Fiorgelato, the country’s most popular home-grown, best-tasting and purest gelatos made from 100-percent fresh milk and natural gelato ingredients and formula from Italy, is taking steps to prepare the company for its international expansion while making sure to capitalize on the opportunities of the regional integration.
Fiorgelato, which marked its 25th anniversary in 2016 with over a hundred outlets nationwide, recently opened its newest outlet at the country’s international gateway Ninoy Aquino International Airport Terminal 3 to serve departing international passengers its signature gelato brand and its Fior Café with pasta, pastries, freshly brewed coffee mixes.
Milkin Corp., the company behind Fiorgelato, was established in 1989 under a Filipino-Italian business venture. The company started as Designer’s Ice Cream Manufacturing Company created to formulate tailored ice cream products.
The specially prepared ice cream catered well-known restaurants, hotels and food chains in a “private labeling” arrangement. Within the same year, the company was also granted exclusive rights from Italy to manufacture, sell and distribute Fiorgelato “The Pure Italian Ice Cream” for the Philippine market. It created a big following from the AB market, which made Fiorgelato “the ice cream of the elite.”
The company has penetrated various institutions like schools, exhibit halls, restaurants, hotels, coffee shops, bake shops, office lounges and scooping stations.
Milkin’ Corp. president and chief executive Richie Cuna, owner of Fiorgelato Ice Cream/ Fior Cafe, said his company is bullish on its international expansion and targets to establish presence in all Asian countries starting this year.
Fiorgelato Ice Cream stores, available in all SM, Robinsons, and major malls nationwide, has been attracting start-up entrepreneurs with its affordable franchising package and very marketable products that allow easy and fast recovery of their investment.