Gelato’s undeniable popularity is international. It’s Europe’s crowned artisanal frozen delicacy, and North America is becoming more and more saturated in the sweet waves of authentic gelato and delightful swirls of soft serve. The magnitude of the dessert’s notoriety has gained a solid presence inside the borders of our northern neighbor, Canada, thanks to flourishing businesses like Hotel Gelato and Fiasco Gelato. These sophisticated gelaterias are making a mark on the dessert culture in Canada with quality products, extraordinary presentation, hard work and downright passion. The owners of Hotel Gelato and Fiasco Gelato, respectively, share a bit more insight on what drives their passion to continue flavoring Canada with Italy’s irresistible treat.
Hotel Gelato
Dan Hoffman (DH), Co-Owner
532 Eglinton Ave West
Toronto, ON M5N 1B4
416.932.CONE (2663)
info@hotelgelato.com
Janae Morris (JM): What inspired the creation of Hotel Gelato?
DH: Hotel Gelato was inspired by a life-long love of ice cream and dessert. My partner and I come from many years in the hotel Industry. We had a vision to create a place with an inviting environment that serves great food with exceptional customer service.
JM: What do you think is the key to your impressive success? Why do customers continue to return?
DH: I would like to attribute our success to our focus on detail. We often sit where our customers sit to get a chance to see what they see. We have become a neighborhood place to meet friends and family. Our customers keep coming back because we have created a comfortable atmosphere where a customer can bring their children, or a couple can have a great first date. Not to mention the fact that we serve a great product!
JM: If Hotel Gelato could create any gelato flavor that does not currently exist, what would it be?
DH: We get a lot of requests for Maple Bacon. It’s seems to be very popular in the doughnut world right now. Maybe it’s a Canadian thing.
JM: How long have you been in business?
DH: We opened February 1, 2010. It was the coldest day of the winter that year. A perfect day to open a gelato shop.
JM: Is there more than one Hotel Gelato location?
DH: Currently there is only one Hotel Gelato.
JM: What inspires the flavors showcased on your gelato/specialty dessert menu?
DH: We take a lot of our cues from our customers. They tell us about flavors they have tried during their travels around the world. We like to be adventurous and try out new flavor combinations. We also follow the seasons using fresh local ingredients whenever we can.
JM: What is the main thing you would want people to know about Hotel Gelato?
DH: The main thing we want people to know about Hotel Gelato is that we are passionate about everything we do. Our gelato, coffee beverages, desserts and savory food items are all equally important to us. If we can’t do it right we won’t do it at all.
JM: What are the overall business goals of Hotel Gelato?
DH: Our goal is to perfect what we are on a daily basis. We would like to watch the business grow in new directions
beyond our four walls. We will know when the time is right to expand.
JM: What is the biggest lesson you’ve learned so far in business?
DH: The biggest lesson we have learned so far is that in business you must be able to adapt quickly to change. Whether it’s a flavor of gelato or a menu item, it is important that you listen to what your customers are asking for and be able to deliver.
JM: What drives/inspires Hotel Gelato business operations amid the growing population of specialty dessert competitors?
DH: We are driven by our customers’ satisfaction. When customers tell us we have the best gelato in the city then we know we are doing something right. Competitors will come and go. It’s important to stick to the mission statement of the company no matter what or who opens in your neighborhood. If you can build customer loyalty then the business will thrive.
JM: Does Hotel Gelato sponsor any events/charities? If so, what kind?
DH: Hotel Gelato sponsors as many events and charities as we can accommodate. We are often approached by charities looking for gift card donations for silent auctions. We often support the neighborhood schools and medical fundraisers through donations or offsite sponsorship. It’s important to support the community that supports our business. Not to mention that it feels good to give back.
JM: Is there a business learning experience that most sticks out to you since you’ve started?
DH: In business, every day is a learning experience. No two days are really the same. The biggest learning experience is that we have to roll with the punches. We have learned to wear many hats in the food business both in the front of house and the back. If something breaks down we have learned quickly how to fix it fast. As they say, “time is money.”
JM: What do you think sets you apart from other businesses in the specialty frozen dessert industry?
DH: I think what sets us apart is a combination of a great gelato product, a great team and an inviting, stylish and friendly atmosphere.
JM: How did you come up with the name Hotel Gelato for your business?
DH: Hotel Gelato was not our original business name. Hotel Gelato is actually better. It is a name that makes perfect sense for two people coming from the hospitality industry. Hotels are what we know best. There is something exciting about walking through the doors of a beautiful hotel property. We try to capture that same feeling of excitement with our customers.
JM: What is one of your most rewarding experiences/greatest success stories?
DH: After almost three years in operation, the most rewarding experience is still seeing the smile on the faces of our customers, both children and adults alike. It’s great to watch the reaction when customers fall in love with a new flavor or a flavor that is back in season.
Fiasco Gelato
James Boetcher (JB), Chief Idea Officer
Suite A20 – 416 Meridian Rd SE
Calgary, Alberta T2A 1X2
www.fiascogelato.ca
JM: What inspired the creation of Fiasco Artisan Gelato?
JB: The new vision of Fiasco is to enrich people’s lives one spoonful at a time. We feel very fortunate that the experience Fiasco offers, combined with our uncompromising product and legendary customer service is something that always makes people a little happier.
JM: What do you think is the key to your impressive success? Why do customers continue to return?
JB: The ultimate key to our success is passion. Not a day goes by that we don’t put our heart and soul into what we do, and in return our fans can feel that positive energy.
JM: If Fiasco could create any gelato flavor that does not currently exist, what would it be?
JB: There isn’t too much we talk about and don’t try, so it’s a bit of a trick question. Although, right now, we are working on developing savory flavors like St. Andre Cheese gelato, and Pink Peppercorn Armagnac. Maybe we could make
something great out of white truffle?
JM: How long have you been in business?
JB: Fiasco was established in 2003. We have evolved considerably over the last 10 years into a true premium brand.
JM: How many Fiasco’s currently exist?
JB: We moved away from the storefront model in 2010 to focus on producing the best product possible. We have chosen the path of providing the best restaurants in Alberta and parts of Canada with an amazing product. Although, you may consider our gelato truck with an actual case built into the side a mobile gelateria.
JM: What inspires the flavors showcased on your gelato/specialty dessert menu?
JB: Our inspiration comes from around the world, and in many forms. Often we will see a flavor pairing in cuisine that activates thoughts around what we could do with it, and we get excited! A flavor like Blackberry Lavender ignites the senses while satisfying the desire for a refreshing treat.
JM: What is the main thing you would want people to know about Fiasco?
JB: Fiasco is committed to infusing New World creative with Old World craft. We hope to educate everyday consumers on how amazing the art of artisan gelato is when you care as much as us.
JM: What are the overall business goals of Fiasco?
JB: We want to ensure solid growth that allows for the artisan gelato market to thrive in a frozen dessert market currently saturated by froyo and ice cream. Where that takes us depends on the desire of the consumer to have us there.
JM: What is the biggest lesson you’ve learned so far in business?
JB: That if you want something bad enough, and work hard enough for long enough, good things will come from it.
JM: What drives/inspires Fiasco Gelato business operations amid the growing population of specialty dessert competitors?
JB: Our internal culture really influences our end result. The team at Fiasco is fully behind everything we do, whether it’s dreaming up a new offering, or how we want to represent ourselves. Having an entire team collaborate on our creation and execution proves to be our greatest asset.
JM: Does Fiasco Gelato sponsor any events/charities? If so, what kind?
JB: We often donate our Gelato For a Year subscription to fundraisers, as it has proven to be a very popular silent auction item, allowing them to raise funds for their charity. And actually, we are about to launch a program in 2013 called “Good Fridays.” We wanted to get back to a rudimentary way of supporting those less fortunate. I can’t give up all the details, but I can promise it will be contagious, and I am certain others will follow suit – which is always amazing when it’s for the greater good.
JM: Is there a business learning experience that most sticks out to you since you’ve started?
JB: We closed our retail operations in 2010 due to escalating lease rates and the seasonality of our business in a mountain climate. This was a very difficult decision when it happened, but proved to be our greatest move. I learned that in the face of extreme adversity, you need to be on your toes and be able to react positively in order to save your business and the livelihood of those who work for you. We made some tough but smart decisions, and now we are better than ever.
JM: What do you think sets you apart from other businesses in the specialty frozen dessert industry?
JB: This is almost classified information, no? Haha. Without giving too much away, I firmly believe it boils down to our commitment…in every aspect of what we do. Just do it right, or don’t do it at all.
JM: How did you come up with the name Fiasco Gelato for your business?
JB: I acquired Fiasco in 2009, so the name had existed prior. Although I can admit I’m not in love with the name, it has a pretty catchy ring to it. And secretly, it serves as a silent reminder of how hard it has been to get to where we are now.
JM: What is one of your most rewarding experiences/greatest success stories?
JB: The one that sticks out the most is Fiasco’s role in bringing food truck culture to Calgary. We were determined to bring attention to something our city deserved, and what a better way to achieve that than by creating a mobile gelateria. We were one of the original seven trucks in a city that now has 40+, and have been commended for our role in making our city a better place. And as a bonus, more people now know and appreciate Fiasco. Just one more way for us to enrich people’s lives, each and every day, one scoop at a time.