About Culver’s
Step into a Culver’s and you’ll experience fresh, delicious food served with a great big side of friendly smiles and warm hospitality. That’s what it means to be Culverized.
Our signature ButterBurger® is made from fresh, never frozen, 100% U.S. raised beef and seared on a hot grill to seal in that juicy flavor. Our mouth-watering menu also features 45 other palate-pleasing items for you to sink your teeth into including crisp, garden-fresh salads, savory sandwiches and scrumptious homestyle dinners.
To top it all off, there’s the incomparable fresh, frozen custard we use to make our irresistible desserts. Ever tried our Bananas Foster Sundae or thick, creamy Concrete Mixers? If not, you haven’t truly lived yet.
We’ve been cheerfully serving our guests since 1984. And our commitment to the long-forgotten hometown values of quality and customer service has helped us grow to over 370 restaurants across the country.
Our Story
We’ve been Culverizing our guests since 1984, building on the exceptionally friendly and old-fashioned charm of the Culver family.
Our founders, Craig Culver, his wife, Lea, and his parents, George and Ruth, set a new standard for quality and freshness in quick-service dining. The restaurant industry was a way of life for George and Ruth who had three children, Craig, Curt and Georgia. The Culvers owned and operated several supper clubs, including the Farm Kitchen Resort in Baraboo, Wisconsin.
Craig was fascinated with the world of quick cuisine, and during college, he worked summers at the Farm Kitchen where he met his wife and future business partner, Lea Weiss. After graduating from UW-Oshkosh in 1973, Craig worked at McDonald’s for four years and gained many insights that he was eager to apply to his own business.
Craig, Lea, George and Ruth operated several other restaurants throughout the Sauk Prairie area. But their dream came true on July 18, 1984, when they re-opened a former A&W root beer stand and christened it “Culver’s Frozen Custard and ButterBurgers.” They selected only the freshest ingredients, prepared each meal exactly to a guest’s order and delivered it to their table with a great big smile. The concept quickly caught on and we’ve been Culverizing people ever since. Today, Craig and Lea own six Culver’s and oversee more than 370 franchised restaurants in 17 states through Culver Franchising System, Inc.
We attribute the success of our franchise restaurants to the owner/operator concept. Every franchisee operates their restaurant in a full-time capacity. They complete an intense 16-week training program where they learn the business hands-on at an operating restaurant. They’ll continue to receive ongoing support and training. Courses are offered year-round to assist owners with safe food handling, management techniques and the latest industry trends.
Through the hard work of each owner/operator and their teams, you know that when you step into a Culver’s, you’ll always enjoy fresh, delicious food served with a side of friendly smiles and warm hospitality. That’s what it means to be Culverized.