Signature restaurant
Gelato batch freezer for unique plated desserts. Total differentiation.
Solution by business
Restaurants
Equipment and supplies to integrate frozen desserts within restaurant operations.
12-18%
of full-service restaurant revenue comes from desserts
+30%
customer loyalty when dessert stands out
65-80%
typical margin on the dessert menu category
Evaluation
What your business needs to evaluate.
Plated dessert
Batch freezers and blast freezers for signature desserts with fine plating.
Kitchen-friendly
Compact equipment that coexists with operations without saturating back of house.
Controlled rotation
Display cases and blast freezers ensure consistency with low waste.
Differentiated menu
Signature frozen desserts elevate the perception of the full menu.
Sector insight
Dessert defines the restaurant experience
CANIRAC data shows that the dessert category contributes between 12% and 18% of revenue in full-service restaurants, with one of the highest margins on the menu. Signature frozen desserts are remembered as the high point of the visit.
How it looks
Real-world scenarios for your business.
Casual restaurant
Display case + soft serve machine for daily desserts.
Café-bistro
Blast freezer to restock prepared desserts without losing texture.
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.
Soft Serve & Frozen Yogurt
Soft Serve & Frozen Yogurt Countertop Machine, 3 Nozzles - S630C
30 L/H
Mostrador3 boq.Gravity
Soft Serve & Frozen Yogurt
Soft Serve & Frozen Yogurt Countertop Machine, 3 Nozzles - S230F
30 L/H
Mostrador3 boq.Gravity
Resources
Reads to decide better.
TendenciasEl 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
GuiaHelado suave, gelato o frozen yogurt: como elegir el formato ideal.
Diferencias clave entre los tres formatos mas demandados.
Read article
RentabilidadRentabilidad en el menu: por que los postres frios tienen los margenes mas altos.
Por que incorporar postres frios puede elevar el ticket promedio.
Read articleNext step
Ready to review your project?
A Horeka advisor reviews your business, space and volume to guide you on equipment and supplies.