C. A. Bridges
For any Floridians concerned their burgers just don't have enough butter on them, you're in luck. Culver's is rapidly spreading across the state.
The Wisconsin-basedchain — nationally known for its ButterBurgers, fresh frozen custardand cheese curds — is the Midwest's answer to other regional, cult-favorite chains such as New York's White Castle and Shake Shack, and California'sIn-N-Out Burger. But over the last few yearsthey've made Florida a priority, and the pandemic doesn't seem to have slowed that down much.
The first Culver's in Tallahasseejust opened on May 10. Jacksonvilleand St. Augustine each got one in January. There are currently 75Culver's locations in Florida, with new ones coming soon in Pensacola, Cape Coral, St. Cloud, and Jacksonville again. There are also plans for two more in St. Augustine,two in Lakelandandone in Ocalaby the end of the the year, among many more.
Here's a few things you might not have known about the self-proclaimed "slowest fast-food restaurant in the world."
1. What is a Culver's ButterBurger, anyway?
Wisconsin, one of the leading states in dairy production, traditionally has two types of butter burgers:Butter burgers with generous pats of butter melting right on the beef patties, and butter burgers with a toasted butter bun. Co-founder Craig Culver went with the second one, inspired by his mother's homemade burgers.
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The juicy burger is made with a double helping of Midwest-raised beef patties (made with a special blend of three cuts of fresh, never frozen, 100% Midwest beef)topped with options such as shreddedlettuce, mayo, tomatoes, red onions,pickles, and Wisconsin cheese, allsandwiched between lightly toasted, buttered buns. Use two hands. And a lot of napkins.
Culver's ButterBurger was named America's favorite fast-food burger in 2018, according to Restaurant Business.
2. How did Culver's get started?
Craig Culver wanted to start his own place and serve comfort food from his childhood. He knew butter burgers would be popular after seeing the response to them when his family operated a supper club. And he was inspired from another unlikely source: the Milwaukee drive-in that was the model for Arnold's, on the TV show "Happy Days."
After working as a manager at various fast food chains, in 1984 Culver and his family turned a former A&W root beer building in Sauk City, Wisconsin into the first Culver's.
It took three years to turn a profit.
“It was like throwing a party and nobody ever came,” Culver says of those early days.“Nobody knew who we were. Itwas slim pickings.”
Now, nearly 37 years later, Culver's isone of the fastest-growing chains in the U.S. with $1.8 billion in sales in 2019, according to the Top 500 Chain Restaurant Report 2020by Technomics, a restaurant and food service research company. They rank 38th overall, ahead of Five Guys ($1.6 billion), Waffle House ($1.3 billion), In-N-Out Burger ($957 million) and White Castle ($579 million).
More:Culver's becomes a fast-food force with 'butter burgers' and frozen custard
3.What are Culver's cheese curds?
Think of stubby little mozzarella sticks but with fresh Wisconsin white or yellow cheddar from the same family dairy farm that has been partnered with the chain for nearly 20 years. In 2015, they served morethan 18 million orders of them.
Culver's started serving these addictive Midwest staples in 1997 and even created National Cheese Curd Day on Oct. 15 to honor them.
4. Why is Culver's slower than other fast-food restaurants?
Culver's was well ahead of the curve when it came to the "fast casual" trend. You order at the counter, take a number to your seat, and wait for your food to be delivered because nothing is cooked before you order it.
“We were a pioneer in that,” Culver told USA Today. “We wanted to make it to order.I like to call us the slowest fast-food restaurant in the world, andwe’re proud of it.”
“That’s what kind of makes us not a fast-food restaurant, per se, because we’re cooking everything fresh," said Kevin Cupuro, franchise owner of the new Tallahassee location. "So, you might wait about four to five minutes for your food as opposed to getting it right out the window.”
5. What is Culver's frozen custard? Is it ice cream?
Sort of. It's thickerand creamier than ice cream because Culver's uses eggs, and they slow-churn small batches throughout the day to keep it fresh. And, of course, they use dairysourced from more than 100 family farms in Wisconsin.
They have several flavors and varieties available on the menu but fans keep an eye open for the "Flavor of the Day," a tradition that began with the very first restaurant. Midnight Toffee, Really Reese's, Chocolate Oreo Volcano, Cappuccino Cookie Crumble, Mint Explosion... each location has its own different combination of custard and add-ins that changes each day.
Need to find out today's Flavor? You can sign up for a monthly calendar newsletter from your favorite location, or you canask Alexa.
6. Why are there so many Culver's in Florida?
For one thing, Craig Culver's parents were seasonal residents in Lee County.
“Mom and dad would be in Fort Myers Beach, and (wife) Lea and I would spend a few weeks down here,” Culver said.
Southwest Florida is filled with “cheeseheads,” hesaid, which is why the first Florida locations started there.“There are so many Midwesterners here that know our name.”
Culver's CEO in SWFL:People first, then ButterBurgers
7. Does Culver's make its own root beer?
Oh, yes. If you dine in, Culvers offers a self-serve fountain with Pepsi products and fresh-brewed iced tea, but their signature drink is their root beer, a particular favorite ofCraig Culver. He created the recipeback in the day with locally-sourced ingredients.
It's available as a fountain drink or as part of a float with fresh custard.
8. Does Culver's help employees with school?
Culver's offers scholarships through the non-profit Culver's Foundation. According to their website, they began with a single $500 scholarship to one stafferin 1993. In 2020, they awarded $559,000 in scholarships to 239 team members in 21 states.
9. What else does Culver's serve?
Not in a burger mood? The restaurant also sells chicken, sandwiches including pork tenderloin and beef pot roast, seafood, salads, soupand other comfort food favorites as well as multiple flavors of custard, floats, shakes and malts.
10. Can Culver's get any more Midwestern?
Not from lack of trying. From loading the menu with Midwestern comfort food, to using Wisconsin cattle and dairies, to emphasizing polite and friendly service, Culver's hopes to bring the Midwest to everybody. Even Florida.
As Culver's CEOJoseph Kossputs it: "We've taken this Wisconsin hospitality and bring it to all the markets we come to."
"People find our food comforting and warm, and our hospitality the same way," said Garth Darton, who ownsthe new St. Augustine franchise with his wife Lisa.
When Craig Culver talks to employees at new franchises, he emphasizes the importance of building relationships, which in turn builds a loyal customer base.
"Where does hospitality come from?" Culver asked staff in Fort Myers. "It comes from the heart.
"It's much more than ButterBurgers and frozen custard. It's about people. The ButterBurger tastes much better when there is a smile behind it."
C. A. Bridges is a Digital Producer for the USA TODAY Network. Follow him on Twitter at @cabridges
