Schlotzsky’s Brings Back the Angus Round Up

Third time’s a charm for this trio of mouth-watering, crowd-pleasing roast beef favorites

Schlotzsky’s is ready to head into fall with the return of its popular Angus Round Up sandwiches. From now until November 27, the home of The Original® round toasted sandwich will feature three meaty favorites – the Bacon Beefy SmokeCheezy, French Dipsky and the Chipotle Guaca-Beefsky.

“Our famously warm and succulent roast beef sandwiches have been a big hit in the past and we’re excited to bring them back for a third time,” said Kelly Roddy, president of Schlotzsky’s. “From their unique flavor profile to generous portions, the response to these sandwiches has always been truly unbelievable and we look forward to again serving guests only the best this season.”

The three new Angus Round Up Schlotzsky’s sandwiches include:

Bacon Beefy SmokeCheezy – Shaved Angus roast beef, smoked cheddar cheese, bacon and Chipotle mayo on our toasted Sourdough bun.

 

 

 

 

French Dipsky – Shaved Angus roast beef and mozzarella cheese on our toasted Sourdough bun, served with au jus dipping sauce.

 

 

 

 

Chipotle Guaca-Beefsky – Shaved Angus roast beef, pepper jack cheese, lettuce, tomato and red onion, with Chipotle pesto and guacamole served on our toasted Jalapeno Cheese bun.

Schlotzsky’s to open six new locations around Denver

Schlotzsky’s announced that in addition to its new Greenwood Village location, the company will unveil six “Lotz Better” reimaged restaurants throughout Denver. As part of its nationwide initiative to reimage the entire franchise system by the end of 2011, the reimage, which includes more than 350 Schlotzsky’s restaurants worldwide, features a refreshed color scheme and a circle theme that reflects the unique round sandwiches offered by the restaurant.

“It is an exciting time for the Denver Schlotzsky’s locations as we create an even better in-store experience for our guests,” said Brandon Poarch, owner of the Schlotzsky’s in Longmont. “The ‘Lotz Better’ look appeals to everyone, from adult to child, and provides a fun, fresh dining experience for the entire family. We’re thrilled to introduce our fans to the reimaged restaurants and attract new customers with our fresh look.”

 The reimaged Schlotzsky’s feature vibrant colors, playful slogans, and new artwork topped off with a new service model where crew members hand-deliver food to the tables. In addition, the Schlotzsky’s located in Longmont, Highlands Ranch, Denver and Greenwood Village also feature a partnership with sister company Cinnabon that offers two brands under one roof.

“Part of our growth strategy is to reinvigorate the brand with a fresh, new look while still maintaining the core of our business-our food,” said Kelly Roddy, President of Schlotzsky’s. “We have already signed a number of multi-unit deals with new and current franchisees since unveiling the new prototype and co-branding deal with Cinnabon.” Roddy added that the ‘Lotz Better’ look will be applied to all new construction.

With more than 350 locations worldwide, Schlotzsky’s continues its growth momentum by aggressively targeting markets in Texas and in untapped markets around the country including Atlanta, Charlotte, Denver, Orlando, Tampa, Kansas City, Nashville, Phoenix, Raleigh and St. Louis for multi-unit developers. Roddy added that, ideally, Schlotzsky’s plans to have between 600-700 locations by 2015.

For information on menu offerings, participating locations, or to find the nearest location, visit www.Schlotzskys.com.

Source: Castle Rock News Press

Schlotzsky’s is returning to Seguin

By Bob Thaxton

SEGUIN – A restaurant whose name is familiar to local diners will soon be making a comeback.

Remodeling is under way at 330 N. 123 Bypass where a new Schlotzsky’s restaurant will open later this year.

“We had Schlotzsky’s for 10 years at that spot,” said Kenneth King of King Properties, owner of the location.

He said the new Schlotzsky’s will be operated by a different franchisee than the person who previously had the local franchise.

“We’ve already redone the parking lot,” King said. Enlarging the building is under way, and there still will need to be interior renovation.

Although the building once housed a Schlotzsky’s, it more recently was used as a cell phone store.

Asked when the new Schlotzsky’s is expected to open, King said he hadn’t heard the operator’s timetable, but he expects the building to be ready by November.

“We’re looking forward to it,” King said.

King Properties’ request for a setback variance for the remodeling project had been on the agenda for Thursday’s meeting of the city’s Zoning Board of Adjustment, but the request was pulled from the agenda.

Planning Director Don Smith said that when they began preparing the staff report on the request it was determined that a setback variance was not needed.

In other business Thursday, the Zoning Board of Adjustment approved a request to reduce the front setback requirement and to reduce the number of required parking spaces for a medical office building to be constructed at 520 E. Donegan St.

The applicant, Dr. Robert P. Stephens, plans to remove a manufactured building currently on the site and to build a two-story, 1,785-square-foot office building to house his pediatric practice.

Dr. Stephens asked to reduce the front setback from 20 feet to two feet and to reduce the number of required parking spaces from three per exam room to two per exam room.

“Right now, the (manufactured) building sits on the property line,” Smith said, explaining that the property’s previous owner had been allowed to encroach on city right-of-way.

Smith indicated that a 20-foot setback requirement was not practical. “Any use of that property would be limited greatly,” he said.

City staff recommended approval of the request with a condition being that if the medical office building later was sold then new owner would be required to reapply for a variance from parking space requirements.

Source: Seguin Gazette

SMU swimmers make a splash at new Schlotzsky’s

By Kirk Dooley
Earlier this summer the grand opening of the new Schlotzsky’s in Preston Center seemed more like a college pep rally than a restaurant premiere. The atmosphere was “campus hangout” although there was no campus.
The official greeter was Billy Bob Harris, who let his legendary personality set an upbeat tone for every person who walked in the door. Then all heads bowed and Monsignor Don Zimmerman  blessed the restaurant and everyone in it. Sandwiches were sampled, drinks flowed and congratulations rained down on Fernando and Adriana Lara, the University Park couple who opened the new eatery just west of Snuffer’s.
But why did the place feel like a college hangout?
The answer lies in the popularity of the Lara children – Pia, Fernando, Pablo and Sofia. Each had a group of friends at the grand opening. Pia, who just graduated from Southern Methodist University, was an SMU swim captain and is now the manager of the new Schlotzsky’s. Fernando (a junior) and Pablo (a freshman) are both on the Mustang swim team. Both boys were Highland Park swim team captains and Fernando was a high school all-American. Youngest sister Sofia is a 6th grader at McCulloch Intermediate School and she swims for the Dallas  Mustangs club team, as did all of her older siblings.
This is Fernando and Adriana’s seventh Schlotzsky’s franchise. Their first six are in Carrollton, Farmer’s  Branch, Addison and Richardson. All have been hangouts for the SMU swim team, but this one is different because it is much closer to campus. The swimmers like to play soccer on Fridays then head over to the Preston Center Schlotzsky’s afterwards. “They all feel at home here,” said Pablo.
Pia is the new manager. She is learning from her parents and oversees her brothers, who both work part-time.
“It’s nice working with family members because you can trust them,” said Pia. “And I like being the manager because you get to see the whole picture. And it’s nice when sales go up.”
The family moved from Mexico to Dallas in 2006. The four Lara children quickly made friends while the parents quickly opened Schlotzsky’s franchises. Swimming continued to be a family tradition. Pablo, who recently graduated from HPHS, was voted the school’s Hi-Lite King by the all-girl Hi-Lite Club.
“We are already busy during lunch,” said Pia, “and we just started offering breakfast, beginning at 6:00 a.m. Family dinners are picking up because we offer our oven-toasted sandwiches, pizza, soups, salads, wraps and desserts.
We serve breakfast all day long. And we have a nice group of families on Sundays after church.”
Schlotzsky’s began in Austin in 1971. It grew to 759 locations in 2011 and has recently been undergoing a systemwide reimaging and remodeling with its “Lotz Better” look.
With several thousand people working in the PReston Center office buildings, the new $1.99 breakfast Schlotz-ka-dillas and addictive Cinnabons will be a big hit. The free wireless internet already is.
If you go to the Preston Center Schlotzsky’s and don’t know what to order, just look for any SMU swimmers in the place and order whatever they  have. Tell them you’re a “friend of the Lara’s” and they’ll treat you like family.

More than a sandwich, Schlotzsky’s is a place to bring the whole family

By Peggy Laizure

The Moore American

MOORE — Moore High School graduate David Jones was working for PepsiCo in Texas when they wanted him to transfer to New York. He was homesick and ready to try something else.

“I came back because I love Moore,” Jones said.

Jones looked at Popeye’s and CiCi’s Pizza but couldn’t sell something that he didn’t think he could eat every day.

Once the decision was made, Jones worked at a couple of Schlotzsky’s for 18 months to “see what they were doing right, what they were doing wrong and how we can improve.”

Jones moved his family back to Moore on Dec. 11, 2010. He opened the Schlotzsky’s and Cinnabon at 631 SW 19th St. on June 4. He has employed 50 people in the area and will continue to grow this number as he opens five more stores in Oklahoma City, Edmond, Yukon and Midwest City. A percentage of coffee sales will go to the local Habitat for Humanity.

Chris Jones, David’s wife, works at the restaurant as do his three daughters and son.

“When you walk in you will see a family member,” David Jones said.

Jones has four children who attend Moore schools and the University of Oklahoma and wants to invest in the young kids of the area and help grow a safe environment for them to learn and develop. He displays high school art at the restaurant and has built a long hallway for the art.

“My children are learning the value of hard work and how to interact with people,” Jones said. “They are learning a skill and you can’t buy that.”

And he treats his customers like family and realizes there is more to running a successful business than great food. He said you also have to have a good atmosphere.

“Our customers are No. 1; associates, No. 2; and we are No. 3,” he said. “People don’t eat at home anymore. This might be the only time they will have an opportunity today to sit down and eat with their kids and family.”

And Jones believes in his product.

“Our sandwiches are so incredible,” he said. “You can’t replace the bread.”

Besides the sandwiches and Cinnabon, Jones sells made-to-order salads, cookies, soup, cakes and pizza.

“Our pizza is different because we make it with the same sourdough bread as our sandwiches,” Jones said.

You won’t find a sandwich warmer or already made up salads at Schlotzsky’s and Cinnabon. When a customer orders, the kitchen starts.

The restaurant opens at 10 a.m. but employees come in at 5 a.m. to cut vegetables and “bake the bread from the yeast up,” Jones said.

“You will never come to my restaurant and find prepackaged food,” he said. “I may lose some business because we’re not quick enough but that’s OK.”

His pizza goal is to have the drive-through order ready within four minutes.

“We want you to have an enjoyable experience,” Jones said. “We have a great product, wonderful atmosphere and wonderful employees. This is a designation, not just a sandwich.”

Source: The Moore American

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