We were at the ASKO Food Service Trade Show
On Thursday, September 3, we were at the ASKO Food Service Trade Show at Folkets Hus in downtown Oslo, showcasing our machines, our most popular soft-serve flavors, and our authentic Italian gelato. It was a productive day with many visitors and great conversations.
Thanks to everyone who stopped by!
What drew people in: a fully equipped ice cream shop with products, equipment, and a wide selection—all from a single supplier
We brought our most popular machine, the Giotto 11, and—along with our new product, the Giotto 21 twist machine—we offered samples of açaí, pistachio, and chocolate in the same cup. In addition, visitors got to try the “Dubai twist” of pistachio and chocolate in a single serving.
That's really the whole point of a two-chamber machine: you get two flavors and a twist on them, without having to reconfigure anything between servings. For a restaurant, that means three options on the menu instead of one, and the same serving every time, no matter who's behind the counter.
Next to it was the topping station with blueberries, raspberries, fresh fruit, coconut flakes, pistachios, granola, and nuts. That’s what turns a soft-serve into a bowl—and it’s the part customers enjoy choosing for themselves the most.
It was especially popular to be able to make your own açaí bowl using the self-service açaí dispenser from Giotto 11 GR, with the option to add vegan pistachio or chocolate soft-serve to the bowl.
Gelato at the counter
At the gelato counter, we had six of our most popular flavors from our Italian selection: Pistacchio, Tiramisù, Cioccolato Praline, Panna Cotta, Stracciatella, and Sorbetto Mango.
Our Italian gelato comes from Tonitto in Genoa and truly gives you the taste of Italy in one, two, or three scoops. Gelato is easy to add to a restaurant’s menu. No machine, no renovations—just a freezer, a scoop, and a selection that tempts every single guest. You can opt for a small or large counter and run a full-fledged gelato bar with drinks, or you can choose 3–5 bestsellers and add them to your restaurant’s dessert menu.
What We'll Take With Us Moving Forward
Three themes came up repeatedly in the conversations:
Açaí no longer needs any explanation. A couple of years ago, the conversation would start with “What is that?” Now it starts with “How much does it cost? Do you have any suggestions for different açaí bowls on the menu? And how quickly can we get started?”
Many people are scooping today and considering switching to a machine. At some point, when demand and the line can no longer be met by scooping, it will be natural to switch to a machine. We have several customers who start out with manual scooping but later switch to one, two, or even three machines. Not only for capacity reasons, but also for purely aesthetic reasons and the ability to create layer upon layer of different soft-serve flavors.
Presentation is key. We’ve created mugs, posters, and signage. That’s why we’ve made our posters available for download, so our customers can print them themselves. In addition, we have an extensive image library that we’re constantly updating with new content—if you’re a customer of ours, get in touch, and we’d be happy to share it with you. We want to grow alongside you, and we’re not kidding when we say that those who start with açaí today are entering a profitable market.
Would you like to have a chat that we didn't have time for at the trade show?
We supply açaí, authentic Italian gelato, and soft-serve, as well as soft-serve machines and equipment, to restaurants and cafes throughout Norway. Get in touch, and we’ll figure out what’s right for your establishment—and what it actually costs to get started.
