The Farm Wisconsin Discovery Center held their monthly Breakfast at the Barn yesterday, and welcomed the CEO of Culver’s to speak to the full conference hall. Joe Koss is a Two Rivers native, and Roncalli High School Graduate, who has been the CEO of the Wisconsin based restaurant chain for the past two and a half years. Koss told SeehaferNews.com that the work ethic he learned from his parents really helped him get to where he is today. “My father was a small business owner,” he explained. “My mother as well taught me a great work ethic, and treating people the right way. I think that has attributed a great deal to my career and the success that I have had.”
Culver’s restaurants really embody everything that Wisconsin is known for. From the cheese curds, and frozen custard, to the friendly, hometown service, it’s no surprise that there are now 715 restaurants in 25 states. Koss believes that the values that are instilled in every franchise is the reason so many people from all over the country enjoy it. Koss said “I think there is something special about Wisconsin, and these Midwestern values…We are very proud to be a brand that originated here in Wisconsin and we take great pride in our Wisconsin roots.
Koss also voiced his surprise in the number of Wisconsin transplants in states like Florida or Arizona, that still are loyal to the Saulk City born company, but even the locals have bought into Culver’s values. “When you talk about the products that we serve, from fresh frozen custard to cheese curds, to the butter for the butter burger…I think everyone knows that’s what Wisconsin is known for. I think that means something to the guests, regardless of where we go.”
From a restaurant perspective, a lot of the so called “fast food” places have been reducing their menu down to the basics, in an attempt to save some money. That is not the case with Culver’s. According to Koss, they have always had a broad menu, which is a trend they plan on keeping up. “Certainly that adds to the complexity of our operations, “Koss admitted. “But our broad menu attracts a number of different tastes…and we want to keep up with those changing tastes.”
The Culver’s organization prides itself on their relationship with the farmers who supply all the milk, beef, and pork needed to produce a fresh product every day. Culver’s has a vast supplies community, and Koss explained that “through those great suppliers, they’re the ones working directly with the farmers and producers to provide the food we serve.”
It’s no secret that farmers all over the state are struggling right now, and the Culver’s organization is trying to help. So far, through their “Thank You Farmers Project” they have raised over $2 million toward agricultural education. If you wish to donate, just visit Culvers.com, and go to the Tank You Farmers section.
