Pizza Franchise - Ice Cream Franchise - Gelato Franchise - Food Franchise - Restaurant Franchise Italian Ice Cream Franchise - Restaurant Business - Ice Cream Business - Pizza Restaurant Business Gelato di Roma Authentic Italian Creamery Ice Cream & Pizza Franchise Opportunity
The Gelato di Roma experience is the brainchild of Allie T. Mallad, an entrepreneur and franchising expert whose recent formula for success has everyone exploring the finer points of a favorite comfort food – Italian ice cream or gelato.
Allie T. Mallad, former world's largest Little Caesars Pizza franchisee, is a Dearborn, Michigan native. He first became involved with franchising when he opened his first Little Caesars Pizza franchise in Riverside, CA in 1988. Within just a few short years, he increased his enterprise to 159 restaurants, employed over 2000 and built revenues approaching $100 million per year. Later, he expanded his operations to 10 other national franchises including Applebee’s, Baskin Robbins, Golden Corral Steakhouse, Bruegger’s Bagels, Jiffy Lube, Mobil Oil and Big O' Tire.
With an enormous wealth of franchising knowledge under his belt, Allie knew it was time to develop his own concept. After researching many opportunities and traveling to Italy he became intrigued by the multitude of local gelato cafes and knew the concept could work in the United States if developed correctly. Allie's operational expertise coupled with his entrepreneurial passion and marketing savvy, gave rise to the Gelato di Roma concept. He combined two billion-dollar industry giants (ice cream and pizza) into a turn-key business model - two absolutely delicious products that everyone enjoys with an operational ease never experienced before. As a franchisor, Allie is able to shape his future and quickly initiate changes in response to a very progressive market. “Gelato is just now catching on in the United States - it's truly an untapped market and we strongly believe that it is going to take this country by storm very soon.”
Gelato is Italian ice cream. It has a richer flavor and thicker texture than regular ice cream because it includes more solids, no preservatives and less air. Since the air content is only about 45% (versus 100% in regular ice cream) and the fat about 7% (versus 16% in regular ice cream), the product is denser and the flavors more concentrated. Gelato di Roma offers 51 flavors (all made on premises with 100% natural ingredients and no preservatives), including a line of intensely flavorful fruit sorbets. Gelato di Roma also offers signature pizzas and newly introduced oven-baked subs - a natural fit for the consumer as well as an operationally perfect match for the business model.
In September, 2003, Gelato di Roma became licensed to sell franchises in 40 states. With over 600 locations under contract in Arizona, southern California, Michigan and Nevada, Gelato di Roma is the largest gelato franchise in the United States. After researching several options, it was clear that the area developer program was the fastest way for Gelato di Roma to grow its concept. Having operators with successful track records within close proximity to start-up franchisees is key to providing support in critical areas such as real estate and architecture, research and development, operation and cash control, training and customer service and marketing and communications. Since area developers bring both business expertise and financial resources to the table, Mallad is more than happy to share the big picture with them when it comes to developing territories, selling franchises and providing support. Mallad expects to have over 1000 stores under contract by the end of 2006.
Over 600 stores under contract – 1000 projected by end of 2006
Two industry giants (ice cream & pizza) – one unique concept
Largest gelato chain in United States with strong growth momentum
Area developer revenue split 50/50 with franchisor
International Opportunities available
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