Summer is here and we all know what people crave for in this season. The simple answer is ice cream. The ice cream market is estimated to reach up to $104.29 billion in 2029 with the average American consuming up to 20 pounds of ice cream each year.
Therefore, it is important to prepare for the summer ice cream rush as you don’t want to lose customers just because you run out of ice cream cups or containers at the last moment.
In this article, we will get you through a bulk buying guide for ice cream or frozen dessert businesses.
Step 1: Figure Out How Much You Actually Need
Before you place a bulk order, you need a real number to work with.
Pull your sales data from last summer. If your POS tracks it, look at how many cups you used across June, July, and August.
If you do not have that data, use a simple estimate: count how many customers you served on your three busiest days last July, multiply that by the number of peak-demand weeks in your season, and add a 25% buffer on top.
Most shops carry two to three cup sizes. Look at each size individually. Your 12 oz cup might move three times faster than your 8 oz in summer because customers are opting for the bigger portion when it is hot out.
Your summer stock for ice cream cups should cover at least four to six weeks of projected peak demand, not just a normal month.
Step 2: Choose the Right Cup Type for Your Menu
Not all bulk ice cream cups are the same, and the wrong choice will cost you in small ways that add up.
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Paper cups with double-poly lining: These are the standard for frozen dessert shops. The double-poly coating keeps the cup from getting soggy when it holds cold, wet products like soft serve or frozen yogurt. These are your safest, most versatile option and they work across everything from a simple scoop of vanilla to a loaded sundae.
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PET plastic cups: These are a good fit if your menu includes layered desserts or anything where the visual presentation matters. PET Plastic cups let customers see what is inside, which works well for parfaits, fruit bowls, or desserts with toppings.
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PP plastic cups: These are durable, handle cold temperatures well, and stack cleanly in storage. If you run high volume and need bulk disposable ice cream cups that hold up through a busy shift without any issues, PP is a solid choice.
Step 3: Do Not Wait to Order Custom Ice Cream Cups
If you want branded packaging for summer, the time to order is now. Not next month.
Custom ice cream cups with your logo on them are one of the highest-ROI moves a small dessert shop can make. When a customer walks out of your shop holding a cup with your name on it, that cup does your marketing for you all the way down the street (that’s free marketing).
The lead time for custom printed cups is typically two to four weeks from artwork approval to delivery. During summer production periods, it can run longer. If you want your custom ice cream cups ready before the July rush, your order needs to be placed in late May or early June at the latest.
At Carryout Supplies, custom orders include access to an in-house designer at no extra cost. If you do not have brand artwork ready, they can help you build it. Free storage for up to three months is also available on custom orders, which means you can place your summer order in bulk and not worry about where to put it all at once.
Step 4: Build a Reorder System, Not Just a Reorder Date
Most shops set a calendar reminder to reorder at the start of each month. That breaks down in summer because demand is not consistent from week to week.
A better approach is a reorder point, not a reorder date.
Pick a number that represents 25 to 30 percent of your normal stock level. When your inventory of any cup size hits that number, you place an order. Period. You do not wait for the first of the month. You do not wait to see if things slow down. You place the order the day your stock hits that threshold.
This is how shops that never run out actually operate. They are not smarter about inventory. They just removed the judgment call. The trigger is the number, not a feeling.
Step 5: Bundle Your Accessories in the Same Order
Ice cream cups for summer are only one part of the equation. A cup without a lid or spoon is an incomplete order that slows down your line.
When you are placing your bulk cup order, run a quick audit of your other supplies at the same time:
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Lids: Flat lids, dome lids, and vented lids each fit specific cup sizes. Order these together with cups so quantities stay aligned.
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Spoons and utensils: Dessert spoons, tasting spoons, and long-handled spoons all move fast in summer. Running out of spoons mid-rush is the kind of thing that costs you five-star reviews.
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Cup sleeves: If you serve any hot drinks alongside your frozen menu, sleeves need to be restocked for summer café traffic.
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To-go containers: If customers frequently add a food item with their dessert, container stock needs to keep pace with cup stock.
Ordering everything in one place saves you from multiple small orders throughout the season and keeps your shipping costs predictable.
The Short Version
Summer will not wait for you to get organized. Foot traffic is already building and the shops that prepared in May and June will run clean operations through August. The shops that waited are the ones placing panic orders in week three of their busiest month.
Get your summer stock for ice cream cups ordered now. Choose the right cup type for your menu. Set a reorder point instead of a reorder date. Bundle your accessories in the same order. And if you have been thinking about putting your logo on your cups, this is the season to do it.
