Bill Kim tore out the large espresso machine at his new Belly Shack restaurant in Chicago to make room for a soft-serve ice cream dispenser. He figured he’d make more money from the soft serve than from hot beverages.
He was right. In fact, the frozen dessert has been so profitable, he plans to buy a new, faster machine this August, he said.
Kim and others across the country are finding strong sales in fun and unusual soft-serve flavors, such as