Operations
Andy's Frozen Custard is all about quality and complex simplicity
Andy's Frozen Custard, which operates 100 stores, follows an operational philosophy of 'complex simplicity' and it's proven key to making the brand a standout in the crowded field of dessert options.
September 21, 2021 by Mandy Wolf Detwiler — Editor, Networld Media Group
Andy's Frozen Custard, which launched as a lake side dessert offering in Osage Beach, Missouri in 1986, just opened its 100th store and is getting ready to open another 20 within the next 18 months.
The company aims to offer a family-friendly atmosphere with the goal of being 'the' spot to celebrate after a big game or that special family occasion.
QSRweb reached out to to Andy Kuntz, owner and CEO (his parents John and Carol Kuntz founded the company), to learn about the company's concept and what sets it apart in the competitive sea of dessert options.
Q: What's the Andy's Frozen Custard concept?
A: Andy's Frozen Custard is a fun, family friendly destination for desserts and treats, with lightning-fast service at our drive-thrus and walk-up windows. For 35 years, Andy's has been giving ice cream the "cold shoulder" by scooping, mixing and presenting handcrafted frozen custard treats with speed and a smile. Since the beginning, our family has had one dream: to share what makes us happiest with everyone else, and to warm hearts, one scoop of frozen custard at a time.
In all our markets, we pride ourselves in becoming "the" spot for a celebratory treat after the big game, a fun tailgate on a summer evening with friends, the perfect dessert after a first date, or a reward for a great report card. Andy's is dedicated to bringing joy to the communities in which we serve every day.
Q:What sets Andy's apart from its competitors?
A:With a primary focus on product quality, Andy's only uses the finest ingredients and ensures that the frozen custard is always made fresh hourly. Andy's smooth and creamy vanilla and chocolate frozen custard are transformed into concretes, jackhammers, shakes, malts and sundaes. Andy's also offers take home pints, quarts, and "pick 6" mix-and-match bundles for those looking to enjoy their treats at home or those on-the-go. Known as "Andy's Anywhere," it is a fast-growing segment of our business.
Q: Why frozen custard in a sea of dessert options?
A:Not just any frozen custard, Andy's Frozen Custard! Because we make our frozen custard every hour with only the freshest ingredients, our proprietary recipe results in a product that is creamier and more satisfying than any of our competitors. We also bake our brownies, cookies and pies in each shop making our sundaes, concretes and jackhammers best-in-class. These are just a few things that set us apart.
Q: To what does Andy's owe its success?
A:Serving our community and its people by creating an environment that promotes memories through our superior product and exceptional staff. Andy's operational philosophy is "Complex Simplicity," which means to keep the concept simple and the focus on quality versus quantity. Another unique but simple approach in the company's history has been used to achieve such great success: hire great people and treat them right.
Q:What do you look for in a franchisee?
A: We work to identify successful franchise owners who share our same work ethic and focus on family and community. Through this, we have created longstanding business relationships that often result in multiple unit owners, which helps grow the brand while maintaining quality. As we grow, we have recruited industry leaders and specialists from around the country to contribute to the company's continued success.
Q: What's ahead?
A:Andy's just opened its 100th store and we are on target to open about 20 over the next 12 to 18 months. Those will include the addition of some new markets for us, such as Tampa for example, that will help us achieve seasonality balance across our family of stores.
About Mandy Wolf Detwiler
Mandy Wolf Detwiler is the managing editor at Networld Media Group and the site editor for PizzaMarketplace.com and QSRweb.com. She has more than 20 years’ experience covering food, people and places.
An award-winning print journalist, Mandy brings more than 20 years’ experience to Networld Media Group. She has spent nearly two decades covering the pizza industry, from independent pizzerias to multi-unit chains and every size business in between. Mandy has been featured on the Food Network and has won numerous awards for her coverage of the restaurant industry. She has an insatiable appetite for learning, and can tell you where to find the best slices in the country after spending 15 years traveling and eating pizza for a living.
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