Morano Gelato, called “the best gelato in America” by Forbes, announced the launch of its franchise system. Morano Gelato is seeking franchisees to serve its products nationwide, modeled after the success of the company’s New England shops.
Morano Gelato founder Morgan Morano has spent 15 years in the food industry and the past seven years studying the craft artisan Italian gelato, making it her mission to bring this Italian dessert to the U.S. in its traditional form. Her first two shops, in Hanover, New Hampshire, and Chestnut Hill, Massachusetts, have been smash successes, leading Forbes magazine to call her work “the best gelato in America.” Morano also wrote The Art of Making Gelato.
After strong interest and demand for franchising opportunities from across the country, Morano teamed up with industry franchise veteran Troy Taylor, who brings 30 years of experience as a franchisor and multiunit franchisee in fast food and casual dining, bringing start-up concepts to national chains. Morano Gelato is seeking owner/operators who have a passion to bring traditional Sicilian artisan gelato, sorbet, granita, Italian espresso, Italian hot chocolate, and more to their communities.
“I fell in love with the craft of gelato-making while studying it in Italy and I am excited to continue teaching Americans the difference when it comes to authentic gelato made in small batches with fresh and often local ingredients,” Morano says. “As I’ve honed my craft, I’ve developed an accessible way to bring the Morano Gelato concept to markets around the country, and I hope to find entrepreneurs with a passion for gelato to join me.”
Morano Gelato franchisees will have a unique opportunity to enter a marketplace of minimal competition and join a brand positioned to be a major player in the industry. The stores’ small footprints of 800–1,500 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.
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