Family values a key part of Culver's restaurant chain

By Pam Cotant

PRAIRIE DU SAC — Culver’s restaurants have mom-and-pop roots, a concept that now extends to most of the 400 some locations established in 17 states through the Culver Franchising System.
Most of the Culver’s restaurants are run by a husband and wife and in many cases, their children are involved.
“I enjoy doing business with families. Some folks call that ‘the mom and pop.’ That’s how I started in the business,” said Craig Culver, chief executive officer of Culver Franchising System. “It fits well into our value system and it just plain works.”
The Culver’s chain, which is based at 540 Water St. in downtown Prairie du Sac, is in its 25th year of business. In November, the company plans to move into a new Prairie du Sac corporate office, which will measure just over 49,000 square feet.
The origins of Culver’s date back to 1961 when George and Ruth Culver purchased an A&W root beer stand in Sauk City. Later they owned a supper club called the Farm Kitchen in Baraboo. They also owned Culver’s Ritz Supper Club in Baraboo for a short time.
Their children — Georgia, Craig and Curt — started helping out at the A&W when they were young. George Culver remembers putting the soda cases down on the floor so the youngest ones could reach the fryers.
Craig Culver, now 58, figures he started when he was 11, first washing the root beer mugs.
“Eventually we did everything from car hopping to being the janitor to working in the kitchen — whatever it took,” he said. “Our mission today is whatever it takes.”
Craig Culver went on to study biology at UW-Oshkosh and when he returned home after graduating in 1973, his father, who was having health problems, asked his middle child if he would take over as general manager of the Farm Kitchen.
Craig Culver turned him down, and that led his parents to sell the business.
“Looking back ... I think I made a dumb decision,” Craig Culver said.
At the time, all Craig Culver could see was how his parents worked morning to night, seven days a week, and he didn’t think that was for him.
“It was just different than most normal families,” he said. “We were always serving people while they were vacationing and having fun.”
After his decision, Craig Culver realized he needed a job and started working at McDonald’s where he soaked up the training he received. He became a general manager within a year, putting in more hours than he ever thought he would.
While Craig was working at McDonald’s, his parents took on a seasonal job managing Lake Ripley Country Club in Cambridge and wintering in a warmer climate.
After working at McDonald’s restaurants in the Madison area for about four years, Craig Culver wanted his own business, but at the time it was difficult to get a franchise for McDonald’s, and he didn’t have the money.
Craig Culver, who by that time was married to the former Lea Weiss, whom he met because she had worked at the Farm Kitchen, came up with a plan to buy back his family’s old A&W root beer stand.
Together with his parents, they would defranchise and replace the orange and brown colors with blue and white. Their signatures would be butter burgers and frozen custard, after becoming fascinated with the treat when visiting longstanding frozen custard stands in Milwaukee.
In 1984, Craig, Lea, George and Ruth re-opened their former A&W root beer stand as Culver’s Frozen Custard Restaurant.
The Culvers — who believe results, not titles, are important — like to think of themselves as co-founders. But they did have specific jobs. George Culver did the prep work, helped on the grill when needed and made deposits. Craig Culver managed the grill and did the ordering. Ruth and Lea Culver worked in the dining room.
“I think all four of us were in charge,” George Culver said.
“We just did what we had to do,” said Lea Culver, who attended UW-Stevens Point to study interior design. “We were all a leader in our own right.”
Ruth Culver, who died last year at age 84, is credited with setting the company’s hospitality standards. In her honor, Culver’s created the “Ruth Award” in 2001 to recognize franchisees that go beyond the company’s hospitality expectations.
Craig Culver said the family members had discussions and arguments.
“That’s the sign of a good partnership,” said Craig Culver, adding that the partners were always able to move on.
He remembered one big argument with his father, although he can’t remember what it was about, and they left without talking. The next day, Craig Culver figured he would beat his dad into the office and got there at 5 a.m. to find his dad already at work. George Culver came over and hugged and kissed his son — a moment Craig Culver has never forgotten — and the two got back to work.
Lea Culver describes her husband as a “decision guy, take-charge guy,” which maybe explains why Craig Culver says, “I usually get my way.”
“He could never learn with me hanging onto his shoulders,” said George Culver, 86. “He never made bad decisions. If he did, he never did twice.”
Craig Culver bought out his dad around 1993. The franchise company was owned separately, and George Culver gifted his 50 percent to his three children. Craig Culver initially wasn’t happy about that because he wanted full ownership and because his brother and sister had nothing to do with launching the business.
“I got over that,” Craig Culver said, adding that his siblings have supported the company in various ways over the years.
At one time, his sister, now Georgia Littlepage of Texas, was a franchisee who owned one restaurant and managed another one for Craig.
Curt Culver is chairman and chief executive officer of Mortgage Guaranty Insurance Corp. in Milwaukee.
Craig and Lea Culver own nine Culver’s restaurants, including the original, which was rebuilt in 2000. They also own two Blue Spoon Cafes — a more upscale restaurant built next to the corporate office and also in Middleton.
Today, as executive director of the VIP Foundation, Lea Culver, 54, manages the charitable giving and the VIP Scholarship Program, which awards scholarships of $1,000 and more to employees who have been with the company for at least a year and plan to pursue education beyond high school. Suppliers and franchise partners also contribute to the scholarship program.
The company has a board made up of family members. Phil Keiser is president and chief operating officer.
Craig and Lea Culver’s daughters — Brittany, 26; Mandy, 22; and Chelsea, 18 — have all worked in Culver’s restaurants. Chelsea Culver, a senior at Sauk Prairie High School, still works as a crew member in the Middleton restaurant. The three sisters attend some company functions and Brittany, who works as a food stylist in Chicago, will occasionally cook for company events. Of the three, Chelsea Culver has expressed the most interest in sitting in her dad’s chair some day.
“They need to find their way,” said Lea Culver. “If they find their way back to it, that’s great.” n

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