Setting the Example

Walking into the Valparaiso Culver’s, you might notice some differences. The restaurant experienced a design overhaul in mid-February, giving the 13 year old eatery a beautiful facelift. “Every 15 years, Culver’s does a franchise renewal, refreshes and rejuvenates the store,” said Wendy Gates. Gates, along with her husband John, owns and operates the Valparaiso and Schererville locations.

We got a jump start on the remodel and worked on it this year. Pretty much everything from the front counter out, other than flooring, is new,” shared Gates. Beautiful stone work and wood accents are scattered throughout the restaurant, making this Culver’s location feel more like a fine dining establishment. “We’re excited about it! It’s a new look, a fresh start,” she continued.

Culver’s celebrated the reopening with a celebration on February 24th, including a visit from founder Craig Culver himself. The celebration marked one of several big events taking place this year.

This is our 30th year in business,” shared Culver. “We had no grand plan to become a franchise company, or even have two restaurants, but it’s worked out this way. Today we are opening our 499th restaurant and next week we open numbers 500 and 501.” Store 499 is located in Crown Point, with stores 500 and 501 set in Michigan and Iowa.

The reopening party also focused on giving back to the community, something which Culver’s participates in on a regular basis. 10% of the day’s proceeds will benefit the pantry at Hilltop, in conjunction with the month long non-perishable food drive the restaurant is hosting for the group.

Culver’s is a big part of Hilltop. They contribute so nicely to the children and to the families at Hilltop,” stated Sandra Cruz, Assistant Director at Hilltop. “We’re a big supporter of Culver’s. The children receive such nice things from them. We’re really happy to have them as a partner with us.”

Excitement filled the room as many long-term Valpo Culver’s employees gathered for a ribbon cutting in honor of the remodel. Many on hand have been with the location for several years, including a few who were “day one employees,” working since the doors opened in 2001.

I have a fabulous staff. They really go the extra mile and I’m really appreciative of their efforts,” shared Gates, reflecting on the road they’ve followed and looking to the future of the restaurant. “The owners are only as good as the team they have supporting them. We are really blessed and appreciative of being a part of this Culver’s family.”

The restaurant is adamant about providing excellent customer service above all, a mindset that is implemented from the top of the organization. “Our business is about people,” shared Culver. “The Butterburger, the frozen custard, they’re [dang] good but they’re a lot better if they’re served with a please and a thank you and a smile that comes from us.”

I’ve learned so many lessons from my parents because I grew up in the business. We’ve been in the food service business since I was 11 years old, starting with a little A&W drive-in in Sauk City, Wisconsin, and that A&W eventually became the first Culver’s. The lessons I’ve learned from my parents, I’ve learned how important the people around you are.”

Yes, we want talented people as part of our organization but most importantly, we want people with great hearts. We want nice people- that’s where hospitality comes from. We’ve got to be the example to our team and to our community as well. I believe if we are, good things will happen along the way.”

As far as the transformation of the restaurant, it’s beautiful…but it’s just a building. You’re the ones that make it spectacular. Every one of us makes it special. When you leave the building, we hope you’re leaving with a smile on your face, saying ‘Boy, what a great experience that was.’”