Adorable aprons June 29, 2007
The Trio got adorable aprons in the mail today. My Mom had them custom made for us and we love them. Come by the shop and see!
Thanks!
I just wanted to thank you all for your votes! I just checked the standings and, while yesterday we didn’t even make the list, today we were in second place!! I couldn’t believe it. Your votes brought us a great customer today, too, who found us thanks to that website.
Your comments were so great, too. We have the best customers ever.
In other exciting news, Trio has just purchased a gelato cart. It’s so awesome…and I think it’s going to be the best investment. We already have two events scheduled and I think it will be a great option for bringing our gelato to the masses. Not only that, we can use it to deliver our gelato while keeping it frozen because it has a car adaptor AND, even better, we can use it as a mini display case in our shop! You’ll be able to come in and get scoops of gelato just like at a real gelato shop. We’re so excited!! It holds six pans on top and eight pans below. It comes with an umbrella, and custom graphics on three sides. It should arrive in about two weeks. Have I mentioned that I’m excited?
We’ve been networking fools here in Trioland….going to happy hours and luncheons and exchanging business cards like real bus-wims. It’s surprisingly fun and I like that we small business owners sort of stick together and try to help each other. I was dragged up in front of everyone and forced to dance with a flamenco dancer at the last networking event at a Tapas restaurant called Ole Ole the other night (great Sangria, by the way). I had one too many sangrias, I think, because I was trying to tell someone that we would deliver across Central Florida and I said that we’d deliver across Central America . Oopsies. Note to self, lay off the happy hour networking events.
Finally, we made Carolann’s Chocolate Covered Cherry Gelato today, so if you are Carolann or one of our lucky honorable mentionees you can come on over and grab your free pints. They are ready to go! We also made some killer Pistachio Mustachio with chunks of nuts inside and Coconuttiness is back along with the worlds chocolatiest Choco Mountain gelato. Come and get it!
Thanks again. You guys are the best!!
Mini-Newsletter June 26, 2007
Welcome to the first Trio email newsletter ever! We have promised several bits of news over the past two weeks and, here they are!
Let’s not prolong the suspense…here are the winners of the Create-A-Flavor and $50 Gift Certificate Contests from our Grand Opening Celebration! There were so many excellent flavor suggestions and many that we plan to definitely make in the near future including champagne sorbetto and dulce de leche gelato. There were some flavors we think we’ll have to put into contention for our next create-a-flavor drawing, too.
However, we never knew how many chocolate-and-cherry lovin’ people there were in the world! It was a real surprise how many entries we found that included cherries and chocolate, so we knew that we had to make that the next new flavor. Due to the thorough and well-stated description and name, our winner is:
Carolann Voltarel’s Chocolate Covered Cherry, a cherry flavored gelato made with frozen black cherries and then swirled throughout with a ribbon of chocolate.
Congratulations!! You have won a free pint of your flavor as well as the honor of winning Trio’s first Create-A-Flavor contest and all the prestige and fame that comes along with it!!
However, we do want to recognize the other contestants who also chose cherry and chocolate with an honorable mention. You, too, will receive a free pint of Carolann’s flavor as soon as it’s made. We will email you when they are ready to be picked up. Congratulations to Julius Santiago, Colin Campbell, Kim Federline, and Brandon Tysinger for also choosing to create cherry and chocolate flavors!
Brandon Tysinger was actually a very lucky man because he is also the winner of the $50 gift certificate! Congratulations! You can come in during our regular business hours to receive your prize.
In other news, you have an excellent opportunity to support Trio further. If you think Trio Gelato & Desserts is the best place for the yummiest ice cream in the Orlando area (and we hope you do!) you can vote to see us on WESH 2/CW18 A-List! It’s super easy! Just go to www.wesh.com/alist and find us under Specialty Food and Drink/Ice Cream Shop. Click on “Vote Now” under our entry and the rest is self-explanatory. While you’re at it, you might vote for our good friends at Glaze Under Fire under the Shopping/Arts and Crafts category. Thanks so much! Forward on to friends! 
Finally, sales are going well, we’re having fun and getting great reviews so far! We welcome any comments, suggestions, and questions you might have. Just email us at info@triogelato.com . We’ve also updated our website quite a bit lately. Check it out at triogelato.com. Notice our new delivery page (Yes! We can deliver ice cream to your door!) and our wholesale section is up, too, so feel free to pass that on to any restaurant owners or caterers you might know! Don’t forget you can keep up to date on our news and see fun pictures on our blog reached from the website at http://triogelato.com/who.html and on our flickr account linked from the blog.
Happy almost 4th of July! Fireworks and gelato are two of Jess’s favorite things AND they make a great combination!
Hoping gelato brings a smile to your face and makes you say “mmmm.”
Vote Now!! June 20, 2007
Hi friends! If you think Trio Gelato & Desserts is the best place for the yummiest dessert in the Orlando area (and we hope you do!) you can vote to see us on WESH 2/CW18 A-List! It’s super easy! Just go to www.wesh.com/alist and find us under Specialty Food and Drink/Ice Cream Shop. Click on “Vote Now” under our entry and the rest is self-explanatory. While you’re at it, you might vote for our good friends at Glaze Under Fire under the Shopping/Arts and Crafts category. Thanks so much! Forward on to friends!
Grand Opening pictures coming in the next few days as well as the results of our Grand Opening contests. We’re currently trying to get out there and sell sell sell! We have three pretty good leads so far, so that’s exciting. We’ll be at Glaze Under Fire on Saturday night selling gelato. Maybe we’ll see you there!
Now the festivities have ended… June 11, 2007
Our Grand Opening weekend was such fun. It was incredible to see the outpouring of support and patronage from friends and family - near and far - and also from a few strangers, too! Our kickstart has definitely given us the confidence to move forward with gusto: and get our gelato into the hands of… well… everyone!
Jess and I were talking about how incredible it is to be the owners of a business: how the success of the business is perfectly proportionate to the amount of work that you put into it, how standing at a cash register and accepting payments for something you’ve worked so hard for actually means something, and how you are able to decide exactly what is important to you and then act on those impulses for the business’s well-being, as well as your own. There’s just nothing like the feeling of being in complete control, and being able to organize things exactly the way your mind wants to see them.
And…. I completely echo Jess’s sentiments about how incredible it is to have gotten to this point at all. We’ve managed to take something out of our brains and manifest it into honest-to-goodness careers — something to want, and something to be excited about. And this isn’t about making money: it never has been. Trio is a manifestation of a friendship that is so extraordinary that it has a name and a logo and a storefront to go along with it. And if we can make a living through something so incredible, it will have been worth all the extra efforts it required (because, heck, we’re easily employable through simpler means).
I’m not sure if it makes sense, but, for me, Trio’s existence in the world will probably always feel like the greatest accomplishment, no matter how successful it becomes, because getting to this point… that was the hard part.
