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.
Whether you’re a shop owner, a foodservice operator, or a dessert enthusiast with big ideas, this session is designed to spark inspiration and give you the tools to turn froyo into a profitable, modern offering.
During this live webinar, Susan Linton, President of the International Frozen Yogurt Association, will break down the trends shaping the 2026 froyo market, including:
- What flavors and formats are winning today
- How operators are using customization to boost ticket size
- Why presentation matters more than ever
- What successful shops are doing differently
If you want to understand where the category is headed — and how to stay ahead — this is the session to attend.
This isn’t just a talk. It’s a behind‑the‑scenes look at the equipment that powers today’s most creative frozen yogurt programs.
Brian Albrecht of Carpigiani North America will demonstrate:
– The Carpigiani 193 two‑flavor‑plus‑twist machine
– The Carpigiani 191 countertop unit
– The differences between gravity and pump systems
Key Takeaways
By the end of the hour, you’ll walk away with:
- A clear understanding of current frozen yogurt trends
- Practical guidance on choosing the right equipment
- Creative serving ideas that drive engagement and sales
- Real‑world examples from successful froyo businesses
- Inspiration to build or refresh your own frozen yogurt program
Event Details
- The Business of Frozen Yogurt
- Date: Wednesday, June 3, 2026
- Time: 1:00 PM – 2:00 PM EDT
- Format: Live Online
- Cost: Free
Register online to reserve your spot.
