From the Ground Up: Andy's Frozen Custard

General contractor: Bailey Co.

Architect: Hufft Projects LLC

Engineers: Olsson Associates Inc., civil; Packard Engineering (Kansas City), structural; Malone Finkle Eckhardt & Collins Inc., mechanical, electrical and plumbing

Size: 1,475 square feet

Estimated cost: $600,000

Lender: Great Southern Bank

Estimated completion date: Sept. 5

Project description: The fifth corporate-owned Andy’s Frozen Custard is expected to serve its first scoop Sept. 17, said President Andy Kuntz. The store varies from its counterparts in that it will employ green elements, such as reuse of rainwater via a 5,100-gallon cistern and recirculated cooling water from its custard and ice machines. “We anticipate cutting our water bill in half,” Kuntz noted. Other applications are high-efficiency T-5 florescent lighting and low-flow valve fixtures. The concepts developed out of a three-year relationship with architect Matthew Hufft, who designed Kuntz’s environmentally friendly east Springfield home. The custard stand will employ about 17, Kuntz said.

Compiled by Eric Olson. Springfield Business Journal brings you new projects each week. Send project info by fax to (417) 799-0603 or by e-mail to sbj@sbj.net.