When adding a frozen dessert offering to your menu, the decision is not simply about taste, it’s about target market, operational efficiency, profit margins and equipment investment. Whether you choose frozen yoghurt, soft serve (“whippy”) or gelato, each format delivers a distinct customer experience and requires a different approach behind the counter.
Below, we break down the options from both a commercial and equipment perspective to help you make the right choice for your business.
Understanding the Three Core Options
1. Soft Serve (“Whippy Ice Cream”)
Soft serve remains one of the most popular formats across the UK foodservice sector and for good reason.
It is produced by incorporating air into a dairy mix, creating a light, smooth texture that can be dispensed instantly from a machine.
Key advantages:
- High-speed service – ideal for busy sites
- Minimal labour (no scooping or prep between servings)
- Strong margins due to low cost per portion
- Broad appeal across all age groups
Soft serve machines are specifically designed for continuous dispensing, allowing operators to serve quickly during peak periods, an essential advantage in high-footfall environments.
Best suited for: Quick-service restaurants, leisure venues, takeaway outlets and seasonal businesses.
2. Frozen Yoghurt
Frozen yoghurt (or “fro-yo”) is often positioned as a health-conscious alternative to traditional ice cream.
It uses yoghurt cultures instead of cream, resulting in a lower-fat, tangier product that appeals to modern consumers seeking lighter indulgences.
Key advantages:
- Perceived as healthier (lower fat, potential probiotic appeal)
- Strong upselling opportunities through toppings
- Popular with younger, trend-led audiences
From an equipment standpoint, frozen yoghurt is typically produced using soft serve-style machines, though the mix and calibration differ slightly to handle the yoghurt base.
Best suited for: Dessert bars, shopping centres and self-serve concepts focused on customisation.
3. Gelato
Gelato represents the premium end of the market. Originating in Italy, it contains less fat but also less air, giving it a denser, richer flavour and silkier texture.
Key advantages:
- Premium positioning and higher price point
- Intense flavour profile
- Artisan appeal and brand differentiation
However, gelato requires a more complex production process and is typically stored and served at slightly warmer temperatures to maintain its signature texture.
Best suited for: High-end cafés, restaurants and dedicated dessert concepts aiming for a craft or artisan image.
Equipment Considerations: What Machine Do You Need?
Choosing the right product goes hand-in-hand with selecting the right equipment.
Soft Serve & Frozen Yoghurt Machines
These machines are the most versatile and commercially efficient option.
Features include:
- Gravity-fed or pump-fed systems
- Single or twin flavour with twist options
- Countertop or floor-standing models
- Air-cooled or water-cooled systems
They allow on-demand production, excellent portion control, and consistent quality; making them ideal for most operators.
Key insight: A single soft serve machine can often handle both ice cream and frozen yoghurt, offering flexibility as your menu evolves.
Gelato Equipment
Gelato requires a different setup, typically including:
- Batch freezers
- Blast freezers
- Display cabinets
This makes it a more capital-intensive and labour-driven option, but one that supports premium pricing.
Which Option Is Right for Your Business?
The “best” choice depends entirely on your business model:
- If speed, simplicity, and high volume are priorities: → Soft serve is the clear winner
- If you want a modern, health-led offering with upselling potential: → Frozen yoghurt is a strong contender
- If your goal is premium positioning and differentiation: → Gelato delivers a high-end experience
Grey Simmonds’ Recommendation
For most UK foodservice operators, we recommend starting with a commercial soft serve machine due to its:
- Versatility (serve ice cream and frozen yoghurt)
- Lower labour requirements
- Faster return on investment
From there, businesses can expand into premium offerings like gelato once demand and operational capacity allow.
Final Thoughts
There’s no one-size-fits-all answer, but there is a clear strategy:
- Start with efficiency and scalability
- Match your product to your customer demographic
- Invest in equipment that supports growth and flexibility
At Grey Simmonds Foodservice Equipment Ltd, we help businesses align the right product with the right machine, ensuring maximum profitability from day one.