Oklahoma Is Getting Culver’s, Let the Burger Debate Begin

If you’re one of the few Oklahomans who have had a taste of Culver's, you're going to love this news.

Culver’s is coming to Oklahoma.

While rumors have been around for a while, it's official. On Culver's website, they've opened up franchise opportunities here in the Sooner State.

I’ve never met anyone who’s had Culver’s and said, “Eh, it’s fine.” They usually fall over themselves praising how good it is, normally comparing it to how Braum's used to taste, and that's where this news gets interesting.

Across Oklahoma, Braum's is already the hometown heavyweight in that same lane.

Now, before you choose to go on defense, chill for a sec. This isn’t an anti-Braum’s post, but we can be real with each other.

Culver’s and Braum’s live in the same neighborhood. Burgers, fries, ice cream, family friendly vibe, not crazy expensive... but, Culver's has something Braum's doesn't these days. A horde of people talking about how good it is. If anything, this news should make the Braum's people in Tuttle a little nervous.

For years now, Braum’s fans have been saying the quiet part out loud. The grocery side of the business is booming. The milk, the ice cream, and market items are fantastic, but on the food side? That’s where the complaints have been stacking up for years now.

Understandable too, in all reality, Braum's has had zero real competition in the Sooner State. Whataburger is like eating salt. McDonald's refuses to sell ice cream. Burger King is BK. And Freddie's is in its own space, sort of like Sonic. But Culver's is a Midwest carbon copy of what Braum's used to be.

This is where the conversations usually begin, how good Braum's "was," and it always circles back to the same opinions. The day Braum's ditched their 1/3 pound burgers is the day quality and consistency started freefalling.

If you know, you know.

Those burgers had heft. They were juicy. They were perfect down to every minute detail. When they shifted to quarter-pound patties, it wasn’t the end of the world. Quarter-pounders can be great. A double bacon cheeseburger from Braum’s can absolutely hit the spot on the right day. But more often than not, you hear the same complaint. They're dry and overcooked.

No amount of mustard, mayo, ketchup, or Braum's sauce can rescue a burger that’s already ruined.

That’s Braum's vulnerability.

If the smaller patties were the first crack in the armor, what's going to happen when Culver's starts planting their buttery buns and fresh beef in our Oklahoma soils?

Now, let’s be realistic. Culver’s is not going to blanket Oklahoma overnight. They won’t be in every small town off a two-lane highway the way Braum’s is. Braum’s has something most chains don’t... extremely deep roots. They’re ingrained in our rural communities, especially with the after-church crowd.

Culver’s would have to build that from scratch, but quality travels as fast as word of mouth, and Oklahomans love a good food debate.

It's still a good thing for Oklahoma. Competition is good for consumers. You can already see the outcome, a Bedlam of Beef.

Should Braum’s be worried? Yes. But they've got enough of a head start to correct all the things they've done wrong over the years.