Owner: Andy’s Frozen Custard Stores LLC
General contractor: Ross Construction Group LLC
Architect: Hufft (Kansas City)
Engineers: Olsson Inc., civil; Mettemeyer Engineering LLC, structural; and RTM Engineering Consultants LLC, mechanical, electrical and plumbing
Size: 2,092 square feet
Estimated cost: WND
Lender: Great Southern Bank
Estimated completion: August
Project description: Andy’s Frozen Custard is making progress toward an anticipated Aug. 10 opening at the intersection of National Avenue and Elm Street, on the edge of the Missouri State University campus. The new store will be the seventh in the city. A compact footprint will require some special attention to speed of service, according to Andy Kuntz, CEO of his eponymous frozen custard chain. “We’re going to put extra emphasis on being efficient, with iPad ordering in the drive-thru like we do in our other stores,” he said, noting the lane can accommodate a dozen cars. He anticipates the store will have a lot of foot traffic, since it’s in a heavily residential area. While Kuntz declined to disclose the cost of the new building, he did say it was about $300,000 more than the last one, located in Republic, due to an increased cost of materials expenses. Kuntz said some features of the building will pay homage to the National Art Shop that previously stood on the site, and the bricks being used are similar in color to the original brick of the former building before it was painted gray. Tribute also will be paid to the university. “It will remind visitors that they’re on the MSU campus,” he said.
For most, winter offers a break from gardening. But there’s plenty of action at Amanda Belle’s Farm on East Primrose Street, a Springfield Community Gardens project at the edge of the Cox Medical Center South campus.