Should Your Café Manufacture Gelato In-House or Outsource Production in 2026?
- Jeffrey Tan
- Jan 5
- 3 min read
Updated: Jan 8
Opening a café or expanding a dessert menu in Malaysia or Singapore is exciting — but sooner or later, most operators face the same strategic crossroads: the Gelato Question.
Do you invest heavily in machinery, space, and technical skills (Capex) — or do you work with a reliable production partner (Opex) and stay operationally lean?
On the surface, this looks like a simple cost comparison. In reality, it’s a decision that affects cash flow, staffing, consistency, scalability, and brand focus. This guide breaks down the true operational realities behind both paths, so you can choose what makes sense for your business in 2026.
The Case for In-House Gelato Production
Best for: Large-scale operations, flagship cafés, or brands where live churning and visible production are central to the customer experience.
Why some brands choose in-house
In-house gelato production offers a strong sense of craftsmanship and control.
Creative control You can experiment freely with micro-batches, limited editions, and daily variations without external dependencies.
Marketing appeal “Made on premises” still carries artisanal prestige and can justify premium pricing, especially in destination cafés.
Long-term margins (on paper) Once machines are fully paid off and volume is high, the theoretical cost per scoop can be lower.
The reality check
What often gets underestimated are the hidden operational costs:
Capital expenditure Professional batch freezers, pasteurisers, blast freezers, and storage can easily exceed RM100,000+, excluding fit-out.
Space requirements A functional gelato lab typically needs 15–30 sqm — space that could otherwise generate revenue.
Energy & maintenance Gelato equipment consumes significant electricity and requires regular servicing.
Specialised staff & training Gelato is technical. Staff turnover means retraining, inconsistency, and production risk.
For many cafés, the question becomes not “Can we make gelato?” but “Should we be running a mini factory at all?”
The Benefits of Gelato Outsourcing (The Amrichi Advantage)
Best for: Cafés, hotels, and restaurants that want to grow their brand while keeping operations efficient and predictable.
Outsourcing gelato production flips the model: instead of owning complexity, you design around it.
Why outsourcing works
Zero equipment risk No need to invest in expensive Carpigiani or Afinox machines, or worry about depreciation and breakdowns.
Consistency is king A scoop served in Johor should taste identical to one served in Singapore — regardless of staff changes or outlet location.
Faster time-to-market Launch a seasonal Durian, Calamansi, or Pistachio flavour in days, not weeks of internal R&D and failed trials.
Labour efficiency Your baristas focus on coffee, service, and upselling — not pasteurising mixes or cleaning machines at midnight.
Most importantly, outsourcing converts a fixed, risky cost structure into a flexible, scalable one.
The Comparison Table (The “Money” View)
Feature | In-House Production | Amrichi Outsourcing (OEM) |
Initial Investment | Very high (machinery + fit-out) | Zero |
Space Required | 15–30 sqm lab | Freezer storage only |
Staffing | Dedicated pastry chef / technician | Existing service staff |
R&D / Flavour Trials | Trial & error (wasted batches) | Professional prototype & calibration |
Scalability | Limited by machine capacity | Unlimited — scale as you grow |
This is often where the decision becomes clear: gelato is not just a recipe, it’s an operational system.
The “Amrichi Hybrid” Model
Some operators want creative ownership without permanent overhead. That’s where the hybrid model comes in.
With Amrichi’s Gelato Lab Rental, businesses get the best of both worlds:
Access to professional equipment
A controlled environment for R&D and training
The ability to develop signature recipes
No long-term machinery ownership or maintenance burden
You can experiment, refine, and even train your team — then decide whether to scale via outsourcing, in-house, or a combination of both.
This model is especially popular with:
Growing café groups
Hotel brands testing dessert concepts
Entrepreneurs preparing for multi-outlet expansion
Conclusion: Design the Business Before You Design the Recipe
Great gelato doesn’t start with machines — it starts with good business design.
In today’s high-cost F&B environment, success isn’t about doing everything yourself. It’s about knowing what to own, what to outsource, and where to focus your energy.
Whether you need a consistent supply of premium OEM gelato, want to experiment in a professional lab, or plan to train your team without long-term risk, Amrichi supports you as a strategic partner, not just a supplier.
Don’t let production complexity stop your brand from serving world-class gelato.
Comments