Morano Gelato recently opened its first franchise in Westfield, NJ., which joins the flagship shop in Hanover, NH and the company-owned shop in Chestnut Hill, MA.
Modern Restaurant Management (MRM) magazine visited the Westfield location and spoke with founder Morgan Morano and franchisee Maurice Dayan about the franchise landscape.
Morano has spent 15 years in the food industry and the past seven years dedicated to the craft of artisan Italian gelato, making it her mission to bring this Italian dessert to the U.S. in its traditional form. Morano has also written “The Art of Making Gelato.”
Morano Gelato is seeking owner/operators in cities and towns across the US who have a passion to bring traditional Sicilian artisan gelato, sorbet, granita, Italian espresso, Italian hot chocolate and more to their communities. According to Morano, the stores’ small footprints of 800 to 1,500 square feet provide an opportunity for great real estate opportunities, faster launches with lower construction costs and higher profitability than other food franchises. The Morano Gelato concept provides reduced labor costs with an efficient business model, limited but high-quality menu and lower food costs for gelato and sorbet, alongside high-margin coffee and espresso drinks.
“We are extremely excited by the progress we’ve made since officially launching our franchise opportunity last year,” said Morano. “The Westfield, NJ store as well as all Morano Gelato businesses will be leveraging our proven process and simplistic business model to bring authentic Sicilian gelato to cities, towns, and communities across America. We look forward sharing Morano Gelato with many more customers while also educating them on the bold flavors, freshness, and health benefits of gelato.”