Anna Crucitt
Co-OwnerMercurio's Gelato & PizzaD03 Creating Unique Gelato Flavors
Sure, vanilla, chocolate and strawberry are amazing. You admittedly can’t go wrong. But they’re also ubiquitous. If you’re going to offer gelato, why… Sure, vanilla, chocolate and strawberry are amazing. You admittedly can’t go wrong. But they’re also ubiquitous. If you’re going to offer gelato, why wouldn’t you want to elevate your menu and turn heads with some creative and unique flavors? Sure, vanilla, chocolate and strawberry are amazing. You admittedly can’t go wrong. But they’re also ubiquitous. If you’re going to offer gelato, why wouldn’t you want to elevate your menu and turn heads with some creative and unique flavors? Sure, vanilla, chocolate and strawberry are amazing. You admittedly can’t go wrong. But they’re also ubiquitous. If you’re going to offer gelato, why wouldn’t you want to elevate your menu and turn heads with some creative and unique flavors? Show MoreClick the title to see all details
S28 Building Your Gelato Program: Crafting Recipes, Choosing Equipment, and Enhancing Your Menu
Operating a pizzeria in today’s world means always looking for ways to stand out AND strengthen your bottom line. But have you considered that the an… Operating a pizzeria in today’s world means always looking for ways to stand out AND strengthen your bottom line. But have you considered that the answer might be… dessert? Anna Crucitt, owner of Mercurio's Artisan Gelato & Neapolitan Pizza in… Operating a pizzeria in today’s world means always looking for ways to stand out AND strengthen your bottom line. But have you considered that the answer might be… dessert? Anna Crucitt, owner of Mercurio's Artisan Gelato & Neapolitan Pizza in Pittsburgh, will share her firsthand experience of how incorporating gelato into her menu wasn’t just a sweet addition, but a game-changing decision for both customer satisfaction and profit margins.… Operating a pizzeria in today’s world means always looking for ways to stand out AND strengthen your bottom line. But have you considered that the answer might be… dessert? Anna Crucitt, owner of Mercurio's Artisan Gelato & Neapolitan Pizza in Pittsburgh, will share her firsthand experience of how incorporating gelato into her menu wasn’t just a sweet addition, but a game-changing decision for both customer satisfaction and profit margins. Anna will walk you through her own trial-and-error process of introducing gelato to her pizzeria, showing you the strategies she used to increase both check sizes and repeat customers without overcomplicating operations. She’ll explore recipe development, how to select the right equipment for the job, and more. Show MoreClick the title to see all detailsShow More