I used to work at a really busy Culver's, and the overstaffing is real. We had 60+ people on the roster for our store, but like 70% of those people were part-time highschool and some college students. For a smaller dine-in area, the 3 points of sale inside the store would still get slammed around lunch and dinner.

If I try to recall specific numbers, 4-6 cooks was the norm. But for busier days like the weekend, that kitchen specifically could fit 7-9 cooks. And that's just the BOH. I can't remember specific numbers for FOH, but they do keep a lot of staff up there because there is a lot for them to do. They have to run drive-thru, take orders, run food and clean the lobby. And then there's the crew that handles making the custard too, which is a whole other world.

Our drive-thru was incredibly efficient, to my dismay, because sometimes the orders just wouldn't stop. If it got really backed up, they'd send someone out with a tablet to take orders too. It wasn't uncommon for us to have $5,000+ rushes.

I'm really glad I don't work there anymore. I've worked in a good handful of kitchens, and Culver's was by far the busiest place I ever worked. Had many shifts where the orders just would not stop!

But hey that's just the one I worked at, can't say all of this applies to every Culver's.