We were at the ASKO Food Service Fair at Folkets Hus on September 3 with the Giotto 11, the Giotto 21 twist machine, açaí, soft-serve, and authentic Italian gelato. Here’s what drew people in—and what we’re taking away from the event.

How do you know what should actually be on the menu? Here's how to use simple trends, sales figures, and the season to choose the right selection—without guessing.

Is açaí a passing trend, or a category that’s here to stay? We’ll take a look at the numbers behind its growth and what they mean for you if you’re considering adding açaí to your menu.

From açaí and plant-based soft-serve to twist machines and less sugar. Here are the trends shaping dessert and ice cream menus in Norwegian foodservice right now.

Sustainability isn't just a responsibility—it's a sales opportunity. Clear, honest choices can help more customers choose your offering.

Sustainability is about more than just good intentions. Here’s how Isdalen works with responsible suppliers in practice—and what that means for you as a customer.

Where you place products on the menu affects sales. Here’s how to do it right in practice.

Açaí is often associated with summer, but it works well all year round. Here’s how to adapt the product to the season.

There are many different types of machines—but which one is right for your needs? Here are some specific examples and what they’re used for in practice.

Choosing the right machine is crucial for operations and profitability. Here’s what you need to know before investing.

Is açaí actually healthy? Here are the facts, the myths, and how the product is used in modern dining concepts.

Açaí is more than just a product—it’s an opportunity for upselling. See how you can use toppings, sizes, and concepts to increase average sales.

Isdalen's products are now available through wholesalers. See how you can easily order gelato and açaí for your café, restaurant, or kiosk.

Gelato can do more than just fill a spot on the dessert menu. Here, we explore how gelato can give your concept a clearer identity and enhance its perceived value.

Sorbetto is a refreshing and vegan alternative to traditional ice cream. Here, we explain what sorbetto is and why it’s a great fit for modern dessert menus.

Açaí bowls have become a popular feature of modern cafés and restaurants. Here we explain what açaí is, how the product is served, and why it works well in Norway.

Modern restaurants don't just offer one type of dessert. Here we see how soft-serve ice cream, gelato, and açaí can be combined to create a profitable dessert universe.

Many concepts fail not because of the product, but because of the implementation. Here are the most common mistakes when starting up a soft serve ice cream and açaí concept – and how to avoid them.

Soft ice cream, açaí, and gelato are often referred to as high-margin categories. But what actually determines profitability? We look at calculations, capacity, and the factors that influence results in practice.

A professional guide to soft ice cream and soft serve in the food service market. You will get an overview of machine selection, capacity, operation, hygiene, and what it takes to make this category profitable.