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 Kuntz. “It’s about finding the right people and the right locations and the right situations.”
The Springfield, Mo.-based chain saw $41.2 million in sales in 2020, which was up 4.5% from the prior year. Andy’s opened two units during the year for a total of 94.
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.
CEO John Miller addresses privacy concerns tied to pay-with-your-face tech and gives an update on new tweaks made to Flippy, the robot kitchen assistant by Miso Robotics in this week's Extra Serving. ...
This week on the Extra Serving podcast from the Last Bite Network, a production of Nation’s Restaurant News and Restaurant Hospitality, NRN editors Ron Ruggless, Holly Petre and Sam Oches discuss the second week of earnings. The long list of brands that reported since the last podcast taping on Friday included Cheesecake Factory, Starbucks, Wingstop, Papa John’s and Ruth’s Chris to name a few. The NRN editors analyze what the earnings could mean for the industry including the potential for a casual dining renaissance and what it means that some brands that saw pandemic growth are still growing in sales. Also, the team discusses the acquisition of Fazoli’s by FAT Brands and what it means that the company appears to be on a buying hot streak. Finally, the episode rounds out with Ron Ruggless’ interview with the CEO of Portillo’s, Michael Osanloo. The two spoke just after Portillo’s went public and rang the bell at the NYSE. ...
Famous Dave’s Barbecue, the Minnetonka, Minn.-based, 127-unit barbecue chain, was beginning to shift its focus to off-premise operations long before the pandemic began, and pre-COVID, half of their sales were from off-premise options. But since March, the barbecue chain has turned up the dial on their digital offerings by developing their first ghost kitchens and virtual concepts and introducing dual brands. In this episode of Extra Serving, Famous Dave’s CEO Jeff Crivello explained how this works. The ghost kitchens are operated out of a shared commissary space without the Famous Dave’s name attached to them, and if those do well, then they are graduated to dual concepts with Famous Dave’s operating alongside an outside concept. They’re also trying their hand at new virtual brands like a chicken wing concept, Hayward’s Han House, which also serves chicken strips and burgers. “The name of the game throughout the pandemic has been efficiency,” Crivello said. “[…] Food on demand is really the evolution that's happening quickly through the pandemic. People want food wherever they are, whenever they want it. Some people don't mind picking it up. But when they pick it up, they want it to be very simple and seamless, and contactless.” Crivello explained that while they focus on smaller footprints with designated pickup areas and an expanded digital presence, the next step will be drive-thrus, which they’re currently designing. Keep listening below for more intel on Famous Dave’s Barbecue from CEO Jeff Crivello. ...