The Scoop

Crafting the Perfect Banana Rum Ice Cream: A Culinary Journey with Chef Kriss Harvey Indulging in a scoop of meticulously crafted Banana Rum Ice Cream is not just a treat to the palate, but a...

Lemon Curd with Chef Kriss Harvey on the Bravo Executive Evo Machine Lemon curd is a versatile and delightful treat that can be used in many ways. Its applications are endless, from a tangy sauce...

Maria Coassin is a beacon of passion and expertise in gelato, where flavor meets science. As the founder of Gelatiamo, Seattle’s pioneering gelateria, and a distinguished gelato instructor for Equipment & Concepts, Maria is a...

Gelato Franchise or Independent Operator? When it comes to the frozen dessert industry, especially the niche of gelato, the decision to operate as a franchise or an independent entity is crucial. Both paths have their...

Sweet Statistics Prove This Industry is Smart Business Well known social media platforms uphold frozen desserts like ice cream, frozen yogurt, and gelato as some of the dominant food items that are most likely to...

We love supporting our customers in their R&D for their new businesses. Sandy, whose business name we cannot reveal right now, took our gelato making training with Maria Coassin. Sandy is starting a new gelato...

Business Spotlight – Bella Luna Gelato Susan McNamara attended an Equipment and Concepts 2-day gelato course in 2018. After the course, Susan purchased a gelato cart and Bella Luna Gelato was launched in January of 2019....

Chef Michael Laiskonis on Bravo Italian ice cream machines Chef Michael shares that “the one piece of equipment that I’m currently obsessed with is an Italian ice cream machine made by Bravo. I love equipment and,...

Gelato Carts are considered a “Moving Business” and is a good alternative to opening up a shop in a specific street and finding customers Shops start with significant fixed costs and fixed locations. Conversely, a “Moving...

The top gelato freezer styles are European, American, and Pozzetti. Equipment and Concepts compare the differences in displaying gelato, along with their pros and cons of each style of gelato freezer. American Style Gelato Freezer...

Ice cream and sorbet are delicious but they don’t match the experience of gelato in many ways. The creamy milky based varieties, the intense chocolate kind, fruit based, traditional and modern flavors and mash ups....

Read about Maria’s passion for keeping Italy’s Panettone tradition alive here in the US! Forbes Article – Maria Coassin

Thank you for visiting Equipment and Concepts’ new website! Please visit the new pages featuring our fine Italian gelato equipment and display cases made in Italy. We invite you to contact us at 877-969-4352 or...

Who needs dinner and a movie when you can have ice cream and a movie? Or better yet, gelato and a movie. Talenti is handing out 15,000 pints of free gelato Tuesday in Chicago’s Millennium...

I cannot thank Equipment & Concepts enough for hosting this two-day gelato class! Not only did we learn ¾ hands on ¾ how to make premium products that customers will love, we learned about the...

“This two day class takes all the guessing game out of the way. It builds a solid foundation in gelato & sorbet making. I strongly recommend the class to anyone who is planning to open...

“This is a great intro class to the world of gelato. It is a great way of testing the industry and learning the fundamentals without breaking the bank. I’m looking forward to working with Tom,...

“I can not thank Maria, enough for this wonderful experience! Not only did she educate us about the art of gelato making but she provided us with valuable business information. I greatly appreciate her telling...