Full dislosure: in my cafe days we made lots and lots of gelato every day, summer and winter. Two or three flavours, classics or experimental, and it was always very popular. There’s nothing like real house-made gelato, and the combination of milk + sugar + flavour + air gives a very profitable boost to the menu!

In this interview Ken Burgin talks with entrepreneur Scott Kilmartin. When he’s not involved with his ‘day job’ the OnlineStoreGuys, he’s developing the Shortbatch Icecream Co. As he describes it “Ice cream craver has idea, goes to gelato school in Italy. Travels the world, visits gelatarias in six countries. Opening ShortBatch initially in the form of an ice cream cart hitting Edinburgh Gardens in Melbourne's inner north...” We had a great discussion about production, distribution, sales, staff and social media – whether you sell icecream or not, you’ll find plenty of inspiration here for developing your own business.