We all have a favorite “hang out spot” or eatery that successfully draws us back again and again. It could be for the superior service, the excellent fare, the welcoming atmosphere or all of the above. In the case of these three dedicated gelateria owners and loyal PreGel customers, ensuring that their clientele enjoys a fulfilling and delightful experience during every visit is at the top of their long lists of priorities.
From the East coast to the West coast, these diligent entrepreneurs display a sincere appreciation for impeccable service, exceptional quality and going all out to service their communities. It’s evident that unwavering passion is what keeps the wheels turning at each unique gelateria, drawing loyal and new customers back again and again.
CENTRAL REGION
MOCHA MONKEY
Owner: Pam Braunwarth (PB)
115 South Olive Street
Waconia, MN 55387
952-442-2853
www.themochamonkey.com
JM: What inspired you to open a gelato shop?
PB: A love of all things Italian – gelato, espresso and wine – and a desire to create a community gathering place.
JM: What do you think is the key to your success?
PB: Superior food and beverages, a caring staff, warm ambience and a goal of having everyone leave feeling better than when they came in.
JM: What are your best-selling flavors?
PB: Chocolate and raspberry.
JM: How long have you been in business?
PB: Three years.
JM: How many stores/shops do you own?
PB: One.
JM: What’s on your menu? Are you strictly gelato?
PB: Gelato and espresso drinks, coffee, smoothies, sandwiches, soup, baked goods, stuffed pretzels, pizza, wine and beer.
JM: Is gelato a passion?
PB: Yes! Several staff members also love making it, and we all have fun talking about it and giving out samples.
JM: What is the main thing you would want people to know about your business?
PB: We strive to do the right thing for our customers, staff and community (locally and globally). We carry many organic and fair trade products, recycled paper products and use nontoxic cleaning products. We feature local art and serve food and beverages on pottery made by one of our owners.
JM: If you had a motto, what would it be?
PB: We have a motto: “All good things are wild and free.” We also sell tee-shirts with “Monkey Junkie” printed on them.
JM: What are your goals? Would you like to franchise your business or expand your menu?
PB: No franchising. We want to grow better, not bigger.
JM: What is the biggest lesson you’ve learned so far in business?
PB: Stay true to yourself and your ideals but be willing to compromise when necessary.
JM: What drives/inspires you?
PB: The passion to inspire others in a positive way to make a difference in their lives.
JM: Is your business active in your community? How so?
PB: Our biggest contribution is being a community gathering place. We have an upstairs, so there is a lot of room for meetings, book clubs, etc. Monetarily, we make a monthly donation to the local school’s Edible Classroom Project.
JM: Do you have events at your shop? What kind?
PB: We have local musicians perform, poetry readings, book signings and art by local artists.
JM: What do you think sets you apart from other gelaterias?
PB: We have a lot of offerings.
JM: Number of staff?
PB: 18
JM: How did you come up with the name for your business?
PB: My love of animals and nature and to acknowledge the importance of caring for them, but still be light and fun.
JM: What is one of your most rewarding experiences/greatest success stories thus far?
PB: Having so many customers that think of Mocha Monkey as their third place (after home and work).
WEST REGION
FRATI GELATO CAFÉ
Owner: Dr. Anthony M. Lupriore (AL)
122 West Commonwealth Avenue
Fullerton, CA 92832
714-871-1413
www.fratigelatocafe.com
JM: What inspired you to open a gelato shop?
AL: Eating gelato in Perugia and various Italian cities for 25 years.
JM: What do you think is the key to your success?
AL: Determination in maintaining the highest-quality product and customer service.
JM: What is your best selling flavor?
AL: My signature flavor – Frate!
JM: How long have you been in business?
AL: We are approaching the two-year mark.
JM: How many stores/shops do you own?
AL: One.
JM: What’s on your menu? Are you strictly gelato?
AL: Although gelato is our core business, we also serve paninis, Italian coffee and cold beverages.
JM: Is gelato a passion?
AL: Yes, it is. I really enjoy creating new flavors, perfecting the recipes and watching our clients’ reaction to them. I love to hear my customers’ say “WOW!” when they taste a new creation.
JM: What is the main thing you would want people to know about your business?
AL: We are a family-owned business. I produce all of the gelato myself. I use the highest-quality ingredients, and I follow the traditional gelato-making techniques.
JM: If you had a motto, what would it be?
AL: Gelato is a living thing. Pay attention to its changes.
JM: What are your goals? Would you like to franchise your business or expand your menu?
AL: Our preference is to have other locations. We haven’t given much thought to franchising, but we are open to all the possibilities. Since I make over 350 flavors and gelato is our core business, menu expansion is not something we would take lightly.
JM: What is the biggest lesson you’ve learned so far in business?
AL: Trust your intuitions; they are usually right.
JM: What drives/inspires you?
AL: The possibility to invent new flavors whenever I feel the urge, and the ability to share it with customers.
JM: Is your business active in your community? How so?
AL: We donate to a variety of community organizations including church, school fundraisers, silent auctions, the Boys’ and Girls’ Club, YMCA, local theatre groups and the Rotary Club. We also participate in the local farmer’s market.
JM: Do you have events at your shop? What kind?
AL: Yes. School fundraisers, business receptions and birthday parties. We also cater events, such as weddings, business events, baptisms, bar mitzvahs’, baby showers, pool parties and theatres.
JM: What do you think sets you apart from other gelaterias?
AL: I strive to achieve the highest quality possible through the ingredients I use as well as adherence to the time-honored production techniques. Maintaining the highest standard of cleanliness is also key.
JM: Number of staff?
AL: 8
JM: How did you come up with the name for your business?
AL: From living in Perugia, the friars were a part of our daily encounters. Friars, or Frati, was a term of endearment meaning brother or friend. My gelateria, Frati Gelato Café, is a meeting place for friends.
JM: What is one of your most rewarding experiences/greatest success stories thus far?
AL: When we first opened, I received a letter from a young girl who told me that she had fallen in love with our gelato and our gelateria. So I decided to name a flavor after her.
EAST REGION
WIREDCOFFEEESPRESS.COM
Owner: Todd Williams (TW)
1933 Hoffman Road
Suite 6
Gastonia, NC 28056
www.wiredcoffeeespress.com
JM: What inspired you to open a gelato shop?
TW: When I was in the planning stages of the coffee shop, I wanted it to be coffee and something like ice cream. I did a lot of research and became convinced that gelato was the best choice.
JM: What do you think is the key to your success?
TW: Satisfaction and consistently providing great-quality products. If you strive for excellence and always continue to improve your product, people will recognize that quality.
JM: What are your best selling flavors?
TW: Chocolates, strawberry, vanilla and birthday cake.
JM: How long have you been in business?
TW: Twenty-two months.
JM: How many stores/shops do you own?
TW: One.
JM: What’s on your menu? Are you strictly gelato?
TW: Espresso-based drinks, tea, gelato and pastries.
JM: Is gelato a passion?
TW: If you always strive to be better or even display your product better, you can’t help but to be passionate about it.
JM: What is the main thing you would want people to know about your business?
TW: It is a welcoming environment where friends meet, relationships are built and meetings take place.
JM: If you had a motto, what would it be?
TW: Never give up; and if it’s worth doing, do it right.
JM: What are your goals? Would you like to franchise your business or expand your menu?
TW: I would like to open a couple more shops in the future and then look into franchises.
JM: What is the biggest lesson you’ve learned so far in business?
TW: It takes more money than you plan to keep things going. You have to be prepared for those changes in the business flow.
JM: What drives/inspires you?
TW: I always strive to make things better. I enjoy changing it up and making new things. I also get inspiration by seeing other things that people have created.
JM: Is your business active in your community? How so?
TW: Different local groups meet here, and we also hope to sponsor some sports teams in the coming year.
JM: Do you have events at your shop? What kind?
TW: From time to time, we have small acoustic music groups. The shop is also a great place for people to have parties or meetings.
JM: What do you think sets you apart from other gelaterias?
TW: Location, quality and the shop’s welcoming atmosphere.
JM: Number of staff?
TW: Two.
JM: How did you come up with the name for your business?
TW: Wiredcoffeeespress.com is all a play on meanings and words. “Wired” refers to energy, caffeine, coffee and being connected. “Espress” refers to music with expression. It also appears on the building as Wiredcoffeeespress.com in hopes it would help with marketing and online visits.
JM: What is one of your most rewarding experiences/greatest success stories thus far?
TW: I have had many people tell me that they’ve had gelato in many places, but mine tastes as good if not better than what they had in Italy. That just lets me know my quality is there. We were also given the Certificate for Best Coffee in Gaston County.