Culver’s in Spring Hill expected to open late summer 2016


Culver’s in Spring Hill expected to open late summer 2016

Having been approved by the planning commission earlier this month, Spring Hill’s new Culver’s restaurant is slated to open toward the end of summer 2016.

Having been approved by the planning commission earlier this month, Spring Hill’s new Culver’s restaurant is slated to open toward the end of summer 2016.

Culver’s – a chain of fast-casual restaurants based out of Wisconsin – is famous for its burgers and frozen custard. But the owner of the proposed restaurant, Russell Glass, said it is also a family-oriented, people-focused business – which is why he decided to move his family from San Diego, Calif., to open up a franchise in Spring Hill.

After researching possible locations where a Culver’s would fit, Glass contacted Alderman Kayce Williams about coming to Spring Hill and a meeting was set up with other city leaders. The new Culver’s is slated to open on Belshire Village Drive, situated between the Sudsy’s Car Wash and Express Oil Change & Service Center.

Glass said he estimates – assuming he receives his building permit in February – he will be able to start breaking ground on the site by March. Although 140 days are earmarked for the construction of the restaurant, he said he expects to be ready to open by the end of the summer.

At the planning commission’s Jan. 11 meeting, its members did remark on the 10 conditions for approval required by city staff as evidence that a sketch plat for the new Culver’s should have been submitted, but ultimately it was approved. The commission voted 5-1 in favor of approving the site plan for the restaurant.

In the staff report, the city planning department recommended the applicant modify the eastern part of the building facing Main Street to improve the visual aesthetic of the wall as a condition of approval. City Planner Dara Sanders cited staff’s condition for the applicant to anchor and install bike racks as the first implementation of the new bike rack ordinance in a site plan.

Glass said he feels very lucky to be able to open a franchise in Spring Hill. He said he did a lot of demographic and market research into a variety of areas, and growth-driven Spring Hill was a perfect location for his first restaurant.

“On one hand my wife and I were sort of terrified moving here to start a franchise,” he said. “But ultimately we feel this is the kind of community that will receive us and help us fulfill our dreams.”

Quint Qualls covers Spring Hill for Home Page Media Group. Reach him at quint@springhillhomepage.com.

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