Culver vs Fuddruckers Franchise Comparison

Below is an in-depth analysis and side-by-side comparison of Culver vs Fuddruckers including start-up costs and fees, business experience requirements, training & support and financing options.

Start-Up Costs and Fees
 
Culver Franchise
Fuddruckers Franchise
Investment $2,349,000 - $5,356,000$495,000 - $1,565,000
Franchise Fee $55,000$35,000
Royalty Fee 4%5%
Advertising Fee 2.5%.25%
Year Founded 19841980
Year Franchised 19881983
Term Of Agreement 15 years20 years
Term Of Agreement 15 years20 years
Renewal Fee $30K$25K


Business Experience Requirements
 
Culver Franchise
Fuddruckers Franchise
Experience -
  • Industry experience
  • General business experience
    		•

    Financing Options
     
    Culver Franchise
    Fuddruckers Franchise
      In-House/3rd PartyIn-House/3rd Party
    Franchise Fees No/YesNo/No
    Start-up Costs No/YesNo/No
    Equipment No/YesNo/No
    Inventory No/YesNo/No
    Receivables No/YesNo/No
    Payroll No/YesNo/No

    Training & Support
     
    Culver Franchise
    Fuddruckers Franchise
    Training -6-week training program
    Support Newsletter, Meetings, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperativesNewsletter, Meetings, Grand opening, Internet, Field operations/evaluations
    Marketing Ad slicks, National media, Regional advertisingRegional advertising
    Operations 30% of all franchisees own more than one unit

    Number of employees needed to run franchised unit: 40 - 50

    Absentee ownership of franchise is NOT allowed. (100% of current franchisees are owner/operators)

    		 53% of all franchisees own more than one unit

    Number of employees needed to run franchised unit: 40

    Absentee ownership of franchise is NOT allowed. (99% of current franchisees are owner/operators)

    Expansion Plans
     
    Culver Franchise
    Fuddruckers Franchise
    US Expansion Yes-
    Canada Expansion NoNo
    International Expansion NoYes

    Company Overviews

    About Culver

    After working with his parents in their restaurants, Craig Culver decided it was time to open one for himself. In 1984 Culver, with the help of his wife Lea and parents George and Ruth, transformed the A&W his parents owned since the sixties into Culver's Frozen Custard. Its founder's family inspired the menu for the initial Sauk City, Wisconsin, restaurant. When Culver's mother made hamburgers, she would put a dab of butter on the crown of the hamburger buns before toasting them; something her children felt made them taste better. Today, employees at each Culver's location use the same technique when making their ButterBurgers. There are Culver's locations in twelve states. All Culver's franchisees are owner/operators.
     
    We’re looking for leaders with the initiative and skills to take a team of people and operate a Culver’s according to our high standards. You need energy and enthusiasm. You have to be willing to work hard. You have to love people and believe, as we do, that having a great heart is also good business.

    Culver’s has grown to over 500 restaurants in 22 states.

    Culver's is leading the way in the industry and in our communities. If you are craving a restaurant business made to order for you, where your financial success is directly related to how well you and your team execute against Culver’s mission that every guest who chooses Culver’s leaves happy, we invite you to consider becoming a Culver’s franchisee.

    Seeking new franchise units in: Alabama, Arkansas, Arizona, Colorado, Florida, Georgia, Iowa, Idaho, Illinois, Indiana, Kansas, Kentucky, Michigan, Minnesota, Missouri, Nebraska, North Carolina, North Dakota, Ohio, South Carolina, South Dakota, Tennessee, Texas, Utah, Wisconsin and Wyoming

    "Entrepreneur


    #9 in Franchise 500 for 2020.
    #5 in Franchise 500 for 2021






    About Fuddruckers

    The first Fuddruckers opened in San Antonio, Texas in 1980 with a classic American nostalgia theme. Fuddruckers operates and franchises more than 200 restaurants in the United States, Puerto Rico, Canada and the Middle East. The emphasis today is the same as it was in 1980 - we use only the freshest ingredients. Our restaurants serve only the freshest beef and feature on-premise bakeries where bread and dessert items are baked fresh daily. It's truly a "build-your-own meal" experience.