Celebrating its 35th year, Andy’s Frozen Custard is scheduled to open its 100th store in Kansas City, Mo., this summer, marking a milestone as the chain hopes to grow 15% to 20% annually.
“We’d love to see an Andy’s on every corner in all the great neighborhoods in America and I think at some point we can get there,” said Andy Kuntz, the chain's CEO. “It’s about finding the right people and the right locations and the right situations.”
The Springfield, Mo.-based chain saw $124.4 million in sales in 2020, which was up 16.4% from the prior year. It enjoyed average unit volumes of $1.39 million last year. Its performance is holding up in 2021, as the brand has seen AUV of $1.35 million this year.
That success comes in part because of a unique aspect for a frozen treat chain: All traditional stores are built with drive-thrus, so families saw Andy’s as a safe experience through the pandemic.
Known for concretes, Andy’s’ baked goods used as toppings — like brownies, pumpkin pie and cookies — are baked in stores, and toppings also include seasonal fresh fruit and roasted pecans. The frozen custard is made fresh throughout the day, so the concept is operationally more complex than most in the treat segment. But it’s managing that operational complexity that Andy’s is good at, said Kuntz
The concept was founded by John and Carol Kuntz in 1986, they brought their son Andy and his wife Dana into the business and Andy Kuntz has helped grow the chain with franchising.
Listen to his take on the brand’s future and the challenge of beating the custard melt.
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