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Architecture February, 27 2009

Andy’s Frozen Custard

The architecture of fast food can be a great indicator of building trends as well as the specific stylistic impulses of an era. Andy’s Frozen Custard (at least the new franchise location) in Springfield, Missouri was designed by Hufft Projects and is notable for its sustainable features. For example considerable attention to reduce water waste is taken. (via Arch Daily).

Further views after the jump.

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