Gelatys, the Miami-based frozen novelties maker that claims the top spot in U.S. gelato novelties, cut the ribbon on an $8 million, 30,000-square-foot production facility in Fort Myers, Fla., this month — a build-out the company says positions it to accelerate distribution across national grocery and, by extension, the convenience channel's fast-growing premium frozen-treat set.
The new plant is already operational, according to the company, and represents the single largest capital commitment in Gelatys' history. Leadership framed the investment as the infrastructure needed to move from a regional supplier into a true national CPG brand — the kind of scale that opens doors with category buyers at large-format grocery chains and multi-site c-store operators alike.
Premium frozen novelties have been one of the quieter growth stories inside the c-store cooler door over the past two years. As operators look to trade shoppers up beyond the standard roller grill and dispensed beverage occasion, high-margin impulse items like gelato bars and artisan ice cream sandwiches have earned more facings, particularly in urban and suburban stores targeting higher-income commuters. Gelatys' single-serve format maps neatly onto that grab-and-go use case.
Gelatys also touts a manufacturing distinction worth noting for buyers: it describes itself as the only company producing frozen gelato novelties domestically, an origin story that could resonate with operators leaning into 'American-made' and clean-label messaging at the cold-vault — a selling point that has gained traction with younger convenience shoppers post-pandemic.
The Fort Myers footprint gives the brand a Gulf Coast logistics hub with straightforward access to I-75 and I-95 distribution corridors, which matter for frozen supply chains where cold-chain cost is a meaningful share of delivered margin. Whether Gelatys converts that manufacturing capacity into c-store shelf space will depend on its direct-store-delivery or distributor strategy — details the company has not yet disclosed publicly.
For channel operators scouting the frozen novelties set, the practical question is velocity data and slotting terms. Premium gelato at retail typically carries a $3.00–$5.00 price point per bar, a margin profile that compares favorably to legacy novelty SKUs, though it demands a shopper willing to linger at the door.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
