HOW TO OPEN A YOGURT STORE WITH PREGEL
  1. 1.KNOW THE PRODUCT
    The main premise to start a successful business is to acquire a deep knowledge of the product one wants to sell. In regards to yogurt stores, attending a training course about the basics of gelato and yogurt can be very useful; otherwise, a good solution is to contact the PreGel sales office to receive all the most important general information.
  2. MAKE A BUSINESS PLAN
    Writing down the project is a crucial step to make it real and to have a consistent representation of the action plan that must be carried out. A business plan must include the concept and the specific goals one wants to achieve, plus a list of all the necessary components to make the project work as well as a precise time schedule for each phase. Thanks to a longtime leadership in the sector, PreGel is able to offer support during this delicate startup phase by suggesting the right direction to get all the information and answers you need.
  1. LOCATION
    The key to success of any trade business is the location—especially for fast food stores, such as frozen yogurt shops. Crowded places, populated walking areas trendy districts, shopping malls, sport clubs, cinemas, touristic places, parks, stations and airports are just some examples of good locations for this kind of product. The venue does not have to be excessively large: for a store with some tables- 40/50 sqm are fine (including the space for a closed laboratory) while for a take-away store or a kiosk located in a shopping mall even a smaller space is enough.
  2. CHOOSE THE PRODUCT
    A crucial element for a long-lasting success is offering high quality products. To obtain it, the first step is to carefully choose all raw materials, both the fresh ones (ex. milk, yogurt and fruit) and the frozen yogurt professional products. For the latter, relying on PreGel’s experience and constant commitment to developing new and better solutions guarantee products of unsurpassed quality and taste.
  3. EQUIPMENT
    The necessary equipment to prepare frozen yogurt is not overly bulky and it can be placed in a small laboratory in the back side of the store.
    The minimum equipment, for the side that is open to public, includes the following: a refrigerated topping station to show all frozen yogurt decorations, sauces and fruit and a professional soft serve machine to produce frozen yogurt.
    Regarding the back laboratory, there must be at least a wide refrigerator for the fresh raw materials and a sink, dish-washer, a table and shelves to store all products.
    Other very important types of smaller equipment are the complementary machineries, such as the smoothie blender, crepe and waffle plates and slush machines.