Culver’s has been more than just a fast food chain for a long time. It’s a cultural touchstone in the Midwest of the United States, where buttery buns meet fresh-curdled cheese and family values are very important. Craig and Lea Culver opened the restaurant in Sauk City, Wisconsin, in 1984. It has since grown from a single family-owned business to a franchised powerhouse with more than 1,000 locations in 26 states. Culver’s is one of the most financially stable quick-service brands in the country, with average unit volumes (AUVs) of about $3.8 million per store. This is thanks to its famous ButterBurgers, frozen custard, and commitment to great customer service. But as the chain reaches this goal, it brings in new leaders to help it deal with changing customer tastes, new technologies, and more competition. Julie Fussner is the new CEO, and her appointment in April 2025 is a historic first: she is the first woman to lead the company in its 41-year history.
Fussner’s rise to the C-suite is more than just a story of climbing the corporate ladder; it’s proof of being real, having strategic foresight, and knowing what makes Culver’s work. Fussner became the fifth CEO after Enrique “Rick” Silva retired in February 2025. He was chosen after a long and tough search. Craig Culver, one of the company’s co-founders and a former CEO for many years, praised her without reservation: “After a thorough and competitive search, Julie emerged as the clear choice to lead our organization into the next chapter.” He talked about her “visionary thinking, business knowledge, and genuine leadership style,” as well as how easy it was for her to embody and build Culver’s culture. Culver said, “She naturally understands and shares the values that make us who we are: Midwest hospitality and a love of people.”
Fussner, who is 51, has a lot of experience in marketing and a love for brands that put people first. This makes him a great fit for Culver’s. She graduated from the University of Illinois Gies College of Business with a BA in 1996, with honors. At first, she never thought about working in food. Her career started in consumer packaged goods (CPG), a field that requires very sharp insights into why families choose one product over another. Fussner worked at ConAgra Foods for almost four years, where she learned the ins and outs of supply chains and how people act as consumers. Then she worked for Kraft Foods Group (now part of Kraft Heinz) for ten years, where she had nine different jobs and ended up as senior director of marketing for Oscar Mayer. There, she ran campaigns that made ordinary lunch meats into cultural icons. She became an expert at turning data into stories that appealed to both busy parents and people who love flavor.
Fussner worked in insurance for two years at American Family Insurance, where she came up with marketing plans for an industry that was more focused on service. In 2017, she got back into food. Just as she was thinking about what to do next, a job as a vice president of marketing opened up at Culver’s. Fussner’s CPG background was a strong point, even though she didn’t have any direct experience working in a restaurant, which some hiring managers might see as a red flag. “I had a lot of experience in manufacturing. “I was able to build that parallel,” she said in an interview not long ago. Then-CEO Rick Silva saw the potential and knew that the fast-changing world of digital marketing, delivery partnerships, and loyalty programs needed someone with her wide range of skills. Fussner started working for Culver’s in February 2017 and immediately set to work on improving the company’s brand connection with customers across the country.
During her time as VP of Marketing, she led bold, guest-focused projects that helped the chain grow. In 2021, she led the way in creating the CurderBurger, a rich blend of a buttery beef patty and deep-fried cheese curds that quickly became a menu hit, drawing lines and social media buzz. This wasn’t just a product drop; it was a masterclass in new ideas that combined Culver’s custard-house roots with something new that people wanted. In 2022, the “Welcome to Delicious” integrated marketing campaign was launched. It was a multi-channel effort that updated the brand’s look and story. Fussner used her experience at Kraft to turn consumer insights from surveys, social listening, and sales data into ads that focused on real care instead of gimmicks. The campaign made Culver’s values even stronger: every visit should feel like a warm welcome from Wisconsin, with friendly staff and scoops of fresh custard.
Fussner’s effect was clear by January 2023. Culver’s made her its first-ever chief marketing officer (CMO). This new position was created to reflect how marketing has changed in a world after the pandemic. As CMO, she was in charge of creative development, media planning, communications, and digital strategy. The chain grew from 837 locations in early 2022 to almost 1,000 by the end of 2024. During this surge, her leadership was very important. She handled problems with the supply chain, a lack of workers, and changing eating habits with ease. Under her watch, loyalty programs thrived. App-based rewards brought people back, and partnerships with delivery companies like DoorDash made it easier to get to the store without losing the magic of being there in person.
Fussner’s resume isn’t the only thing that makes her stand out; her leadership style is also unique. People who work with her say she is a “driven, energetic consumer marketer” who loves working with others and following her gut. A former business partner wrote on LinkedIn, “Julie has all the qualities you look for in a really great client.” A lot of passion for the brand, an understanding of her business, and a desire to push the limits with the work. She is known for pushing teams to do better while building trust, cutting through red tape to support big ideas. Fussner herself says, “Culver’s is made up of some of the most passionate, collaborative, and smart people I’ve ever worked with.” What is her goal? “Our mission is to genuinely care, so that every guest who chooses Culver’s leaves happy. This will help the teams across this beloved brand continue to succeed in the long term.”
Fussner takes over as CEO of a brand that is at a crossroads. With high guest satisfaction scores and a franchise model that gives over 670 owner-operators and 45,000 team members power, Culver’s has quietly become one of the most reliable quick-service restaurants. But the industry is having a hard time because of inflation, rising wages, and the popularity of plant-based alternatives. Fussner’s goals are clear and realistic. In an interview with Nation’s Restaurant News in May 2025, she talked about how the chain’s soul would not be compromised while focusing on operational excellence, such as speeding up service, making sure orders are correct, and improving the digital guest experience. She said, “The brand’s culture will not change.” There are plans for things like AI-powered kitchen improvements and better mobile ordering, but there will always be a human touch. She is also thinking about changing the menu and teasing limited-time items that pay homage to local flavors while staying true to ButterBurger’s purity.
Fussner’s achievement as the first female CEO is very important in an industry that is still struggling to achieve gender equality. According to industry reports, only about 20% of top executive positions in restaurants are held by women. Her appointment is a beacon for women who want to be leaders. Her story—from Gies alumna to CPG powerhouse to Culver’s helm—should inspire anyone who values honesty over flash. So, it’s fitting that Women in Restaurant Leadership (WiRL) chose her to be the closing keynote speaker at its 2026 Together Summit in Charleston in August 2025. She’ll talk about her journey, how to be strong, and how to combine business sense with empathy. “She is a leader who combines business results with honesty,” WiRL’s announcement said. “She will leave our community with tools and motivation that they can use right away.”
Fussner sees Culver’s not only growing in the future, but also getting stronger roots. She wants to grow her business in a way that is good for the environment and focuses on the success of her franchisees and ties to the community. She plans to open more than 1,000 stores, possibly in new areas like the Northeast. Philanthropy is still at the heart of Culver’s. The company has given millions to local causes, from scholarships to food banks, and Fussner wants to build on that legacy. She loves Wisconsin and is often seen enjoying her favorite dish: a classic ButterBurger with extra pickles, followed by vanilla custard with chocolate syrup. “It’s easy, satisfying, and reminds me why we do this,” she says.
Julie Fussner is still the CEO, but early signs point to steady leadership. In a brand that is all about butter and belonging, she is the perfect ingredient: creative but down-to-earth, strong but kind. Fussner is not only in charge of a chain as Culver’s enters its fifth decade; she is also making sure that its delicious heart beats stronger. That means guests will have more happy times over a hot meal. It reminds the industry that real leadership begins with caring about others. Fussner says that every choice you make at Culver’s should make you happy, and it will, without a doubt, under her watch.
