May was a very strong month for frozen yogurt. We tracked 89 froyo businesses, mostly brand new, in 230 countries compared to 68 new froyo businesses in 25 countries in April. With the increase in existing businesses adding froyo to the menu, we added a new category to capture this type of activity. The United States continued to have the most openings, with 22 in May (vs. 16 in April), followed by Mexico with eleven, and Australia with eight.
The International Frozen Yogurt Association and Frozen Dessert University from Carpigiani North America are teaming up to present The Business of Frozen Yogurt — a free, live, one‑hour online class designed to give operators the insights and tools they need to build a modern, profitable froyo offering.
Frozen yogurt/yoghurt experienced a sharp rise in popularity in the Netherlands during the early 2010s, followed by an equally sharp decline by the late 2010s. Today, the category has nearly disappeared from the Dutch retail landscape. Only three counter-serve frozen yogurt shops remain, two in Amsterdam and one in Rotterdam, along with two seasonal mobile froyo trucks that appear at festivals in the Amsterdam region during the summer.
Two homegrown concepts—Frozz and Yoghurt Barn—once led the Dutch frozen yogurt market. Both brands have since closed, marking the end of the country’s froyo boom.
A growing number of Chinese restaurants—especially in Los Angeles, the San Gabriel Valley, New York, and Houston—are adding handmade yogurt to their menus. This trend mirrors what’s happening in the broader yogurt category: multicultural brands and culturally specific formats are gaining influence and market share.
The International Frozen Yogurt Association and the Frozen Dessert University from Carpigiani North America are teaming up to present The Business of Frozen Yogurt, a free, live, one‑hour online class that brings together real‑world insights, hands‑on demonstrations, and the latest market intelligence.
We tracked 68 new businesses serving frozen yogurt across 25 countries, matching March’s 65 openings in 24 countries. The United States has the most openings with fifteen, followed by Indonesia with six, and Mexico with five. Four of the 66 new businesses were existing businesses that started offering soft serve froyo. Notably, three additional Van Leeuwen scoop shops started offering froyo.
The Swirl Club gives Menchie’s guests more ways to earn rewards. There are three membership tiers based on annual spend. The program is free to join. While the benefits vary, all Swirl Club members will earn 1 point for each $1 spend and unlock a $6 off reward once they earn 75 points.
We found five places to get frozen yogurt in Belize, six closed frozen yogurt shops, and two shops that are still open but no longer carry frozen yogurt. The first place to serve frozen yogurt may have been Mariano’s back in the 2010s. It was a mix-in style froyo made with a drill. There was a wave of self-serve froyo shops around 2014, which lasted a few years.
Sustainability has become a baseline expectation for food businesses, including frozen yogurt shops. Eco‑friendly practices help frozen yogurt shops reduce operational costs, strengthen brand loyalty, stand out in a competitive market, and contribute to a healthier planet. Here are updated, actionable ways to reduce your environmental footprint in 2026.
To understand what strong performance looks like, the International Frozen Yogurt Association analyzed leading brands across Instagram, TikTok, and Facebook. Below, we break down which froyo brands are winning on social media, how we measure digital strength, and what other shops can learn from their success.
