Article

Culver’s turns 30: COO reflects on industry and consumer changes

Consumers are now more aware of food safety, sourcing and nutritional content.

June 24, 2014 by Alicia Kelso — Editor, QSRWeb.com

Craig and Lea Culver, and Craig’s parents George and Ruth Culver, opened the first Culver’s restaurant in 1984 in their hometown of Sauk City, Wis. Thirty years later, the brand has more than 500 restaurants in 21 states, including its recent entry into Florida.

There are currently nine family-owned restaurants, and all other locations are owned and operated by independent franchise partners. The chain expects to add an additional 35 restaurants in 2014, including its first in Chicago.

Culver’s will celebrate its 30th anniversary milestone with a month-long celebration in July in which its guests will be able to participate. More events will be held throughout the summer as well, including in Sauk City. QSRweb.com talked to Phil Keiser, president and COO of Culver Franchising System Inc., about what has changed the most in the restaurant space in the past three decades, and what has stayed the same.

QSRweb.com: What has changed the most about the industry since Culver’s first opened 30 years ago?

Phil Keiser: In the last 30 years we’ve seen many more brands and more government regulations. We’ve also seen more innovation and experimentation in menu development.

QSRweb.com: What has changed the most about the customers, if anything?

PK: Our guests are much more aware of food safety, sourcing and nutritional content.

QSRweb.com: What has changed the most about the Culver’s brand?

PK:We have seen significant growth from a single restaurant to over 500 restaurants in 21 states.

QSRweb.com: In your opinion, what has changed the least in the past 30 years? 

PK:In the restaurant industry, the hiring and retaining of good people to meet guest expectations of quality and service has and will always be challenging.

For our customers, historically they have always demanded value; quality food and good service at a fair price.

And what has changed the least from a brand perspective is our commitment to quality and ‘doing it right.’

QSRweb.com: As the foodservice competition continues to get more intense, what will your brand do to ensure it will be around for another 30 years?

PK: We must be committed to a viable restaurant economic model, attract franchisees who are committed to being present and engaged in their restaurants and attract people at all levels who will dedicate themselves to our standards of quality and service.

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