Culver's, the fast-casual chain known for its ButterBurgers and frozen custard, is continuing a rapid national expansion with plans to open new restaurants in a dozen U.S. states. The push comes as the Wisconsin-based brand crosses the 1,000-location milestone and shows no signs of slowing.
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The company, founded in 1984 in the small town of Sauk City, Wisconsin, has steadily grown from a regional favorite into a coast-to-coast contender in the crowded fast-food space.
Culver's made its name with fresh, cooked-to-order ButterBurgers and rich, creamy frozen custard. Over the years, the menu has grown to include hand-battered fried fish, crispy chicken, and Wisconsin staples like cheese curds.
Despite its roots in a town of fewer than 3,500 residents, the brand has garnered a loyal national following thanks to its Midwest hospitality and focus on quality ingredients.
Its first restaurant opened on July 18, 1984, under the name "Culver's Frozen Custard and ButterBurgers." Founded by George, Ruth, Craig, and Lea Culver, the company remains privately owned and is headquartered in Prairie du Sac, Wisconsin.
Chain Continues Rapid Growth
As of April 2025, Culver's operates over 1,000 restaurants across 26 states, according to the company. The chain has been opening between 50 and 60 new locations annually in recent years, with more planned in 2026 and beyond.
Earlier this year, USA Today named Culver's among the "25 Restaurants Opening Just About Everywhere in 2025," highlighting its rising national profile.
The company's latest expansion wave includes restaurants in 12 states, though exact locations have not been disclosed. The new builds suggest Culver's is accelerating efforts to penetrate new markets while reinforcing its dominance in the Midwest and South.
From Local to National Player
The Culver family's journey in the restaurant business began long before their namesake chain. George and Ruth Culver got their start running an A&W in Sauk City in the early 1960s. In 1968, they purchased a resort-style restaurant near Devil's Lake called The Farm Kitchen.
Craig Culver, their son, gained early experience working at a local McDonald's before returning home to help launch the first Culver's location. He would go on to serve as the company's CEO until 2015.
The company's commitment to steady, franchise-based growth, paired with its brand of Midwestern comfort food, has turned Culver's into one of the fastest-growing names in American fast-casual dining.
With expansion continuing into 2026 and beyond, the restaurant that started with a single custard machine in a small Wisconsin town appears to be aiming for a much bigger slice of the national pie.
