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“It’d be nice if he’d stop by and help us celebrate with him. “I’m sure he’s familiar with Culver’s,” he said.

Your loyalty to our home state is inspiring! Shoot us a DM so we can connect.”ĭimitropoulos said he’s unsure whether Antetokounmpo has visited the Shorewood Culver’s, but he’s heard Antetokounmpo has stopped by a nearby bakery before. “Culver’s of Shorewood co-owner George Dimitropoulos would be honored to offer you free food for life. “How about one better?” Culver’s tweeted. That’s when Culver’s intervened and tweeted their offer to him. The next day on Twitter, Antetokounmpo learned his Instagram video had earned the fast food chain $294.8 million in brand value. He also ordered a half Sprite, half lemonade drink, which some locations added to the menu, calling it the 50-50. Less than 24 hours after he dropped 50 points in Game 6 of the NBA Finals, a sleep-deprived Antetokounmpo appeared on Instagram while visiting the Brookfield Chick-fil-A where he ordered 50 chicken nuggets and asked an employee if he could have free food for life. “ Culver’s is a Wisconsin company, and I’m a big Bucks fan, as is everyone else, so we’re very excited the Bucks won a championship.”Īntetokounmpo has asked Chick-fil-A for free food more than once. “We’re not that far from the Fiserv, and we’re on his way home as well,” he added. “It’s not just a joke offer,” Dimitropoulos said. But it’s also an offer he’s willing to follow through on. In celebration of Cow Appreciation Day and the 20th. Capitol Drive, said offering Antetokounmpo free food is a fun thing to do, and it has his patrons talking. Just about everyone knows Chick-fil-As 'Eat Mor Chikin' campaign, but what you probably havent seen is where the cows in these ads grew up. George Dimitropoulos, co-owner at Culver’s, 1325 E. That's the time from when the customer places their order to when they get their food.Milwaukee Bucks star Giannis Antetokounmpo asked Chick-fil-A for free food for life, but Culver’s in Shorewood wants the NBA Finals MVP to choose them instead. "We average a speed of service of two minutes and 15 seconds," says Mendoza. On Friday, the busiest day of the week, six to seven employees will be taking orders on iPads.Įven with lines out the door, customers get their food quickly. "It's our version of a drive-thru in New York City." "It's called upstream ordering," Mendoza tells me. Four to five team members will stand in line with the customers and take orders using iPads. "It gets pretty intense."ĭuring the lunch rush, about 30 total employees will be working, spread out on all three floors: in the basement kitchen preparing food, on the main floor in the kitchen or behind the counter and in the upstairs dining area cleaning tables and bathrooms. to 2 p.m., "we have a line out the door," Mendoza says. But there's no time to rest: Lunch orders start coming in and, from 11:45 a.m. Breakfast ends at 10:30 a.m., by which point I'm already exhausted.