Heating Up Sales With Cold And Frozen Beverages

By Angela Altass

Cold and frozen beverages can heat up convenience store sales, especially during the hot, hazy days of summer.

“The frozen carbonated beverage (FCB) category is still a top program in convenience store food service, being a desired product with large margins,” says Chris Midbo, sales, marketing and new business development, Western Refrigeration. “The frozen drink category is one of the largest volume items and most profitable categories in the store plus it is continuing to grow. It is also a traffic driver into the store. A good program, with flavour selection, becomes a destination for customers and most customers don’t only leave with the drink but it is often accompanied by other products, such as sweet and salty snacks.”

Western Refrigeration offers a wide selection of FCB machines, including new multi-flavour units, all of which are self-serve and come in countertop or floor console models.

“For example, the high capacity 772 MFLV unit has a footprint that is only 17 inches wide but can produce up to 32 different flavour combinations from a two-barrel freezer,” says Midbo. “Each barrel has the capacity to add into the drink, as it is being dispensed, up to four different flavours.”

When considering FCB machines for their stores, convenience store owners should look at the quality of the equipment and the support that is available after the units have been installed, says Midbo.

The frozen carbonated beverage category is the most profitable item in any convenience store, bar none, says Judi Saliba, senior sales executive, TFI Food Equipment Solutions Inc.

“Successful operators continue to see double-digit sales growth, despite the maturity of the category,” says Saliba. “For a convenience operator, it is both a destination product and extremely profitable. Flavour selection is key. Consumers love to mix flavours and the more flavours available to the consumer, the higher the sales.”

Equipment durability, ease of operation for the consumer, and service support availability are all factors to take into consideration when choosing FCB equipment, says Saliba, adding that continuous design improvements and quality enhancements are the cornerstone of Taylor equipment.

Slush drinks of all kinds remain popular, notes Jim Jackson, president, Adept Food and Beverage, adding that integrating frozen beverage into your store’s offerings can significantly enhance customer satisfaction and boost profitability.

The global frozen drinks market was valued at approximately USD $39.78 billion in 2023 and is projected to reach USD $64.36 billion by 2031, growing at a compound annual growth rate of 6.2 per cent during this period, states Jackson. The category attracts people of all ages: Parents who are seeking affordable treats for their children, teens and young adults who like trendy and visually appealing products, and many adults also enjoy frozen beverages as a nostalgic indulgence, especially when unique or premium flavours are available.

The story of cold beverages isn’t complete without mentioning the continued growth of cold coffee.

“Canadians love their coffee and, more than ever, they’re craving it cold,” says Breanne Bannerholt, marketing manager, DSL Edmonton. “The cold coffee category is up 10 per cent, according to the Canadian Coffee Association, while other categories are holding steady.”

The shift to cold coffee is being driven by younger consumers, says Bannerholt. “Gen Z drinks over five times more cold coffee than Boomers. Even Starbucks has noted that cold beverages now account for 75 per cent of their drink sales as of late 2022.”

Convenience stores are also stepping up to meet this trend, says Bannerholt, by offering fresh, barista-style coffee and espresso-based beverages with speed and convenience.

“With the right equipment, c-stores can now deliver café-quality drinks that meet evolving tastes,” says Bannerholt. “For example, the Franke A1000 FLEX is built to meet that demand by serving up to 300 cups per day. Our customer base spans the convenience retail landscape, including national brands like Petro-Canada, Esso, Shell and Canco, as well as local ma-and-pa stores throughout Western Canada.”

Frozen beverage trends are all about customization, bold flavours, and social media appeal, says Bannerholt, who notes the following as what’s hot in cold beverages in the c-store world:

Multi-flavour slushies and mix-ins: Customers love to customize. Machines paired with a flavour burst system can offer up to 12 flavours in a compact footprint. Start with a neutral base (like Sprite or 7-Up) and let the customer add their favourite flavours.

Layered drinks and combo creations: Think slush + soft serve, a popular trend seen in programs like Circle K’s Froster Swirl or Federated Coop’s Big Cools Twist. These eye-catching treats are perfect for social sharing and impulse buys.

Seasonal & limited-time flavours, like cotton candy in summer or candy cane in winter, create excitement and drive repeat visits.

Social Media influencers: Secret menus and menu hacks drive customers into stores and help cross-promote products.

Private label and branded collabs: Big names are partnering with candy and soda brands to create exclusive offerings like a Nerds slush or Mountain Dew Froster – a great way to boost brand loyalty.

Loyalty programs: Pair your frozen drink station with digital signage and loyalty programs to really drive traffic and sales.

“Top performing c-stores often run with 12-16 barrels of slush,” says Bannerholt.

When investing in cold or frozen beverage equipment, choosing the right features is key to making your operation efficient, reliable, and profitable, says Bannerholt, offering the following equipment advice:

Start with ease of use. Equipment that’s simple to operate allows for quick staff training and consistent performance, especially in high-turnover environments. This saves time and helps ensure great service from day one.

Make sure your store has the proper electrical requirements, water lines, and filtration systems in place before installation. A smooth setup depends on meeting all on-site requirements, so it’s worth checking early to avoid surprises.

Maintenance programs keep your cold and frozen beverage equipment running smoothly and prevent costly downtime. Having a local expert with parts on their truck means faster fixes, fewer disruptions, and consistent drink quality.

Capacity and performance matter, especially during peak times. Choose equipment with strong recovery times and the flexibility to handle changing menus. Whether it’s a summer rush or a new seasonal item, your equipment should be able to keep up.

Smart technology is becoming a must. Franke’s digital services and IoT capabilities provide remote monitoring, usage insights, and easier troubleshooting.

If you’re offering iced coffee or cold beverages, quality is everything. Equipment that uses fresh beans and fresh milk is helping elevate the c-store coffee experience. Operators who invest in quality are seeing stronger customer loyalty and market share growth.

The design also plays a role. Sleek, modern equipment with touch screen interfaces not only improves usability but also adds to your store’s overall appearance.

Versatility is a major advantage. Can your machine deliver more than one type of beverage? The ability to offer multiple products—slush, shakes, iced coffee, or more—gives you more value from each piece of equipment.

Lastly, consider what happens after installation. Be sure you’re working with a partner who provides local service support, has the right parts on hand, and offers service programs tailored to your needs. Fast time-to-fix is essential, so having techs who know your equipment inside and out makes a big difference.

“Slush drinks are still a customer favourite, especially during the warmer months, but many high-traffic convenience stores in Canada see strong year-round sales,” says Bannerholt. “More c-stores are now adding soft serve to their slush programs, creating exciting combo drinks. On average, one in every four customers who buys a slush adds soft serve. These layered drinks are eye-catching, Instagram-worthy, and help boost ticket size.”

There are some new tech options available in modern slush machines.

“Features like digital displays, programmable settings, and better temperature control make today’s equipment easier to manage and more consistent,” says Bannerholt. “One unique aspect of the Canadian market is the use of non-pressurized slush machines, which produce a wetter, lower overrun slush that melts slower, tastes better, and travels well.”

Keeping customers refreshed with cold and frozen beverage options can increase both sales and profit, making for happy c-store owners and repeat visitors to your store.