Planning for open an ice cream shop
A point of sale with reliable preservation. The scenario assumes ice cream purchased from suppliers, without an in-house production facility.
What the estimate includes
Sale of supplier-provided ice cream, with display and service support. In-house production is not included.
| Item | Estimated range |
|---|---|
| Construction and adaptations | R$33,750 – R$67,500 |
| Equipment and installation | R$50,000 – R$100,000 |
| Furniture and in-space communication | R$13,500 – R$27,000 |
| Technical projects and specialists | R$6,750 – R$12,600 |
| Documentation and compliance services | R$1,500 – R$4,500 |
| Preparation and launch | R$5,000 – R$10,000 |
| Initial stock and consumable utensils | R$4,500 – R$8,500 |
| Implementation contingency | R$13,800 – R$27,612 |
| Foodelopers fees | R$36,900 – R$36,900 |
| Reserve for the property deposit | R$10,500 – R$10,500 |
| Operating reserve | R$43,500 – R$43,500 |
| Scenario total | R$220,000 – R$349,000 |
Includes 12% contingency on implementation, 3 months of coordination, and a reserve for entering the property equivalent to 3 rents. This reserve is a cash-flow assumption, not a legal requirement. Property purchase and acquisition of the premises are not included in the initial scenario. View full methodology
The business needs to sustain itself.
This is an exercise with editable assumptions. It does not represent proven demand or a guaranteed return.
| Monthly fixed expenses | R$14,500 |
|---|---|
| Average ticket | R$22 |
| Variable costs as a percentage of revenue | 45% |
| Monthly break-even revenue | R$26,364 |
| Orders per day to break even | 47 · 26 days per month |
Equipment that deserves attention
- Display case or freezers and refrigerated storage.
- Service counter, utensils and support for toppings.
- Washing area and small-scale furnishings.
Request three comparable proposals including model, capacity, installation, freight, warranty, and support. Confirm power, gas, access, and dimensions with the project specialists before buying. Consult local suppliers
Decisions come before construction.
Resell or produce?
This scenario’s budget is for a point of sale. Pasteurization, gelato production and an in-house laboratory require a different project and different equipment.
How can preservation be protected?
Check local service, electrical installation, consumption and maintenance routines. Define what to do in the event of a refrigeration failure.
How can you test a lower-sales period?
Simulate a revenue drop in the calculator and keep actual fixed expenses. Analyze operating days and complementary channels without assuming demand.
Before opening
- Check the feasibility of the address and activity before committing to the premises.
- Confirm health, fire-safety, and project requirements with qualified professionals.
- Validate suppliers and preservation conditions.
- Check equipment and technical support.
- Standardize portions and toppings.
- Train staff in service, cleaning and inventory control.
Foodelopers coordinates the concept, brand, and implementation. Architecture, engineering, technical responsibility, and permits depend on the relevant professionals and authorities.
Create my first briefSources for further reading
- Sebrae — break-even point calculation
- Sebrae SC — working capital and finance
- JUCESC — feasibility consultation
- CBMSC — business regularization
- Anvisa — good practices for food services
Planning model updated in October 2026. The figures were defined by Foodelopers as initial scenarios and should be replaced with real proposals.