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Culver's launches mobile marketing programCulver's launches mobile marketing program

Chain develops iPhone app and text-message campaign

Bret Thorn, Senior Food Editor

October 19, 2010

2 Min Read
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Bret Thorn

Culver’s, a quick-service hamburger and frozen custard chain, has launched an iPhone app as part of a new cell-phone-based marketing program.

The app, which can be downloaded for free from iTunes, allows customers to learn about restaurant specials and nutritional information, or get driving directions to any of the Prairie du Sac, Wis.-based chain’s 424 restaurants.

David Stidham, Culver’s vice president of marketing, said the app was launched quietly on Sept. 21 and has been downloaded by about 1,800 customers so far. It is now being promoted on the chain’s Facebook page and Twitter account, as well as through its e-mail lists and website, http://www.culvers.com/.

Stidham said the app’s most popular feature informs customers of their local Culver’s custard “flavor of the day.” The app also allows guests to select their favorite unit so they can keep track of its flavors of the day and see its “five day flavor forecast,” and to find out where a custard flavor of their choice is available.

Users of the app also can view the entire menu and click through to nutritional and allergen information on every item, Stidham said.

Next month, Culver’s said it is launching a national text-message program that will allow customers to send messages with a Culver’s store number and get a text back offering them a free scoop of custard for joining that unit’s list.

That restaurant will then continue send messages to subscribers about special promotions, such as celebrating a local high school team’s victory with a two-for-one custard offer, Stidham said.

Stidham said Culver's is seeing strong early adoption rates in Rockford, Ill., and Grand Rapids, Mich., where the campaign has already been rolled out.

“We’re seeing a very strong list growth,” Stidham said. "In fact, we would anticipate close to a million subscribers within the first year.”

Culver’s is now planning to develop apps for Droid and Blackberry phones, Stidham said.

Contact Bret Thorn at [email protected].

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
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