How to Sell Artisanal Popsicles in Your Panama Shop

Shop owners, restaurateurs, and mini-super operators write us the same three questions: what do I have to put in, what do I have to sign, and is this a franchise. It isn't. It's a freezer inside the business you already run.

Not a franchise, and not a separate kiosk

We don't ask you to open a new location, take a mall pad, or stop selling what you already sell. The deal is one thing: we place the freezer and the pops; you sell them and keep your margin. The freezer is on loan — no entry fee, no deposit. The only invoice is the popsicle order, same as any other inventory you buy.

Floor space, an outlet, and a willingness to sell

The freezer is about 1.10 m wide, 0.65 m deep, and 0.90 m high — roughly a square meter — and it plugs into a normal 110 V outlet. Electricity is on the shop. You don't need extra staff or a new recipe: your team opens the lid, rings it up, done. We restock when you ask, and if it isn't a fit we pick it up with no penalty and no minimum term.

September gets busier. November more so.

The school term wraps on 4 September and the break runs 7–11 September: more families out, more stops at the shop, more tables at the restaurant. November is Independence Month, when retail and restaurants fill up with parades, upcountry trips, and people eating out. A freezer that's already in place catches that traffic. One you request in October arrives late.

The next step is not a 40-page contract

We currently restock in Panama, West Panama, Colón, Coclé, Herrera, and Los Santos. You write us with the type of business and the area, we check the route, and we install. If you have the square meter, you already have almost everything.