Popular Soft Serve & Frozen Beverage Ideas in Canada for Maximum ROI
Learn which soft serve desserts and frozen beverages are trending in Canadian foodservice. Discover profitable menu ideas, high-margin equipment, and tips to increase ROI.
Did you know that dessert and frozen beverage programs typically deliver a gross profit margin of 70–80%? For Canadian restaurant owners and foodservice operators, this represents an opportunity to significantly boost profits and customer loyalty. Here's a look at some of Canada's most popular soft serve and frozen beverage ideas that promise high returns and happy customers.
Need commercial food equipment or expert advice? Reach out to TFI Canada today and see how our team and equipment can help boost your ROI!
Popular Soft Serve, Frozen Beverage, and Dessert Menu Ideas in Canada
Category | Popular Flavours in Canada | ROI Highlights |
|---|---|---|
Premium Soft Serve Ice Cream | Vanilla, chocolate, cookies & cream, mango, matcha, salted caramel, Moon Mist (Atlantic Canada) | 70–80% gross profit margin; strong year-round sales |
Flavoured Soft Serve (Flavor Burst®) | Strawberry cheesecake, birthday cake, mocha, pumpkin spice (fall), mint chocolate (winter) | Higher ticket size; repeat business from novelty factor |
Handcrafted Gelato & Sorbets | Mango, passion fruit, raspberry ripple, pistachio, salted caramel | Premium pricing; artisanal perception supports higher margins |
Carbonated Slush Drinks | Blue raspberry, cherry, cola, frozen lemonade, bubblegum | 70–80% margins; low ingredient/labour cost; payback in one summer |
Non-Carbonated Smoothies & Specialty Drinks | Mango, acai, berry blends, green smoothies, frozen cocktails, iced matcha lemonade | Fast-growing market; premium pricing potential |
Premium Milkshakes | Chocolate, strawberry, vanilla, matcha, salted caramel, avocado, red velvet, Shamrock Shake (seasonal) | High-margin item; upsell with premium flavours |
Top Soft Serve Desserts Trending in Canada
1. Premium Soft Serve Ice Cream
Using Taylor® countertop soft serve machines like Models C152, C161, and C709, operators can serve high-quality soft serve with minimal footprint. These machines deliver consistency, quick output, and unmatched efficiency, ideal for busy establishments.
Popular Flavours in Canada:
Classic favourites like vanilla and chocolate—universally appealing bases for soft‑serve menus.
Innovative twists gaining traction: cookies & cream, mango, matcha (green tea), salted caramel, boba tea flavour—ideal for QSRs looking to stand out.
Regional star: Moon Mist—a whimsical combination of banana, grape, and bubble‑gum flavours beloved in Atlantic Canada
ROI & Reasoning:
Broad appeal = high volume: Vanilla and chocolate attract diverse demographics and are wallet‑friendly in prep.
Upsell opportunity: Flavours like matcha, boba tea, and salted caramel allow elevated pricing and higher ticket averages.
Local loyalty: Unique regional flavours like Moon Mist create buzz, brand differentiation, and social media appeal.
2. Flavoured Soft Serve (Flavor Burst®)
Flavor Burst® systems add custom flavours like strawberry cheesecake, birthday cake, or mocha directly into soft serve, significantly increasing menu variety. Operators can expect increased customer engagement and repeat business.
Popular Flavour Ideas:
Decadent dessert themes: Strawberry cheesecake, birthday cake, mocha—leveraging nostalgic or celebratory flavours to attract customers and encourage social sharing (Flavor Burst® system directly infuses these into soft serve).
Seasonal specials: Pumpkin spice in fall, mint chocolate in winter—creates timely excitement and repeat visits.
ROI & Reasoning:
Premium pricing: Novelty flavours like cake or mocha enable operators to increase ticket size compared to plain vanilla.
Visual appeal: Swirls and mix-ins drive impulse orders and strong social media presence.
Menu differentiation: Customized, rotating flavours keep repeat customers curious and drive return business.
3. Handcrafted Gelato & Sorbets
Offering handcrafted gelato or sorbets using the Taylor Model 104 Batch Freezer appeals to premium tastes. Customizable mix-ins like fruits and nuts further enhance customer appeal and justify premium pricing.
Popular Options in Canada:
Fruit-forward choices like mango, passion fruit, and raspberry ripple offer refreshing appeal.
Premium classics like pistachio or salted caramel tap into indulgence trends. Insights also support fruity and premium flavours being in demand.
ROI & Reasoning:
Premium pricing: Artisanal gelato and sorbet support higher margins due to their perceived quality.
Customization & add-ons: Mix-ins like fresh fruit, nuts, or berries justify upsells.
Trend alignment: Consumers increasingly seek vibrant, fruit-centric dessert offerings—especially in spring/summer.
Must-Have Frozen Beverages in Canada
1. Carbonated Slush Drinks
Commercial slush machines like the Taylor Model 349 create popular carbonated slush beverages that are especially profitable in summer months. Ideal for convenience stores and quick-service restaurants (QSRs), these beverages deliver high customer demand and attractive margins.
Popular Flavour Ideas:
Timeless crowd-pleasers: Blue raspberry, cherry, cola-based slush (think Slurpee-style offerings).
Local favourites: Frozen lemonade or unique fruit blends—fit well with Canadian tastes and stand out during summer.
Inventive options: Grape/lime combos, twists like bubblegum, or seasonal limited-editions.
ROI & Reasoning:
High margins: Well-run slush programs in Canada routinely deliver 70–80% gross profit, with low ingredient and labour costs driving strong ROI—equipment can pay for itself in as little as one summer.
Low labour intensity: Many setups allow self-service, minimizing staff time and overhead
Sales volume in heat: These drinks sell exceptionally well in summer months across c‑stores and QSRs — a dependable revenue driver.
2. Non-Carbonated Smoothies and Specialty Drinks
Taylor’s Frozen Uncarbonated Beverage Freezers, such as Models 340 and 390, offer smoothies, frozen cocktails, and coffee or tea slushes. These versatile machines provide quick service, making them ideal for cafes, restaurants, and bars looking to expand beverage offerings.
Popular Flavour Ideas:
Fruit and wellness forward: Mango, acai, berry blends, and green smoothies with ingredients like kale or spinach—appealing to health-conscious Canadians.
Functional blends: Protein-fortified, vegan or dairy-free, vitamin-boosted smoothies aligning with dietary trends.
Crafted slushes: Frozen cocktails or tea-based slushes like iced matcha lemonade—popular for cafes and bars seeking unique offerings.
ROI & Reasoning:
Growing market: The Canadian smoothies sector is expected to grow from USD 306M in 2023 to USD 571M by 2030 (CAGR of ~9.3%).
Health-driven demand: Consumers increasingly favour healthier, functional beverages—smoothies offer premium pricing potential.
Menu dominance: In Canadian foodservice, juices & smoothies make up ~80% of menu items in their category, highlighting their popularity across restaurants and cafés.
3. Premium Milkshakes
Taylor commercial milkshake machines (Models 62, H60, 5454) enable operators to serve consistent, premium shakes effortlessly, a proven favourite across demographics. Milkshakes often command higher pricing, increasing profitability substantially.
Popular Flavours:
Core trio: chocolate, strawberry, vanilla—dominant in consumer preferences into 2025.
Trending innovations: matcha green tea, salted caramel, avocado, red velvet, and bubble‑tea‑style (with tapioca pearls) are on the rise.
Seasonal champ: McDonald's Shamrock Shake (minty green, mint‑flavoured) generates attention and traffic in Canada every March.
Did you know? McDonald’s uses Taylor® equipment for its signature frozen treats.
ROI & Reasoning:
Flexible price points: Classic flavours drive volume; premium or novelty offerings command higher prices.
Seasonal promotion potential: Shake variants like Shamrock Shake drive urgency and foot traffic.
Wide demographic appeal: Options like bubble-tea styles and avocados attract younger consumers and trend seekers.
Why These Work for Canadian Operators:
Strategy | Benefit |
|---|---|
High-margin core flavours | Drive consistent volume—vanilla, chocolate, strawberry. |
Novelty and seasonal variety | Attract attention, encourage repeats, support premium pricing. |
Local flair & customization | Builds brand identity, supports upselling. |
How TFI Canada Maximizes Your ROI
Partnering with TFI Canada not only provides access to industry-leading Taylor equipment but also comprehensive service programs such as TFI Total Care. This program includes proactive maintenance, quick service response, and no hidden fees, ensuring your equipment runs efficiently, minimizing downtime, and maximizing profit potential.
Flexible financing options such as rental and leasing programs available from TFI further enhance ROI by preserving cash flow and avoiding upfront capital investment.
Conclusion
Choosing popular, high-margin soft serve and frozen beverage options significantly enhances profitability for Canadian foodservice businesses. Leveraging TFI Canada’s extensive range of commercial soft serve and slush machines, alongside our unmatched service and financing solutions, positions your establishment for lasting success.
Ready to boost your profits and delight customers? Book a demo with TFI Canada today and experience firsthand how our soft serve and beverage programs can elevate your business.
Nicole Camposeo-Cheung is the Director of Marketing, People & Culture at TFI Food Equipment Solutions, Canada’s leading provider of premium commercial foodservice equipment. She combines her expertise in business management and fashion arts to foster a dynamic, innovative, and people-centric corporate culture. Passionate about empowering teams, building strong client relationships, and driving growth through creativity and collaboration, Nicole plays a key role in shaping TFI’s brand and workplace culture. She also shares her industry expertise and insights through the TFI blog, helping foodservice professionals stay informed about the latest trends, best practices, and innovations in commercial food equipment.
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