Though a recently opened Andy's Frozen Custard shop on East Battlefield Road is the Springfield company's smallest to date, an official says it is otherwise similar to other Springfield locations.
Andy's opened a 450-square-foot shop Sept. 25 in a former Fog City Coffee, 1300 E. Battlefield Road.
Todd Arth, Andy's director of marketing, said the eatery's small space will make for the largest difference - as it is too small to house two frozen custard machines.
“We probably sell 75 percent to 80 percent vanilla to 20 percent to 24 percent chocolate, so we wanted to just go with vanilla,” Arth said of the new location, noting it has walk-up and drive-thru services.
Andy's President Andy Kuntz added that four 8-foot outdoor benches were installed yesterday at the eatery.
Andy's had been looking for space to lease near Battlefield Road and Glenstone Avenue for the past couple of years, and
in May pulled the trigger on the location, which the company leases from R.B. Murray Co.
In July, Andy's opened its first Joplin store with a design unique to Missouri. The roughly $550,000, 2,150-square-foot shop can seat up to 50 people, with indoor seating.
Kuntz said the indoor model has done well at two Andy's eateries in Chicago, and he said the success of the Joplin restaurant could determine if the company will expand the model in Missouri.
Kyle Campbell, Joplin store manager, had said the store's first-week sales at the end of July ranked second across the roughly 17-store chain.
"We think it makes sense," Kuntz said, noting company officials are talking about the possibility of bringing the concept to Springfield.
Springfield Business Journal Web Editor Geoff Pickle contributed to this article.[[In-content Ad]]
