PHOTOS COURTESY OF CULVER’S
the menu. That said, its core menu of burgers, chicken and fish provides ample portions of protein. Plus, customization is an easy and popular way to add more. “We haven’t specifically put a campaign around boosting protein, but people can add as many patties as they want to any burger, and we are looking at different protein on protein options,” said McDonald. One idea she’s looking into is pot roast as a burger topper. “Pot roast is kind of a secret menu item here and it’s delicious on top of a burger,” she added. THE SUPPER CLUB ANGLE Wisconsin is famous for its supper clubs, timeless restaurants where customers are served classics like brandy old fashioneds, crème de menthe grasshopper cocktails, relish trays, prime rib and Friday night fish fries in a retro setting. This year, Culver’s is translating some of those elements into quick-service menu items. Although McDonald won’t reveal specifics, she did offer a small peek into what the team is working on. “The supper clubs have higher-end flavors, amazing proteins with decadent sauces and different flavored pickles and relishes,” she said. “So we’re looking at all of those flavors, and even though we never leaned into the alcohol world before, there are really good flavors in those drinks.” She singled out the cherry and orange in an old fashioned that could work in both savory and sweet applications, and frozen custard with notes of a grasshopper cocktail.
“EVERY YEAR FOR ‘CURDTOBERFEST’ WE LAUNCH A NEW FLAVOR, LOOKING AT DIFFERENT BREADING SYSTEMS AND SAUCES.” Kasey McDonald, Head of Culinary
ON THE SWEET SIDE Speaking of Culver’s famous frozen custard, McDonald currently has about 20 new flavors ready to go and is adding two as “flavors of the day” in the fall. She explained the R&D process. “We probably have about 50 different flavors for flavor of the day already developed, so we screened our current flavors as well as some new ideas. And we did mixtures of categories,” said McDonald. “We wanted to make sure there was something for everyone, so we did a very ooey gooey category, a fruit-forward category, and coffee- and tea-flavored categories.” The team screened all of those and no surprise—the ooey gooey flavors rose to the top every time, she said. “But we wanted to make sure we had enough of each of the other categories to keep people happy and excited when they see the flavor of the day pop up,” she added. While only two will roll out in 2026, winners on the list of 20 may be slated to release in 2027 and 2028. “Balance” seems to be the culinary team’s mantra when it comes menu innovation “so there’s a little bit of something for everybody.” McDonald likes to push the boundaries and explore flavors, “but we can’t turn around and do something so far removed from what we currently are and alienate who we are as a brand,” she said.
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