Andy's Frozen Custard (Original Springfield Location)

John and Carol Kuntz founded Andy's Frozen Custard in 1986 in Osage Beach, Missouri, naming the company after their son Andy. The original concept emphasized fresh-made frozen custard prepared in small batches throughout the day, with strict quality controls and an emphasis on substantial portion sizes at modest prices. The first Springfield location opened shortly after, and Springfield quickly became the chain's flagship market and eventual headquarters.

The company's growth has been substantial. Andy's has expanded steadily across the 1990s, 2000s, 2010s, and 2020s, moving from a regional Missouri concept into a multi-state operation with locations across the Midwest, South, and increasingly into the Mountain West and beyond. Total locations now exceed 100, with substantial continuing expansion through both company-owned and franchise growth models. The company is now Missouri's largest frozen custard chain by a substantial margin.

Through all the growth, Springfield has remained the company's home base. The Glenstone Avenue location is the city's original Andy's and remains the flagship; the company's corporate headquarters are in Springfield; and Springfield's broader food culture treats Andy's as an essentially native institution despite the chain's substantial geographic reach. For Route 66 travelers, the combination of Springfield's role as both Birthplace of Route 66 and headquarters of a successful contemporary food brand produces an interesting picture of the city's identity across different eras.

Frozen custard differs meaningfully from ice cream and soft-serve. The product contains substantial egg yolk (USDA frozen custard standards require at least 1.4% egg yolk solids by weight), lower air content than typical soft-serve (the 'overrun' rate is dramatically lower), and is typically served at slightly warmer temperatures than ice cream. The result is a denser, richer, and creamier final product with substantially smoother mouthfeel than competitors. Andy's makes the custard fresh throughout the day in batches that emphasize the fundamental product quality.

The menu emphasizes 'concretes' — custard mixed with various toppings, fruits, candies, sauces, and other ingredients to produce custom dessert creations. The Jackhammer (vanilla custard with hot fudge, peanut butter, and Reese's Pieces), the Andy's Special (vanilla custard with strawberries and bananas), and various other signature concretes have developed substantial local followings. Sundaes, milkshakes, and straight cup-or-cone servings supplement the concrete menu.

Pricing is modest. Most concretes and sundaes run $5-7 depending on size and toppings. Cones and basic cups run $3-5. Family packs, quarts to take home, and various other formats accommodate group orders. The combination of substantial portion sizes, fresh-made quality, and modest prices produces excellent value — and explains the chain's substantial loyalty among Springfield residents and visitors alike.

The Glenstone Avenue location is the original Springfield Andy's and the company's flagship store. The location operates a walk-up window service model — customers order at the window, the staff prepare the custard and concretes immediately, and customers receive their orders in a few minutes. There's substantial outdoor seating; the location doesn't have a traditional indoor dining room. The walk-up format produces fast service even during peak summer evenings when lines can extend significantly.

Hours are daily 11am-11pm with some seasonal variation. Peak demand falls in the warm-weather months (April-October), with summer evenings producing substantial lines that can require 15-20 minute waits. Off-season visits, weekday afternoons, and early-evening visits encounter shorter lines. The location has substantial parking — appropriate to the walk-up format and the Glenstone Avenue location's automotive-friendly context.

For Route 66 travelers, Andy's pairs well with various Springfield itineraries. The natural pattern is post-dinner dessert — Andy's after a Hotel Vandivort dinner, after Casper's lunch, after Steak 'n Shake, or as a sweet-stop break between attractions. The Glenstone Avenue location is approximately 5 minutes from Bass Pro Shops Outdoor World and the Wonders of Wildlife complex, making it the natural dessert combination after an afternoon at those attractions. The combination of Springfield-founded frozen custard with Springfield-founded Bass Pro Shops produces a substantive picture of Springfield's contemporary business heritage.