PULLMAN, Wash. – Construction will begin the week of Feb. 25 to add about 300 square feet of retail space to Ferdinand’s Ice Cream Shoppe at Washington State University. The purpose is to improve customer flow and streamline operations. Construction is scheduled to be completed June 5.
“We hope the majority of work can be done with minimal impact to our customers,” said supervisor Eric Needham.
The plan is to completely shut down during WSU spring break, March 11-15: “If all goes well, we’ll be back in business on Monday, March 18,” he said.
“It is our goal throughout construction to maintain our hours of 9:30 a.m. to 4:30 p.m., Monday through Friday,” he said.
Construction may slow down service during Mom’s Weekend and graduation, Needham said, but he’s hopeful customers will appreciate the long-term improvement and be patient during the short term.
Square footage will be gained by enclosing the outside patio. New floors and walls, plus a full-length bar along the north wall of the addition, will update the ambiance of the store.
The project is being funded by the WSU Creamery, which has set aside funds for the expansion through the sale of cheese and ice cream.
During the March shutdown, ice cream counters and display cases will be relocated to enhance customer flow.
“During extra-busy days, like home football game days, we have long lines because of the cramped arrangement,” Needham said. “We are optimistic that moving our ice cream cases and cash registers will make a more streamlined operation and enable us to move customers through the line more quickly.”