SEASONAL ADJUSTMENT: specialized magazines are using more and more often this term that is also pronounced in serious and professional tones by schools, universities and associations speakers and reporters. By the way, which is the meaning of this term? And how to achieve it? Does it really make sense to add a pizza corner or will we run the risk of muddling our customers for what concerns our identity and our specialization?
Many questions are coming and developing around this concept that is unfrotunately often used in the abstract only.
Of course some ice cream shops started to offer the "small glasses", those advertised on all magazines... Some successful business realities succeeded in creating a high value added image by offering besides ice cream some selected products such as chocolates, monoportions and sticks in order to enlarge their offer. Unfortunately these cases are still too few: all the different associations inside the universities, in the courses and inside the specialized associations are often not able to supply the artisan a complete support to assist him in his business, help him in working out ideas able to allow a development of his activity and, in other words, to help him to build his present and mainly his future up.

Someone answers back "my ice cream shop has been producing high quality ice cream for 40 years, since when my grand father used to extract it by his skilled hand from the old old vertical batch freezer: we have always used first quality raw materials, keeping the old traditions. Nowadays the customers are confused, they believe everyone and buy industrial ice cream..."

Often we deny to understand that everything changed. Market, customers, flavours, diet uses and their needs are countinuously changing accordingly to the changes that concern our social and economic structure. Therefore, if we are not able to grant our business the past profitable margins, is it really useful to blame the customers for their supposed ignorance? Isn't it time to study actual solutions and ideas for the ice cream business allowing it to adapt itself to the nowadays different customers and to their express or hidden requirements?

This is the function of Bravo Trittico Club: it is not a school, it is not a trade association, it is not an university nor an academy.

It is a club that gathers people that have the same intersts and targets: study and share ideas, solutions, projects and answers for the artisanal ice cream business.

On these pages you will find a place to write your opinion, to make comments on our staff and friends' interventions and even to the interventions of who does not agreed with us. Moreover, the "event section" will be always updated on when and where Trittico Club are organized, the real meeting that we organize across Italy to build together our future.

See you soon!