Shop Fitting

Shop Fitting for Gelato, Ice Cream & Dessert Venues

Opening or refreshing a dessert venue is about far more than a great recipe. The way your space is designed, laid out and built determines how quickly customers are served, how efficiently your team works, and whether your gelato and frozen products are presented at their absolute best. Majors Group brings together premium Carpigiani production equipment, ISA display cabinets and end-to-end shop fitting support so you can plan a venue that looks the part and runs profitably from day one.

What shop fitting actually involves

Shop fitting covers the planning, layout, fixtures, joinery and equipment installation that turn an empty tenancy into a working dessert business. For a gelato or ice cream venue, the brief is more demanding than a standard café. You are managing heat from refrigeration compressors, building in non-slip and non-porous surfaces for food safety, and engineering a serve-over counter that lets staff move quickly while customers browse flavours at eye level. Every decision — from where the production room sits to how the display cabinet faces the door — has a direct effect on throughput and presentation.

Designing the layout around the customer journey

A well-planned dessert venue draws the eye to the product the moment people walk in. Placing the display cabinet and serve counter close to the entrance creates instant appeal, while a clear path from door to counter to seating keeps queues moving at peak times. L-shaped and U-shaped counters let several customers browse at once and showcase more flavours without crowding your team behind the counter. Behind the scenes, the production area, blast chilling and storage need to flow logically so staff aren’t crossing paths during a rush.

Getting the equipment specification right

The heart of any dessert fitout is the equipment, and choosing it early shapes the entire layout. Depending on your concept you may need commercial gelato machines, batch freezers, pasteurisers, soft serve machines or frozen yoghurt and sorbet equipment, all sized to your expected volume and three-phase power availability. Refrigerated display cabinets must hold a precise, fog-free temperature so product looks enticing without losing structure. Because Majors Group is the Australian distributor for Carpigiani and ISA, we can match production capacity to display capacity and make sure ventilation, power and drainage are specified correctly before a single fixture is installed.

Spreading the cost with finance

A full venue setup is a significant investment, and most operators prefer to preserve working capital rather than pay everything upfront. Through our finance options, including FlexiCommercial, you can spread the cost of equipment over a manageable term, keeping cash free for stock, staff and marketing in those critical opening months. We can talk through structures that suit a new store, a second site or a refurbishment so the numbers work for your business plan.

Installation, service and genuine spare parts

A fitout is only as good as its commissioning. Our team handles delivery and installation Australia-wide, and our service and spare parts network keeps your equipment running long after opening day. With genuine Carpigiani and ISA parts and trained technicians, you avoid the downtime and lost trade that come with unsupported machinery — a real risk when equipment is bought without a backing distributor.

Why operators choose Majors Group

From a single countertop machine to a complete dessert venue, we help you specify the right equipment, plan a layout that works hard, and keep it serviced for the long term. Whether you’re launching an artisan gelato bar, adding soft serve to an existing café, or rolling out a multi-site concept, our specialists can guide the equipment and fitout decisions that make the difference between a good store and a great one.

Ready to plan your venue? Contact Majors Group for a quote or call our sales team on 1800 625 677 to discuss your shop fitting and equipment requirements. We’ll help you bring the whole project together.

Frequently Asked Questions

What does a gelato or ice cream shop fitout include?

A dessert fitout typically covers layout design, serve counters and joinery, refrigerated display cabinets, production and storage areas, plus the gelato or soft serve equipment and its installation. For a plan tailored to your tenancy and concept, speak with a Majors Group specialist on 1800 625 677 or request a quote and we’ll walk you through it.

How much does it cost to fit out an ice cream or gelato shop?

Costs vary widely with store size, location, level of customisation and equipment choice, so there’s no single figure and most equipment is priced on application. Tell us your concept and we’ll prepare an itemised quote — contact us or call 1800 625 677 to get started.

How long does a shop fitout take?

Timelines depend on the size of the space, design complexity and council approvals, so they differ for every project. Your nearest Majors Group specialist can map out realistic equipment lead times for your build — reach out via our contact page or on 1800 625 677.

Can I finance a shop fitout or the equipment?

Yes — financing lets you spread the cost over a manageable term and protect working capital during opening. We offer finance including FlexiCommercial; explore our finance page or call 1800 625 677 and a specialist will help structure something that suits your business.

What equipment do I need to open a gelato or dessert shop?

Most venues need some combination of a gelato machine or batch freezer, a pasteuriser, refrigerated display cabinets and often soft serve, sorbet or frozen yoghurt equipment, sized to your volume. The right mix depends on your menu, so chat with a Majors Group specialist on 1800 625 677 or request a quote.

Does Majors Group supply the equipment as well as help with the fitout?

Yes — as the Australian distributor for Carpigiani and ISA, we supply the production machines and display cabinets and support installation Australia-wide, plus ongoing service and genuine spare parts. Contact us or call 1800 625 677 to bring your equipment and fitout together.

How should I lay out the counter and display in a gelato shop?

As a general steer, position the display and serve counter near the entrance with a clear path to seating, and consider an L or U-shape so several customers can browse at once. Our specialists can advise on the right cabinets and configuration for your space — request a quote or call 1800 625 677.