When operators ask me about soft serve, the first question is always the same: Will it pay off? My answer is simple — if you set it up right, even one machine can change your business.

A single Nissei machine can easily serve hundreds of cones in a day. On good weekends, it pays for itself faster than most expect. The real difference comes from pasteurization: instead of daily cleaning, you can stretch to six weeks. That means fewer staff hours wasted and more energy focused on serving guests.

But ROI is not just about saving time and money. It’s about building a concept that attracts customers again and again. Hotels that add soft serve at the buffet see families return. Cafés with a Sweet Stopp Corner increase impulse sales. Even restaurants or bars can benefit when they offer something unique that surprises guests.

Soft serve is more than a product. It’s a tool to create loyalty, increase revenue, and build atmosphere. ROI is not only numbers on paper — it’s the value of guests choosing your place over another.