The Fast Food Chain Dominating the U.S. (and No, It’s Not Burger King or McDonald’s)
Everyone has their go-to burger spot, and for years, it seemed like McDonald’s and Burger King had that crown locked down. But things have changed. A Wisconsin-born brand has been making its way to the top. Culver’s, the fast food chain, is changing how people think about “fast” food.
Small-Town Roots with Big Flavor
Image via Wikimedia Commons/Stephanos100
Culver’s started in 1984 in Sauk City, Wisconsin, when Craig Culver and his family opened their first restaurant. Their goal was simple: to serve great food made with care. Craig’s simple rule, “We never compromise on quality,” still guides every decision they make.
The famous ButterBurger gets its name from the light swipe of butter on the toasted bun, which gives it that melt-in-your-mouth taste fans rave about. Each burger is cooked to order with fresh beef. Their frozen custard, made in small batches all day long, is another reason customers keep returning. This dedication to freshness and craftsmanship helped Culver’s stand out in a world where many competitors chase speed over quality.
A Chain on the Rise
In 2025, Culver’s had more than 1,050 locations across the United States. The chain brings in an average of $3.8 million per restaurant each year and recently saw a 16% increase in sales, far higher than the 1.4% industry average. Those are substantial numbers that reflect loyal customers and smart expansion.
The brand’s strongest presence is in the Midwest, especially Wisconsin, Illinois, and Michigan. Wisconsin alone has 153 Culver’s, which works out to about one restaurant for every 38,000 people. But expansion continues across the map. Florida, Arizona, and Ohio show significant potential, with large populations but fewer restaurants per person. Each new location is carefully chosen to fit into the community instead of oversaturating it.
Culture Built on Care
The company’s culture centers on kindness and community. Craig’s mother, Ruth Culver, modeled this attitude by making every guest feel welcome, like an old friend visiting for dinner. Her approach shaped the company’s focus on personal service, which still defines the brand today.
Team members are trained to “treat others the way we’d want to be treated.” That simple idea has become the foundation of how Culver’s operates. Beyond good service, the company supports local farms, hires within nearby communities, and works with more than 500 franchisees who share the same values.
Looking Ahead
Culver’s plans to expand another 15% by the end of 2025, with a focus on new markets and fresh menu ideas. The brand also aims to cut its carbon footprint by 20% through energy-efficient equipment and sustainable practices. On the menu side, new sauces and updated chicken sandwiches already led to a 12% jump in customer visits early this year.