Culver's Welcomes Back Fall With Expanded Menu of Five Satisfying Cooked-To-Order Dinners
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Culver's Welcomes Back Fall With Expanded Menu of Five Satisfying Cooked-To-Order Dinners

October 24, 2007 // // Prairie Du Sac, Wis. – With an expanded menu offering the best value and dinner variety, Culver's® has the answer to satisfy those hearty meal cravings that often accompany the transition to cooler weather. Culver's has introduced five complete dinners including an entrée and the choice of two classic sides, providing busy people on-thego with a fresh and delicious, cooked-like-home meal for a great value.

Culver's prides itself on pleasing guests with a larger selection of great-tasting dinners including the following menu choices: · Chopped Steak Dinner: Try Culver's new, one-third pound chopped steak dinner, a juicy cut of quality beef smothered with grilled onions, mushrooms and a rich and creamy beef gravy. A side of creamy mashed potatoes, seasoned green beans and a dinner roll completes the meal.

· Beef Pot Roast Dinner: Also new to Culver's, a tasty slow-cooked beef pot roast is served with four ounces of tender beef piled high on top of two slices of lightly buttered and toasted sourdough bread, then topped off with a rich and creamy beef gravy. Dinner is complete with a side of creamy mashed potatoes and seasoned green beans.

· Fried Chicken Dinner: Culver's traditional Fried Chicken Dinner is hand-breaded and available with two pieces or four pieces of fresh, tender chicken. A two-piece dinner is made with the choice of a leg and thigh or a breast and wing; the four-piece dinner includes one leg, thigh, breast and wing. All white meat can be substituted for an additional charge. Each dinner includes a serving of gravy-topped mashed potatoes and a side of seasoned green beans, along with a dinner roll.

· North Atlantic Cod Dinner: Each cod filet is three to four ounces and lightly battered by hand just before it's cooked. Available as a two- or three-piece dinner, Culver's North Atlantic Cod is served with a special tartar sauce and a lemon wedge, creamy coleslaw, Culver's famous french fries and a dinner roll.

· Shrimp Dinner: For an alternative taste of the sea, try Culver's lightly breaded, butterfly shrimp dinner, with eight or twelve pieces of scrumptious shrimp served with a special recipe cocktail sauce and a lemon wedge. Creamy coleslaw, french fries and a dinner roll make this ocean-fresh catch extra satisfying for fall.

"Fall usually signals an increase in guests desire for home-cooked hearty meals," said Chris Contino, Culver's vice president of marketing. "With Culver's generous portion sizes, menu variety and attention to hospitality and using only the freshest ingredients, our guests will find a taste to satisfy every craving."

Culver's restaurants are independently owned and operated in more than 360 locations in 16 states. With new restaurants opening by 2008 in Arizona, guests will be able to enjoy their Culver's favorites in 17 states across the nation. The owner/operator concept has been a cornerstone of growth for Culver's since the first location opened in Sauk City, Wis., on July 18, 1984. Culver's invests deeply in partnerships and programs, including its VIP scholarship program, Culver's Cares™ charitable program and countless other franchise-driven local efforts. The American Red Cross® became a national partner in 2007 and since then a number of local, regional and system-wide programs raised funds and awareness for their efforts. Culver's is the recipient of numerous national awards, including top honors in the 2007 Restaurants & Institutions® Consumers' Choice in Chains® burger category, IFMA Silver Plate Award and a coveted "Best In Category - Food" rating, placing Culver's among the Top 50 of more than 300 franchise opportunities nationwide as reviewed by Franchise Business Review. For more information on Culver's locations, franchise opportunities, promotional programs, menu selections and other areas of interest, visit



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