<img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=1281053655386770&amp;ev=PageView&amp;noscript=1">

Boosting QSR Sales With Frozen Drinks

Streamline Your Quick Serve Restaurant With FBD Frozen Beverage Machines


The quick-service restaurant industry is worth more than $300 billion. For those operating fast food and takeout outlets, taking home a slice of that pie for yourself means continuous innovation and consistent quality. Meanwhile, you can't be stagnant: this is an industry where keeping tabs on upcoming trends is essential. In recent years, the rise of the commercial frozen drink machine is one of the most exciting trends that can add more value to the QSR space.

Today's specially engineered machines from a leader such as FBD Frozen can offer a clear path to improved profitability and simplify the production of delicious frozen treats. With our machines, you can streamline service without sacrificing sweet menu offerings that attract consistent business. How can the key aspects of the technology and design behind our take on the restaurant slush machine make a difference to your business? Here's what to know.

Rising Costs Drive a Need for More Menu Creativity

Fast food restaurants across markets face increasing pressure from rising costs. Food and beverage costs continue to climb alongside wages, meaning labor increasingly comes at a premium in a space unaccustomed to such changes. These pressures demand creativity and flexibility, driving restaurants to innovate on their menu. Many QSRs have streamlined their menu to provide maximum flavor variety while minimizing specialty ingredient costs and assembly time.

Simultaneously, younger generations continue demonstrating a marked preference for limited-time and specialty beverage options, including "secret menu" trends. Frozen drink machines offer a solution to address the need for creativity and the desire to tap into an eager audience. QSRs can offer exciting, interesting frozen drinks with lower ingredient costs and minimal labor.

Moving Beyond Older Styles of Restaurant Slush Machine

Keeping labor costs down is essential to guide your restaurant toward consistent profitability. Labor and maintenance can be intensive in older types of frozen drink machines, which use the "open bowl" design. To maintain a food-safe environment, such machines require disassembly and thorough cleaning daily. That requirement means more time spent on labor and, subsequently, higher costs.

With FBD units, the only daily cleaning involves washing the drip trays and wiping down the unit. Once a year, you'll need a professional seal replacement and sanitizing process. Upkeep is simple and primarily focuses on ensuring the machine has enough flavoring syrup to continue making a tasty mix. FBD units save on labor costs while letting you offer more products.

Offer Fast Satisfaction for On-the-Go Lifestyles


Today's popularity of fast food and quick-service establishments isn't hard to understand. With lifestyles growing increasingly fast-paced and most people traveling for work, grab-and-go food and drink options are essential parts of the day for many. Customers know that they can quickly satisfy their cravings with QSR chains. By adding new frozen drink offerings, you can capitalize on these trends by offering something quick to serve and enjoyed by many.

Use Frozen Beverages to Increase Off-Peak QSR Sales

Improving profitability means finding ways to generate more sales during off-peak hours. Can frozen drinks help you do that? Indeed, they can, especially when you brand and market well. For example, a mid-afternoon or early evening "happy hour" style event where you discount frozen drinks can bring in more sales or increase average order values. Offering something enjoyable anytime can increase the likelihood of earning more orders outside of lunchtime.

Easily Rotate Flavors to Keep Customers Engaged

You don't have to lock yourself in to one set of flavors when you set up an FBD unit. Rotating flavors and changing your menu to suit what customers prefer is easy. All FBD drink machines use BIB (Bag in Box) technology. Using hoses to connect syrup boxes to the machine means changing a flavor is as simple as purging a previous flavor and attaching a different BIB to the unit. In a space where food and flavor trends can change quickly, being able to swap and meet demand quickly is invaluable.

Capitalize on Increasing Awareness and Availability

The frozen beverage industry continues to expand. By 2022, the global market was already worth approximately $37.4 billion. More markets are embracing these units, even in spaces that didn’t previously offer frozen drinks. That’s driving an expected compound annual growth rate (CAGR) of more than 6% by 2030, leading to a forecast market value exceeding $60 billion globally.

For QSRs, adopting frozen drinks now is a way to capitalize on solid forecasts for industry expansion. As accessibility increases, so too does customer awareness. That can create a more persistent demand when buyers see you offer them, too. Ultimately, it could eventually open the door to more consistent growth and expansion. 

Explore Custom Solutions for Frozen Drink Machines Today


Quick-service restaurants can see some of the biggest benefits from adopting frozen drinks in an industry driven by trends and facing increasing cost and labor pressures. With low ingredient input costs and the potential for high margins and robust profitability, you can make your menu more exciting while serving flavors your customers love. Take a deeper look at what's possible and explore how to customize a commercial frozen drink machine for your needs when you connect with the FBD team today.

Source: https://www.statista.com/statistics/1174417/fast-food-restaurants-industry-market-size-us/


Today’s trends that drive demand for Frozen Beverage machines

Download PDF

80% of the world’s frozen beverage retailers trust us

Let’s get started building your Profitable Frozen Program today!

Curious to know the return on investment of our frozen beverage machine?