| Name | Title | Contact Details |
|---|
When the Culver family opened the very first Culver`s in their beloved Sauk City, Wisconsin, they never dreamed just how popular their one-of-a-kind ButterBurgers and Fresh Frozen Custard were destined to become. Today Culver`s remains a family-owned and family-operated business with restaurants throughout the Midwest and beyond.
KEG Lounge is a Sioux Falls, SD-based company in the Retail sector.
Shojin is a Los Angeles, CA-based company in the Retail sector.
Bohanan's Prime Steaks and Seafood is a San Antonio, TX-based company in the Retail sector.
Headquartered in Richmond, Virginia, United Restaurant Group LP (URG), is one of largest TGI Fridays℠ franchise owner groups. Starting with just two restaurants in 1993, the company has grown into a group of 25 restaurants in four different states—Virginia, Delaware, North Carolina and South Carolina. URG has received the TGI Fridays “Franchisee of the Year” in 2003, 2004, and 2005. The company has also received “Best Director of Operations for All Franchisees,” “Best Franchise Sales Growth,” and “Best Franchise Profitability.” In early 2018, URG launched their own casual restaurant concept “Cary Towne Kitchen & Bar.” Located in Cary, North Carolina, Cary Towne Kitchen & Bar is a fun, inviting environment where you can enjoy a back to basics locally sourced menu. By sourcing locally grown ingredients, they support their mission of being good to your body, community, and environment while providing healthy excellent tasting food packed with nutrients. This mission also extends to their bar where they showcase locally relevant beverages from beer to wine and spirits. The company takes great pride in their restaurants and strives for excellence in their relationships with guests, team members, and vendors. As the company grows their portfolio of restaurants, they stay dedicated to building sustainable, locally relevant restaurants, which reflect an environmentally sound approach to hospitality. Everything from providing a cleaner dining environment through the use of recycled paper menus to sourcing fresh produce from local farms and craft artisans.