It's optimized for high capacity, high throughput, low planning, production.

Do you sell 1 milkshake or 100 a day? Doesn't matter, the tank holds the mix and freezes it on the fly. Taylor machines can output hundreds of units an hour. Or none.

It's always "fresh", there's waste when you clean the machine but other than that the ice cream you get has only been frozen seconds before being served.

It's highly profitable, when the machine is operating correctly the base food cost is much lower than the other food categories(sandwiches and chicken) but not as good as soda and cookies.

It's a pretty clunky machine and anything in the machinery making or dispensing the ice cream needs to be cleaned thoroughly for food safety reasons.

A lot of people would find the disassembly and correct reassembly difficult. And there are huge incentives to just not do it.