Assertion certainty 4/5 debate potential 1/5

Culver: Culver's Did Not Make a Profit Until Its Third Year

Craig Culver · Culver's: Craig Culver · Oct 17, 2022 · at 32:52

Craig Culver, co-founder of Culver's, describes the early financial struggles and eventual word-of-mouth growth after opening the first location in Sauk City, Wisconsin in 1984.

0:00 / 0:10exact quote · 10.3s
720p mp4 · rendered on demand · StarZero watermark
“And so our business started, people were coming from 50 miles around to have frozen custard or a butter burger, and it was the third year when we made money.”

quote is from the automated transcript, cleaned for reading: filler sounds and stutters are removed, nothing is rephrased. names can be misheard (the analysis reads context, assessments check outside sources). how →

More from Craig Culver

Insight
Small-town restaurants must offer broad menus to survive, says Craig Culver
“Well, in a small town, you've got to attract Everybody. Young people, the middle-aged people, the seniors, and coming from the supper club business, we were used to big menus and things like that, but thinking back, I mean, I would have loved to had a simple m…”
Craig Culver Oct 17, 2022 ▶ 30:23 Culver's: Craig Culver
Disclosure
Culver's ButterBurger and custard concept was inspired by a Milwaukee custard stand
“One day while I was at the Ritz in the afternoon, not much going on, sitting down with a friend of mine, and he was from Milwaukee, Wisconsin, and he was telling me about when he was a kid, there was a little custard stand called the Milky Way, and they served…”
Craig Culver Oct 17, 2022 ▶ 23:26 Culver's: Craig Culver
Assertion Supported
Culver's pioneered the smashburger technique long before modern chains popularized it
“We did it well before any of those people did it.”
Craig Culver Oct 17, 2022 ▶ 26:24 Culver's: Craig Culver
Disclosure
Culver's refuses to compromise ingredient quality to increase profit margins
“When it comes to quality, we may have to charge more, and we do at Culver's but we're not gonna cheapen something to get to a bottom line easier.”
Craig Culver Oct 17, 2022 ▶ 29:21 Culver's: Craig Culver
Insight
Restaurants should operate short-staffed rather than hire workers who lack heart
“And just to hire bodies, it's not the right answer. I'd rather go without than hire, you know, people that Just don't have a heart.”
Craig Culver Oct 17, 2022 ▶ 35:43 Culver's: Craig Culver
Opinion
Craig Culver admits modern food suppliers outperform Culver's original in-house prep
“We've got suppliers that probably do a better job at what we were doing back then than what we did.”
Craig Culver Oct 17, 2022 ▶ 41:44 Culver's: Craig Culver
Made with StarZero

Turn any episode into a week of clips.

This entire site, over 800 episodes transcribed, diarized, checked and made playable, runs on the StarZero media pipeline. Drop in your own episode and the podcast clipper finds the moments worth sharing, cuts them, captions them, and reframes them for every feed.