If we are in Spring Hill, because not give your honeyed tooth a provide and try out Andy’s Frozen Custard.
Located during 4941 Main Street, this is a flourishing franchise’s initial plcae in Tennessee and a emporium positively has done a home on Spring Hill’s categorical thoroughfare.
Andy’s offers a eye-widening preference of solidified custards, shakes, sundaes, malts, freezes, floats and sodas.
From elementary vanilla or chocolate cones, to anniversary favorites like pumpkin cake concretes and strawberry shortcake sundaes, there is something for any member of a family during Andy’s.
For a ambience we can’t find anywhere else, try The Jackhammer, where a accessible staff during Andy’s take your favorite solidified custard season and fill a core with a commanding of your choice.
Take it to a subsequent turn with a James Brownie Funky Jackhammer, that includes Andy’s solidified custard blended with tawny peanut butter and brownies, afterwards filled with prohibited fudge.
There’s also a Rico Suave Jackhammer, that includes your choice of Andy’s vanilla or chocolate solidified custard blended with roasted pecans and Oreos, with a core filled with prohibited fudge.
When it comes to tasty options and flavors, a list goes on an on. We suggest we take a demeanour during a full menu during http://www.eatandys.com/full-menu/.
Andy’s Frozen Custard is a freestanding restaurant, with drive-through and walk-up use windows.
Opened on Nov. 9, 2016, a store is a 42nd in a inhabitant sequence that stretches from Florida west to Arizona and north to Illinois.
“We are in a knowledge business,” pronounced Trina Caba, a shop’s ubiquitous manager. “It’s all about unequivocally good use total with a unequivocally good product. Our goal is to offer a village by an sourroundings that promotes memories by a higher product. That is what we do.”
She pronounced a emporium recently has partnered with adjacent schools as a special provide for students and teachers.
“It’s good to see a excitement,” Caba said.
The Andy’s Frozen Custard tradition started in Osage Beach, Missouri, when John and Carol Kuntz embarked on a new solidified custard endeavor. Their provide fast became a fable during a lake, and shortly took circuitously Springfield, Missouri by storm.
It was during a strange Springfield plcae where John and Carol’s son, Andy and his mother Dana, worked prolonged hours training a business from a belligerent up. Their racism for a autarchic product and unmatched patron use never wavered. Always essay to enhance and urge Andy’s Frozen Custard, they have taken a code to new heights, with locations via Missouri, Arkansas, Oklahoma, Texas and Illinois, with skeleton for locations in Colorado and Florida.
Now, a authorization offers a dip of hometown Americana that can move memories of girl behind to any adult and emanate new memories for any youngster.
According a a company’s literature, Andy’s has built success on a elementary business model: Hire good people and provide them right.
John and Carol’s truth was always, “If we are in a use business, we have to sinecure people that have a clever enterprise to serve. Pay them above average, sight them good and direct zero though a best.”
From Memorial Day to Labor Day Andy’s is open Sunday by Thursday from 11 a.m. to 11:30 p.m., Friday by Saturday from 11 a.m. to midnight. The shop’s winter hours are Sunday by Thursday from 11 a.m. to 11 p.m. and Friday by Saturday from 11 a.m. to 11:30 p.m.
Dishing It Out is a weekly examination and explanation on southern Middle Tennessee’s culinary offerings. Email contributor Mike Christen during firstname.lastname@example.org with your suggestions for places to go.