Why are there only two Ted Drewes locations? —Arleen K., St. Louis
At one time or another, every lover of Ted Drewes frozen custard has asked this question. Let’s face it: All of us would love to have a Ted’s Drewes in our neighborhood. Think of the bragging rights: Kids of all ages dancing in the street and property values potentially skyrocketing… The questioner speculated that Ted Drewes “could open a dozen more in the region,” which probably isn’t an exaggeration.
Find the best food in St. Louis
Subscribe to the St. Louis Dining In and Dining Out newsletters to stay up-to-date on the local restaurant and culinary scene.
But that’s not the plan and has never been, according to Travis Dillon, Ted Drewes’ son-in-law, who manages the business and has worked there since the ’70s.
“Franchising has always scared us,” he says. “A lot of the time, things change when you take on a franchisee or two. The quality often slips, and that’s one thing we’ve always been proud of. We’ve maintained the same high standards for decades. It’s a family business—it’s been Ted’s life— and both he and I want to keep it that way.
“Ted has always believed that smaller is better and I agree with him,” Dillon adds. “Neither one of us ever wanted to expand. There are so many things to watch in two stores—I can’t imagine opening any more. Heck, we make mistakes with just two [stores]; we’d make more with three. So that’s the way it’s gonna be for awhile.”
Then, Dillon cracked open the door, just a little: “But after I’m gone, who knows? Anything could happen. I do have two sons.”
Follow George on Twitter @stlmag_dining or send him an email at [email protected]. For more from St. Louis Magazine, subscribe or follow us on Facebook and Twitter.
