foodservice strategy, we focused on what matters most to our guests: fast service, great taste and variety. We also recognized the growing importance of indulgence and impulse purchases, which led us to strengthen categories like desserts.” However, despite its scale and
wide range of products, Mostaza was looking to further enhance the quality and consistency of its soft serve offering, leading the operator to choose Iceteam 1927 as its partner. “Our mission is to turn ice cream into a true sales driver and elevate the front counter experience,” says Daverio. “We wanted to make desserts more visible, more appealing and more accessible — ultimately increasing customer engagement.” This project focused on
transforming the role of desserts within Mostaza’s restaurants. Iceteam 1927, an Ali Group company specializing in gelato, ice cream, soft serve and pastry equipment, managing brands such as BIB, Cattabriga, Coldelite, Ott- Freezer and Promag.
“Iceteam 1927 stood out as
a strategic partner thanks to their expertise, innovation and reliability,” says Daverio. “They understood our ambition to reposition desserts as a key category and provided solutions that aligned perfectly with our needs. Their technology and support played a critical role in bringing our vision to life,” he adds. “As part of its continuous search
for innovation and performance improvements, Mostaza explored alternative solutions and asked to test one of our machines,” says Piero Giordano, resident area manager at Iceteam 1927. “They said, ‘If we test and everything goes well we will consider 10 machines in the next six months.’” Just one month later, Mostaza ordered 30 units from Iceteam 1927. Within one year, it replaced more than 150 units. “Mostaza has since purchased 220-230 units,
“Our mission is to turn ice cream into a true sales driver and elevate the front counter experience”
Gabriela Daverio Mostaza
with sales continuing after 2.5 years,” says Giordano. It was clear the equipment
delivered not only strong performance, but also advanced technology, reliable spare parts availability, streamlined processes, low maintenance, easy cleaning and high capacity and productivity. “We were looking for high-performance equipment capable of delivering speed, consistency and premium- quality products at scale — and that’s exactly what we got,” says Daverio. “These machines not only improved operational efficiency but also enhanced the visual appeal and desirability of our dessert offering.”
Technical know-how Naturally, challenges are to be expected when scaling innovation across a network of over 200 locations, but through effective planning, phased rollouts and hands-on training, the teams implemented the solution efficiently and consistently across Mostaza’s restaurants. Seamless integration into fast-paced operations, without hindering service speed, however, would be critical. “We installed our equipment in
Mostaza’s busiest locations, which increased productivity, through seamless service with much faster cleaning and reasonable spare parts costs,” says Giordano. “We use peristaltic pump
technology, which helps make it extremely easy to clean with few parts. It’s a heavy-duty model compared with other machines available in the market.”
Understanding the
considerations needed to justify the long-term value of such an investment, Giordano worked closely with technicians to provide guidance. He explained the product’s remote-control system, which allows technicians to access machines via a mobile app to check performance, review data and proactively address issues across locations. This capability provides greater control, enabling teams to resolve issues remotely and in real-time, minimizing delays that might otherwise occur due to a lack of skilled staff on-site. “Perhaps 90% of issues can
be solved by phone call without the presence of the technician on-site. However, if a technician is needed, this technology helps to inform them of the fault or issue before arrival, so they can bring the right spare part for replacement, if necessary,” says
BRAND WATCH
Giordano. “This was the real game-changer for technicians.” Post-sales care has involved
regular visits from Iceteam 1927, two to three times per year. “Normally, I visit more to talk about the weather, because they are so happy,” says Giordano. “We installed more machines in recent weeks, demonstrating that the partnership continues to grow. It is a different sale; previously they were replacing machines, now we are their partners, as they continue to grow, and that’s not limited to Argentina.” Today, Mostaza also operates
in Uruguay and Paraguay, with plans to expand across Latin America and into the U.S. by the end of 2026. “This project delivered a true 360° impact on our business. It significantly boosted front counter sales and gave our dessert portfolio a leading role within our offering,” says Daverio. “Beyond the numbers, it strengthened our
1927
Nearly 100 years ago, talented Italian engineer Otello Cattabriga patented a mechanical system for producing Italian-style gelato, marking the birth of the Cattabriga brand
2010
Ali Group incorporated Iceteam 1927 as a single company, comprising five historic brands: BIB, Cattabriga, Coldelite, Ott-Freezer and Promag
2023
At SIGEP 2023, Iceteam 1927 inaugurated the “Innovation for Gelato” award featured in Gambero Rosso’s renowned annual guide, Gelaterie d’Italia
iceteam1927.it
brand positioning as an innovative and customer-centric company. We’re proud because it reflects who we are: a brand that continuously evolves, invests in better experiences and turns great ideas into real business results.” As Mostaza continues its
growth trajectory with the help of Iceteam 1927’s unique technology, expert solutions and tailored after- sales assistance, the partnership has created a strong foundation for the operator’s ongoing evolution. The result? Putting Mostaza further on the map across Argentina, wider Latin America and beyond.
Aliworld 93
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