Storage temperature
Store gelato at around −18°C in a freezer that holds a steady temperature. Frequent door openings and temperature swings are the main cause of ice crystals and a grainy texture, so keep gelato in a dedicated section away from high-traffic items and avoid stacking warm deliveries on top of frozen stock. Keep pans covered with their lids or film to prevent surface drying and flavor transfer.
Serving temperature and tempering
Gelato is served warmer than regular ice cream — roughly −12°C to −14°C — which is why it feels soft and releases flavor immediately. A display or dipping cabinet set in this range keeps gelato at serving texture all shift. If serving from a storage freezer, move the pan to a warmer holding freezer or leave it at room temperature for 10 to 15 minutes before service so scoops are smooth and portions are consistent.
Shelf life and stock rotation
Unopened, properly stored artisan gelato keeps its best quality for several weeks; your supplier will state a specific shelf life per flavor. Once a pan is opened and in service, aim to finish it within a few days for peak texture. Rotate on a first-in, first-out basis, label every pan with the delivery date, and never refreeze gelato that has fully softened — the texture will not recover.
Hygiene and service habits
Keep scoops in a running-water well or rinse them between flavors to prevent cross-contamination and allergen transfer. Wipe cabinet rims and glass regularly, and keep an allergen list from your supplier at the service point — nut, dairy, egg, and gluten information should be available to floor staff at all times.
Display presentation
For a visible gelato counter, smooth the surface of each pan at the start of service and decorate with a piece of the key ingredient — a strawberry, a pistachio, a curl of chocolate. Guests choose with their eyes first. Keep pans full or consolidate into smaller pans toward the end of service rather than displaying near-empty trays.
Ordering and delivery rhythm
Most venues run on a weekly or fortnightly standing order, adjusted seasonally. Track which flavors sell fastest and let your supplier know — a good supplier will help you fine-tune volumes and suggest seasonal replacements. Agree delivery windows that avoid your busiest service hours so stock goes straight into the freezer.
Quick reference
The numbers your team needs to remember:
Storage
Around −18°C, steady, covered, away from high-traffic items.
Serving
Roughly −12°C to −14°C in a display or dipping cabinet.
Tempering
10 to 15 minutes if moving straight from deep storage to service.
Rotation
First in, first out; label every pan; never refreeze softened gelato.