Culver’s of Maricopa is under new local ownership following a franchise transfer but guests can expect the same hometown menu and service, according to a news release today.

The restaurant at Sonoran Creek Marketplace was previously operated by franchise holder José Tavares, who transferred the location Friday to Jason Downey, an Arizona-based hospitality operator. Downey said he plans to maintain Culver’s core traditions while expanding its community presence. Terms of the transfer were not disclosed.

“It is an honor to join the Culver’s family here in Maricopa,” Downey said. “We are committed to continuing the excellent service our guests know and love while finding new ways to connect with and support our community.”

The ownership transfer comes more than a decade after Wisconsin-based Culver’s first announced plans to open in Maricopa, becoming one of the city’s earliest national restaurant chains during an early wave of retail growth in the city. Since then, Culver’s has figured into broader community conversations about both workplace culture and food quality.

Last year, a Maricopa mother said her 19-year-old son, who later died by suicide, felt bullied and unsupported while working at the Culver’s on John Wayne Parkway. Earlier this year, a Glennwilde resident reported finding a rock inside his ButterBurger, saying the incident chipped his tooth and prompting an apology from the restaurant.

At the same time, Culver’s has maintained a visible presence in local classrooms and youth programs, participating in the Kids of Character initiative that allows teachers to reward students with certificates redeemable for a scoop of frozen custard. The Maricopa restaurant also supports Desert Sunrise High School’s FFA chapter, the Maricopa High School football team and community events such as Freshman Frenzy, where it hosts a root beer float booth.

New ownership said the restaurant’s existing menu and staff will remain in place, including the signature ButterBurgers, Wisconsin Cheese Curds and Fresh Frozen Custard. Downey said his immediate focus is enhancing the guest experience and deepening involvement with local events and organizations.

The restaurant most recently received a “satisfactory” rating from the Pinal County Environmental Health Department after inspectors in July found the reach-in cooler storing food 15 to 17 degrees above the allowed temperature, dropping its status from “excellent.”