Culver's

Culver’s Grows to 450 Stores, with More on the Way

With the grand opening of a new restaurant in Avondale, Arizona, this week, Culver's opened its 450th location in the chain.

"Our hope is to open 25 to 30 restaurants this year," says CEO and co-founder Craig Culver. "We would anticipate opening No. 500 in 2013."

Culver's has its roots in Wisconsin in the small village of Sauk City. Craig, his wife Lea, and Craig’s parents, George and Ruth Culver, founded the chain in 1984.

The Culver's franchise community spans 19 states. The Avondale restaurant is the 14th location in Arizona.

Reel In a Good Deal at Culver's During Lent

Culver’s serves the finest North Atlantic Cod, hand-battered to order only after guests order and prepared crispy golden on the outside, tender flaky on the inside. Today, Culver’s announced the launch of its new “Catch of the Day” instant win promotion to celebrate this guest favorite from the icy waters north of the Artic Circle.

Culver’s Showcases Fish Sandwiches in New TV Spot

Culver’s first “Welcome to Delicious” TV spot of the year, “Hand-Battered Perfection,” is now airing and highlights Culver’s premium North Atlantic Cod.

“We serve the cod loin – the biggest, flakiest part of the fish – the filet mignon of the cod, caught in the icy waters north of the Arctic Circle,” says Craig Culver, co-founder and CEO of Culver’s.

“Great tasting fish has been a cornerstone of our menu since our first restaurant opened in Sauk City, Wisconsin in 1984.”

Culver’s Presents Highest Award to Indiana Store Owners

Frank and Sarah Spanopolous, owners of the Culver’s restaurant at 240 Federal Drive in Corydon, Indiana, are the recipients of the 2012 GM Culver Award.

The award, named after Culver’s late co-founder George Culver, is the highest honor in the organization. It recognizes individuals who have demonstrated long-term visionary leadership and success.

The award was presented to Frank and Sarah by co-founder and CEO Craig Culver at the company’s convention in Phoenix, Arizona, last week.

Subway Tops 2011 in Consumer Buzz

YouGov’s BrandIndex looked back at 2011 to determine which U.S. brands had the greatest buzz.

Not only was Subway the 2011 Buzz leader amongst quick-serves, but Subway also had the No. 1 Buzz score amongst the entire BrandIndex universe. Two of the top 5 quick-serve brands, meanwhile, were pizza brands, with Papa John’s at No. 3 and Pizza Hut coming in at No. 4.

The quick-serve sector featured only two brands that improved by more than one point, and the largest improver (McDonald’s) climbed only 1.2 points in 2011, in terms of buzz when compared to 2010.

Culver’s Praised for Hiring Those with Special Needs

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.

New Culver's Unit Pining for LEED Certification

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.

Antibiotic-Free Chicken Finds Way to Culver's Menu

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.

The State of Snacks

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.

Pages