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Foodservice News

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jCarbonara
Joe Carbonara

Meaningful Value: Innovation and Information Sharing

W hen the economy tanked seven years ago, innovation became the panacea that was going to cure everyone's fiscal ills. Business leaders and politicians tripped over each other in a race to the microphone to let everyone know they were ready to lead the charge toward innovation, which ultimately would spark the economic growth the U.S. so desperately needed to break free from its economic tailspin.

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jMartinez
Juan Martinez

Designing for Flexibility: How Much Can You Afford Not to Do?

Many factors come into play when designing a restaurant. The décor and ambience represent obvious considerations but one design element many concepts fail to consider is building flexibility into the front-of-house, middle-of-house and back-of-house designs.

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jStiegler
Jerry Stiegler

Burger King Gets Heat for Proposed Move while McDonald’s Feels the Crunch Despite Positive Advance Sales Reports for August

This Week In Foodservice looks at good sales numbers in August from both the government and Knapp Track, provides a look at a Federal Reserve study on why the economy is so soft, and covers a bunch of news on both McDonald’s and Burger King as well as a whole lot more.

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Greg Christian
Greg Christian

Outcomes for Year One of a New, Self-Op School Lunch Program

As the 2014-2015 school year draws to a close, I'd like to share the final outcomes of Nardin Academy's new self-operated foodservice program.

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Highlights

Chain Innovators: Culver’s Frozen Custard and ButterBurgers

A Midwest staple, Culver's has spread its wings in recent years to cover 19 states. Its basic formula — friendly, fast-casual service; burgers grilled to order, home-style dinners and frozen custard — has put this small-town company in the ring with much larger competitors.

CulversAs the company passes the 400-unit mark it plans for aggressive growth. To that end, Culver's has launched a major dining room re-imaging program. "It's not that we think what we have now is broken, but to be positioned properly for the next 10 to 15 years we need to make some changes," says Phil Keiser, president.

Culver's new look and feel features more earth tones, new tabletops, different woods, flooring and fabrics. Condiment and beverage stations have been repositioned and the dining rooms have been rearranged to make groups more comfortable. One version the chain is testing includes a kitchen that's 10 percent smaller and re-engineered to be more efficient, Keiser says.

On the menu, Culvers stays fresh with a steady stream of limited time offers and new product introductions, recent examples of which include sweet potato fries, Strawberry Fields salad, walleye dinners and a mini version of the chain's popular Concrete Mixer frozen custard treats. A "Mindful Choices" menu guides guests to meal choices that come in at less than 500 calories, and Culver's SnackPacks provide value-priced options. "As we grow, we have an opportunity to do a better job of articulating who we are and what we do. That's what it's about," says Keiser.

Fast Facts

  • Year founded: 1984
  • Headquarters: Prairie du Sac, Wis.
  • Menu specialties: Fresh frozen custard and fresh ButterBurgers®, home-style dinners, specialty sandwiches and desserts, entrée salads
  • Service model: Fast-casual, drive through
  • Units: More than 400 in 19 states (98 percent franchised)
  • 2010 sales: $689 million
  • 2010 growth: 5 percent increase in revenue and 3 percent growth in units
  • Projected 2011 growth: 9 percent growth in revenue and 5 percent unit growth
  • Key expansion markets: All 19 states where units currently operate, plus North Carolina, South Carolina, Arkansas, Idaho
  • Typical location: Freestanding restaurant
  • Average unit size: 3,800 sq. ft.
  • Average kitchen space: 1,587 sq. ft.
  • Average covers per day per unit: 550
  • Average check: $8.15
  • Total equipment investment per unit: $400,000–$475,000

Key Players:

  • Co-founder and Chief Executive Officer: Craig Culver
  • President: Phil Keiser
  • Vice President-Supply Chain: Donette Beattie
  • Director of Research & Menu Development: Jim Doak
  • Director of Non-Foods Supply Chain: Mark Nachreiner
  • Manager, Equipment & Design: Vern Young
  • Foodservice Equipment Consolidator: The Boelter Companies – Jeff Reinhardt
  • Foodservice Smallwares & Re-Supply: The Boelter Companies – Paul Burgoyne
  • Primary Food Distributors: Gordon Food Service, Sysco 
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