Promoting Italian Gelato Worldwide at Sigep 2018
26.10.2017
PROMOTING ITALIAN GELATO WORLDWIDE:
AT SIGEP 2018 FOCUS ON DEVELOPMENT IN THE USA
AND A SEARCH FOR SUPPLIERS IN OVER 100 COUNTRIES THANKS TO THE WEB SITE SISTEMASIGEP.COM
Promoted by Sistema SIGEP, the “Going Global” conference will provide precise information and operational tools for opening an artisan gelato parlour in the United States
The internationalization process is moving fast and Sistema SIGEP provides the means for orienting investments on the most receptive markets
There are already 1,000 artisan gelato parlours in the U.S., on a world gelato market that has over 100,000, with a total turnover of 15 billion euros
Rimini expo centre, 20-24 January 2018
Rimini, 26th October 2017 –On Saturday 20th January 2018, Neri Room 2 will host the eagerly awaited appointment with “Going Global”, the conference promoted by Sistema SIGEP which for over a decade has been an absolute reference point for trade members who intend opening an Italian gelato parlour abroad, with a focus this year on the United States. This will therefore be an opening under the banner of internationality for the 39th edition of SIGEP, the international artisan confectionery expo organized by Italian Exhibition Group (Rimini expo centre, from 20th to 24th January 2018).
Italian Gelato and the United States: what potential and prospects are there? The reply will come from the “Going Global” conference, with the participation of important key players, such as the Italy-America Chamber of Commerce Southeast and consultancy companies specialized in assistance for setting up business in the United States. Valuable indications will come from Colliers International, the company specialized in commercial real estate research worldwide. The meeting’s agenda will be further enriched by the corporate report by a business woman who has opened a new gelato parlour at Disney Springs in Orlando.
Why focus precisely on the United States? On the world gelato market – which can count on over 100,000 gelato parlours round the globe, with a current turnover of 15 billion euros, and average annual growth of 4% between 2015 and 2018 – the United States is the “hottest” spot. A particular concentration of artisan gelato parlours, which throughout the entire US have now reached 1,000, is reported in Florida and, generally speaking, on the East Coast. There are numerous reasons, from the favourable temperatures to the great number of tourists and large theme parks, which increase tourist traffic throughout the year.
Antonio Verga Falzacappa, Administrator of Sistema Gelato, promoter along with SIGEP of the “Going Global” conference, anticipates, “In recent years, the US market has undergone a great acceleration in the gelato sector – Italian gelato is increasingly popular in America, not only because it is a well-made artisan product, but also thanks to its undisputable evocative strength: eating gelato is increasingly an experience that goes well beyond the actual consumption and recalls the emotions of trips to Italy. So gelato is one of the most powerful tools for promoting Italy. It is no coincidence that the venues’ design and décor count on recalling this unique experience.”
Promising business opportunities, but also difficulties for launching new gelato parlours in America. The aim of “Going Global” will be precisely to provide accurate information and operational tools, for greater awareness when facing the overseas market.
There will be a detailed analysis of how to work in the American sector, the critical aspects and the difficulties to be faced, with special in-depth coverage of the delicate issue of the choice of location.
Antonio Verga Falzacappa concludes, “Our experience of the past editions suggests that ‘Going Global’ represents a real fundamental tool for the sector’s trade members. This stimulates us to continue to put great energy into the conference’s organization.”
There will not only be training at SIGEP, but also new operational tools such as the Web site www.sistemasigep.com, which assists those intending to open a gelato parlour abroad and brings them into contact with the most valid Italian companies. The site is the only database that will chart, in over 100 countries, the «TOP SUPPLIERS» – i.e. those in the ingredient, machinery and furnishing & fitting sectors, and the «TOP FRANCHISORS» - i.e. the chains that are opening artisan gelato parlour in franchising. The site also features the collaboration of Assocamerestero, which is to found in 54 foreign countries with its 78 Chambers of Commerce.
With over 40,000 gelato parlours in Italy and approximately 60,000 abroad, international markets represent the real development opportunity for the sector.
