Solution by business

Entrepreneurs

Equipment and supplies to start a frozen dessert project with Horeka's advisory.

$150-300k
estimated initial investment to launch a soft serve outlet (MXN)
12-18 m
average ROI for frozen dessert franchises
60-70%
cost margin on soft serve and frozen yogurt
Young entrepreneur serving ice cream at a shop

Evaluation

What your business needs to evaluate.

Controlled investment

Countertop models let you start with lower capital and scale with actual demand.

Small footprint

Compact equipment that fits venues from 15 m2 — ideal for startup phase.

Simple operation

One person can run a soft serve machine and attend customers at the same time.

Startup advisory

Horeka guides you through equipment selection, installation and initial training.

Sector insight

Frozen dessert entrepreneurship is growing in Mexico

The ice cream and frozen dessert category exceeded USD 1.2 billion in sales in Mexico in 2023, with steady growth in the artisan and small franchise segment. Countertop models are the most common entry point for new entrepreneurs.

Source: Statista — Ice Cream Market in Mexico, 2024

How it looks

Real-world scenarios for your business.

Cart or kiosk at a mall

Cart or kiosk at a mall

Compact point with one countertop machine and a small display. Low startup cost.

Small neighborhood shop

Small neighborhood shop

15-30 m2 with a 1-nozzle machine, accessories and display. Family-run operation.

Food truck or pop-up

Food truck or pop-up

Portable equipment for fairs, festivals and private events with high turnover.

Related catalog

Equipment to review with an advisor.

This is an initial catalog reference. The final recommendation is confirmed with Horeka according to the project.

Resources

Reads to decide better.

See all resources
Tendencias

El auge de los postres frios en negocios gastronomicos: tendencias que marcan 2026.

Por que los postres frios se consolidan como una de las categorias mas rentables.

Read article
Guia

Helado suave, gelato o frozen yogurt: como elegir el formato ideal.

Diferencias clave entre los tres formatos mas demandados.

Read article
Rentabilidad

Rentabilidad en el menu: por que los postres frios tienen los margenes mas altos.

Por que incorporar postres frios puede elevar el ticket promedio.

Read article

Next step

Ready to review your project?

A Horeka advisor reviews your business, space and volume to guide you on equipment and supplies.

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