Machines & technology
Countertop and floor-standing machines, flavour options, pump and gravity systems: learn which differences matter for your business and how to assess the output you need.
EISFACHSCHULE BERLIN · LUCKENWALDE
Soft Serve & Açaí Course
One combined course for soft serve and açaí: explore suitable machines and ingredients, preparation, cleaning and sales costing. Four hours of practical training and fundamentals in Luckenwalde near Berlin.
€177.31 incl. 19% VAT per person €149.00 net
View dates & bookExplore the course contentThe essentials at a glance
The combined Soft Serve & Açaí Course is designed for beginners, founders and hospitality businesses. Both topics are included in one course. Book one of the soft serve dates listed on the home page, each running from 10:00 to 14:00.
- Price per person
- €149.00 net · €177.31 including 19% VAT
- Venue
- Luckenwalde near Berlin, Germany
- Dates
- Current soft serve dates on the home page · 10:00–14:00
- Registration
- Choose a date and book and pay through the existing soft serve booking.
COMBINED COURSE DATES
Your course date.
Soft serve and açaí are offered together. Select an available soft serve date in the course selection and follow the booking process. Availability, total price and payment options are shown before you complete your booking.
Choose a date & book
Açaí is included in this combined course. The booking system temporarily still lists the event as “Softeiskonzepte Seminar”.
WHAT TO EXPECT
Knowledge you can put to work.
For cafés, ice cream shops, hospitality businesses and entrepreneurs who want to add açaí or soft serve to their menu.
Açaí, soft serve & ingredients
The mix, recipe and machine need to work together. We discuss ingredient selection, preparation, consistency and portioning for açaí and soft serve.
Practice & serving
From preparation to the finished product: serving in cones or cups, açaí bowls, toppings and ideas for shakes and frozen yogurt.
Cleaning & workflows
Filling, operating and cleaning the machine, and organising your team's tasks. Always follow the instructions for your specific equipment and mix.
Sales & self-service
Compare staffed sales, self-service and vending concepts. Available space, peak demand and the customer journey determine the right solution.
Costing & menu planning
Calculate portion sizes, ingredients, toppings and packaging. Account separately for labour, electricity, rent and equipment costs to distinguish revenue from profit.
UNDERSTANDING THE TECHNOLOGY
The specifications behind your machine.
We explain how to read manufacturer specifications and apply them to your location. Electrical requirements and clearances always depend on the specific model.
Example model: Carpigiani 161 T G SP. The equipment used during the course may vary.
- Machine type & footprint
- Countertop or floor-standing design, dimensions, load-bearing capacity and access for cleaning and servicing.
- Power & cooling
- Depending on the model, for example 230 V or 400 V, suitable power capacity and air or water cooling.
- Flavours & outlets
- One flavour or two flavours plus twist; the twist outlet combines the two available flavours.
- Mix supply & consistency
- Gravity and pump systems, overrun and compatibility with your chosen ingredients.
- Production & peak demand
- Understand kilograms, litres and portions. Machine output does not equal the number of fully prepared bowls.
- Hygiene & maintenance
- Cleaning steps and model-specific intervals. Automatic heat treatment does not replace manual cleaning.
FREQUENTLY ASKED QUESTIONS
Before your course.
Who is the Açaí & soft serve course for?
For beginners, entrepreneurs and hospitality businesses that want to offer açaí or soft serve. If you already own a machine, bring your questions about recipes, workflows and costing.
What topics does the course cover?
Machine selection, suitable soft serve and açaí ingredients, recipes, preparation and dispensing, cleaning, sales and self-service concepts, and costing. Ask questions about your plans during the course or contact us beforehand.
Will I learn about Carpigiani machines?
The technical topics help you compare countertop and floor-standing machines, and pump and gravity systems. If you are interested in a particular Carpigiani model, contact us beforehand about the equipment available on site.
Where does the course take place?
In Luckenwalde near Berlin, Germany. The course also welcomes enquiries from Austria. You will receive the exact venue address together with the date details before making a binding booking.
How much does the course cost and how long does it last?
The combined course lasts four hours, from 10:00 to 14:00. The listed course price is €149.00 net or €177.31 including 19% VAT per person. The total price shown for your chosen date before completing the booking applies.
Can I pay directly online?
Use the existing soft serve booking and the payment options offered there for the combined Soft Serve & Açaí Course. The booking system temporarily still lists the event as “Softeiskonzepte Seminar”. Açaí is included in the combined course.
When is my course place confirmed?
Select an available date and complete the booking and payment process. Your confirmation and the details for your date are provided through the booking system.
Can several people attend together?
Select the required number of participants in the booking system, subject to availability for your chosen date. Contact our team for larger groups or help with your booking.
Do I need to own or bring a machine?
You do not need your own machine. If you already own one, tell us its model and configuration via the contact page beforehand. Only bring a machine if this has been agreed in advance.
Does the course cover the economics of my offer?
Yes. We discuss portion sizes, selling prices and ingredient costs, including toppings and packaging. To calculate business profit, you also need to account for costs such as labour, rent, electricity, cleaning and financing.
Your first step is choosing the right date.
Questions about the course? Call us on +49 3371 6897940.