Froyo

Frozen dessert takeaways in a coastal city fill a specific niche—they're not luxury, they're relief. In Durban's humid climate, Froyo serves people stepping out of traffic, out of offices, out of afternoon sun looking for something cold and light. These venues become part of how neighbourhoods cool off and gather informally. They depend on foot traffic, on the regularity of warm weather, on keeping product fresh in a climate that works against them. The business operates differently than a sit-down café—it's built for speed, for impulse purchase, for seasonal peaks and troughs. Durban's weather means freezer reliability and inventory management aren't negotiable; they're the foundation of staying open.