What most startup guides don’t tell you about building a profitable dessert concept — fast
You don’t need a big brand name.
You don’t need 10 locations.
And you sure as hell don’t need a $250K build-out.
What you need is a profitable concept, the right machine, and a little local hustle.
At EZ Brands, we’ve helped dozens of first-time frozen dessert shop owners go from zero to six figures — sometimes in less than 90 days. Not because they were lucky. But because they had a machine built to produce volume, a smart business plan, and real post-sale support.
This is how real people are doing it — right now — in towns all across Florida and Georgia.
What Makes a Frozen Dessert Shop Profitable (Fast)
Let’s be blunt. Most people overcomplicate this business.
Here’s what matters:
-
High-margin menu (soft serve, milkshakes, mix-ins, toppings)
-
Fast output (no long prep times, no complicated processes)
-
Consistent product (so customers come back)
-
Location + foot traffic
-
A machine that runs all day without drama
The average soft serve cone costs under $0.70 to produce.
It sells for $4–6.
That’s 80–90% gross margin — and that’s before you even add milkshakes or sundaes.
Why Electro Freeze Is the Weapon of Choice
You can’t sell volume with a temperamental machine.
Electro Freeze units are made for one thing: making money all day, every day.
-
Easy to operate — no specialized training needed
-
Self-closing spigots reduce waste
-
Hopper agitation keeps product fresh and consistent
-
Built-in durability that outperforms most competitors in hot, high-traffic environments
We recommend the Electro Freeze 99T-RMT or SLX400 for most first-time shop owners.
Simple. Reliable. Profitable.
Real Startup Example: Kayla in Daytona Beach
Kayla was a 26-year-old teacher who wanted to open a soft serve stand near the beach.
She had no restaurant experience.
No investors.
And a tiny budget.
But she had a great location (parking lot near a surf shop) and a clear goal: turn summer foot traffic into cash.
She partnered with EZ Brands, picked up a refurbished Electro Freeze SLX400 with a warranty, and we helped her:
-
Finalize her startup menu
-
Set pricing for maximum margin
-
Build a simple food cost calculator
-
Launch a “buy 5 get 1 free” loyalty card system
-
Get connected to a local repair tech for peace of mind
Within 60 days:
-
She was averaging $900–$1,200 per day in sales
-
Her menu had expanded to include floats and “stacked shakes”
-
And she was already planning her next location
The EZ Brands Difference: We Don’t Just Sell Machines. We Build Operators.
The reason our customers hit six figures so fast?
Because we don’t just drop off a machine and disappear.
We help you think through:
-
Startup costs and breakeven
-
Menu design and throughput
-
Local marketing and launch strategy
-
Food safety and compliance basics
-
Service plans and warranty coverage
Used equipment dealers can’t do that.
Big-box restaurant suppliers won’t do that.
We do — because we know your success equals our success.
You’re 30 Days Away from Selling Your First Cone
If you’ve got the vision — we’ve got the playbook.
Let’s talk.
We’ll help you pick the right machine, price your menu, and launch with confidence.
Start smart. Scale fast.
👉 Contact EZ Brands for a free startup consult.