The flavors and ingredients in limited-time Pub Burgers align with the seasons. | Photos courtesy of Culver’s
Culver’s has grown to over 1,000 locations as the go-to destination for Butter Burgers, creamy frozen custard, cheese curds and other Midwest favorites. But with its footprint now extending way beyond its home of Prairie du Sac, Wisconsin to states including Arizona, Florida and Ohio, head of culinary Kasey McDonald felt it was time to give longtime guests more reasons to come to Culver’s.
“We’re exposing new customers to our core menu so they can see all of the tried-and-true things that we’ve been doing, but in some of the locations where we’ve been for a long time, they want news,” she said. “They love our core, but they want a reason to come more often. So we are trying to really pick up innovation and offer a good range of limited-time items.”
Toward that end, the chain is kicking off 2026 with a fresh menu vision that leans into the best of both worlds. McDonald has filled the pipeline with new spins on the premium Pub Burger, new fall desserts and custard flavors, and a menu item that draws inspiration from classic Wisconsin supper clubs. And even her culinary team has expanded in the last year, from two to four members.
Platforms built for innovation
This coming year includes four Pub Burger releases with new twists. These limited-time burgers are built with premium ingredients on unique buns and have bolder flavor profiles.
“We usually lean into interesting, flavored buns and different varieties of Wisconsin-based natural cheeses. We do a lot of different sauce plays with that, add some crunchy toppings for the burger, and end with something a little bit more indulgent than our Butter Burger,” said McDonald. “Seasonality plays a big role too; in the fall and winter, we want to do something more comforting and craveable, but in spring and summer, we’re looking for some crisper, fresher flavors.”
Last fall’s Roasted Garlic & Bacon Pub Burger, for example, is layered with thick-cut bacon, cheddar, tomato, lettuce, pickles and garlic mayo on a garlic-herb pretzel bun.
“We’ve had requests from some of our Southern franchisees for a little more spice, so we’ve been looking at different kinds of cheeses or sauces that will still satisfy that need regionally, but hold true to our menu and our brand,” said McDonald.
Cheese curds can adapt to different spice levels by varying the breadings and sauces.
The chain’s signature cheese curds are another platform that invites flavor innovation, especially when it comes to a little heat. “Every year for ‘Curdtoberfest’ we launch a new flavor, looking at different breading systems and sauces,” she said. “Last year everyone raved about the hot honey curds, and the jalapeño curds are a fan favorite,” she added. In 2015, Culver’s actually designated Oct. 15 National Cheese Curd Day and the chain celebrates all month long with a new LTO curd flavor.
Even though it’s currently in high demand, Culver’s doesn’t push protein on 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.
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.”
Culver’s signature concretes are blended with frozen custard flavors.
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.
