Quick serves are refining how they use geographic data to create benchmarks for optimal store operations. Today’s tools can help them capture both psychographics as well as demographics. In fact, with iPad in hand, site-selection managers can use cloud computing to bring store analytics to operators.
The Wisconsin Department of Workforce Development (DWD) has commended Culver’s Restaurants for promoting the hiring of individuals with developmental disabilities and helping them become productive employees in their restaurants.
At a ceremony at the Culver’s Support Center in Prairie du Sac, Wisconsin, Culver’s co-founder and CEO, Craig Culver, accepted the commendation from DWD Secretary Scott Baumbach.
Culver’s new restaurant in West Baraboo, Wisconsin, is the company’s first focusing on energy efficiency and is in line to become one of Wisconsin’s first restaurants certified “Leadership in Energy and Environmental Design” (LEED) by the US Green Building Council.
The new restaurant, which opens September 20at 420 Linn St., replaces the original Baraboo restaurant at 110 Linn St., which opened in 1990.
Culver's commitment to authentic, freshly sourced ingredients continues with the launch of its new, premium, antibiotic-free chicken this week at all locations. Guests can relish the plumper, tastier, natural-cut chicken breasts on the classic Grilled and Crispy Chicken Sandwiches. Also now made with antibiotic-free chicken are the Chicken Tenders and Buffalo Chicken Tenders, including those in the Scoopie Kids Meals.
It’s 3 p.m., and there are still two hours left in the workday.
As the afternoon drags, a snack would be a great pick-me-up. There’s a vending machine in the break room and a convenience store down the street.
Better yet, how about something fresh from a restaurant?
Increasingly, consumers are looking at quick-service restaurants to grab a bite to eat during nontraditional dining hours, such as mid-morning, mid-afternoon, or late evening.
George Culver, father of Culver’s co-founder & CEO Craig Culver, died Thursday, July 7, in Sauk City. He was 88.
Culver and his wife Ruth began their foodservice career by opening an A&W restaurant in Sauk City in 1961. After operating a number of other restaurants in the area they founded Culver’s in 1984 by converting their original Sauk City site with their son Craig and daughter-in-law Lea Culver.
Today Culver’s has 435 restaurants in 19 states.
Culver's is adding two new menu items to its line-up: the Mini Mixer and Sweet Potato Fries.
For guests looking for more choices, Culver’s introduces a new right size option for its irresistible Concrete Mixer: the Mini Mixer. Guests can choose from popular flavors such as Crazy for Cookie Dough or Brownie Batter or create their own Mini Mixer masterpiece.
With Food Allergy Awareness Week, May 8–14, upon the foodservice world, quick-serve operators and others are continuing to ramp up their efforts in helping customers with allergy afflictions know exactly what is in their food.
Culver’s Restaurants, based in Prairie du Sac, Wisconsin, is inviting potential franchisees to learn about expansion opportunities in Colorado at an upcoming educational session.
The event is Wednesday, April 27th from 6-7:30 p.m. at the Marriott Courtyard Denver South/Park Meadows, 8320 South Valley High in Englewood. Call (608) 644-2130 to reserve a seat.
There are currently eight Culver’s restaurants throughout Colorado.