Although American palates have long been enjoying the exotic flavors and appeal of Mexican cuisine, 2013 has been appropriately dubbed the year of the “Latin flavor invasion,” with Mexican fare leading the charge of tastes. However, a mutual respect for authentic Italian culture and cuisine is increasingly represented in many Mexican communities due to gelaterias such as Affogato and froyo shops like Nuny’s Yogurt.
Adolfo Alvarez and David Gaistman, owners of Affogato and Nuny’s Yogurt respectively, share some of the many reasons why their ambitious gelato and froyo chains are such phenomenons in Mexico’s frozen dessert industry, including how they strive to ensure ultimate customer satisfaction, why they don’t believe in taking shortcuts, and their passion-driven techniques to maintain quality and ongoing success.
Affogato
Adolfo Alvarez (AA)
Owner & Commercial Manager
Libertad 1490 Pte
Fraccionamiento Las Palmas
Los Mochis, Sinaloa, Mexico CP 81200
affogatomx@gmail.com
JM: What inspired the creation of Affogato?
AA: My inspiration has definitely come from my admiration towards Italian culture – its flavors, passion, excellence and great tradition. After traveling through Italy and trying the pasta in Florence, the pizza in Napoli and the gelato in Rome, I fell in love and decided to pursue my dream, a dream that’s now a reality.
JM: What do you think is the key to your impressive success? Why do customers continue to return?
AA: Part of my success is to convey to the clients the passion Italians have for gelato, which is reflected in a high quality product, intense and exquisite flavor, decoration of the product and an environment of excellence in service and image.
JM: If Affogato could create any gelato flavor that does not currently exist, what would it be?
AA: A fruit flavor would be Pitaya, which is a fruit that grows in cactus in northern Mexico; I know that in Italy they have a very similar fruit in Sicily called Ficus Indica.
JM: How long have you been in business?
AA: I’ve been in business for four years since we started operations.
JM: How many Affogato locations do you currently operate?
AA: I have two Affogato Gelato shops and another frozen yogurt shop called Berry Good.
JM: What inspires the flavors showcased on your gelato/specialty dessert menu?
AA: Our inspiration is being able to provide enjoyment to our clients in every bite, because there’s nothing more satisfying for a palate than to savor an exquisite product. Good flavor equals happiness.
JM: What is the main thing you would want people to know about Affogato?
AA: That the gelato business is a business of joy and I am happy when clients are happy.
JM: What are the overall business goals of Affogato?
AA: Total satisfaction. Even though it is a commonly used phrase, satisfaction is not an easy goal, it involves many different goals on their own. However, the most important of all is to offer a unique experience in each sale and for each client; every client is very important and signifies a step on our road to success. There’s nothing that worries me more than seeing an unsatisfied client.
JM: What is the biggest lesson you’ve learned so far in business?
AA: That my taste preferences aren’t always the client’s taste preferences; however, I have learned to reduce this margin of error, that’s why I always value client feedback.
JM: What drives/inspires Affogato business operations amid the growing population of specialty dessert competitors?
AA: My main motivation is to have the best possible offerings for the clients; the best ingredients; the best and latest equipment; a variety of flavors, textures and decoration. Competition is tough, nevertheless, what motivates me the most is when I hear strangers say that the gelato from Affogato is delicious; that’s the biggest motivation to continue doing things right.
JM: Does Affogato sponsor any events/charities? If so, what kind?
AA: At the moment we haven’t supported any organization, but as I read this question I ask myself why haven’t I done it? I will definitely have this as a goal and will research how I can give back to the community.
JM: Is there an occurrence/business blooper you would most like to forget?
AA: What I’ve learned is that innovation and quick decision making is the best weapon against the competition, especially the bigger chains.
JM: What do you think sets you apart from other businesses in the specialty frozen dessert industry?
AA: Quality, innovation, variety, price and personalized service are the main goals of our business.
JM: How did you come up with the name Affogato for your business?
AA: When I traveled to Milan, I saw gelato affogato on the menu and I tried it, I loved it and made the decision to use the name for my new gelateria.
JM: What is one of your most rewarding experiences/greatest success stories?
AA: To provide our clients with smiles, to know that we have offered a product of the highest quality,
made with the best local and Italian ingredients and to know that our clients keep choosing us; also the support that my wife has always given me since this was only a project until now. She is the soul of the administration and operation. I have also had several collaborators, but the most important ones have been Faly Sell, Zhanyll Feliz, Daniel Aguilar and Joel Puebla, to whom I am grateful for helping me in Affogato’s daily operations.
Nuny’s Yogurt
David Gaistman (DG)
Owner/Operator
Zoquipa # 24
Col. Merced Balbuena
Mexico D.F. 15810
www.nunysyogurt.com
JM: What inspired the creation of Nuny’s Yogurt?
DG: It was inspired by my wife Ana, who wanted to do something innovative, healthy and make it an experience to come to Nuny’s.
JM: What do you think is the key to your impressive success? Why do customers continue to return?
DG: We have the best flavors, we are constantly training our employees, and we are always on top of sanitation and cleanliness. Every quarter new flavors are introduced, and we welcome feedback from our customers on their likes and dislikes. In a nutshell, we work to be the best of the best in Mexico, offering the best quality, taste and service.
JM: If Nuny’s Yogurt could create any froyo flavor that does not currently exist, what would it be?
DG: Ponche, a typical drink Mexicans have every December during holiday season, which is made with lots of fruits and some liquor.
JM: How long have you been in business?
DG: 4.5 years.
JM: How many Nuny’sYogurt locations do you currently operate?
DG: At the moment we have 19 stores and we are opening 16 new locations in the next three months.
JM: Have you considered expanding your menu options, or are you dedicated to frozen yogurt?
DG: Yes, we are introducing new items such as organic cookies, brand cakes, energetic water, coconut water and fruit snacks.
JM: What is the main thing you would want people to know about Nuny’s Yogurt?
DG: That we have the best brand on the market, when people come to our stores we want them to have an amazing experience with the variety of flavors and different toppings.
JM: What are the overall business goals of Nuny’s Yogurt?
DG: To grow to 100 stores in Mexico in the next three years.
JM: What is the biggest lesson you’ve learned so far in business?
DG: Listen to our staff and customers.
JM: What drives/inspires Nuny’s Yogurt business operations amid the growing froyo craze and phenomenal amount of rising competition?
DG: To be honest, the competition is excellent. It makes you want to be the best. One needs to be excellent in all aspects, including flavors, ambiance and especially service. I believe that we are very well-rounded.
JM: Does Nuny’s Yogurt sponsor any events/charities? If so, what kind?
DG: Yes, MICHOU Y MAU, which is an organization that takes care of burn victims, mostly children.
JM: Is there an occurrence/business blooper you would most like to forget?
DG: Yes! Trying to cut down on costs, we modified our recipes at the main plant. I believe that I convinced myself and the staff that the flavor was the same. When sending this new recipe to the stores, it backfired on me, as the customers immediately started complaining that these were not NUNY’S authentic flavors. I had to throw everything out! It turned out being more expensive in the end.
JM: What do you think sets you apart from other frozen yogurt operations?
DG: We are the first self-serve frozen yogurt shops in Mexico; and we have an excellent team working with us that is very committed to the brand.
JM: How did you come up with the name Nuny’s Yogurt for your business?
DG: It is a funny story. My name is David Gaistman and I have a very big butt. So when I was young and in grade school my friends made fun of me and nicknamed me NALGAISTMAN (nalga is butt in Spanish). From there it transpired to NUNY. Then, I had a textile company that my wife asked me to call NUNYTEX and I was offended, but when the idea for the frozen yogurt stores came along we decided to use the name NUNY’S.
JM: What is one of your most rewarding experiences/greatest success stories?
DG: One of our regular customers was pregnant when we opened our first store, and now her son is 4 years old and they call him Nuny’s as a nickname. She says that ever since he was inside of her, he was accustomed to having NUNY’S YOGURT, so he loves our yogurt!