Open Day - Elevate & Expand Your Soft Serve Program
Elevate and expand your soft serve program with this immersive, chef-driven training led by Carpigiani and Itaberco. Designed for restaurant operators, dessert concepts, and entrepreneurs, this one-day, hands-on workshop blends Carpigiani’s industry-leading soft serve technology with Itaberco’s premium soft serve mixes, flavor systems, and real-world operational insight. This class goes beyond equipment and recipes—attendees will learn how to build a standout soft serve menu.
Description
Machine Mastery: Learn Carpigiani soft serve freezing technology, setup, and daily operation through live demos.
Itaberco Soft Serve Mixes: Overview of Itaberco’s soft serve mixes, benefits, and best practices, with live machine demos.
Flavoring Techniques: Infusion (hot & cold steep), addition (flavorings, powders, chocolates, purées, juices), and inclusion (sauces, toppings, garnishes).
Hands-On Production: Measure, blend, and fine-tune texture and consistency with expert guidance.
Presentation: Chef-led demos of creative ways to serve and plate soft serve, with tastings.
Success Stories: Real-world operator insights, menu strategies, and mix applications.
Financial Basics: Pricing, cost control, and profitability essentials for soft serve programs.
What You’ll Learn
Soft Serve Machine Mastery (Led by Carpigiani)
- Carpigiani soft serve freezing technology and fundamentals
- Machine setup, calibration, and daily operation
- Best practices for consistency, texture, and output
- Live demonstrations on Carpigiani equipment
Introduction to Itaberco Soft Serve Mixes (Led by Itaberco Corporate Pastry Chef, Chef Steve Konopelski)
- Overview of Itaberco’s family of soft serve mixes
- Choosing the right mix for your concept and menu goals
- Best practices for:
- Proper blending techniques
- Immersion blending (minimum 90 seconds)
- Re-blending bases that have rested overnight
- Make-ahead batching (up to 24 hours)
- Managing stabilizers and temperature control
- Live demos using Carpigiani machines
Methods for Flavoring Soft Serve (Live Demos)
Infusion – Introducing flavor through steeping
- Hot steep vs. cold steep methods
- Adding depth of flavor without increasing sugars or solids
- Demo: Plant-Based Graham Cereal Oat Milk Soft Serve
Addition – Building flavor directly into the base
- Flavor compounds for high impact with minimal formulation changes
- Melted chocolate, powders, purées, juices, and fats
- Managing total solids and fat ratios
- Demo: Blackberry Sweet Corn Soft Serve
Inclusion – Enhancing the finished product
- Sauces, toppings, and garnishes
- Texture, contrast, and visual appeal
- Sundae builds and layered flavor systems
Presentation of Soft Serve
- Creative service formats and plating techniques:
- Cones & sundae cups
- Novelty formats (cannoli, popsicles, single-serve pints)
- Large-format plating and quenelles
- Best practices for holding, serving, and merchandising soft serve
Success Stories & Financial Basics
- Real-world success stories from operators using Itaberco mixes
- Menu planning strategies that drive repeat purchases
- Understanding food and equipment cost, portion control, and pricing
- Building profitable soft serve offerings without sacrificing quality
- Key takeaways for scaling or expanding a soft serve program
Who Should Attend:
- Restaurant owners & operators
- Dessert and ice cream concepts
- Pastry chefs & culinary teams
- Entrepreneurs exploring or expanding soft serve programs
What’s Included
- Hands-on training with Carpigiani equipment
- Chef-led demonstrations and tastings
- Hands-on production
- Practical recipes, flavor frameworks, and best practices
- Lunch and refreshments