We start where you are.

Three different starting points, one method: we understand your production, bring structure and stay until it works without us.

I'm opening a gelateria

The decisions of the first months shape cost and quality for years. We make them together, with numbers.

What it includes

Concept and rangeWhat you will sell, to whom and why. A display case with a reason to exist.
Lab and equipmentSpace, workflows and machines matched to your volume and products.
Recipe bookBalanced recipes for your display case and serving temperature.
Cost and pricingTrue cost per product and pricing that leaves a margin.
Team and openingTraining before you open and support in the first weeks.

The problem is rarely flavour. It is usually process: recipes that drift, costs nobody knows, knowledge that lives in one person.

What it includes

On-site diagnosisWe record where time, raw material and consistency are lost.
Recipe standardisationEvery recipe with documented balance and clear instructions.
CostingCost per kg and per product, and where margin can be recovered.
Planning and stockProduction plan, stock control and traceability, with the software if you want it.
Roles and routinesSo quality doesn’t depend on who is on shift.

A recipe solves one problem. Understanding why it works solves every one after it.

In ItalySeminars at Telme’s facilities

In person, with full production equipment, theory and practice.

In your labTeam training

On your own recipes and your own equipment.

Level 1

Raw materials, balancing principles, production techniques and hands-on work on real recipes.

Level 2

POD, PAC and solids in depth. How to assess, correct and create new flavours.

Level 3

Costing, margins, production planning, waste and team organisation.

Tell us in two lines where you are. We will reply personally with our suggestion for the first step.