In this edition of Lacomma News, we meet Bella Macdonald, the creator of Belado Helado, a food truck that has transformed the concept of ice cream in Sotogrande.
This business has not only delighted the palates of natural fruit lovers, but has also managed to create a unique experience for its customers. We chatted with Bella
to learn about the inspiration behind Belado Helado, the challenges she has faced, and her exciting plans for the future.
1. What motivated you to launch Belado Helado and dedicate yourself to selling ice cream from a food truck?
I wanted to start my own business after working for ten years in advertising agencies. I’ve always loved real fruit ice cream. I’m from New Zealand, and it’s a very common style of ice cream there. I saw that some people I knew had started similar businesses in other parts of the world, and I thought it was something accessible I could learn. So I took the plunge and created Belado Ice Cream.2. How do you select the ice cream flavors you offer and which one is most popular with your customers?
I rely on basic flavors that I know everyone likes, like strawberry or berries. I also try to add a personal touch. For example, the idea to include cherry flavor came from my mom. I’m not a big fan of fresh cherries, but when you mix them with frozen yogurt, it’s spectacular! It’s now one of our customers’ favorite flavors.3.How would you describe your customers’ experience when visiting Belado Ice Cream?
I’d say the experience is always filled with joy. Many of our customers are unfamiliar with this style of ice cream, so they approach it with curiosity and enthusiasm. They usually come back again and again to try the other flavors. I love seeing how much they enjoy it.View this post on Instagram
4. What do you think makes your ice cream different from other ice cream shops and food trucks?
The difference is in the ingredients. We use natural frozen fruit, which we blend directly into our ice cream base in the machines. We don’t use artificial flavors. It’s a very simple process that guarantees an authentic, fresh, and healthy product.5. What have been the biggest challenges you’ve faced while operating in Sotogrande, and how have you overcome them?
The biggest challenge has been finding a permanent location to operate daily. Local regulations aren’t easy to navigate at first. But after speaking with the city council and gathering all the required documentation, I managed to figure it out. It was a significant learning curve.6. Do you have plans to introduce new flavors or expand to new locations in the future?
Yes, I’d like to focus more on private events, such as weddings, parties, and corporate events. These types of events have a lot of potential, and we’re gaining momentum in that market. I’m also always experimenting with new flavors to keep the offering interesting.View this post on Instagram
7. How do you manage seasonality and fluctuating demand for ice cream throughout the year?
I close the business in the winter. I’m fortunate to still be able to work in advertising, so I don’t rely entirely on ice cream during the colder months. I use this time to recharge, think about ways to improve, and prepare for the next season.8. What advice would you give to someone considering opening an ice cream food truck?
I’d tell them to talk to someone who’s already done it. Unexpected things always come up, like keeping a freezer cold in the middle of summer. But there are also advantages, like the fact that food waste is minimal. If sales aren’t great at an event, you can save the product for another occasion. It’s a challenging business, but also very rewarding.Remember, if you are organizing an event and need to buy or rent a food truck, visit our website:
