Frank Fiume welcomes David Leonardo, CEO of Chill-N Nitrogen Ice Cream, to the podcast to unpack how a chemistry-inspired concept grew into one of the most innovative franchise models in dessert. What began as a local Miami ice cream shop using liquid nitrogen to craft made-to-order treats has become a tech-driven, customizable brand with franchise momentum across the Southeast.
With over 20 years of experience in major franchise systems like Burger King and Arby’s, David brought a strategic mindset to Chill-N when he joined in 2019. He teamed up with founders Danny and Donna Golick to expand their five-unit operation, just before the pandemic forced an operational pivot. Despite the challenges, Chill-N grew its delivery model, improved margins through automation, and attracted interest from prospective franchisees nationwide—especially those seeking flexible, community-focused business opportunities.
David emphasizes the importance of hitting “singles and doubles” in the early stages rather than chasing home runs. He shares cautionary lessons about getting distracted by potential investors and the value of staying disciplined in franchise development. He also explains what makes Chill-N unique: a low-waste, high-efficiency model with strong unit economics, a highly customizable menu, and compact store footprints.
From young first-time entrepreneurs to seasoned hospitality pros, Chill-N attracts franchisees who are hands-on, community-minded, and eager to scale. David’s long-term vision includes growing to 60+ locations by 2030—with a focus on choosing the right people over rushing expansion.
For anyone seeking an emerging franchise with smart systems, rich product quality, and long-term potential, Chill-N is a brand to watch.
August 21, 2025
