Adam Sauer is passionate about Culver’s. His enthusiasm is understandable, given his meteoric rise on the career ladder over the last few years.”Ten years ago, I started out in Omaha as a fry cook at Culver’s 91st restaurant,” Sauer said. Two years later, he attended Culver’s manager training class in Sauk Prairie, Wis. At the end of the session, 35 new managers were invited to a home-cooked meal at Craig and Lea Culver’s house. “It was Craig Culver who convinced me to stay with the organization and encouraged me to become a franchise owner,” Sauer said. Now, at the ripe old age of 30, Sauer is managing/owner of Culver’s 414th store in Falcon.What brought Sauer and his business partner, Mark Stanley, to the eastern plains of El Paso County was the opportunity to introduce the franchise to a new region. Stanley also opened Culver’s restaurants at New Center Point in Stetson Hills and on North Academy Boulevard.What Sauer likes about Falcon is the “work ethic of Falcon’s teenagers,” he said. “They’re dependable; and, while some may feel a little awkward working with the public at first, with training they flourish.” Culver’s has a policy that the owner must physically work in the restaurant full time. Sauer said he spends lots of time in Falcon, but knowing his staff is reliable allows him to enjoy a few hours with his wife and three children: ages 7, 4 and 1.Sauer said Culver’s food is all cooked to order. “After it’s ordered, not before,” he said. He also advises customers with food allergies to consult Culver’s Web site, which has a complete food allergen chart for each item on the menu. “When ordering, tell the order taker what type of food allergy you have,” Sauer said. “They will press a button to alert the cook.” In the case of celiac disease or a wheat allergy, the cook will change gloves and make the meal far from any food items that could cause cross-contamination.But for those who can eat wheat, Culver’s is the only place in Falcon to get those “Butter Burgers.”
