Gelato Success Start

I got a call yesterday from very enthusiastic gentleman that he telling me about his gelateria plans. I came to find out that he just attended a seminar (actually a university course because that is how Carpigiani calls it) on Gelato. The funny part of our lengthy conversation the Carpigiani was able to convince this individual and may be hundred others on their way to handle Gelato. Without taking into consideration that 90 + % of this people will be lucky to do $ 500 per day in Gelato sales, the “Teachers” at Carpigiani still drill the point that it is important to use a pasteurizer etc etc etc. if you want to have a quality product. How can they justify an investment of $ 50000+ when they know damn well that you would be making 3 or 4 four litter pans daily?, How can they justify suggesting a 24 pans Gelato case (Forced air) when they know the waste factor would be very high?, How can they justify suggesting a 502 G or something near a $ 20000 batch freezer when they know it would be use less than ½ hour per day? How can they glamorize all the sculptures you can do on the pans of a forced air Gelato case when they know that those sculptures would be frozen most of the day for lack of sales? How can they not shoot straight and tell people that 100 servings per day cannot justify purchasing a case larger than one I am featuring in this offering? Why don’t these teachers realize that the success is the result of the operators confident (99% of it) and not whether you cooked the milk and the eggs and the sugar?
I invite criticism on my points from anybody. Call me at 817.640.3131 I challenge ya’ll