Achieving the correct texture is essential for presenting our customers with the perfect Gelato.
The scooping technique for cones and tubs is very similar. Cones are prone to breakage however, as they are made of wafer which is fragile. Generally, a cone should not break during scooping, and if it does, it is usually due to the scooping technique being incorrect or the gelato being too hard (i.e. it is not fresh enough or the temperature is too low).
During your induction and training process, you will, through practice, learn how to visually estimate the correct portion size.
Process
1. Take a portion of gelato: including the topping and variegato.
2. Pull the portion to the back corner of the Napoli Display Tray and manipulate gelato
3. Twist and press portion until it becomes smoother and softer
4. After several vertical & horizontal ‘twists & presses’ the correct consistency is achieved
5. Scoop portion out of the tray and serve up onto cone or tub
6. Once you have prepared the correct sized scoop portion, you gently pull the Gelato Spatula downwards i.e. parallel to the Tub/Cone, and then 2. ‘push it up’ to achieve a spike, giving a taller / fuller effect. Do Not compress the Gelato into the tub/cone.
Cones must never be subjected to direct hand contact, when serving, we use a Gelato Napkin to lift the cone out of the display and wrap it around the base of the cone.
Never compact or compress the Gelato into the bottom of a tub or cone. As far as possible, minimize overlapping one flavor over another i.e always try to scoop flavors side-by-side.
When scooping from the Napoli Display Tray, we scoop gelato as cleanly as possible and work in a parallel and vertical manner:
1. Scoop in a parallel & horizontal manner to keep its appearance tidy & attractive
2. Keep Cut-In / Scoop Line straight & parallel to the tray
3. Scoop straight down and avoid ‘under-cutting’ or removing the top off of the gelato’s presentation shape
Portion Control
Portion control on Tubs and Cones is essential. It ensures that servings are uniform throughout all Gino’s outlets and, as part of stock control, allows GP targets to be achieved.
1. Every Gino’s Gelato Team Member on Induction must practice achieving the right portions.
2. Experienced Team Members should weigh and check their portion sizes every month, to ensure they are consistent.
Small: 115 – 120g
Regular: 180 – 185g
Large: 240 – 245g
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