La Medicea LLC | Application Preview
La Medicea LLC is seeking government grants to support its growth and expansion in the gelato market. The funding will primarily be used to secure large product orders to meet client demand, cover kitchen space costs, and invest in a delivery vehicle. If additional funds are available, they aim to purchase a blast freezer to enhance production efficiency.
The business plan involves reaching out to restaurants across the greater Atlanta area to promote their gelato for dessert menus. With considerable interest from potential clients, they emphasize the need for timely deliveries and scalable operations. Future ambitions may include opening a brick-and-mortar location and increasing wholesale production for restaurants.
The couple behind La Medicea has a personal motivation for their venture, combining Italian heritage with American entrepreneurial spirit. Niccolo, a talented gelataio with prior acclaim at Voga, brings expertise and authenticity to the business, while his partner's strong business acumen drives their goals. The aim is to create a unique brand that caters to discerning customers looking for high-quality, artisanal gelato.
In terms of competition, La Medicea differentiates itself from companies like Voga and Honeysuckle Gelato through superior ingredient sourcing and the ability to customize products for dietary needs. They focus on small-batch production to maintain quality and foster relationships with local restaurants that prioritize authentic and gourmet offerings. Overall, they believe the growing market demand for high-quality food aligns perfectly with their mission to deliver exceptional gelato to Georgia.
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General Information
Business Registration Number: 23025386
Location: Atlanta, GA, United States
Length of Operation: 1-5
Number of Employees: 1-10 Employees
Annual Gross Income: Less than $100k
Annual Gross Expense: Less than $100k
Open to Loans: YES
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Funding Usage
We would use the funding to purchase a few large product orders over the next few months that we can have here and ready to ensure client delivery timelines. It will allow us to expand and grow our clientele knowing that we have enough product in the country to begin expanding the business faster. Also, we will use the funding to pay for our kitchen space and perhaps to invest in a proper delivery vehicle. If there is funding left, we would like to be able to get a blast freezer, which is a machine that helps us to produce faster for clients.
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Business Plan
We are currently reaching out to restaurants between the greater Atlanta area all the way out to Greensboro, GA to schedule tastings and encourage them to purchase gelato for their dessert menu from us. We have a lot of interest, but we need to be able to deliver and scale our business properly. Word of mouth and our many connections in the city are working to our benefit. Our future plans for the business may evolve into a brick and mortar shop for retail as well as producing wholesale for the restaurants. My husband is Italian and moved to the US to be with me. He has grown up hearing about the American Dream and our ability to be brave and start businesses, paving the way for the future and life that we want. He is obviously still extremely tied to his Italian culture and heritage, so making gelato keeps him close to his roots. We started this business as a way to tie our cultures together, and it's something that would never have been possible for him in Italy. My husband worked for another company, Voga, as their head chef and won them the title "Best Icecream in Georgia" for Travel Magazine. He is an extremely talented gelataio, and I'm an extremely determined, business-minded American. My hope is that investors will give us a chance to fulfill our dream and give us the launching pad to be a very successful company.
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Self Identified Competition
Voga Italian Gelato is the company that my husband used to work for. They make good gelato, but the quality of raw ingredients that we are purchasing for our gelato is higher quality and more customizable, so I feel that we have our own niche clientele. We also have the ability to cater to many food allergies and special dietary needs. Voga only works with restaurants in Atlanta, and we deliver all the way out to Greensboro, GA. Honeysuckle Gelato is a company based in Atlanta that has wide distribution. They have a lot of reach with clients since they mass produce, but the quality of the product is nowhere near the quality of what we are making. It is really not comparable. Other than these, the main USA Food distributors and mass production vendors of gelato would be the other competitors. The reality is that most people are more concerned with food quality these days, and I believe that they are seeking pure, clean foods that are authentic and delicious. We plan to deliver that to our clientele. We also are working with restaurants that have a goal to deliver the best possible products to their clients, and who are seeking out the artisanal, gourmet goods. We purchase raw ingredients from the regions that are known for having the best of each product. For example, our chocolate comes from Modica, our pistachios come from Aegina in Greece, our zabaione is from Marsala. Our gelato is produced in a traditional manner and everything is the highest level of quality. We only produce small batch to ensure the quality of each order. Niccolo, my husband and the chef, is from Florence, Italy and has been living in the US for the last 10 years. Gelato was created in Florence, so his gelato is as authentic as it gets. Our goal is to have personal relationships with our restaurants and to provide them with a great product and great service that they can share with their clients. It is our goal to share our love of this Italian treat with Georgia.
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