De Roma GelatoDe Roma Gelato
Enquire

Independent Gelato & Ice Cream Consultancy

From Your First Gelateria to Full-Scale Production

Practical technical and operational support for new gelateria start-ups, growing ice cream producers and established factories.

From developing recipes and selecting equipment to scaling production and improving factory processes, De Roma Gelato helps businesses produce better products, work more efficiently and grow with confidence.

Discuss Your ProjectExplore Consultancy Services

25+ years of hands-on industry experience | Artisan, batch and continuous production | UK-based consultancy

RECIPE · INGREDIENTS · PROCESS · EQUIPMENTScroll ↓
25+ YearsHands-on Industry Experience
Artisan → ContinuousProduction Scale
UK-basedIndependent Consultancy

Gelato Expertise Built in the Real World

Successful gelato and ice cream production requires more than a good recipe. Product quality, equipment, workflow, production capacity, cost control and staff knowledge must all work together.

Led by Antonio De Roma, De Roma Gelato provides independent, practical consultancy shaped by more than 25 years of hands-on experience across gelato retail, batch production, factory management, technical development and continuous ice cream production.

Whether you are planning your first gelateria, reaching the limits of batch production or looking to improve an established factory, the support is tailored to your products, equipment, team and commercial objectives.

 CORE CONSULTANCY

Consultancy for Every Stage of Production

Choose focused support for a specific technical challenge or a structured consultancy programme covering the complete project.

New Gelateria start-ups

Turn a gelateria idea into a practical, production-ready business with expert support from initial planning through to opening.

  • Production model and capacity planning
  • Laboratory layout and workflow
  • Independent equipment guidance
  • Ingredient and supplier selection
  • Gelato, sorbet and plant-based recipe development
  • Batch sheets, production planning and costing
  • Practical staff training
  • Pre-opening trials and launch support

Build a gelateria around sound production decisions, reliable recipes and working systems from the outset.

Enquire About Start-Up Support

Batch-to-Continuous Production

Scale beyond batch production while protecting product quality, consistency and commercial identity.

  • Production and capacity assessment
  • Scale-up planning
  • Continuous freezer and supporting equipment requirements
  • Recipe reformulation for continuous production
  • Mix preparation, pasteurisation and ageing processes
  • Overrun, draw temperature and product structure
  • Factory trials and commissioning support
  • Quality standards and operating procedures

Increase production capacity through a controlled transition rather than relying on trial and error.

Enquire About Production Scale-Up

Factory Process Optimisation

Improve the performance of an established ice cream factory through hands-on technical and operational analysis.

  • Factory and production process audits
  • Bottleneck and workflow analysis
  • Recipe and process optimisation
  • Product consistency and fault diagnosis
  • Yield, waste and labour-efficiency improvements
  • Pasteurisation, ageing and freezing performance
  • Production planning and quality-control systems
  • SOP development and team training

Create more reliable, efficient and repeatable production without losing sight of product quality.

Enquire About Factory Support

Targeted Technical Support

Not every project requires a complete production transformation. Focused consultancy is also available for individual products, processes and team-development needs.

Recipe Development & Reformulation

Development and balancing of gelato, ice cream, sorbet and plant-based recipes for the intended equipment, serving temperature, storage conditions and commercial application.

Technical Troubleshooting

Structured investigation of texture, melting, hardness, iciness, overrun, stability and production-consistency problems.

Training & Production Systems

Practical training in recipe balancing, pasteurisation, ageing, batch freezing, continuous production, hygiene, workflow and quality control.

A note from Antonio

From serving customers in the family gelateria to managing factory operations and continuous production, Antonio’s experience has been built at every stage of the process. Today, he uses that experience to help other producers make better decisions, avoid costly mistakes and build reliable production systems.

Antonio De Roma in the production kitchen with a gelato machine

THE CONSULTANT

Experience from the Gelateria to the Factory Floor

Antonio De Roma has spent more than 25 years working across the UK ice cream and gelato industry.

His experience includes managing gelato retail, leading factory operations, planning production, developing products, training teams and supporting the transition from lower-capacity production to higher-output continuous freezing.

During ten years managing factory operations within his family’s ice cream business, Antonio helped support a fivefold increase in turnover while overseeing the practical systems needed to produce, store and distribute at greater scale.

This combination of artisan product knowledge and factory-level operational experience allows De Roma Gelato to consider the complete production picture—not only what works on paper, but what works repeatedly in a real business.

 HOW IT WORKS

A Practical, Collaborative Approach

  1. 01

    Initial Discussion

    We discuss the business, product, equipment, production challenges and desired outcome.

  2. 02

    Assessment

    Existing recipes, processes, capacity and workflow are reviewed to identify priorities and technical constraints.

  3. 03

    Recommendations & Development

    A tailored plan is created, which may include recipe work, equipment guidance, process changes, trials or staff training.

  4. 04

    Implementation

    Support is provided as the recommendations are tested and introduced into day-to-day production.

  5. 05

    Review

    Results are assessed and refined to create reliable, repeatable working methods.

Antonio De Roma behind a fully stocked gelato counter
Antonio De Roma portrait
Antonio De Roma
Founder & Lead Consultant

 CLIENTS

Who I Work With

  • Entrepreneurs planning a new gelateria
  • Existing gelaterias improving products or operations
  • Producers reaching the limits of batch production
  • Food businesses adding gelato or ice cream production
  • Ice cream manufacturers investing in continuous production
  • Established factories seeking greater consistency and efficiency

SOCIAL

Technical Notes & Recent Work

Follow Antonio for production insights, recipe development, training and behind-the-scenes work from gelaterias and ice cream factories.

Follow @deromagelato

CONNECT

Let’s Discuss Your Production Goals

Whether you are opening your first gelateria, planning the next stage of growth or solving a factory-level production challenge, the first step is a focused conversation about where you are now and what you want to achieve.

Tell me about your project, current production setup and the support you need.

Based in the United Kingdom

Instagram — @deromagelato