Culver vs Little King Franchise Comparison

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

Start-Up Costs and Fees
 
Culver Franchise
Little King Franchise
Investment $2,349,000 - $5,356,000$125,000 - And Up
Franchise Fee $55,000N/A
Royalty Fee 4%-
Advertising Fee 2.5%-
Year Founded 1984-
Year Franchised 1988-
Term Of Agreement 15 years-
Term Of Agreement 15 years-
Renewal Fee $30K-


Business Experience Requirements
 
Culver Franchise
Little King Franchise
Experience --

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

Training & Support
 
Culver Franchise
Little King Franchise
Training --
Support Newsletter, Meetings, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives-
Marketing Ad slicks, National media, Regional 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)

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Expansion Plans
 
Culver Franchise
Little King Franchise
US Expansion Yes-
Canada Expansion No-
International Expansion No-

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 Little King

Any Sub Shop Can Make A Sandwich... But It Takes Little King To Unlock "The Authentic Deli-Taste"
In January of 1969, Little King opened for business at 80th & Dodge in Omaha, Nebraska. The store was primarily operated and managed by Sid Wertheim and family. Since the day of inception, people fell in love with the Little King.  As Little King expanded, it grew into a chain, not only in the Omaha area, but across the country. The original franchise started with eleven sub-type sandwiches, chips and drinks. Since then, several additions have been made with sandwiches on wheat, rye, French bread, and specialty breads. Gyros, salads, soups, cookies, Rice Krispies and Brownies were added to the menu, with all breads and specialties baked fresh in our stores.  Little King changes with the tastes and requests of our customers, particularly in today's health-conscious market. Fresh food ingredients, cleanliness, and well-trained managers and staff have contributed to Little King's success. These fundamentals are critical to the proper delivery of our service and are part of the training of every Little King employee. Sub sandwich meats are carved directly in front of the customer for the freshest possible ingredients. Sid Wertheim's original procedure and "showmanship" is the same as that performed today.