Frozen yogurt has been victim to trending food cycles for decades, first coming to America in the 80s, experiencing a boom in the 90s, then again in the early 2000s. Now industry leader say froyo is poised for its second (fourth?) act, thanks to the healthy ice cream alternative trend and wellness-focused product boom. And froyo this time around will be different.
“This trend will only grow stronger,” says Sam Yoon, president of froyo chain Yogurtland. Sales at Yogurtland were up 27% in 2021. “Frozen yogurt is healthier and contains probiotics that boost immune systems. Our frozen yogurt contains at least 10 million cultures at the time of manufacturing, and our flavors are developing around plant-based flavors our guests love, as well as sugar-free options.”
Plan for modern froyo shops to use high-quality ingredients, offer dairy-free options, highlight yogurt’s fermented and probiotic punch, utilize tech-driven self-service machines, partner with CPG brands and create diverse, global flavors.
“Millennials love the brand in New York, so we’ll keep playing to that,” Hershman adds. “For (Millennials), they grew up with frozen yogurt always being available, so to have a cool, clean kind of modern, sleek store to go to that sells frozen yogurt, versus kind of a dingy local shop, is a nice benefit,” says Neil Hershman, the largest franchisee of froyo shop 16 Handles.
Read more (QSR Magazine)