Frios Gourmet Pops shifts focus from stores to mobile trucks for growth

In the United States, Frios Gourmet Pops, a business originally focused on brick-and-mortar retail, has shifted its operational model significantly over the past few years. Acquired by Cliff Kennedy in December 2018 when it had 18 physical locations, the company has seen a dramatic transformation in its strategy and offerings. This change was largely catalyzed by the COVID-19 pandemic, which led to a re-evaluation of how customers access their products. Since then, Frios has expanded to operate 108 mobile trucks, and now currently operates fewer retail locations, with only three stores remaining, which have legacy owners in Gadsden, Alabama, Cullman, Alabama, and Tulsa, Oklahoma. The shift in strategy has coincided with a growing trend in the food service industry where many businesses have sought alternative methods to serve customers amid the restrictions imposed by the pandemic. Cliff Kennedy's prior experience with Gulf Supply Co. in Mobile, Alabama, equipped him with valuable insights into running a business, but it was his personal connection and nostalgia for Frios that motivated his entry into the frozen dessert market. He felt a sense of happiness and a return to childhood upon buying a Frios ice pop, which prompted him to acquire the franchise. Initially, franchise owners operated mobile carts at events with a primary focus on attracting customers to their physical stores. However, as customer behavior shifted during the pandemic and people preferred staying at home, Kennedy recognized that the business model should pivot to bring the product directly to consumers instead of waiting for them to come to the stores. As a result, the model evolved to a more event-centered business plan that catered to gatherings and public events. The growth of the franchise has been notable post-pandemic, with an increase of 24 new owners in 2024 and 10 more in early 2025. The diverse franchisee pool consists of individuals from varied backgrounds including former educators, healthcare professionals, military veterans, and young entrepreneurs, all drawn by the flexibility of operating a mobile food business. Franchisees have options to either purchase, lease, or rent the mobile trucks, but most prefer the leasing program, highlighting the financial viability and lower operating costs associated with mobile trucks as opposed to full retail stores. Kennedy suggests that the minimal equipment required for operations — such as just a freezer and a serving window — makes it relatively easier for franchisees to enter the business. Operationally, franchise owners have the flexibility to choose their locations and events, like school dismissals or community gatherings, maximizing their visibility and customer reach. Most trucks offer approximately a dozen different flavors daily from a broader selection of 40 available flavors. However, it is important to note that while the business is seasonal, it provides owners with a reprieve during the off-peak months. This seasonal aspect of the business is balanced by the ability to expand beyond the southern United States, with operations now reaching locations such as Phoenix, Arizona, and Detroit, Michigan, signaling its national potential in the mobile food market. The transition towards mobile operations represents a pivotal adaptation in the evolving landscape of food service, displaying resilience and responsiveness to consumer preferences in challenging circumstances.