Dubai: Bacio Gelato is looking to expand its production line with a new plant in Dubai, according to the owner, Cesare Cellie. Until two years ago, it was using a facility at the back of its Al Barsha store, which had opened in 2009. It was later transplanted to its current 4,000 square foot facility in Dubai Investments Park.
The new one, expected to cost around Dh2.5 million, will cover 10,000 square feet. Construction could start next year, according to Cellie. “I’m exploring cakes, finger food and cups [for the new factory],” he said. The existing facility produces fresh and natural gelato (no preservatives or colourants) in more than 40 flavours, and products such as cakes and finger food.
Bacio Gelato expects to start exports to the other Gulf Cooperation Council markets once the capacity comes online. The milk for the gelato is sourced from local dairy company Marmum, while ingredients such as chocolate, pistachio and hazelnut come from Italy.
It produces 1,000 kilograms of gelato a day at the factory. The firm invests around Dh200,000 each year on new machinery and on staff training, according to Cellie. “We make gelato without using a ready-mix concept,” he said.
In 2013, icecream volumes in the UAE registered a retail value growth of 7 per cent, down one percentage point from 2012. However, retail volume growth last year remained unchanged from 2012’s 6 per cent, according to research from Euromonitor International.
Bacio Gelato is looking to expand delivery services with the addition of a third vehicle by next month. At present, it delivers 10,000 small jars of gelato across the UAE each month. It also plans to open a second store in Dubai within a year and is also looking at franchising opportunities. “We are discussing,” Cellie said.
He expects turnover to grow by 20-25 per cent this year. By 2015, turnover is likely to grow by 50 per cent compared to 2014 with the expansion of the fleet, he said. The firm had taken the fourth spot among 24 companies during the Gelato World Tour in Italy last September.
