Llaollao

Llaollao is a Spanish multinational restaurant chain specializing in frozen yogurt. The brand originated in Spain in 2009, when Pedro Espinosa left his position at BP and opened the first Llaollao outlet in Murcia, continuing a family tradition connected with gastronomy. The business expanded through franchising from 2010 onward, allowing the company to develop a large network in Spain and then enter international markets. The brand is built around natural frozen yogurt made with skimmed milk and served with a choice of toppings. Customers can combine the yogurt with freshly cut seasonal fruit, cereals, crunchy ingredients, granola, crushed biscuits and sauces. Its best-known format is the Sanum, a layered yogurt-parfait-style product that combines frozen yogurt, fruit, a cereal or biscuit component and sauce. The menu has also included tubs, smoothies and fondue-style products, with the exact offer varying by market and store format. Llaollao presents itself through a combination of freshness, customization and health-oriented positioning. The company has highlighted the calcium content of its yogurt and has promoted ingredient and packaging choices associated with a more environmentally conscious image, including biodegradable cups and recycled-material napkins. In 2015, it expanded the menu with products intended to accommodate gluten-intolerant customers, including selected sauces and crunchy toppings. Franchising was central to the brand's early growth. By July 2015, the company reported that its franchise expansion had generated 1,000 jobs during the five years since franchising began. Llaollao also pursued international development through master-franchise arrangements. It entered or expanded in European, Latin American and Asian markets, and in 2016 began a planned 70-outlet expansion in Japan. Its international development included both conventional stores and smaller-format locations adapted to local conditions. The Singapore business illustrates the complexity of the franchise model. In December 2017, the local master-franchise arrangement was terminated, and 29 stores were rebranded as Yole. Llaollao Singapore subsequently stated that it intended to return, and the brand re-entered the market in June 2018 under a new master franchise operated by Manna. The company also opened its first United States location at Houston Galleria in November 2018. That outlet used the Petit format and offered a more limited menu than standard Spanish stores; fondue and smoothies were later added there. Llaollao has received recognition in Spain for its business concept and internationalization, including awards associated with the Sandwich & Snack Show Academy, Actualidad Económica, ICEX and Spain's Ministry of Economy and Competitiveness. The brand has also been recognized through food-safety certifications from SGS. According to the referenced Wikipedia material, Llaollao operated in 17 countries across four continents and had more than 390 locations as of October 2025. Its current identity remains centered on frozen yogurt, customizable toppings, franchised retail expansion and a fresh, accessible alternative to conventional ice-cream formats.

Llaollao was established in Spain in 2009. Pedro Espinosa left his employment at BP to pursue a family gastronomic tradition and opened the first outlet in Murcia. Although the brand is associated with Denia in Alicante as its place of origin, the first retail outlet described in the available reference material was in Murcia. The concept focused on natural frozen yogurt served with fresh fruit, cereals, crunchy ingredients and sauces. In 2010, Llaollao began expanding through franchising. This decision transformed the company from a local frozen-yogurt concept into a scalable restaurant chain. Its stores offered customers a customizable dessert experience, while the company differentiated itself through a fresh visual identity and health-oriented messaging. Llaollao highlighted the calcium contribution of its yogurt and promoted packaging made with biodegradable or recycled materials. The company broadened its menu during the middle of the 2010s. Its signature Sanum combined frozen yogurt with fruit, granola or crushed biscuits and sauce in a parfait-like format. In July 2015, Llaollao added selected products aimed at customers with gluten intolerance, including green-apple and passion-fruit sauces and chocolate and candied-almond crunches. The franchise network had reportedly generated 1,000 jobs by July 2015. International growth followed through franchise and master-franchise agreements. In 2016, Llaollao began a planned 70-store expansion in Japan. The Singapore operation experienced a major change in 2017 when D+1 terminated its master franchise and 29 locations were converted to the Yole brand. Llaollao Singapore later communicated that it intended to return, and it resumed operations in June 2018 under a new master franchise operated by Manna. Additional stores opened there later in 2018. Llaollao entered the United States in November 2018 with a first store at Houston Galleria. The location used the Petit format and therefore carried a narrower range than stores in Spain, while still offering products such as tubs and Sanums. Fondue and smoothies were introduced at the location in October 2019. The company's awards and certifications during this period included recognition from the Sandwich & Snack Show Academy, Actualidad Económica, ICEX and Spain's Ministry of Economy and Competitiveness, as well as food-safety certifications associated with SGS. The referenced material describes Llaollao as operating in 17 countries across four continents, covering markets in Europe, Latin America and Asia as well as the United States. It reports more than 390 locations as of October 2025. The brand's continuing business model is based on frozen-yogurt retail, customizable toppings, differentiated store formats and international franchising.

• 2025

  Network exceeds 390 locations

  [1]Llaollaoen.wikipedia.org

  The referenced material reports more than 390 locations across 17 countries and four continents as of October 2025.

• 2018

  Singapore relaunch and US entry

  [1]Llaollaoen.wikipedia.org

  Llaollao returned to Singapore under Manna and opened its first US outlet at Houston Galleria.

• 2017

  Singapore stores are rebranded

  [1]Llaollaoen.wikipedia.org

  Following termination of the local master franchise, 29 Singapore stores were rebranded as Yole.

• 2016

  Japan expansion begins

  [1]Llaollaoen.wikipedia.org

  The company commenced a planned 70-outlet expansion in Japan.

• 2014

  Startex award received

  [1]Llaollaoen.wikipedia.org

  Llaollao received the Startex award associated with ICEX and Spain's Ministry of Economy and Competitiveness.

• 2013

  Business awards received

  [1]Llaollaoen.wikipedia.org

  The brand received recognition from the Sandwich & Snack Show Academy and Actualidad Económica.

• 2010

  Franchising begins

  [1]Llaollaoen.wikipedia.org

  Llaollao adopted franchising as its principal expansion mechanism.

• 2009

  First Llaollao outlet opens

  [1]Llaollaoen.wikipedia.org

  Pedro Espinosa opened the first Llaollao outlet in Murcia, Spain, establishing the frozen-yogurt concept.

Fresh, customizable and health-oriented frozen-yogurt experience with an accessible international franchise format.

• Frozen yogurt · 2009

  Natural frozen yogurt

  Llaollao's core product is natural frozen yogurt made with skimmed milk. It is typically served in cups or tubs and customized with fruit, cereals, crunchy toppings and sauces. The product is central to the brand's fresh and health-oriented positioning.

• Parfait-style dessert

  Sanum

  Sanum is Llaollao's signature layered dessert. It combines frozen yogurt with a customer's choice of fresh fruit, granola or crushed biscuits and a sauce. The format emphasizes customization and presents the product as a more substantial alternative to a simple frozen-yogurt cup.

• Frozen-yogurt format

  Tubs

  Tubs provide a larger-portion frozen-yogurt format and are available with topping combinations. They were among the products offered at the brand's first US location, where the Petit format carried a more limited menu than Spanish stores.

• Beverage · 2019

  Smoothies

  Smoothies form part of Llaollao's beverage and dessert extension. They were introduced at the Houston location in October 2019 as the US store broadened its offer beyond frozen-yogurt cups and tubs.

• Dessert · 2019

  Fondue

  Fondue was added to the Houston store's menu in October 2019. It represents an extension of the brand's topping-led dessert model and was introduced as part of the location's broader menu development.

• 2018

  Return to Singapore under a new master franchiseStrategy

  Background

  The previous Singapore master-franchise arrangement had ended in 2017, and 29 stores had been rebranded under another frozen-yogurt brand.

  Action taken

  Llaollao re-entered Singapore on 16 June under a new master franchise operated by Manna.

  Aftermath

  Further outlets opened in Singapore by the end of 2018, indicating renewed local expansion.

  Source

• 2018

  Entry into the United StatesStrategy

  Background

  Llaollao sought to extend its international footprint beyond Europe, Latin America and Asia.

  Action taken

  The company opened its first US outlet at Houston Galleria using the Petit format.

  Aftermath

  The US location operated with a narrower menu than Spanish stores and later added fondue and smoothies.

  Source

• 2016

  Planned 70-outlet expansion in JapanStrategy

  Background

  Llaollao pursued international growth in Asian markets through its franchise-led model.

  Action taken

  The company commenced a plan to expand by 70 outlets in Japan.

  Aftermath

  The plan marked a significant step in the brand's Asian expansion.

  Source

• 2010

  Adoption of the franchising modelStrategy

  Background

  After establishing its first outlet, Llaollao needed a scalable way to expand beyond its initial Spanish operation.

  Action taken

  The company began expanding through franchise agreements.

  Aftermath

  Franchising became the basis for Spanish growth and subsequent international development, with the company reporting 1,000 jobs generated through the model by July 2015.

  Source

1. 1Llaollaoen.wikipedia.org