Add a wicked topping to your ice cream!

You have your pumpkin ice cream, now it’s time to dress it up. Follow Joe’s four-step method to create a delicious honey and pumpkin tuille!

Roast Pumpkin Ice Cream Recipe

Looking for a cool treat this Halloween? You need to try this roasted pumpkin ice cream!

Pumpkin ice cream is a fantastic dessert – especially this time of year! Not only does it show your customers how tasty seasonal produce can be, but it’s also a fantastic way to reduce your food waste this Halloween!

Soft serve ice cream is really having a moment right now.

Over this summer alone we’ve seen an incredible fusion of flavours, cuisines, and brands which have really brought this cool treat into a contemporary spotlight!

The year is 2024, and connection is absolutely key.

From managing bookings and music playlists to social media and online reviews, the hospitality industry is getting more and more connected to enhance the customer experience. But what about hospitality teams to help with bar service?
During peak service times and seasonal surges, customer-facing bar teams need more support than ever. But in a time where it can be challenging to attract, train, and retain skilled workers, the industry needs to evolve. In this digital era, there is a fine balance to be struck between streamlining manual tasks and implementing tech-driven solutions to drive and support efficiency to help operators serve smarter!

Gelato University is 20 Years old!

We’re celebrating our 20th anniversary this year.  20 years of Carpigiani Gelato University. Who would’ve thought that in 2003 when we started, some 20 years later we’d have over 70,000 graduates across 21 countries?

Following two decades of educating and training in the art of making authentic Italian gelato, Gelato University has become a world-renowned institution for gelato-making, attracting students from all over the globe.

From Waste to Wealth: How Sustainable Practices Can Boost Your Business's Bottom Line

Sustainability is gaining even more importance in business operations, and we’re finding operators are discovering more ways to build sustainable practices into their busineses all the time.  Whether environmentally or economically, the ability to sustain, reuse and recycle is making an impact. So here we have our latest tips and tricks to help you to save money and to save the planet!

Veganuary… is it a 31 day challenge?

The plant-based movement has had a phenomenal influence on the hospitality industry. Flexitarian diets are on the rise and with the added help of the Veganuary campaign, it looks as if this lifestyle is here to stay.

In 2022, more than 629,000 people signed up for Veganuary and of those, 83% planned to make their temporary diet, permanent! With plant based firmly entrenched, it’s key for menus to make more than a gesture towards this movement and to embrace the potential for sales.

Not sure where to start? Have no fear, our creative development chef has all the knowledge to help you navigate a plant based menu this Veganuary and beyond.

Festive Flavours to Your Jingle Bells

We love a festive spice, think cardamon, cinnamon, clove, gingerbread, orange….  the list is endless. The hard part is choosing your favourites to create delicious desserts.  More than any other time of the year your customers will indulge in desserts after their Christmas meal, so make it a meal to remember.  From the classic panettone or Christmas pud to the tastebud tantalising orange, cranberry and dark chocolate, read on for some menu inspiration.

We’re with you for the long term

Innovation is at our core, from our self-pasteurising technology that lengthens the cleaning cycle to 42 days, to our HE batch freezers that deliver savings of around 30% in electricity and water consumption, our ethos is to research, design and deliver premium equipment that keeps our brand at the leading edge of technology, and gives our customers the best gelato machines in the world.