Just days away from opening, take a peek inside the first Culver’s in Warner Robins
Father and son team Gary and Evan Huffman are opening their first restaurant together Monday in Warner Robins.
The new Culver’s at 780 Ga. 96 is also a first for Warner Robins.
The Midwestern-based, fast-casual restaurant chain is known for its butterburgers, frozen custard and Wisconsin cheese curds.
The Huffmans first became familiar with Culver’s when one opened in their hometown of Nobelsville, Indiana. The family later moved to Cordele.
“We were frequent guests and talked about, it’d be great to have one of these Culver’s,” Gary Huffman said. “Just talking; nothing serious.
“Then probably about five years ago, I got real serious about it.”
Huffman and his wife, Mary Ann, originally were going to open the restaurant, then life happened and plans were delayed.
About two years ago, Evan Huffman decided to come onboard and the father and son partnership was formed.
The two have always been close. Gary Huffman, who made a career in the car business, recalled taking Evan Huffman to work with him when he was only 8 years old.
“We like the hospitality business,” said Gary Huffman, a former partner at Five Star Automotive of Albany. “We like people. We like entertaining, always have. You know, everything you do, really is hospitality if you care about things, I think.”
Evan Huffman chimed in, “Craig (Culver), the founder, he always says, we’re in the people business but we just happen to sell burgers and that’s something that we just align with to the core.”
The Huffmans have a 50/50 ownership of the restaurant under Huffman Hospitality.
Evan Huffman will be hands-on as the restaurant’s operator and general manager. His mom, Mary Ann Huffman, also will work at the restaurant in whatever capacity she’s needed.
Evan Huffman previously worked in the agricultural business selling fertilizers, seeds and chemicals. He also served as a field artillery officer in the U.S. Marines from 2012 to 2020.
His daily commute from Cordele, where he makes his home with his wife and their 1-year-old twins, is a 45-minute drive one-way.
When talking about their new restaurant, the Huffmans emphasized the freshness of the food, their focus on ensuring every customer leaves happy and the community support they’ve received.
“We’ve been welcomed with a red carpet,” Evan Huffman said.
‘Fresh, never frozen’
Culver’s features seven different types of its signature butterburgers, or guests may create their own, according to the menu. The butterburgers are made fresh and never frozen.
“Until you order, nothing hits the grill,” Huffman said.
The butterburgers are topped with buns that have been lightly buttered and then toasted, hence the name.
Huffman’s favorite menu item is the Culver’s deluxe butterburger with cheese, mayo, onion, pickles, lettuce and tomato. His dad prefers the double cheese butterburger with ketchup, and sides of fries and frozen custard.
The frozen custard is made fresh daily in the restaurant in small batches, with mint cookie expected to be the flavor of the day on opening day, Evan Huffman said.
Frozen custard is creamier than ice cream, he said.
The restaurant offers multiple frozen custard treats, including concrete mixers, shakes, malts, cones, and turtle and caramel cashew sundaes.
Guests can also create their own dish from vanilla, chocolate or flavor of the day by adding toppings for an additional charge.
Toppings include a host of “ooey gooey” choices such as hot fudge or marshmallow creme, several chunky options such as cookie dough and Eli’s cheesecake pieces, all sorts of fruits from strawberries to peaches plus two nut options of cashews or pecans.
Huffman noted that the Wisconsin cheese curds are made with two kinds of fresh Wisconsin cheddar cheese.
In addition to Culver’s signature menu items, the restaurant’s North Atlantic cod — that comes as a sandwich or two or three piece dinner — also is popular. The restaurant offers butterfly jumbo shrimp, too.
Huffman also suggested trying Culver’s brand Root Beer with its frothy foam. A root beer float is another option.
The menu offers chicken tenders and sandwiches and other sandwiches, including beef pot roast, pork loin, a grilled reuben melt, and a harvest veggie burger. Salads include chicken cashew, cranberry bacon bleu and garden fresco.
Classic sides include crinkle cut fries, mashed potatoes and gravy, steamed broccoli and coleslaw, while premium sides include onion rings, a garden side salad and homestyle soup.
Signature sides include Wisconsin cheese curds, pretzel bites and cheese sauce, chili cheddar fries, George’s chili and George’s chili supreme. Add a side of cheese sauce for an additional charge.
Beverages include soft drinks, fresh brewed tea, white or chocolate milk and signature roast coffee.
The kids menu includes a choice of single butterburger, single butterburger with cheese, two-piece chicken tenders, corn dog or grilled cheese sandwich. Side choices are applesauce, small crinkle cut fries or steamed broccoli, and drinks include apple juice or white or chocolate milk. The kids meal also comes with a scoop of frozen custard.
The restaurant
The 4,000-square-foot restaurant on nearly 1.5 acres is a new build next to Peachtree Immediate Care in The Shoppes at Houston Lake anchored by a Kroger.
The large dining area, which can seat 77 people, features booths and tables of various sizes. The patio, which can seat another 23 people, offers umbrella covered tables and is dog friendly.
The restaurant, which has a double-lane drive-thru, shares the access road off South Houston Lake Road with the shopping center.
Craig Culver opened his first Culver’s in 1984 in Sauk City, Wisconsin, where the company is headquartered, and started franchising in 1987. Today, there are over 1,000 family-owned and operated Culver’s in 26 states.
The Warner Robins location will be the 1,112 Culver’s, according to Gary Huffman. The first to open in Middle Georgia was in Macon at 3710 Northside Drive in September 2021.
The new Culver’s in Warner Robins will be open 10 a.m. to 10 p.m. daily seven days a week. The number is 478-313-5341.
“We’re very excited,” Evan Huffman said of the restaurant’s opening. “This is what we’ve been working toward — the culmination of all our efforts.”
This story was originally published March 13, 2025 at 5:00 AM.