Gastro Magazine
Knowledge for hospitality pros.
Practical tips, industry trends, and recipe ideas around soft serve and gastronomy.
Latest articleSofteis im Winter: So bleibt deine Maschine von Oktober bis März rentabel
Einmotten oder durchlaufen lassen? Was eine Softeismaschine im Winter wirklich kostet, ab wie vielen Portionen sie sich trägt und mit welchen sechs Produkten du die ruhigen Monate füllst.
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PracticeSoft serve manufacturers compared: Who you can actually get in Germany
Carpigiani, Taylor, ICETRO, Gel Matic, Frigomat and Spaceman side by side: origin, group, strengths and limits. And which operation suits which brand.
IndustryCarpigiani or Spaceman: Which machine suits which operation
Purchase price, cleaning interval, service network and resale value compared side by side. Including the points where each of the two brands comes out ahead.
IndustryWhat a soft serve machine really costs over five years
Purchase price, electricity, wear parts and cleaning time calculated over five years. With the result that the more expensive machine can end up being the cheaper one.
RecipesAçaí-Bowls: Das geht auch mit unseren Softeismaschinen
Aus dem Mixer dauert eine Bowl drei bis vier Minuten, aus der Softeismaschine zwanzig Sekunden. Was das für Durchsatz, Konsistenz und den Deckungsbeitrag heißt, einmal durchgerechnet.
IndustrySoft Ice as a Footfall Driver: Why Gas Stations & Bakeries Should Rethink
When you read the title, you might think: "Footfall driver, more consultant-speak." Stick with it anyway. Why gas stations, bakeries and supermarkets have a massive blind spot when they don't offer soft ice.
TechnologyAutomatic Pasteurization: How Hygiene Works in the Spaceman
In the food sector, hygiene is non-negotiable. Period. Why automatic pasteurization in the Spaceman is, in my view, one of the most important features on the market – and when the extra cost truly pays off.
Recipes3 Creative Soft Ice Toppings Your Customers Will Love
Vanilla and chocolate are great, really. But the moment your workflow is in place, the question arises: how do I earn a little more per customer? Three topping ideas that work especially well for our partners – plus a bonus tip that blew me away.
IndustrySoft Ice Trend 2026: Why Now Is the Perfect Time
When we started out at Cooltura a few years ago, we were still skeptical. Today I can honestly say: that was a pretty wrong assessment. What's changing in the soft ice market in 2026 – and why now is the best time to get in.
Practice5 Mistakes Soft Ice Beginners Should Avoid
I don't think I've ever had as many "I'm going to do something with soft ice" conversations as in the last few months. Here are the five pitfalls I trip over most often when I talk to beginners – and how you can avoid them.