ROI Calculator for Ice Cream & Slushy Businesses
Estimate profit, payback period, and whether capacity matches your busiest hour.
1) Your selling & usage assumptions
Optional: electricity cost
Optional: seasonality adjustment
2) Results
Break-even volume: cups
All results are estimates based on your inputs and typical operating conditions. Actual performance may vary by location, ingredient cost, and operational practice.
FAQ
How accurate is this ROI calculator?
It uses a contribution-margin model (price minus ingredient cost) and your input volume. This is the standard method most small food businesses use for equipment payback estimates.
Do I need to include labor and rent?
For a quick equipment payback estimate, many owners focus on per-cup margin. If you want a stricter model, add labor/rent into ingredient cost per cup.
What if my peak hour demand exceeds capacity?
The calculator warns you when busy-hour demand is higher than rated output. In that case, consider a higher-capacity model or a dual-barrel unit.
Why are low and high season profits shown?
Frozen drinks and ice cream often have seasonality. The factors help you see a conservative and optimistic range without complicating inputs.