Burgers are better fresh, which is why Culver’s doesn’t start cooking them until a customer orders one.
That quality diminishes over time. So the burger chain ultimately opted against approving any delivery service, believing the potential revenue gain wasn’t worth risking its trademark freshness.
“If someone wants to deliver a burger, that’s their prerogative,” said David Stidham, vice president of marketing for the Prairie du Sac, Wis.-based concept. “But we cook our