Culver’s
1240 Water St, Prairie Du Sac, WI 53578-1091
Approximately 95-100% of the Culver’s restaurant locations are linked in the Atlas Research Platform.
Enterprise Snapshot
(US & CAN)
Public profile metrics.
Cuisines
2 of 2 shownStates & Provinces
3 of 20 shownSummary
Culver’s began in 1984 when Craig and Lea Culver, with George and Ruth Culver, opened the first restaurant in Sauk City, Wisconsin. The company is headquartered in Prairie du Sac. Culver’s operates a single fast casual concept. Its cuisines are Burger, American and Ice Cream/Yogurt. Menus are led by ButterBurgers, Wisconsin cheese curds and Fresh Frozen Custard. Locations can serve breakfast, lunch and dinner, although hours vary. Culver’s is the franchisor, while local franchisees own and operate the individual restaurants. The system has grown to approximately 1,000 locations across 26 states. A typical restaurant has about 90 seats and occupies approximately 2,500 square feet. Site designs, dining areas and drive-through configurations vary by market and location.
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The public profile introduces the enterprise. Subscribers can explore the connected records behind it.
Ownership & Concepts
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Contacts & Leadership
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Locations & Markets
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How This Profile Is Built
RestaurantData combines corporate disclosures, franchise documentation, public filings, company websites, location research, and proprietary verification. Parent-level figures may aggregate linked concepts. Certain sales and location totals are presented as estimates when companies do not publish a single current figure.
About This Enterprise Profile
Research Notes
2025 FDDs in process. Units will be updated periodically as available.
The Restaurant Enterprise Index is RestaurantData’s research framework for organizing major restaurant enterprises, including franchisors, franchisees, multi-concept operators, and parent organizations.
Certain sales and location totals are presented as estimates when companies do not publish single current figures.
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The Restaurant Enterprise Index focuses primarily on companies with a substantial role in restaurant operations. Investment firms, financial sponsors, and other ownership partners are generally not included unless they also play a meaningful operating role; an otherwise qualifying entity may also be omitted when sufficient reliable information is unavailable.
The ownership hierarchy follows the entity structure from the bottom up, showing the profiled entity in relation to its parent organizations, including its ultimate parent. When the entity owns or operates concepts beneath it, up to three are displayed.
Verify Our Data Methodology
- Foundation: Active state business registries form the primary backbone of every record.
- Sources: Publicly available filings throughout, including public Franchise Disclosure Documents (FDDs).
- Integrity: Zero proprietary third-party databases utilized.
- Verification: Entity/concept records are validated at the source by our in-house research team.
Leveraging Human-Verified Connections
- Collection: Filings and public records are gathered through intake procedures.
- Verification: In-house researchers review every record before it enters the database.
- Ownership Chain: Where relationships can be established, researchers work upward from a concept headquarters or single concept through parent, grandparent, and ultimate parent, resolving operators into one connected structure.
Maintaining the Longitudinal Record
- Duration: Continuous tracking since 1997. Twenty-nine years of unit-level history.
- Method: Same methodology applied across the full period so year-over-year comparisons hold.
- Change Tracking: Openings, closures, ownership transfers, and operator consolidation are recorded as they occur, not backfilled.
- Result: Expansion and contraction trends visible over decades, not snapshots.
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