Thursday 20 June 2024
  • La Cimbali

Academia IFI celebrates 1st anniversary with a bang

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RIMINI, Italy – One year since its launch at Sigep 2015, Academia IFI is reviewing a swell in approvals. The numbers can speak for themselves: the school has registered 1580 course attendees in a year and 48 training sessions held in 5 global locations, in short -365 days of approval!

After the cracking start to the short courses presented at Sigep, Academia IFI started with the fully booked first training module “Increase sales by improving service”, the theoretical and practical course for those serving in public premises.

The course is designed for business owners and managers, gelato-makers, gelato servers and bartenders and aims to provide tools that are immediately useful to significantly improve the sales of a commercial business, covering various topics: internal and external communication, team organisation and more practical service and sales techniques.

Encouraged by the approval of the first participants of the courses at IFI headquarters, Academia IFI left the confines of Italy for Asia with the “My first gelato parlour” course.
After 9 courses in Singapore and 4 in Kuala Lumpur, the module on how to put together a business plan for a successful gelato parlour was translated for the first time into Japanese for the training sessions held during the Tokyo stage of the Gelato World Tour.

Academia IFI is making a grand return to Sigep 2016, this time presenting a calendar of on-site courses, with the first destination being Sicily, with stages in Palermo, Messina and Catania planned for February 2016, the May stage in Chicago, at the same time as the Gelato World Tour’s visit to the States before landing on the West Coast in September.

At a surprise event at the IFI stand at Sigep, a master gelato-maker in the guise of an umpire will direct the encounter between the new ideas thought up by IFI for gelato-makers across the world – Gelato CoolBox and Gelato Cow Joy – the new ways of carrying gelato everywhere and expanding the artisan gelato business.


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