01
Startup capital planner
Build-out, machinery, opening costs, contingency and working capital.
Opening subtotal$190,000
Contingency$28,500
Operating reserve$123,600
Estimated capital required$342,100
Plan before you sign the lease
Turn your gelateria dream into a plan that survives the numbers.
Vendor-neutral calculators and practical decision tools for aspiring gelato-shop founders—combining AI research with the real-world judgment of Francesco, a veteran who has spent decades running successful gelaterie in Italy.
Decades of Italian gelateria experienceNo equipment commissionEditable assumptionsBuilt for semilavorati or fresh production
Most opening mistakes happen before the first batch: the wrong site, undersized utilities, oversized machinery, missing working capital, or a concept that needs more daily customers than the location can deliver.
$342,100Your current planning scenario
A real operator behind the research
Built with Francesco—not by AI in isolation.
Francesco · Italy
Francesco is a veteran gelateria operator with decades of hands-on experience running successful gelaterie in Italy. He remains deliberately private, but his practical knowledge shapes the questions, assumptions and reality checks behind these tools.
AI helps research, organize, calculate and build. Francesco supplies the operating context that cannot be learned from generic business articles alone.
Free planning tools
Start with the two numbers every concept needs.
02
Operating & break-even calculator
Translate rent, payroll and gross margin into customers per day.
Monthly revenue$30,983
Variable costs$8,055
Fixed costs$30,900
Indicative operating result$-7,973
Break-even traffic182 customers/dayAt $9 average transaction and 27 open days.
In development · The proposed paid product
A complete launch decision system—not another generic business-plan PDF.
The modules below are the development roadmap. They are not yet available for purchase. The finished product is planned as a one-off purchase with editable tools and a roadmap adapted to the buyer’s market, production method and investment level.
Concept & market
Kiosk, compact shop, café hybrid, shop-in-shop, catering or full production lab—matched to demand and capital.
Semilavorati strategy
Complete bases, medium/low-dose bases and fresh formulation compared by skill, labour, control and equipment implications.
Premises due diligence
Footprint, workflow, power, water, drainage, ventilation, storage, access and lease questions before commitment.
Capacity & equipment
Daily litres, peak servings, batch cycles, display wells, cold storage and a vendor-neutral quotation matrix.
Financial model
Startup capital, monthly cash flow, contribution margin, seasonality, working capital and break-even scenarios.
90-day launch plan
A sequenced path from feasibility and supplier quotes to training, commissioning, soft opening and measurement.
Accuracy policy
Current sources. Visible assumptions. No universal “best machine.”
Equipment is compared by required output, batch size, utilities, service coverage, warranty, workflow and total installed cost—not affiliate payout. Volatile figures are dated and country-specific requirements are linked back to official authorities.
Founding edition
The calculator pack is being expanded.
Equipment sizing, shop-space, production-capacity and operating-cost tools are next. Email early access will open after the privacy contact and unsubscribe service are finalized.
Public calculator preview
The planning tools are available now. No personal information is collected on this version.
Use the calculators