurant menus um we know that it’s higher at um casual dining and especially at fine dining restaurants um and we have seen it rebound um pretty much across all segments since 2020 as
Well and if we look at the projected future growth for gelato as well it’s projected to continue to grow across most segments over the next four years but particularly at fine dining um where it’s projected to grow by 31% over the next four years and we know gelato is something
That you know maybe 20 30 years ago consumers weren’t so familiar with but they are now now we know 87% of our consumers tell us that they know what gelato is 65% of consumers tell us that they’ve tried it before 7% of consumers report having it many times in the last
Past in the past month and 57% of consumers tell us that they like or love gelat again this is that great base for space experimentation because we know it’s something that consumers love and we know gelato especially resonates with Millennials genz and female consumers so these are again those kind of more
Adventurous consumers who are looking for something different something more um premium and special than just your basic ice cream or perhaps even flavors that are elevated as well and again flavors a great way to kind of take that basic and make it something unique that you can’t get
Anywhere and when we look at our dessert flavors U menu adoption cycle curve here if we look at those earlier stages we tend to see a lot of flavors that are uh globally inspired ired in nature um that are spicy that are Savory that are pulling from other parts of the menu not
Traditionally found in desserts and as we look at those later stages we tend to see a lot of those familiar favorites those ubiquitous Staples that everyone knows and loves which are prime for a mashup taking some of those later stage flavors combining it with an earlier stage one uh flavor into that familiar
Gelato uh format is something that could be really really successful and we’ll look at how some operators are doing that now and if we look at the kind of top gelato flavors that we’re seeing on the menu um probably not surprising to see chocolate on top here on over half of
All menus along with vanilla but what’s interesting when we look at this list is we do see a lot of these top flavors continuing to grow in popularity on menus which is not something that we typically see across all categories um so we are seeing some again some familiar favorite dessert flavors
Continuing growth like vanilla salted caramel um but also a lot of pistachio even but a lot of fruit flavors as well so even Cherry raspberry and call outs for Berry um seeing um growth over the past four years and if we look at how it’s brought
Um onto the menu at Major chains I think one of the interesting things is um if we talk about seasonality we typically think oh hot weather cold dessert right I don’t think that’s the case any longer we’re hearing from consumers that they more and more they are looking for um
Frozen desserts be it ice cream um gelato sorbetto sorbet whatever throughout the year and we’re seeing operators really respond to that demand as well um so these are some from our um launches and ratings data set that have been launched by Major chains over the last uh year that I thought were
Interesting um so we’ll start by talking about the Taco Bell Baja Blast tropical blast tropical lime gelato which is a mouthful of a name um but talk about leaning into kind of what that brand is known for with their ba signature Baja Blast drink and expanding that line this
Is something that really resonates with consumers for uniqueness um for draw meaning that you’d visit a restaurant just for that item and for Value um TCBY leaned into um that summertime seasonal flavor with their W watermelon sorbet frozen yogurt um we saw Rita’s Ice as well playing on some of that Nostalgia
Um with their cotton candy Cloud9 gelotti um with that cotton candy flavor that everyone’s familiar with from childhood but also those busy candies that we all grew up with as well um definitely getting a five star score for uniqueness from consumers the top rating in our database um along with uh
Carell’s dragon fruit lemonade sorbet so again pulling from that non- elk beverage uh beverages that we’re seeing starting to Trend as well and pairing it with an earlier stage fruit flavor that many consumers may not be totally familiar with um this is another one that really resonated with consumers on
Uniqueness as well and when we look at what independent operators are doing we’re starting to see um even more interesting things so this talk about spin on dessert mashups right so taking something more traditional and putting its own spin on gelato um so this is from blendies in Thailand um what’s
Interesting about this one it was offered around Halloween so talk about Instagram we talk about highly visual with the eyeball and it looks like Rasberry sauce they kind of set it in so creating treate taking that traditional French dessert putting your own unique spin on
It as well as going Savory uh talk about Crossing day Parts into breakfast with this truffle cheese waffle um from 100 Acre Creamery in Singapore uh so a waffle made with mozzarella cheese and topped with truffle oil and maple syrup uh with pistachio delato per paired with it
Perfectly and even more Savory this asparagus gelato from tear and Brooklyn so um made with asparagus gelato with white chocolate and you can eat they even call it that you can add traditional balsamic vinegar on top so really kind of taking those authentic tastes um from the main part of the menu
And making it putting a dessert spin on it and I feel like we can’t talk anything about cocktails or anything about beverages at all um with without talking about one of the hottest trends of the year and kind of The Rebirth of the espresso martini and we now even
Seeing reinventions of the reinvention of the espresso Martini so this is from uh the Beatrice hotel in Providence um this is the hazy this is their bourbon espresso Martini um sered apagado style over homemate hazelnut gelato ice cubes so interesting presentation definitely kind of a more unique spin on that
Traditional cocktail um blurring menu Parts as well so definitely kind of a more unique application for how we’re seeing it and increasingly what we’re seeing is consumers are telling us ESP especially among that Frozen space so ice cream frozen treats um that they’re interested in in uh trying more totally
New and unique versions Classics with a Twist more so than when in comparison to other dessert categories like P pudding where they do want more of those traditional versions so this is a great way to use gelato as a way to create something that’s a signature dish a
Signature flavor that is something that is only available at your um operation that consumers will then begin to associate with and creating that signature is something that’s so important um we know over half of consumers tell us they look forward to a signature dessert from a specific
Restaurant we know this is even higher among jenz years and Millennials as well um especially we talked all throughout covid that creating cravable dishes is a way to get consumers out of their house and into your restaurants having that craving that cravable dish on your menu
Is also more more likely to be something that especially as um consumers are more conscious about the dollars that they’re spending out less likely to get cut because it is that item that drives crave so especially in this world of kind of shrinking ticket average this might be something that doesn’t get cut
From that ticket so that’s the end of my little part Shameless plug we have um a webinar coming up on February 22nd um that’s all about menu pricing um so Kevin will set share these slides the end if not you can take a screenshot of that QR code to
Register that was awesome I’ve got a couple questions for you real quick the Frozen novelty was in the second to last slide what do you categorize in that think of that like popsicles dessert bars basically Frozen on a stick um this starts to get into some of the blur of
Like the like loaded milkshakes Monster drink like monster milkshakes things like that so any kind of incorporation of ice cream gelato SB in kind of fire form awesome so and then one other question too of course that’s more of a comment but probably can’t tell by my
Shirt but my shirt is an espresso Martini shirt that my wife sees how appropriate I thought it was to wear today I didn’t know you were going to have that slide in there but I thought it was appropriate with what’s coming up next with Flavio what I want to show you is the
Gelato versatility because the difference uh if you want in flavor and the usability of gelato versus ice cream we start with a classic caato which usually is vanilla gelato you simply pour over the espresso of course the SP is hot the gelato is frozen and this interesting
Mixture between hot and cold is really compelling somebody likes to put some heavy cream on top and and uh I’m in agreement with that we are playing around with the avogato and with the for season and this is the first one in Spring of course and we have our strawberry sorbetto super flavorful
Super creamy I put some strawberries on the bottom of the glass and then I go with the S and then pull it out in this way very easy to scoop the creamy lemon cello it adds a touch on that and uh as you can see it is uh complimenting also
With the color and we finish with a little bit of strawberry on top and here we have our spring avogato with strawberry and strawberry straw and creamy lemon cello so now we move to Summer and for summer we have this spectacular flavor which is a peach
Cobbler also here we are going to scoop our peach cobbler in a glass as you can see there are nice inclusions inside and here we have a sangria so this is another twist and we are going to put the sangria on top and this is Super Fresh and super
Tasty and then we finish with some amarito crumbl it is our summer peach cobbler and S aato for the fall we are going now with some peon nuts here and then uh there is our gelato parmesan orano I will add some aeto B mod and we make this forato with the
Balsamico and then of course A Touch of black Pepper we finally arrived to Winter and you know in Italy winter is pona Pandora so these are minis what I’m going to do is the problem is it’s like a turkey Thanksgiving here what you do the next day so this is an idea for the next day
And uh we cut a slice of paneton and put inside here and then we have uh this uh is one of my favorite flavor is the birthday cake of J gelato this is fantastic for kids for grab and go but also to do something like this so we go we put our
Zelato inside here and then hot Chocolate kids are going to like it a you too it be Whisk on top is not going to make you dislike it this is everything for the aato remember gelato can be a s mostly can be a great asset for Drinks it just shows it I mean you could go with anything right I mean even in the you know the like the fruits that you did and yeah you know and doing that I mean that could change you know weekly monthly or whatever if you got a pretty cool bar program
Yeah it is well you know the thing about zelato we already talk a little bit about that is beside the fact it’s becoming so popular as we have seen with Kelly before but um the less content of fat less content of air and warmer temperature is really bringing to life
The flavor why for example not because I don’t like ice cream we make ice cream too but ice cream is a lot more about the dairy uh and the inclusions here you really don’t need inclusion inclusions or topping sure some s or some inclusion they’re fine also with gelato but the
Basic flavor you want to express is all there so with the fresh fruit with the dry fruit or with coffee tiramisu or chocolate so that makes this preparation really enjoyable really bold in flavor in the same time is velvety and uh because the the flavor is so well
Defined is also easier to to pair it with as we have seen I use the the aato as a tool to show the versatility but uh you know we just in the Italian paint traditional Pantry Italian classic we have the spaghetti gelato we have the Brios BN Sicily that they fill with
Gelato for an afternoon snack but I mean for for kids fast casual casual D can be great too um to don’t talk about the canoli the gato so there are many themes where you can exploit the this delicious Italian specialty what is that gelato bun that you just
Mentioned Flavio is that kind of like an ice cream sandwich is it sweet as it say it’s like a Brios BN stuff with ice cream sandwich but now there there are also this restaurant which uh are as everybody is looking at Millennial and zenas they are so curious they look they
Love bold flavors so uh some um some G gelato shops in Italy start to make this specialty with filling the B with the salad and gelato so obviously you need to be careful on the pairing Etc but uh gel we see gelato in Italy as a meal actually is more than refreshing F
Dessert to the famous you go you grab your gelato you work with your friends you enjoy during the summer but uh it can is very nutritious and you can uh we see we see that we can see that as a meal when we make a an application with
The with the Brio band or or the or the Brio where what in Italy in Italy we call Bri the Coran we call it as Brio has a little bit different form formulation but is what what I’m trying to say so and then there is this trend of using the gelato also for
S because uh the well defined flavor we have seen Kelly was sh showing about the Gat with asparagus I did that in my time and uh but there are many other application and one of these is in the next video that uh we are going to
Show yes I’m popularity in Italy it is aoto with a marona wine and is stopped with gelato Al parmesano we are talking about gelato at 360 all across the menu and this is a definitely an application for that so we have our Roto here now we
Do the process is called Mur we had the butter very cold butter and what we going to do is to make the Roto super creamy we need to steer it so this is an operation last at least 5 minutes all the rice seeds they coming together uh
And they’re kept together by this cream that is made with wine and broth and now we’re going to add the cheese we let it rest a moment and then we are going to Plate it see how the result is very creamy put some result in the middle here then we use our
Scoop and put aoto parmesan we finish with a bit of black pepper I want to add the Final Touch which are these CR of amarito and here is our raron with Gelato that’s awesome that is really cool I got to say what’s the other technique that I saw you when you were doing that is the pounding on the bottom of the plate to spread out that’s that’s genius is that a typical thing done or is that yeah yeah
It is it is very popular technique to to make sure the the uh rise spreads uniformly and uh in a round fashion um but you try the Roto with with I mean you know there is the contrast hot and cold it is interesting I think and uh I’m tell you the the
Gelato parano as many other SE zelato and we can make those because wio does this customization all the time uh it is uh it is really enjoyable actually so it sounds strange but it is it is not strange at all it it is very enjoyable very creamy it complement perfectly with
The result because it’s there inside essentially so oh was amazing and and I loved how just it oozed out so of course you got the hot and the cold right so it oozed out but the the saltiness right and the creaminess of that gelato was just it was amazing one of the barrier
Of using gelato in the restaurant is that the waiter they don’t have the time and if it’s not the right temperature it take a while to scoop it out so they complain at the end they they try to don’t sell it so it is this is this is a
Solution for that problem it is easy to use is easy to manage as inventory there’s no waste is operationally friendly and uh what we offer is uh it is great for grab and go so we can customize the flavor we can with the obviously but we can also brand the the
Containers and so the ideal solution for for us what we are proposing for casual dining fast casual is mine Minis and Pints the pints because uh uh to grab and go or bring home and the mini they can be used 360 for beverage we have seen many application in beverage
They can be used as a dessert they can be used for kids you can compose like a for a table with a birthday cake you can make a cake out of that and as I said they’re very easy to uh to maintain to use and operationally
My name is Bryce I’m the director of food service sales for GS gelato so uh really what I wanted to show you guys today was some of the pack sizes that we are currently packing in right now everything from the single serve which we have the the existing three flavors
Uh all the way through the PLS scrs quarts twin packs uh and then we get back into food service flavors again with our soft Serb that’s a 41 gallon case the round tubs is in a four pack uh currently we do have one flavor uh of
That stocked at Dot Foods and then our 5 lit style pan that’s going to be our bread and butter that’s where the bulk of our products are going to be uh packed and shipped through uh the adopt Foods uh in that 5 lit style Pan the nice part about that
Pan is it’s a very thick wall durable plastic pan uh with a flat top lid so they stack easily they store easily and uh for size sake and comparison sake it’s basically a onethird deep pan so uh if you do have a dipping cabinet if you’re looking to do a dipping cabinet
If you’re looking to do hand dipping nice part is you take that pan it will insert directly into the cabinet for you and make it nice and easy so um they also make great storage containers we use them here for our shows and all kinds of stuff uh when uh when they’re done
So uh these are all the pack sizes that we have and then when we look into the flavors that we’re putting into those it was interesting seeing uh the slides from date Essentials and their flavors versus what we’re seeing as well it’s a it’s a very close comparison so
Obviously our top flavors are going to be our Classics um we see a lot of of the gelato up there and then we also have our mango sorbet which has been a surprisingly growing flavor so that’s been taking off for us quite nicely we do currently pack uh three different vanillas um in
Our food service packs the round tubs in the four pack uh is a Madagascar vanilla and then we have our Indonesian and tahan vanillas as well so lots of options are very different products um and then on our emerging flavors it’s great to see again from uh from the
Slides we saw earlier you know I saw mascati lemon cello uh the pistachio you know a lot of those were on there as well so these have been uh great flavors that are showing really strong growth in the marketplace um if you would like to
See any of the data Behind These I would be happy to go through it with you um together so uh we’re very proud of our emerging flavors they’re they’re really pulling their weight and throwing punches for us but really where the strength of GS gelato comes in aside from the quality
Of our products and the strength of our distribution network is in how we service our accounts um so we are very strong in our research and development as Simona said so we have had customers come to us with challenges for different products different pack sizes uh different colors different dietary
Restrictions and how do we do that and fit into their menus and into their stores or restaurants or locations and uh it is not very often that we are unable to deliver the solution that the customer is looking for so um it’s it’s a really fun and exciting process to be
A part of I am not a chef I don’t claim to be a chef I love to see it from the outside and and hear those conversations and learn more about uh the products and how they’re made um but we are incredibly strong in the research and development so if we’re looking for
Something very specific or unique like an asparagus chato uh Guido has been pushing incredibly hard for a very long time for me to find someone to buy a salmon sorbet um so you know there there is really no shortage of what we can do
In the R&D side uh to fit needs and then on the support side uh we’re incredibly strong in that as well so we do have our n National Distribution via DOT Foods um they’ve been a great partner of ours for a long time uh we’re very strong with
DOT currently have 42 different SKS stocked uh with another seven as special order uh and then we do have a couple other ones that’ll be set up a special order with that as well um year round dedicated support sounds kind of goofy being uh in the USA but not all jelato
Manufacturers operate year round some of them are very seasonal uh we are in fact open year round we operate year round uh and we support our customers year round so um we offer on-site and virtual trainings so if you’re looking for a train the trainer kind of program if we
Need to come into corporate offices and make presentations to sales teams to your franchise teams to franchisees you know those are all part of the things that we can do and we have very strong equipment programs as well so we are currently working with three different uh equipment distributors we have
Negotiated cost with them anything from the small minicup cabinets that are on the countertop to large 24 flavor dipping cabinets that are imported from Italy and ventilated machines uh to make beautiful builtup displays uh to soft serve equipment as well so we’re very strong on our equipment programs we’re
Very thankful for our partners in that space that help us close that Circle of service with with uh you guys our customers uh and then we ALS Al have a great supplies and marketing program so gelato uh needs to be respected and needs to be treated with respect and
Part of that is uh displaying it and serving it properly so uh not a lot of Distributors carry the uh unique uh paper and plastic Goods that go with a gelato offering so we work with drop ship Partners to close a circle there to make sure that you know you you are able
To deliver an authentic gelato experience to your customers and then obviously we’ve got Stephanie offering unparalleled marketing support so we’ve been known to do custom wraps on cabinets and help out with any of the marketing needs that you guys may have to uh you know help these programs take
Off and and our goal is really to make sure that you are all aware of what gelato is and how special it is to us and that we can communicate that effectively to uh your franchises or your locations as well as um at the store level to your customers so we try
To make it really easy to run that through um that chain of of purchases so you know I’ve got a couple things and Kelly you may want to jump in as well is there anything you’ve got first um just kind of on that single serve pack I think that that’s something
We’ve seen come up a ton especially postco to help with labor shortages to help with portion control and waste and especially as we’ve seen this back of house staff become less skilled it’s a great way to kind of compensate for some of that um and I think a lot of
Operators tell us that yes it’s worth that you get you’ll see you you might pay more for it but you see a cost Savings in the long run in terms of waste um food waste and kind of quality control that it just in peace of mind that it affords
So yeah that’s cool and to follow up on that Bryce it might be a good one for you or or you know or Simona or whomever but um that little freezer the mini freezer you have talk about how what’s the size of it what’s the dimensions it’s tiny right yeah yeah they’re
They’re relatively small I want to say they’re about 15 inches wide you know they’re not counter deep so they’re probably 20 inches deep and maybe another 24 to 28 inches tall um I’m happy to send out all the specs on any of the equipment that we’re currently
Representing um but we also you know the manufacturers that work with also have full lines that you know are more unique than uh than what we’re offering so that’s cool I think that’s totally totally cool yeah if there are you know crazy unique needs that are off of our
Program you know we’ll connect you with the right people and make it easy awesome well they’re also great for it is like an easy sale you know it they’re on the counter there I’m sure the kids that they want to pick it up or bring some home and that why we
Proposing both of the the minion and and the Pines so and I love the segue of what you’ve done too so I mean no matter what I mean right now beverage and that’s the thing we’ve talked about you know with all of us together M Kelly as well is you know
Bever the beverage programs are growing like crazy I mean it’s one of those profitable areas that restaurants of all different types even fast casuals are getting more into it um because it’s something where you know give something something unique people are going to buy it and you’re going to end up you can
Charge a heck of a lot of money for something if you have quality ingredients involved sure so I just see that as a great growth area some some our clients for example talk about customization we are uh very strong on that side and for example one of the
Most re recent flavor we develop is this avocado gelato which is a nightmare to make it but uh is a I tried with the smok salmon is amazing and one of our clients is actually making a a tuna tar top with an avocado gelato so I can see
In that area especially in the appetizer area I think it it is something that has a lot of potential yeah I totally agree so does anybody have any final thoughts you want to share with us before unfortunately we’re out of time and we got to go to our closing
Video um I did just want to call out uh for any resources that you just want to quickly take a glance at if you haven’t visited our website yet we have a dedicated page for gcia members so if you just go to GSR a.com gcia um there’s recipe ideas in there there’s packaging
Options with all the specifications there’s um just our company catalog that basically goes through everything that we talked about today in a little more detail and then if there’s anything that’s not answered on there um there’s contact information and um I think it’s specifically contact information
For uh for Bryce if I’m not mistaken so for everything that he said that he had you can get his his information there as well um and then uh we will be sending out a link I believe through through Kevin um to if you would like to try one of those four seasonal
Apagados uh we’ll put together a a sample pack for you to do so just to play around and and experiment we’re lucky to have Flavio CU those look amazing oh thank You