Use this worksheet to expose expensive assumptions before a deposit, fit-out or machine order. It is vendor-neutral, country-independent and designed to be completed with your local authority, landlord and qualified trades.
Do not treat a checked box as approval. Requirements depend on your country, city, premises, menu, production method and equipment. Obtain written local advice and model-specific installation data.
Francesco's operating principle
Choose the production method and equipment schedule first. Then prove that the premises can support them. Reversing that order is how an attractive lease becomes an expensive constraint.
1. Define what the premises must support
A kiosk selling supplied gelato has a different load, workflow and approval path from an on-site production laboratory.
2. Put approvals before commitment
A landlord saying “food use is fine” is not the same as written approval from the authorities who regulate the site.
3. Build a real equipment-and-utilities schedule
Machine names are not enough. The site must match each selected model's documented installation requirements.
4. Trace water, drainage and cleaning
Food-premises rules vary, but potable water, hygienic handwashing, equipment cleaning and safe wastewater disposal are recurring requirements.
5. Walk the production flow
Use a simple floor plan and trace people, ingredients, clean utensils, dirty utensils, waste and finished gelato separately.
6. Price the site you are actually leasing
Low rent can hide a large electrical, drainage, ventilation or compliance bill.
Source and verification notes
Start with official rules, then verify locally.
The recurring facility themes above are supported by official food-premises guidance in multiple markets. These links are starting points, not substitutes for the authority responsible for your exact address.