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Andy’s Frozen Custard in Springfield, Missouri, United States by Hufft Projects

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Andy’s Frozen Custard’s newfangled franchise shop, located at Campbell Drive and Camino Alto in Springfield, Missouri, is distinct both in its straightforward and honest aesthetic as well as in the manner in which it integrates some of innovative and forward thinking sustainable features.

Bold and simple could be the best term to describe the new identity for the Andy’s Frozen Custard franchise that upholds the spirit of the original stores while embracing a new and progressive design.

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A large roof unifies the custard store with site activities and the drive thru lane. Additionally, it provides the store with a distinct and iconic presence. Deep overhangs to the south and west minimize heat gain inside the store during the day and a staggered neon array on the roof’s fascia brings the store to life at night.

One of the unparalleled parts of the new Andy’s Frozen Custard is a cistern which obtains and stores water used to cool the custard machine compressors as well as all roof runoff. The collected water the used for site irrigation and the native plantings located around the store. The potable water used to cool the compressors is also piped to a dedicated faucet so that it can be utilized for rinsing equipment when needed. If not required, this water is directed to the cistern.

Architects: Hufft Projects, LLC
Design Team: Matthew Hufft, Kimball Hales, Jonathan Tramba
Structural Engineer: Packard Engineering
General Contractor: Howard Bailey MEP
Engineer: Malone, Finkle, Eckhardt, and Collins, Inc.
Civil Engineer: Olsson Associates
Constructed Area: 137 sqm
Photographs: Bob Linder