Neil Hershman's 16 Handles Signs 25 Franchise Agreements As Frozen Yogurt Sales Rise

16 Handles has signed 25 franchise agreements in the first half of 2026, putting the New York-born frozen dessert brand on pace to double last year's franchise development. The July 29 announcement also reported 30 percent year-over-year same-store sales growth, following 20 percent sales growth in 2025. For food and beverage franchising, the news is notable because the brand is not only selling territories. It is using improved unit performance, leadership additions and existing-owner reinvestment to argue that frozen yogurt has moved back into a stronger growth cycle.

The company said its first-half franchise agreements already exceed the total number of franchise agreements signed in all of 2025. That matters because many dessert concepts can show short bursts of consumer attention without converting that attention into operator confidence. Franchise agreements across 10 states suggest 16 Handles is getting both new candidates and current franchisees to commit capital. The announcement said expansion includes California, North Carolina and Rhode Island, while existing owners are opening second and third shops.

Neil Hershman, chief executive of 16 Handles, framed the momentum around quality, stronger franchise partners, smarter operations and a guest experience built for repeat visits. That positioning is important for a category that has already lived through boom-and-correction cycles. Frozen yogurt grew quickly in the self-serve era, then many markets became crowded. The brands that remain credible now need more than novelty. They need menu innovation, store-level discipline, delivery awareness, digital engagement and enough product flexibility to meet changing consumer preferences.

Younger consumers are seeking customizable desserts, premium ingredients and better-for-you options. 16 Handles is trying to sit at the intersection of indulgence and customization, with rotating soft-serve flavors, toppings, sauces, frozen novelties, cakes, take-home pints and products tied to DO gourmet edible cookie dough. Its recent limited-edition flavors, including French Fry, Salted Butter, Strawberry Kefir, Butter Beer and Keto Chocolate Brownie, show how the brand is using social-media-friendly experimentation while keeping staple flavors such as Classic Vanilla, Cookies and Cream and Original Tart.

For franchisees, the more practical part of the announcement may be the support infrastructure. 16 Handles said it added Patti Carr as vice president of operations and Donna Coupe as vice president of training, with the goal of improving onboarding, training and operating systems. Those roles can be more important than a flashy flavor calendar because new operators need consistent opening support, labor systems, product handling and local marketing help. A dessert concept can attract attention on opening weekend, but franchisee economics depend on repeat guests and daily execution.

The brand highlighted franchisees Min Lee and Chris So, whose Fulshear, Texas store recorded one of the most successful opening weekends in brand history. That gives the growth story a useful operator proof point, though one strong opening is still only a start. The franchise question for 16 Handles is whether the 2026 agreement pipeline turns into well-run shops across new and existing markets. If the brand can keep same-store sales moving while adding disciplined operators, it will strengthen the case that premium frozen desserts are again a viable development lane, not just a nostalgic category rebound.