Coming soon

tporter@lsjournal.comJanuary 10, 2014 

Those made-to order steak burgers and freshly churned custard treats Freddy’s Frozen Custard and Steakburgers is known for are just around the corner from being served in Lee’s Summit.

Despite the inclement weather that gripped the area the week of Jan. 5, the final stages of construction of the restaurant at 194 N.W. Oldham Parkway proceeded and company officials expect a mid-week grand opening the week of Jan. 12.

Freddy’s sits on the site of the now demolished Waid’s Restaurant, a long-time favorite in years past for city residents. Once opened, Freddy’s is expected to employ about 50 people in various positions.

The eatery hangs its hat on freshly churned custard, shoestring fries and steak burgers all prepared and made to order.”

“We’ll watch the weather, but with nicer conditions expected towards the end of this week, we are scheduled to open next week,” Sarah Selmon, director of communications for Freddy’s, said in an email Jan. 8. “Training for our employees is ongoing, and the delays have allowed for additional preparation.”

The extreme weather didn’t pose much of a problem as expected with the construction project.

“Although it seems we’ve been at the mercy of the weather, construction has never officially ceased,” said Pat Sardo, director of construction for the Wichita, Kan.-based chain. “We’ve continued to work on the internal part of the building during this cold spell. Externally, all preparatory measures are complete and concrete will pour when the weather allows.”

The opening will mark the fifth Freddy’s in the Kansas City metropolitan area and features the latest designs for the franchise’s archetype, whose vibrant red and white décor is visible from U.S. Highway 50.

The eye-appealing aesthetics are an integral part of the franchise’s brand, Sardo said.

“As we compile plans for the construction of a new store, we research updates that also complement the surrounding geographic location,” he said. “We want your experience at Freddy’s to be first-rate from the minute you enter the parking lot.”

“Our prototype continues to advance as we construct new stores,” added Selmon. “We’ve recently crossed the 100 store threshold; this growth provides the opportunity to continually upgrade the atmosphere for our guests.”

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