The Gelato Question: In-House vs. Outsourcing for Your Café

Jeffrey Tan
Jan 5
3 min read

Updated: Feb 4

Opening a café or expanding a dessert menu in Malaysia or Singapore is exciting. However, most operators eventually face a strategic crossroads: the Gelato Question.

Do we invest heavily in machinery, space, and technical skills (Capex) or work with a reliable production partner (Opex) and keep operations lean?

At first glance, this seems like a simple cost comparison. In reality, it’s a decision that impacts cash flow, staffing, consistency, scalability, and brand focus. This guide breaks down the true operational realities behind both paths, helping you 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)

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.