Based on an age old Italian tradition, Piccolo Grande® has taken the charm of the Italian Gelateria, adapted it to the North American market and palate, and has created a concept that has proved to be a gastronomic sensation.
Piccolo Grande® manufactures and retails Italian ice cream, known in Italian as Gelato. But as with any product there can be many grades of quality. Part of Piccolo success is due to it's commitment to top grade quality. Piccolo Grande® has always used the finest ingredients available (including imported flavouringGrande'ss direct from Italy) to manufacture high-grade, low over-run (the amount of air that is found in the finished product) gelato. Piccolo Grande® has a maximum of 28% over-run. From five litres of semi-finished (liquid) product we get seven litres of finished product (gelato).
Although Piccolo Grande® derives most of it's revenue from gelato sales (over 80%),we have learned through over ten years of experience that it is both necessary and profitable to augment our revenues with sales of other products. By offering a limited selection of soups, salads, and sandwiches (over 10% of total sales); coffees (espresso, cappuccino, caffe latte, high-grade drip coffee, flavoured coffees, and delicious homemade hot chocolate), juices and soft drinks (7% of sales); and Neuhaus Belgian chocolates (3% of sales), we have managed to create a year-round business.
We have found that these sundry items are particularly useful for increasing sales during the off-season (Oct.-March) when lunch sales rise to over 30% of total sales and chocolates average over 15% of sales.(During the periods surrounding holidays [Christmas, Valentines day, Easter] sales of chocolates rise dramatically to over 40% of total sales).
Background
Incorporated under the Business Corporations Act (Ontario) in 1987, the company commenced operations in the summer of 1987. Now all these years and three successful expansions later the company has increased sales by more than six times the first year's gross.
The company is owned by it's president and C.O.O. Steve Hambling who is a hands on operator . The business is seasonal and employs 40-50 people during it's season (April-September) and 8-10 people during the off-season.
The company holds trade marks for it's name in both Canada and the United States which enhances it's ability to expand into existing markets nationally and internationally.
The Potential
The first week we opened in August of 1987, a couple came in from somewhere in the United States. They bought a couple of cones, sat down, admired the surroundings and enjoyed some Piccolo Grande® gelato. They approached the counter and asked to speak to the owner. Steve Hambling, who they were talking to said "I'm the owner". They asked "Is this a franchise?"
"No" was the reply.
"Can we buy one?" they asked.
From that point on, Steve knew he had something. We have taken many years of hard work to refine the concept and we now feel that the company is ready and able to expand with potential for local, national, and international growth.
The company manufactures, retails, and wholesales a very unique and widely accepted premium frozen dessert that is head and shoulders above it's closest competition.There is no other premium product in this class that can compare, with respect not only to quality, but also margin.
Initial set-up for a unit with production capabilities will run between $150,000- $300,000 [Canadian] depending on the size of the store. Franchise fees will be $20,000 plus a 5.5% (a year) royalty fee for a unit with production capabilities.
Set-up costs for a satelite location without production capabilities will run between $50,000-$70,000 . Franchise fees will be $5,000 plus a 5.5% (a year) royalty fee for a unit without production capabilities.
Where
You've probably heard that the three most important things in retail are: location, location, location! Well it's true. Piccolo Grande®'s flagship store is located in the heart of the city's tourist district, surrounded by 100's of restaurants, funky sidewalk cafes, diverse retailers, outstanding crafts people, and Canada's oldest open air fruit and vegetable market (operating since 1826).
But one thing that Piccolo Grande® has never counted on for it's success is the climate. Located in one of the two coldest capitals in the world (Ottawa, Ontario, Canada; the other being Moscow, Russia) it's seems to be a bit of a conundrum!
How can you make a living selling frozen, cold, bbbuuuuuuurrrr, gelato when your season is only four months long and for four months of year the average temperature is well below freezing?
Well, as with all good conundrums, the question is extremely puzzling, and the answer sure isn't simple. The only explanation is that our great product and concept combined with an excellent location, the strength of the summer tourist season, and a local population that can't wait to get outside and stay outside after four months of internal exile, can be very successful.
Who Should Get Involved
"It's better to have a mediocre idea and an excellent operator than an excellent idea and a mediocre operator" Yu-Chu's, chinese food restaurant franchisor.
As a successful Piccolo Grande® franchisee or licensee you will be a hard worker, willing to devote yourself to the business by working long hours. 10-16 hour days are not uncommon for the first year or two.
You should have a good business background or a good business sense but practical experience is not a necessity as long as you're willing and able to follow instructions and work really hard. Piccolo Grande® has refined this concept over nearly ten years and will provide complete training but will insist on a strict adherence to corporate policy.
You will be a meticulous shop keeper and an extremely good manager of people. Customer service will make or break this business. You must enjoy working under pressure in a noisy, fun-filled, atmosphere. This is the kind of business that you have to really enjoy running and this must be reflected daily in your presence. If it isn't fun why do it?
If the preceding outline describes you, and is just what you were looking for contact Anton at antonejov@piccologrande.com
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