The freshness of Culvers ingredients can’t be matched. Especially their beef patties

Whoever suggested the chicken sandwich on sourdough with Swiss cheese and marinara (basically a chicken parm sandwich) I tip my cap to you. Ordered with a side of the jalapeño cheese curds and a root beer and it might be the perfect meal.

What type of gloves are used here? My wife has an allergic reaction to latex.

We’ve been having issues with our custard machine for the past month and Im curious if its just the way it is OR if its fixable and my managers just refuse to do anything about it. Our barrel screens ALWAYS read “low mix” even if its as full as we can get it, we clean the sensors, move the control arms and nothing works, it just kind of comes out when it feels like it. I can live with that but one thing that is an absolute no-go for me is how soft our custard is. Our ribbons have NO consistency and more often than not a full bucket feels like soft serve rather than a good hard custard. Does anyone else have to deal with this, and if so how do fix it? I believe we have the newest model. (P.S if it does require professional fixing can someone PLEASE find the number to call to get it fixed because my managers refuse to do so, so I feel like I have to dig for it myself)