Ice cream parlours & gelaterias
Café, lab and trailer — three places, three hygiene plans.
Anyone making their own ice cream does not run a sales floor but a production business with a counter attached. And anyone who also takes it to markets has a third location that nobody drops in on.
From the pasteuriser through the display to the trailer — every place with its own plan.
The sales trailer is a part of the business in its own right
A trailer that goes to markets and fairs falls under the same documentation duty as the fixed café — only without permanent staff, without a permanent power supply and without anyone dropping by. So it gets an area of its own: cleaning, fridge temperature, display temperature, cream machine daily and monthly.
Anyone selling mobile needs the check in the trailer, not in the office. On the phone of the person standing there, not on a list filled in after the weekend.
The same hygiene plan three times — once per place
Café, lab and trailer have different appliances, different risks and different people in charge. So the hygiene documentation does not run as one list across the day but as three separate plans, one per place.
What applies to everyone sits apart from that: personal hygiene, the statutory hygiene briefing, pest monitoring, goods-in checks. Documentation by place, obligations by business — that split keeps the plan readable even when another location is added.
Per location it stays a short list. Whoever is in the café has nothing to do with the trailer's.
What runs against intuition
The display case is switched on around midday, not when unlocking. The windows are closed at opening and opened at closing, because ice cream does not tolerate heat and the shop should cool down overnight. Both are exactly the opposite of what a new member of staff would assume.
The same goes for the cream machine: the daily task names the three parts that have to come apart every day — container, hose, nozzle. The monthly task is the deep clean. With cream that is the difference between clean and apparently clean.
Ice cream is a production business with a heating step
The lab holds tasks that do not exist in a restaurant kitchen: heating the ice cream base, cleaning the machines and the pasteuriser, small equipment and containers, floors and walls. Raw milk and egg are heated, cooled and stored — a genuine heating step as in catering, only behind the ice cream counter.
The machines are listed by model, because deep-cleaning a pasteuriser is appliance-specific. A generic "clean the machine" helps nobody standing in front of one for the first time.
What ice cream businesses ask first
We also sell mobile at markets. Does that work?
Yes — the trailer runs as a location of its own, with its own tasks and its own log. At the trailer you work to its routine, not the café's.
We pasteurise ourselves. Does that count as production?
Yes, and it belongs documented as such. The heating step belongs on record with a target value, the machine cleaning in a cycle of its own. Both land in the log — separate from sales.
Our business is seasonal. What happens in winter?
The business rests, the setup does not. In spring everything is back as it was, descriptions and pictures included.
How do we keep café and lab apart?
Through separate areas. The server in the café gets table checks and the display, the person in the lab gets the machine cleaning. Only the business-wide obligations — briefings, pest monitoring, goods-in — run for everyone.
Klar til at strukturere din virksomhed?
Kom i gang med gastrotodo — prøv gratis i 7 dage og fortsæt derefter med den plan, der passer til din forretning.